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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

Community Servings' LifeSavor 2012
The Langham Hotel once again hosts Community Servings' annual benefit gala, LifeSavor, now in its 20th year.

Battle of the Burger Begins
Nothing gets the food obsessed going quite like a good burger debate.

Cooking for a Cause
Head to the Seaport Hotel on Friday, March 30th for the 9th annual Cooking for a Cause, a benefit for ...

Eric Brennan

Chef at Post 390

Chef Eric Brennan at Post 390

Executive Chef Eric Brennan is having a blast in the kitchen at Post 390 creating menus for lunch, dinner, bar and brunch at Boston's new urban tavern. "It is just so amazing to be able to cook and give people what they want, do it all from scratch, and to see the crowds of people coming in the doors. It's gratifying every day and night" he says.

A graduate of the Culinary Institute of America, Brennan brings years of classic technique and training combined with a deep appreciation for local ingredients. Having first made a splash in Boston in 1989 as Chef de Cuisine at Aujourd'hui in the Four Seasons, Brennan stayed on with the luxury hotel group for 12 years climbing the ranks to Executive Chef at the Four Seasons Biltmore Resort in Santa Barbara and the Toronto flagship hotel where he ran 3 restaurants, private dining rooms, banquets and room service.

Brennan earned a reputation for his savory hand-crafted American cuisine, expert technique and deep-rooted relationships with farmers. In 2001, he returned to Boston and took over the kitchen at Harvest, Harvard Square's iconic and treasured culinary landmark. He brought Harvest back to life with a renewed commitment to New England seasons, ingredients and classic dishes. The awards followed, such as Zagat's "Top New England" and its coveted "Most Popular" list. Eric then took that success to Excelsior in Boston's Back Bay.

When the restaurant closed in early 2009 he knew what he wanted to do next. "Something delicious and approachable, but not so simple it's not memorable" explains Eric. "I want to give people what they want to eat. And so far, so good! Everyone can relate to dishes on this menu, share stories about how their grandmother prepared it, and how they do it now. It's great to have people talking about food and appreciating what we are trying to do here - to bring back really good food, made from scratch, and served with warm hospitality. That's what makes a good day for me."

 

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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.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
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.
Compote
1. noun Slow-cooked fruit in syrup.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Finnan haddie
1. noun Smoked, salted haddock, favored in Scotland.
Florentine
1. noun A cookie of nougatine and candied fruit brushed with a layer of chocolate.
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.
Pancetta
1. noun Cured Italian bacon.
Ragu
1. noun Tomato and meat sauce from Bologna.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
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.
Vichyssoise
1. noun Creamy potato and leek soup, served cold.