Union
1357 Washington Street
Boston, MA 02118
617-423-0555
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.
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Stephen Sherman
Chef at Union
Currently Chef de Cuisine at Union Bar and Grille in Boston's white-hot Washington Street area, Stephen Sherman has been working with the Aquitaine Group since January 2000. His tenure with them has included stints at both Aquitaine Bar a Vin Bistrot in Boston's South End and Aquitaine Bis in Chestnut Hill.
A native of Wilbraham, Massachusetts, Sherman earned his bachelor's degree in political science from the University of Massachusetts at Amherst.It was during college that Sherman's culinary career first got rolling. Numerous part-time and seasonal restaurant positions, on Block Island, in London and in North Hampton, Massachusetts piqued his interest.
Sherman attended the Culinary Institute of America, where he fulfilled his externship requirement at Union Square Café in New York. Nearing the completion of his degree, Sherman won grand prize in the Foods from Spain recipe contest which led him to positions in two of the best restaurants in Basque Country, Zuberoa and Arzak.
Upon his return to the States, Sherman took a position at the River Café, and then returned to Union Square, where he remained for over three years.In 1999, Sherman and his wife moved to Boston, where he helped to open Bricco, in the North End.
After only being open a few short months, Union Bar and Grille has been praised by both press and patrons alike. Food critics from The Phoenix, The Boston Herald and The Boston Globe have all praised Sherman's cooking at Union and Boston Magazine named Union Bar and Grille one of the "Hottest" restaurants to open in Boston.
And talk about a full plate - Sherman and his wife welcomed their first baby literally a week before the opening of Union Bar and Grille.
- 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.
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