Sel de la Terre

Sel de la Terre

255 State St.
Boston, MA 02109

Phone: 617-720-1300

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Fax: 617-227-1579
Email: info@seldelaterre.com

Website: seldelaterre.com

774 Boylston St.
Boston, MA 02199

Phone: 617-266-8800

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1245 Worcester Street, # 3032
Natick, MA 01760

Phone: 508-650-1800

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Sel de la Terre supplies expert bistro dishes that hew close to their French roots but with enough flair to keep diners interested. Start with tapaslike petits goûters, little plates of French olives or spreads designed to show off breads baked on the premises. Other dishes (priced $10 for first courses and $24 for entrées) have a magical touch: An artichoke soup with herb ricotta crostini is at once creamy and light; duck breast rubbed with rosemary and garlic comes with a buttery hash of fresh corn, diced potato, and chanterelles; while grilled Black Angus ribeye arrives with heavenly rosemary pommes frites. The well-trained staff and reasonably priced wine list pair perfectly.

Featured In

Best of Boston 2009 Bar Menu
To go along with its spanking-new digs, the Back Bay outpost of this country-French standby has installed a smart but casual downstai...

Best of Boston 2007 Kid-Friendly Upscale Dining
For moms and dads who simply can’t bear Ronald McDonald’s plastic leer any longer, this French bistro is a godsend. A menu ...

Best of Boston 2007 Late-Night Dining
At Sel de la Terre, eating after 10 p.m. doesn’t equal tired hamburgers and stale coffee. The late-night sustenance it offers co...

Best of Boston 2005 Wine List, Affordable
Raise your glass to wine director Erik Johnson. An unapologetic Francophile with a giddy crush on Burgundy, Johnson has forsworn his ...

Best of Boston 2004 Restaurant, French
A fine charcuterie may not be the only mark of just how French a restaurant is, but sampling its goods is without a doubt one of the ...

Best of Boston 2003 Restaurant, French
French culture hasn't had any easy go of it this year in America, but that hasn't softened the draw of Sel de la Terre. In fact, chef...

Best of Boston 2001 French Fries
It's this simple: crispy shoestring spuds tossed with fresh rosemary and salt. The secret? They're deep-fried in olive oil laced with...