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The Basics: Foundry on Elm restaurant information

Foundry on Elm

255 Elm Street
Somerville, MA 02144
617-628-9999

Foundry on Elm restaurant information
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A brasserie-tavern hybrid, Foundry on Elm brings the best of seasonal New England fare to Davis Square diners via a menu of refined, fresh food - and proper ale to go along with it. The restaurant pays tribute to the modern day craft worker by celebrating the farmers, brewers and winemakers that created the products featured on the menu and wine list.

The cavernous dining room - it can comfortably accommodate more than 150 people - features a long, marble-topped bar, cushy, deep red banquettes, and black and white mosaic tiled floor, all of which lend themselves to a warm, welcoming space that's got broad appeal. Students, local professionals and families are flocking to the Somerville eatery for dinner, lunch and brunch.

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255 Elm Street, Somerville, MA 02144
617-628-9999
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salad

at Foundry on Elm

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Beet and radish salad with blueberry basil vinaigrette
 
at Foundry on Elm
 
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.
Charcuterie
1. noun The French term for delicatessen-style items.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
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.
Panna cotta
1. noun Egg-less Italian custard.
Panzanella
1. noun Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Timbale
1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.

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