Gargoyles on the Square
219 Elm Street
Somerville, MA 02144
617-776-5300
Gargoyles on the Square, located in Somerville’s recently revitalized Davis Square, offers creative, award-wining American cuisine with French influences sans the pretentious prices.
The delightful, somewhat upscale neighborhood establishment has evolved into one of Boston’s top restaurants without losing is local flair – which explains the “Best Neighborhood Restaurant” awards it receives annually. With its floor-to-ceiling windows overlooking Elm Street in the lounge and its quiet, velvet-curtained, candlelit dining room, the beautiful restaurant is funky, relaxed and fun.
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Jason Santos
Chef at Gargoyles on the Square
Accomplishing big things at a young age seems to be Jason Santos' forte. Even while in culinary school at Newbury College, Santos was carving out a name for himself on Boston's restaurant scene. Upon his graduation in 1996 his career was off to a running start. After working at various hot-spots around the city, he took over as Executive Chef at Andy Husband's Tremont 647 in Boston's South End, where he set the neighborhood ablaze with 647's brand of adventurous American cuisine.
After seven years behind the line at Tremont 647, Santos was called upon to revive one of Providence's lagging theater spots. Kestral was born, a joint venture with long-time colleagues Andy Husbands and Peter White.
Now Santos is back to his Boston (Somerville, to be precise) roots, as Executive Chef at Gargoyles on the Square, an American bistro tucked into the heart of Davis Square. At Gargoyles, Santos serves up provocative American cuisine, combining fresh bistro fare with a relaxing urban atmosphere. Whether guests are enjoying his Hawaiian style tuna poke, noshing an oversized burger at the bar, or sipping a secret-recipe Coconut Grape Refresher, everyone finds something to fit their mood. Where else can you find truffles, foie gras and caviar-garnished dishes on the same menu that offers house-made jalapeno corn dogs.
Santos is as busy outside the restaurant as he is behind the stove. He has given his time generously to the nonprofit organization Share Our Strength's Operation Frontline, helping people at risk learn how to eat nutritiously and cook creatively on a budget. He was awarded "Chef of the Year" Eastern Region for 2001-2002, and was inducted into Share Our Strength's Chef's Hall of Fame in 2003. Santos is both advisory board member, national chef leadership team and restaurant chair of Taste of the Nation, the primary benefit for this leading hunger-relief organization.
Santos has made many television and radio appearances, including spots on The Best Of on the Food Network and CBS's The Early Show as part of the Chef on a Shoestring series, and he is no stranger to Channel 5's Chronicle a New England-based television show.
- Celeriac
- 1. noun More commonly known here as celery root.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- 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.
- 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.
- Hoisin
- 1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
- 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.
- Nori
- 1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
- Salsify
- 1. noun A root vegetable with oyster-flavored flesh.
- Shank
- 1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
- Velouté
- 1. noun A creamy white, stock-based sauce.
- Wonton
- 1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.
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