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The Basics: Saloon restaurant information

Saloon

255 Elm Street
Somerville, MA 02144
617-628-4444

Saloon restaurant information
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Inspired by iconic New York City pre-prohibition establishments, Saloon channels all sorts of old-timey cool – from its entrance (look for it underneath the blinking Davis Square Theatre sign) to its cocktail list (of-the-era whiskey-based drinks).

The stylish, underground dining room, located beneath sister restaurant Foundry on Elm in the heart of Davis Square, is all exposed brick and dark wood with cushy red leather banquettes lining the walls - the perfect clandestine spot for a bite to eat and a stiff drink.

The pared down menu, which is designed to be shared, combines historic American fare with contemporary favorites. The bar program focuses on brown liquors and local beers with a drink list that’s built around the classics.

News and Events at Saloon restaurant

Taste of Somerville
Eat around the neighborhood and get a dose of do-gooding in one fell swoop at Tuesday, May 21st’s Taste ...

Battle of the Burger Begins
Voting in Boston Magazine’s epic Battle of the Burger is underway as of Monday, May 13th.

Party Like It’s 1922
Make like Jay and Daisy on Thursday, May 2nd as Saloon hosts their Gatsby Social.

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boar

by Chef Derek Clough

  • food
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Wild boar with butternut and cranberry smash
 
 
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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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Charcuterie
1. noun The French term for delicatessen-style items.
Chèvre
1. noun French for "goat," as in cheese.
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.
Lardons
1. noun Diced bacon that is blanched and fried.
Osso bucco
1. noun An Italian dish of braised veal shanks with white wine, onion, carrots, celery, and tomatoes.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
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.
Terrine
1. noun An earthenware container, or the dish cooked therein.