A modern French wonder in Boston
Deuxave Restaurant & Bar is one of Boston’s favorite hidden gems, located on the corner of Massachusetts and Commonwealth avenues. The “deux” part of the restaurant’s name is a nod to the intersection of the two famous streets. Deuxave (pronounced “doo-ave”) is frequented by the city’s top chefs, who come for French-American nouveau cuisine from executive chef Christopher Coombs.

The menu changes seasonally, so expect fresh dishes. Starters can include a summery heirloom watermelon salad with braised pork belly, cucumber, watermelon radish and a grilled scallion compote while a main course might consist of a cast-iron-roasted New York strip that comes plated with a croquette stuffed with potato and goat cheese, and baby carrots and mushrooms in a garlic soubise sauce

The French restaurant’s bar is a popular gathering spot, particularly on Friday and Saturday nights. Diners come here for an aperitif while locals visit for after-work cocktails. The bartenders are known for classic pours, so go early and order a sidecar or Manhattan.
Our Inspector's Highlights
  • The atmosphere here is sleek and a bit sultry — thanks to the silver walls and dark wood façade, flanked by mirrors and candlelight.
  • The staff is warm and knowledgeable, so when the crispy-skinned Giannone organic chicken comes to the table and you’re wondering what the embellishments on the plate are, someone will happily inform you that it’s a corn and chanterelle mushroom tartlette with foie butter and charred scallions.
  • The wine program, overseen by advanced sommelier Nick Daddona, is quietly one of the most impressive aspects of the eatery. The vino program has been honored with a Wine Spectator Award of Excellence since 2015.
Things to Know
  • Casual but smart attire is the dress code at Deuxave Restaurant & Bar, but the atmosphere of the French restaurant lends itself to something a little trendier.
  • The bartenders are known around town for the classic martinis, so ordering up a sidecar or Manhattan isn’t unheard of around this bar.
  • The real scene takes place in the bar area, just steps from the front doors. You’ll find people congregating here well before their reservation, enjoying varieties of champagne and rosé wines.
The Food
  • If you’re dining in January or February, count your lucky stars if the wintry nine-hour French onion soup topped with a bone marrow crouton and a layer of Comté is on the menu.
  • The striped bass with crispy polenta, sweet corn and snap peas is another certified winner from the kitchen.
  • If you’re thinking about something lighter for dinner in the warmer months, the mixed baby lettuces salad with first-of-the-season peaches, burrata, potato tuille and a peach lillet vinaigrette is not only tasty but it’s quite photogenic.
The Chef
  • Chef Coombs was named one of Forbes’ “30 Under 30” chefs in 2013.
  • Coombs has worked in a number of kitchens, including Forbes Travel Guide Five-Star The Inn at Little Washington under the tutelage of the great Patrick O’Connell.
  • As co-owner of Boston Urban Hospitality, Coombs oversees popular area restaurants Dbar and Boston Chops (find one location downtown, another in the South End) in addition to Deuxave.
Business casual
Private dining
Reservations recommended
Getting There
371 Commonwealth Avenue, Boston, Massachusetts 02115
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