Eastern Standard
528 Commonwealth Avenue
Boston, MA 02215
617-532-9100
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.
Goodwill's Annual Bubble-Q
On Thursday, June 11th the folks at Goodwill throw their annual Bubble-Q, an evening that combines some of this earth ...
2nd Annual Cape Cod Life Food & Wine Festival
From Sunday, May, 31st through Friday, June 6th, the Cape Cod Life Food & Wine Festival returns for its second year ...
14th Annual Taste of the Back Bay
On Thursday, April 2nd get ready to try a bevy of Back Bay created bites when the Neighborhood Association of ...
salmon
at Eastern Standard
Grilled salmon with roasted fingerling potatoes, fennel confit and sauce verte
- 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.
Follow BostonChefs.com
[ Home ] [ Dining Guide ] [ News & Events ] [ Industry Insider ] [ Recipes ] [ About Us ]
Got feedback? We'd love to hear it...email feedback@BostonChefs.com
© 2009 BostonChefs.com | Link to Us | Privacy
Policy | Search | Advertise
with us