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The Basics: Eastern Standard restaurant information

Eastern Standard

528 Commonwealth Avenue
Boston, MA 02215
617-532-9100

Eastern Standard restaurant information
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Adjacent to the stately Hotel Commonwealth, Eastern Standard Kitchen & Drinks, the dining darling of resurgent Kenmore Square, is a classic grand café with old world style and new world cuisine. Burgundy banquettes and tiny tiled floors give the casually elegant dining room a true brasserie feel that’s echoed by the menu of French and American classics.

Open for breakfast, lunch, and dinner seven days a week, Eastern Standard is the perfect spot for a quiet business breakfast or lunch, a pre-ballgame drink or bite to eat at the majestic marble bar or on the landscaped patio, overlooking the urban bustle of Kenmore Square.

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528 Commonwealth Avenue, Boston, MA 02215
617-532-9100

Lauren Kroesser

Chef at Eastern Standard

Chef Lauren Kroesser at Eastern Standard

Pastry Chef Lauren Kroesser, who currently oversees the Pastry Department at Hotel Commonwealth grew up on the North Shore of Massachusetts in Wenham.

A graduate of the University of Delaware honors program, Kroesser studied broadcast television working at restaurants during college. During the summer, she tended bar on the island of Nantucket at both The Ropewalk and The Club Car. After college, she continued working in the restaurant and catering businesses in both Nantucket and Key West.

In 2008, Kroesser chose to channel her passion for food into a career and headed back to school. She attended Boston University, where she studied under Jaques Pepin and some of Boston's top chefs, ultimately earning her culinary certificate in 2008.

Shortly after graduating from BU, Kroesser was hired as a pastry assistant at Sel de la Terre, an upscale French restaurant on Boston's waterfront. She soon moved to head pastry where she remained for two years writing dessert menus, developing recipes, hiring and training new pastry staff, while also developing a bread program and making daily pastries for both the restaurant and its retail store. She has also worked as a private chef and is experienced in teaching both baking and pastry.

Kroesser, who lives in Charlestown, is currently Executive Pastry Chef at Eastern Standard and Island Creek Oyster Bar.

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Dictionary
 
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cabrales
1. noun A noted Spanish blue cheese.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
Compote
1. noun Slow-cooked fruit in syrup.
Cornichons
1. noun A gherkin in France.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Deglaze
1. noun To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
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.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lardons
1. noun Diced bacon that is blanched and fried.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Offal
1. noun The (some would say aptly named) British term for edible internal organs and extremities of animals.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Piperade
1. noun A Basque dish based on tomatoes and sweet green peppers.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Saltimbocca
1. noun Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Sorrel
1. noun A sour, buckwheat-related herb.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
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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