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The Basics: Union restaurant information

Union

1357 Washington Street
Boston, MA 02118
617-423-0555

Union restaurant information
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Union Bar & Grille, another addition to the Aquitaine Group’s expanding arsenal of successful restaurants, makes it home in the up-and-coming area on Washington Street in the South End.

Partners Matthew Burns, Jeff Gates and Seth Woods have created an American bistro that boasts an all-American wine list and a menu that’s full of “just good food that you want to eat.

The black leather banquettes against light hued woods and the wrought iron chandeliers in contrast to the floor-to-ceiling windows strike a balance between simplicity and sophistication that manages to be both understated and indulgent.

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Union

1357 Washington Street, Boston, MA 02118

brunch
  • Sun, Sat: 10:00 AM - 3:00 PM
dinner
  • Sun-Wed: 5:30 PM - 10:00 PM
  • Thur-Sat: 5:30 PM - 11:00 PM
  • phone 617-423-0555
  • reservations recommended
  • parking on-street
  • valet yes
  • accessibility full
  • capacity: 125
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-423-0555

website

 
 
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.
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.
Cavatelli
1. noun Small pasta shells with wavy edges.
Charcuterie
1. noun The French term for delicatessen-style items.
Chèvre
1. noun French for "goat," as in cheese.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
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.
Coulis
1. noun A thick puree or sauce.
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.
Flageolets
1. noun Munchkin kidney beans from France.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Pancetta
1. noun Cured Italian bacon.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Ramp
1. noun A wild onion.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.