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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.

News and Events at Foundry on Elm restaurant

Taste of Somerville
Eat around the neighborhood and get a dose of do-gooding in one fell swoop at Tuesday, May 21st’s Taste ...

Battle of the Burger Begins
Voting in Boston Magazine’s epic Battle of the Burger is underway as of Monday, May 13th.

Weekly Beer Dinners in Davis
Chef Derek Clough gives lovers of suds a little middle-of-the-week boost with his weekly beer dinner.

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quail

by Chef Derek Clough

  • food
  • chef
  • info
Honey-glazed quail with blackberries, red rice, arugula and roasted cippolini
 
 
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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Bordelaise sauce
1. noun A blend of wine, brown stock, marrow, shallots and herbs.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Charcuterie
1. noun The French term for delicatessen-style items.
Chèvre
1. noun French for "goat," as in cheese.
Coulis
1. noun A thick puree or sauce.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
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.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Mirepoix
1. noun A combination of diced carrots, onions, celery and herbs cooked in butter; used to flavor a wide range of dishes.
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.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quiche
1. noun A savory, open-faced pie made from cheese and eggs.
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.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Timbale
1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.
Tuk trey
1. noun A much-used (in Cambodia) Khmer marinade of fish sauce, vinegar, lime juice, sugar and garlic.