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The Basics: East Coast Grill restaurant information

East Coast Grill

1271 Cambridge Street
Cambridge, MA 02139
617-491-6568

East Coast Grill restaurant information
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East Coast Grill has a pretty straightforward philosophy: wicked fresh, local seafood; slow and low BBQ; and big bold flavors, in a professional yet casual environment. And it seems to be working for them. The casual Inman Square eatery has been bustling since 1985.

Brightly colored walls, whimsical light fixtures and tirelessly friendly staff give nightly dinner service and Sunday brunch a relaxed, upbeat vibe. But the lighthearted approach to the dining experience belies the seriousness with which they approach their cooking.

Despite an ownership change in early 2012, the restaurant upholds the standards of its original owner, James Beard Award-winning chef and cookbook author Chris Schlesinger, whose southern upbringing, beach bum days and pyromaniacal tendencies lay the culinary groundwork for the menu.

News and Events at East Coast Grill restaurant

It’s Not HBO, It’s CCTV
Cambridge Community Television’s (CCTV) annual Back Lot BBQ returns on Thursday, September 18th at 5:30pm.

Wings, Wings & More Wings
Whichever season you’re celebrating – football, back-to-school, fall – add a heaping piles of wings to your festivities at East Coast ...

Hell Nights on the Horizon
East Coast Grill has announced the dates – and a tentative menu – for their Harvest Hell Nights, which are scheduled for ...

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1271 Cambridge Street, Cambridge, MA 02139
617-491-6568

East Coast Grill

1271 Cambridge Street, Cambridge, MA 02139

brunch
  • Sun: 11:00 AM - 2:30 PM
lunch
  • Sat: 11:30 AM - 2:30 PM
dinner
  • Sun-Thur: 5:30 PM - 10:00 PM
  • Fri, Sat: 5:30 PM - 10:30 PM
late night
  • Thur-Sat: 10:00 PM - 1:00 AM
  • phone 617-491-6568
  • reservations recommended
  • parking nearby garage, on-street
  • valet no
  • accessibility full
  • capacity: 100
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-491-6568

website

 
 
Dictionary
 
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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.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white 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.

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