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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

Cooking Down on the Farm
Chef Eric Brennan of Post 390 will take his talents to Smolak Farms in North Andover on Wednesday, July 16th.

Mary Dumont Named Partner at Harvest
It’s been a good year for chef Mary Dumont; First, she wins Cochon 555 and a trip out to ...

And May the Best Burger Win
The Battle of the Burger is already underway – be sure to log on and vote for your favorite preparation of ...

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

by Chef Eric Brennan

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Nantucket Bay scallop ceviche with ruby red grapefruit, avocado and dill
 
by Chef Eric Brennan
 
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.
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.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Ragu
1. noun Tomato and meat sauce from Bologna.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
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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