Welcome to Yely‘s Restaurant, At Yely‘s Restaurant, we believe that great food brings people together. Nestled in the heart of Jamaica Plain, our restaurant is a celebration of flavors, local ingredients, and the warm, inviting atmosphere that feels like home.Founded in 2010, Yely‘s Restaurant was born from a passion for culinary creativity and a desire to offer something unique to our community. Our menu reflects a fusion of Dominican cuisine, with each dish carefully crafted to delight your senses. Whether you’re here for a casual lunch, a special dinner, or just to unwind with friends over drinks, we aim to make every experience memorable.We are proud to source our ingredients from local farmers and suppliers, ensuring that every bite is fresh, sustainable, and full of flavor. Our chefs take pride in creating dishes that not only satisfy but also tell a story—a story of tradition, innovation, and a love for food that transcends the ordinary.At Yely‘s Restaurant, it’s not just about eating; it’s about experiencing. We look forward to welcoming you to our table, where every meal is served with passion, and every guest leaves with a smile.
Our MenuThe king of all Dominican recipes, the most famous and traditional dish, is la bandera dominicana (the Dominican flag). Three basic ingredients—white rice, red beans and stewed meat (chicken or beef)—serve as the foundation, to which all types of “accessories” are added, such as avocado, tostones (flattened fried plantain), green salad with tomato, or cooked eggplant stew, to name a few.
Find MoreDominican cuisine was gifted a truly delightful legacy by its African roots: mofongo. This traditional delicacy is made by mashing fried plantain, garlic and pork rind in a mortar, forming a dough that is then shaped into small balls, like ice cream, and served in a bowl. This dish is sometimes paired with shrimp or a piece of avocado, or dipped in meat broth right before eating.
Find MoreAnother traditional Dominican dish is mangú, which is simply mashed green plantains. The preparation is just as basic: boil or stew the plantains in salted water, and then mash them with a bit of oil or butter, and a trickle of water if necessary, creating a smooth purée with no lumps. Mangú is usually topped with red onion sautéed in oil and vinegar.
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