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The Basics: Post 390 restaurant information

Post 390

406 Stuart Street
Boston, MA 02116
617-399-0015

Post 390 restaurant information
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Located at the Clarendon Building (the site of the former Back Bay Post Office Annex), Post 390 is the latest concept from renowned restaurateur Kenneth Himmel who also owns and operates Grill 23 & Bar and Harvest restaurant in Cambridge. This urban tavern, perfectly situated between the South End and Back Bay, features two floors with exhibition kitchens, three fireplaces, two bars and dramatic city views. A massive wrought iron staircase connects the energy of the first floor with the second where guests can enjoy the enormous exposed kitchen, wine display, two private dining rooms and additional fireside dining while looking out at landmarks like Copley Place, Trinity Church and the Hancock Tower.

Welcoming guests and neighbors alike, Post 390 gives you the delicious food and warm hospitality that diners crave in an urban tavern setting.

News and Events at Post 390 restaurant

Chocolate Madness
Let your inner chocolate lover out for a night of reckless abandon at this year’s Chocolate Madness, scheduled for ...

11th Annual Cooking for a Cause
Nothing beats a night of terrific food and drink, especially when it’s for a worthy charity, so mark your ...

Brian Young on Beat Bobby Flay
The Food Network’s newest series sensation, Beat Bobby Flay, gives Boston-based cooker/rock star Brian Young of Post 390 ...

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406 Stuart Street, Boston, MA 02116
617-399-0015
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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.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chèvre
1. noun French for "goat," as in cheese.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Finnan haddie
1. noun Smoked, salted haddock, favored in Scotland.
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.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Pistou
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
Ragu
1. noun Tomato and meat sauce from Bologna.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
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.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

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