Named after the traditional dish of sautéed tomatoes and green bell peppers from the Basque region, this restaurant is a blend of country cuisine from both Spain and France. Chef and owner Gerald Hirigoyen opened Piperade with his wife Cameron in 2002, approximately three blocks from the Embarcadero. Brick walls, wood-beam ceilings and floors, a wine bottle chandelier, and the subtle use of red contributed fill the space. Appetizers like calamari a la Plancha and thinly sliced Serrano ham are served alongside such main dishes as the roasted lamb and steamed Pacific rockfish.
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