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The Basics: Grafton Street Pub and Grill restaurant information

Grafton Street Pub and Grill

1230 Massachusetts Ave
Cambridge, MA 02138
617-497-0400

Grafton Street Pub and Grill restaurant information
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Named after the spirited cobblestone-lined shopping district in Dublin's famed Temple Bar area, Grafton Street Pub & Grill has been a beloved institution of Harvard Square since its opening in 1996. With tones of cream, beige and brown, accented by black trim, the spacious dining room combines a traditional Irish pub's warmth and coziness with a contemporary and comfortable environment.

Grafton Street’s dinner, lunch and brunch menus feature contemporary American cuisine from hearty meat and poultry offerings to delicate seafood dishes, inventive appetizers and salads, as well as more casual fare like burgers and pizza.

News and Events at Grafton Street Pub and Grill restaurant

Grafton Street Celebrates St. Patrick's Day
Irish eyes will certainly be smiling if they head over to Grafton Street Pub & Grill to partake in a little ...

Valentine's Day at Boston Restaurants
Flowers and chocolates are all well and good but how about treating your sweetie to a truly romantic evening of ...

New Year's Eve at Boston Restaurants
Not one to ring in the new year at home? See what kind of fun things they've got in ...

Scott Robertson

Chef at Grafton Street Pub and Grill

Chef Scott Robertson at Grafton Street Pub and Grill

Since his days as a dishwasher at the age of 14, Scott Robertson knew he wanted to be a chef, often hanging around the kitchen and observing the line cooks long after he had punched out. Robertson got his bearings in the kitchen while working under his mentor, Paul Sussman, at Daddy O's in Cambridge in 1996. While there, he was introduced to the bold flavors of New American cuisine.

Robertson developed his culinary style by adopting practices he learned while traveling through Europe and Central America, including stops in Costa Rica, El Salvador, France, Holland and London. His love for fresh, seasonal ingredients came from his early days at Daddy O's.

Robertson was given his first kitchen to run, Linwood Grill & BBQ, at the age of 25. Since, he has manned the cook's rooms of several Boston-area restaurants, including Franklin Café, The Claremont, Washington Square's Publick House, the Windsor House Inn in Duxbury, The Fireplace and Z Square.

An avid fisherman, Robertson can be found digging for clams or surf casting for stripers with his son during his free time. He also enjoys watching English football.

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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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai cooking.
Paella
1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
Pancetta
1. noun Cured Italian bacon.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.
Terrine
1. noun An earthenware container, or the dish cooked therein.