RadioBDC Logo
| Listen Live
< Back to front page Text size +

Pigalle's Petits Plats du Jour

Posted by Michelle Zippelli  December 19, 2011 10:40 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

When my friends were studying abroad in Italy, all I would hear about was Aperitivo. It's basically Italian happy hour. You go to a restaurant or bar, order a drink, and snack on complementary appetizers. Aperitivo is the perfect quick meal before a night out and a great spot to meet up with a friend for a drink and a bite. Why doesn't that exist in the US? Especially in the anti-happy hour city that is apps just don't happen. Until now!


Shortrib Arancini with Fontina Cheese

Pigalle is now offering its own version of Aperitivo: Pigalle's Petits Plats du Jour. Starting last week, chef Marc Orfaly will be serving up appetizers and small bites every Tuesday, Wednesday and Thursday from 5-7 pm at the bar.

Desktop copy.jpg

Asian-style Steamed Buns

The menu changes daily but the mini beef shortrib arancini with fontina cheese have made more than one appearance so far. Pigalle is traditionally French, but Chef Orfaly has been experimenting with everything from Asian-style steamed baobuns to beef sliders. Last Tuesday the menu included crispy BBQ duck buns served with hoison sauce and house made pickles, and po boy slider buns served with fried oyster, sous vide pork belly and kim chee slaw.


Artichoke Terrine, Tuna Tartare, Winter Cocktails

If you decide to stay at Pigalle for dinner (and i'll be honest, you probably should, the food is ridiculous), the recent additions to the winter menu are great to share for a small pre-theater meal. The appetizers pictured above include an artichoke terrine made with braised artichoke and artichoke mousse, served with crispy goat cheese and a black truffle vinaigrette. The tuna tartare is layered with avocado, roasted yellow peppers and served with a tangerine soy dressing.

The seasonal winter cocktails are a great pairing with the small plates. My personal favorite, Rosemary's Baby, is made with a house infused rosemary bourbon. All the winter cocktails have a distinct warming spice, but still taste light and refreshing.


Tenderloin, Lobster Ravioli

Entrées include lobster ravioli made with lobster bisque, pea tendrils and seared lobster and a tenderloin, which is is served with braised artichoke wienerschnitzel topped with toasted panko breadcrumbs.

Yea...It's safe to say that Pigalle is on top of its game right now.

75 Charles St. South
Boston, MA 02116
(617) 423-4944

This blog is not written or edited by or the Boston Globe.
The author is solely responsible for the content.

About the authors

Michelle Zippelli is a Boston based hedonist who is committed to finding the best food that Boston has to offer. She has lived in Boston for 6 years and works in online marketing. Michelle loves meatballs, live music, exotic cheeses, Mexican food, spur of the moment dance parties, and all things pickled.
Jacki Morisi is a self-proclaimed bon vivant extraordinaire. A Boston native whose waking hours are exclusively focused on travel, music, food, and fare ... emphasis on food and fare. She's a firm believer that just because you're living on a young professional's budget doesn't mean you have to sacrifice taste, and carries this mantra into each and every dining endeavor.
Contact us:
Jacki and Michelle also co-write the Boston-based food blog
Email Jacki and Michelle:
Follow Jacki on Twitter @jacki_mo and Michelle @Meeshz
Related links

More community voices

[an error occurred while processing this directive]

Child in Mind

Corner Kicks

Dirty Old Boston

Mortal Matters

On Deck

TEDx Beacon Street


Browse this blog

by category