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The Basics: Eastern Standard restaurant information

Eastern Standard

528 Commonwealth Avenue
Boston, MA 02215
617-532-9100

Eastern Standard restaurant information
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Adjacent to the stately Hotel Commonwealth, Eastern Standard Kitchen & Drinks, the dining darling of resurgent Kenmore Square, is a classic grand café with old world style and new world cuisine. Burgundy banquettes and tiny tiled floors give the casually elegant dining room a true brasserie feel that’s echoed by the menu of French and American classics.

Open for breakfast, lunch, and dinner seven days a week, Eastern Standard is the perfect spot for a quiet business breakfast or lunch, a pre-ballgame drink or bite to eat at the majestic marble bar or on the landscaped patio, overlooking the urban bustle of Kenmore Square.

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salmon

at Eastern Standard

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Grilled salmon with roasted fingerling potatoes, fennel confit and sauce verte
 
 
Dictionary
 
Beignet
1. noun A sweet or savory fritter from New Orleans.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cabrales
1. noun A noted Spanish blue cheese.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Cavatelli
1. noun Small pasta shells with wavy edges.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Chantilly
1. noun Prepared or served with whipped cream.
Charcuterie
1. noun The French term for delicatessen-style items.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Cornichons
1. noun A gherkin in France.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lardons
1. noun Diced bacon that is blanched and fried.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Offal
1. noun The (some would say aptly named) British term for edible internal organs and extremities of animals.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Poivre
1. noun French for "pepper."
Ragu
1. noun Tomato and meat sauce from Bologna.
Rillettes
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of mean, the shank requires slow-cooking methods like braising.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Sorrel
1. noun A sour, buckwheat-related herb.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Sweetbread
1. noun The edible thymus or pancreas of a calf, lamb or pig.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.