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Boston's Wine Destination

Modern french cuisine × 'GRAIN & GRAPE' COCKTAILS × CHAMPAGNE CART

NOW OPEN at 107 South Street IN THE LEATHER DISTRICT!
Still only 5 blocks from the opera house

Reservations

Call 617-695-9463 or book online with OpenTable.

We will be closed on Sunday, September 23.

Make a Reservation

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Come visit us to fulfill all your wine-connoisseur fantasies.  Start your night right with a visit from the champagne cart.  Owner / Sommelier Chris Campbell can guide you through our wine book, including 50 wines by the glass.

Enjoy culinary treats from our Tasting Menu or order 'a la carte' in our beautiful dining room.  Sip a whiskey, or wine, and relax in our bar, focusing on 'the grain and the grape'.

Treat your friends and colleagues on special occasions to our gorgeous private dining room, available for lunch, cocktail, and dinner receptions.

Press

 

Phone

(617) 695-9463

Location

107 South Street
Boston, MA 02111

Hours

Lunch Mon-Fri 11:30 am - 2:00 pm
Bar Food daily 4:00 pm - 11:00 pm
Dining Room daily 5:00 pm - 10:00 pm
Bar daily Until 12 midnight

Valet parking available in the evenings from Tuesday through Saturday

 

 

July 21, 2018

NOTICE OF JOB OFFER

Internal Notice of Filing.  Position to be filled: Sous Chef/Head Cook.  Location: Troquet on South, 107 South Street, Boston, MA 02111

A Sous Chef is the culinary chef located just below the executive or head chef in a kitchen’s chain of command. Therefore, the Sous Chef has a vital role in any commercial kitchen. As second-in-command, he/she has a large amount of responsibility in the kitchen.  Essentially, the Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.  The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.  Approximately 50 hours per week.  $39,894 per year.  Send resume to Christopher Campbell, owner, at 617.695.9463 if interested in the position.

  1. This notice is being provided because an application for permanent alien labor certification has been filed for a Sous Chef/Head Cook.
  2. Any person may provide documentary evidence bearing on the application to:

U.S. Department of Labor, Employment and Training Administration, Harris Tower
233 Peachtree Street, Suite 410, Atlanta, Georgia 30303, Phone: (404) 893-0101, Fax: (404) 893-4642