Union
1357 Washington Street
Boston, MA 02118
617-423-0555
Union Bar & Grille, another addition to the Aquitaine Group’s expanding arsenal of successful restaurants, makes it home in the up-and-coming area on Washington Street in the South End.
Partners Matthew Burns, Jeff Gates and Seth Woods have created an American bistro that boasts an all-American wine list and a menu that’s full of “just good food that you want to eat.
The black leather banquettes against light hued woods and the wrought iron chandeliers in contrast to the floor-to-ceiling windows strike a balance between simplicity and sophistication that manages to be both understated and indulgent.
The State of Union
All is well at Union Bar and Grille as they mark five stellar years with a month-long birthday celebration.
Making the Most of Boston Restaurant Week
Boston Restaurant Week started on Sunday, August 10th – you’ve already booked your tables, no doubt – but just in case ...
Union Launches Summer BBQ Prix Fixe
The team at Union Bar & Grille gets a jump on Restaurant Week with their second annual Summer BBQ Menu, a ...
salad
by Chef Stephen Sherman
Salad of roasted winter fruits with hearty greens, Great Hill Blue cheese, toasted walnuts and dried cranberries
- Aïoli
- 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
- Chanterelle
- 1. noun A wild and nutty mushroom with a trumpet-shaped head.
- Chimichurri
- 1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Chutney
- 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Emulsion
- 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Nage
- 1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
- Pancetta
- 1. noun Cured Italian bacon.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Semolina
- 1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.