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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.

News and Events at Eastern Standard restaurant

Boston Bartenders on the Rise
Calling all imbibing enthusiasts - on Sunday, March 14th find your way over to Green Street for Boston Bartenders on the ...

Boston Wine Expo Returns for a 19th Season
On Saturday, January 23rd and Sunday, January 24th oenophiles can make their way to the Seaport World Trade Center for ...

Bubbles & Bites Benefit
On Wednesday, December 9th join Curt and Shonda Schilling as they host the 3rd annual Bubbles and Bites event to ...

Eastern Standard

528 Commonwealth Avenue, Boston, MA 02215

breakfast
  • Sun-Sat: 7:00 AM - 10:30 AM
brunch
  • Sun: 10:30 AM - 3:00 PM
lunch
  • Mon-Sat: 11:30 AM - 2:30 PM
dinner
  • Sun-Thur: 5:00 PM - 11:00 PM
  • Fri: 5:00 PM - 12:00 AM
  • Sat: 5:00 PM - 11:00 PM
bar
  • Sun-Sat: 11:00 PM - 1:30 AM
  • phone 617-532-9100
  • reservations recommended
  • parking on-street
  • valet yes
  • accessibility full
  • capacity: 192
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-532-9100

website

 
 
Dictionary
 
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cabrales
1. noun A noted Spanish blue cheese.
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.
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.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
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.
Newburg
1. noun A cream, butter and sherry sauce classically paired with shellfish.
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.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Sorrel
1. noun A sour, buckwheat-related herb.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.