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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

Jack’s Abby at Post 390
Post 390 plays host with a Jack’s Abby Brewing dinner on Wednesday, March 25th. 

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Doing their part on behalf of the Dana Farber Cancer Institute, dozens of cookers will be coming together at the ...

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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.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chèvre
1. noun French for "goat," as in cheese.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
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.
Lardons
1. noun Diced bacon that is blanched and fried.
Mousseline
1. noun A sauce made airy with the addition of whipped cream or beaten egg whites.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Ragu
1. noun Tomato and meat sauce from Bologna.
Ramp
1. noun A wild onion.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.

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