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The Basics: Union restaurant information

Union

1357 Washington Street
Boston, MA 02118
617-423-0555

Union restaurant information
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Union Bar & Grille, another addition to the Aquitaine Group’s expanding arsenal of successful restaurants, makes it home in the up-and-coming area on Washington Street in the South End.

Partners Matthew Burns, Jeff Gates and Seth Woods have created an American bistro that boasts an all-American wine list and a menu that’s full of “just good food that you want to eat.

The black leather banquettes against light hued woods and the wrought iron chandeliers in contrast to the floor-to-ceiling windows strike a balance between simplicity and sophistication that manages to be both understated and indulgent.

News and Events at Union restaurant

Chef Stephen Sherman Firing up the Grill at Union
For city dwellers with no outdoor space to speak of, July yields an economical way to satisfy each and every ...

12th Annual Chefs in Shorts
Forsaking their standard checked pants, Boston's top chefs don slightly more revealing attire for the 12th annual Chefs in ...

Shop and Save in the South End
The restaurants of the Aquitaine Restaurant Group team up with Aunt Sadie's - that cute little boutique on Union Park ...

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shrimp

at Union

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Grilled chili marinated shrimp with spaghetti aglio e olio, sautéed spinach, lemon and roasted red peppers
 
 
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.
Cavatelli
1. noun Small pasta shells with wavy edges.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
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.
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.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Pilaf
1. noun A seasoned rice or other grain dish in which the rice is sautéed before the liquid and other ingredients are added.
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.