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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

Peak Organic Brewery Tap Takeover
If you’ve always felt that chocolate and beer are a match made in heaven, don’t miss Peak Organic ...

Cape Ann Brewery Tap Takeover
On Thursday, December 12th Gloucester’s award winning, family-owned brewery, Cape Ann Brewing Company, takes over the taps at ...

Sunday Luau in Davis
On Sunday, September 22nd, chef Derek Clough invites diners to join him for a New England-inspired Luau Brunch at Foundry ...

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

at Foundry on Elm

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Honey-glazed quail with blackberries, red rice, arugula and roasted cippolini
 
at Foundry on Elm
 
Dictionary
 
Bordelaise sauce
1. noun A blend of wine, brown stock, marrow, shallots and herbs.
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Persillade
1. noun French for parsley, also refers to a mixture of parsley and garlic that is often sprinkled on a dish as flavoring or garnish towards the end of its preparation.

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