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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
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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

A Great Gatsby Ball
In the spirit of the soon-to-be-released movie, the party-loving ladies of UpStairs on the Square are hosting A Great Gatsby ...

Vegan for the Evening
With spring in full swings it’s the perfect time for another of UpStairs on the Square’s Vegan Dinners.

Celebrate the Single Grape
The ladies of UpStairs on the Square explore single grape wines with a wine tasting and dinner on Wednesday, April ...

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Susan Regis

Executive Chef at UpStairs on the Square

Chef Susan Regis at UpStairs on the Square

Chef Susan Regis, a native New Englander, grew up in Marblehead, Massachusetts. Her love of food began at an early age with an appreciation for the freshest seafood from the coastal waters near her home. She fondly remembers the clambakes that brought family and close friends together often during the long seaside summers of her childhood. Regis attended Skidmore College and earned her degree in English, but always had a passion for cooking and especially for cookbooks, which she says she "read like novels."

She began her culinary endeavors in Boston at Seasons Restaurant in the Bostonian Hotel, the cutting-edge American-cuisine restaurant that spawned many of Boston's best known chefs. It was there that she gained experience working with the likes of Gordon Hamersley, Jody Adams and Lydia Shire. Regis and Shire's collaborative efforts continued for the next eighteen years, bringing them to the California coast to open the The Four Seasons hotel in Beverly Hills and then, back again to Boston to open Biba and Pignoli restaurants.

Regis has garnered awards and accolades on the local and national level. Most notably, she was honored with America's Best Chef - Northeast award by the James Beard Foundation in 1998 and has twice been named "Best Chef in Boston" by the Improper Bostonian.

Regis, who's currently the Executive Chef at UpStairs on the Square in Harvard Square, resides in Somerville, Massachusetts.

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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.