Deuxave Restaurant & Bar To Open In Boston's Back Bay

Co-Owners Brian Piccini and Executive Chef Christopher Coombs are excited to announce the opening of their newest venture, the highly anticipated Deuxave Restaurant & Bar in Boston's Back Bay. The inspiration behind the restaurant's American Nouveau Cuisine is seasonality, with a focus on working with the finest farms and purveyors, sourcing out the freshest, local ingredients and amplifying their magnificence. Deuxave's (pronounced doo-ave) name plays homage to its location and is slated to open around Labor Day 2010.

Located at the corner of Boston's two prominent avenues, Commonwealth and Massachusetts, Deuxave, is the duo's answer to a neighborhood restaurant, a place where patrons from near and far will truly feel at home and want to frequent again and again. The duo is also behind Dorchester's wildly popular and award wining dbar where Picinni, the owner, and Coombs, the executive chef, recently cracked the coveted top 10 list for "Best Overall" restaurant in Boston (Open Table).

THE MENU & CUISINE
Executive Chef Christopher Coombs, who has designed and built his "dream" kitchen at Deuxave has created a menu that is designed with an affordable price point, with high value -- entrees average around $26, offering an excellent value for the highest quality foods. The cuisine is strongly rooted in the nouvelle techniques of contemporary French cuisine, married with the splendor of American ingredients in a refined, but casual setting.

Appetizers include: A Duet of Prime Beef Tartare and Wagyū Carpaccio herb encrusted wagyū beef, hanley style prime tartare, quail egg yolk, petite arugula, escab�che of chanterelles, potato gaufrettes, cornichons, rosemary-mustard aioli; "Night Moves" Scituate Lobster Gnocchi with mushrooms, corn, green grapes, potato gnocchi, curried walnuts, & pearl onions with fresh herbs in a citrus fricassee; and Crispy Crescent Farms Duck Confit with petit heirloom tomato & frisee salad with bacon sherry vinaigrette, bing cherry sauce.

Soon-to-be Entree favorites include: Pan Roasted Atlantic Line Caught Halibut with sweet corn succotash, chanterelles, peppers, herbs, Okinawa yams, laughing bird shrimp in ginger, espelette, tomato, and burgundy butter sauce; Seared Hawaiian Ahi Tuna with pink peppercorns crusted big eye, pork belly, pineapple "aigre-doux", sea beans, summer radish, cucumber, Asian flavors, lobster red curry emulsion and petit flowers; A Vegetarian Celebration of Summer rago�t of wards farm corn & hand made gnocchi, porcinis, tempura celeries, fried blue aracuna egg, pousse pied & tomato salad, radish, saffron-heirloom tomato coulis and aged balsamic; Moroccan Spiced Colorado Lamb Saddle Pistachio persillade crusted, persian style tabbouleh, a baby carrots, beets and turnips "en cocotte" minted cucumber raita & roasted red pepper vinaigrette, natural jus; and A Duet of Giannone Farms Organic Chicken crispy skinned roasted breast, and a cr�penette of thigh, saut�ed chanterelles, Ward's Farm Silver queen corn, soft polenta, fresh herbs and sauce p�rigeux.

THE WINE & DRINK PROGRAM
General Manager/Sommelier Jason Irving, formally of the Four Seasons's Aujourd'hui, is one of Boston's youngest and most respected wine enthusiasts. Irving has worked to create an extensive wine program that is sure to become a local favorite -- patrons are sure to relish in Irving's passion for the art of pairing wine and food.

The wine list at Deuxave boasts about 250 bottles, including 20 wines available by the glass, that is strongly routed in France, but also consists of wines selected from around the world. All diners will be able to find the perfect wine for their evening, no matter what the occasion or price point. The list w