BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 

The Basics: UpStairs on the Square restaurant information

UpStairs on the Square

91 Winthrop Street
Cambridge, MA 02138
617-864-1933

UpStairs on the Square restaurant information
Share UpStairs on the Square share on LinkedIn share on Twitter share on Facebook

Harvard Square restaurateurs Deborah Hughes and Mary-Catherine Deibel continue their twenty-year fine dining tradition with UpStairs on the Square. Featuring two dining rooms, the multi-floored restaurant offers a choice between the large, wood-paneled Monday Club Bar, where guests can enjoy sweeping views of the Square, or the more formal Soiree Room, which is reminiscent of a glowing, colorful jewel-box-like supper club.

Striving for the same high standards Deibel and Hughes upheld in years past, this spot celebrates the bounty of New England ingredients and the handcrafted techniques that have always made their menus popular.

News and Events at UpStairs on the Square restaurant

Another Vegan Night at UpStairs
The ladies of UpStairs on the Square go vegan for another evening on Wednesday, June 19th.

Thursday Grill Nights at UpStairs
The ladies of UpStairs on the Square are bringing Thursday Grill Nights back to Winthrop Street this summer.

Taste of Cambridge
Spend the evening of Thursday, July 11th sampling the wares of more than a hundred Cambridge restaurants, caterers, coffee shops ...

Newsletter

Want to win a $50 gift certificate?

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

Maria Santos

Pastry Chef at UpStairs on the Square

Chef Maria Santos at UpStairs on the Square

After a Maine girlhood where she grew up thinking about cooking, pastry chef Maria Santos made for the West Coast to pursue an education at the California School of Culinary Arts in Pasadena.

Bouncing between the East and West Coasts, Santos interned with Kristen Murray of No. 9 Park in Boston, worked under Aaron Lindgren (formerly of Charlie Trotter's) and then moved on to a very satisfying stint in the pastry department of Lucques, the James Beard Award-winning Los Angeles restaurant owned by Suzanne Goin.

In joining the team at UpStairs on the Square, she continues along the culinary path that she began at Lucques. Her think-locally-cook-globally philosophy is always front of mind as she develops creative desserts for UpStairs' many menus-wine dinners, vegan dinners, vegetarian tasting menus, etc. She is always looking to develop farmers' market-driven menus (and of course, great taste and more than a hint of dessert decadence).

  • food
  • chef
  • info
 
 
Dictionary
 
Charcuterie
1. noun The French term for delicatessen-style items.
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.
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Limoncello
1. noun Lemon liqueur.
Panna cotta
1. noun Egg-less Italian custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ramp
1. noun A wild onion.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Sorrel
1. noun A sour, buckwheat-related herb.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.