Coquette, located in Boston’s Seaport, is inspired by the beauty, culture and renowned cuisines found throughout the coast of Southwest France and Northern Spain. The restaurant is a modern-day coastal French brasserie that combines the flavors of Southwest France, Spain’s Basque Country, and other regions around the globe with strong French influences along with Boston’s bounty of local seafood.

Coquette ties an element that is distinctly New England with flavor profiles that are anything but, representing the perfect marriage of global localization while reflecting on the restaurant’s Seaport location steps from the Boston Fish Pier. In addition to reservations, Coquette also offers private event spaces that are elegantly equipped to host events, whether you are looking to host a large reception or an intimate gathering. 

Coquette is French for a woman who endeavors without sincere affection to gain the attention of men. The name translates to “flirt,” which is a fitting proclamation of the brasserie’s playful energy, provocative design, and inviting blend of coastal-inspired food and drink.

At Coquette, you can expect a gorgeous atmosphere that is sophisticated yet comfortable, along with mouthwatering food and drink that will absolutely blow you away.


Coquette in Boston Seaport in MA

When at Coquette, start off with some of my favorite hors d’oeuvres, including the Ham & Chips, Duck Chichons, Borek Spring Rolls, as well as the Harissa Hoummous.

  • The Ham & Chips is served with serrano paleta, tarragon waffle chips, aioli, as well as idiazabal cheese.
  • The Duck Chichons are extremely savory, served with whipped duck confit and piquillo pepper jelly on a toasted baguette.
  • For something with a kick, the Borek Spring Rolls are stuffed with spiced chicken, chopped dates, gruyere, and served with samurai sauce.
  • And if you are in the mood for something on the Mediterranean side, the Harissa Hoummous is served with green olive chermoula and caper crème fraiche in a feuille de brick bowl.

For entrees, try the Tunisian Salmon, Lamb Meatballs, Wild Boar Sticky Ribs, or the Lobster Croquettes.

  • The Tunisian Salmon is a 16 oz. salmon that is served with feuille de brick, charred veggie salad, hot-buttered cous cous, white garlic sauce, pine nuts, and pea greens.
  • The Lamb Meatballs are topped in a delectable caper crème fraiche, orange-date glaze, crushed hazelnuts, and a harissa chili oil.
  • The Wild Board Sticky Ribs have a pimenton dry rub, miel de cana sticky sauce, as well as Roquefort crème and fried shallot.
  • And for seafood lovers, you cannot miss out on the Lobster Croquettes, served with crème de homard, gruyere, Provencal lemon aioli, truffle honey, and Russian Ossetra Caviar. 

You also cannot miss out on Coquette’s raw bar, which includes Oysters du Nord, Colossal Shrimp Cocktail, Tahitian Tuna, and a Biarritz Bar Toast.

  • The Oysters du Nord is served with cider mignonette, kerkennaise cocktail sauce, horseradish crème, and lemon.
  • The Colossal Shrimp Cocktail is wild shrimp served with kerkennaise cocktail sauce, pickled peppers, and lemon.
  • The Tahitian Tuna is served with coconut-lime, cucumber, carrot, charred jalapeno, and waffle chips.
  • And the Biarritz Bar Toast is salmon tartar served with charred peppers, cured tomato, spicy boursin, and Marcona almonds. 


Coquette Restaurant in the Boston Seaport

When dining at Coquette, you must try some of their legendary cocktails. Some of my favorites include the Agnes Souret, Ananas & Bananas, Waterloo, and Breakfast in Bilbao.

  • The Agnes Souret is perfect for tequila lovers, mixed with blanco tequila, pear, yellow chartreuse, espelette, honey, and lime.
  • The Ananas & Bananas is mixed with Martinique rhum, pineapple gomme, banana, lime, and angostura.
  • The Waterloo is mixed with rye, calvados, bonal, byrrh, and salted brown sugar.
  • And the Breakfast in Bilbao is mixed with coconut washed scotch, pastry orgeat, licor 43, amontillado, and lemon.


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