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The Basics: Kingston Station restaurant information

Kingston Station

25 Kingston Street
Boston, MA 02111
617-482-6282

Kingston Station restaurant information
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Conveniently located in the heart of Downtown Crossing - but just removed from the hustle and bustle of the main drags - Kingston Station offers a modern take on traditional dishes in an old-world atmosphere. The mosaic and subway tiled dining room, adorned with antique mirrors, is reminiscent of a classic railway station. Mismatched tables and chairs add to the casual, comfortable atmosphere.

The menu of bistro cuisine is ideal whether you're looking for a place for an after-work pit stop, a low key dinner or a night out on the town. Guests can unwind at the bar or in the front café area, or relax in the dining room. Kingston Station is also an ideal spot to fuel up for an afternoon of perusing the area's local shops and historical landmarks or before heading to a show at the Boston Opera House or in the nearby Theater District.

News and Events at Kingston Station restaurant

SA PA Coming Soon to Downtown Crossing
Kingston Station owner Nguyen and chef Dana Love are collaborating on a second project, Sa Pa, set to open in ...

Paint Nite Downtown
Brush up on your artistic skills – Kingston Station is hosting Paint Nite on Saturday, October 27th.

Feast Your Eyes - Kingston Station
Dishes fit for a king from Kingston Station’s Dana Love.

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beet salad

by Chef Dana Love

  • food
  • chef
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Roasted beet salad with goat cheese, candied walnuts and house vinaigrette
 
 
Dictionary
 
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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
Coulis
1. noun A thick puree or sauce.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Panna cotta
1. noun Egg-less Italian custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragu
1. noun Tomato and meat sauce from Bologna.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Wonton
1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.