dining-room-1 crop adjust.jpg

Deuxave (pronounced DOO-auve), conceived by Chef Chris Coombs and restaurateur Brian Piccini, serves Modern French cuisine using the finest American ingredients sourced from the best local farmers, fisherman and foragers. 

Located at the prestigious corner of Commonwealth and Massachusetts Avenues, Deuxave offers a truly modern restaurant experience with impeccable service in an elegant dining room and a world-class wine program.

Chef's Favorites


“Night Moves” Scituate Lobster with Gnocchi —
Potato Gnocchi, Mushrooms, Green Grapes, Curried Walnuts & Pearl Onions, Citrus Fricassee


Crispy Duck Confit  —

Pickled Apricots, Harissa Spiced Yogurt, Persian Cucumber Salad, Mint, Dill, Jalapeños, Sunflower Seed Dukkha


— Pan Seared Halibut and Crispy Rock Shrimp
Fregola, Asparagus, Basil, Meyer Lemon Emulsion, Salad of Spring Onions, Navel Oranges, Toasted Hazelnuts

Cast-Iron Roasted Prime Beef Tenderloin —
Ragu of Parsnips, Pearl Onions & Fresh Garbanzo Beans with Watercress Pesto, Potato & Parsnip Purèe, Pickled Shallots, Beef Jus


Crispy-Skinned Giannone Organic Chicken —
Soft-Boiled Scotch Egg, Buttermilk Vinaigrette
Warm Salad of Fiddlehead Ferns & Marniated Trumpet Royale Mushrooms, Jus


Strawberry & Rhubarb Tart —
Tea Shortbread, Tonka Mousse, Strawberry Rhubarb Sorbet

When it comes to French food in this town, there’s a mode for every mood, whether you’re looking for a bistro-standard croque-monsieur or a meticulously plated, multicourse extravaganza. Deuxave’s wunderkind chef, Christopher Coombs, cherry-picks from both styles, deftly weaving what could be contradictory impulses—hearty (upgraded) French onion soup; the swoosh-heavy, haute-cuisine-styled “Duo of Pork & First of the Season Apricots” —into an improbably cohesive menu.
— Boston magazine, Best of Boston, Best French
Back Bay has many fancy, pricey restaurants suitable for romance and special occasions, but few are as lovely as this jewel in the crown of chef Chris Coombs and partner Brian Piccini’s budding empire. Coombs works luxurious ingredients in traditional French and New American idioms, rendering them in gorgeous, painterly platings, complemented by swoony desserts and a fabulous wine list. With its tranquil palette-of-grays room and beautiful fireplace, expect to witness discreet proposals of marriage (and business).
— Improper Bostonian

Make a Reservation

Powered By OpenTable