BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Thanksgiving at Boston Restaurants
Flavors of Fall
Top Chef Boston Coverage

The Basics: Grafton Street Pub and Grill restaurant information

Grafton Street Pub and Grill

1230 Massachusetts Ave
Cambridge, MA 02138
617-497-0400

Grafton Street Pub and Grill restaurant information
Share Grafton Street Pub and Grill share on LinkedIn share on Twitter share on Facebook

Named after the spirited cobblestone-lined shopping district in Dublin's famed Temple Bar area, Grafton Street Pub & Grill has been a beloved institution of Harvard Square since its opening in 1996. With tones of cream, beige and brown, accented by black trim, the spacious dining room combines a traditional Irish pub's warmth and coziness with a contemporary and comfortable environment.

Grafton Street’s dinner, lunch and brunch menus feature contemporary American cuisine from hearty meat and poultry offerings to delicate seafood dishes, inventive appetizers and salads, as well as more casual fare like burgers and pizza.

News and Events at Grafton Street Pub and Grill restaurant

Hungry for Horror at Grafton Street
Food lovers looking for a good scare (and a good time) should check out Grafton Street’s Halloween party on ...

Harvard Square Tour for Hungry Historians
In a fun bit of Harvard ingenuity, the Grafton Group is partnering with the crew from HarvardTour.com to offer ...

Taste the Republic’s Best
Due to inclement weather the Taste of Cambridge has been rescheduled for Thursday, July 17th!

Newsletter

Want to win a $50 gift certificate?

Subscribe to e-licious and keep up-to-date
with greater Boston's culinary scene.

  • food
  • chef
  • info
1230 Massachusetts Ave, Cambridge, MA 02138
617-497-0400
next

salad

at Grafton Street Pub and Grill

  • food
  • chef
  • info
Iceberg stack with deviled eggs, applewood bacon, blue cheese, pickled radish, and chervil ranch dressing
 
at Grafton Street Pub and Grill
 
Dictionary
 
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.
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.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Charcuterie
1. noun The French term for delicatessen-style items.
Cremini
1. noun Young portobello mushrooms.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Naan
1. noun Tandoor-baked, unleavened, Indian bread.
Pancetta
1. noun Cured Italian bacon.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.

Subscribe to e-licious and keep up-to-date with greater Boston's culinary scene.