Eastern Standard
528 Commonwealth Avenue
Boston, MA 02215
617-532-9100
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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duck
at Eastern Standard
Long Island duck breast with barley, celery root, pomegranate and spiced duck broth
- Beurre blanc
- 1. noun A thick sauce of butter, white wine and vinegar.
- 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.
- Chantilly
- 1. noun Prepared or served with whipped cream.
- Charcuterie
- 1. noun The French term for delicatessen-style items.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- 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.
- Cornichons
- 1. noun A gherkin in France.
- Couscous
- 1. noun Granular semolina popular in North Africa.
- Crème anglaise
- 1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
- 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.
- 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.
- Panna cotta
- 1. noun Italian egg custard.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Praline
- 1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Ratatouille
- 1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
- 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.
- Tasso
- 1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.
- Terrine
- 1. noun An earthenware container, or the dish cooked therein.
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