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The Basics: Trade restaurant information

Trade

540 Atlantic Avenue
Boston, MA 02110
617-451-1234

Trade restaurant information
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Acclaimed chef Jody Adams and partners Sean Griffing and Eric Papachristos created Trade based on their shared love of travel, food and wine. The exchange they make with guests translates to a dynamic, high-energy and fully enjoyable dining experience.

Trade sits on the edge of Boston's Waterfront District, a neighborhood steeped in American history: it was the site of the Boston Tea Party and among the country's first international ports of commerce. Located on the first floor of a recently re-developed 19th century building, the restaurant features exposed brick, vaulted ceilings and steel pillar columns for a hip industrial vibe, while floor-to-ceiling windows allow diners to look out onto the Rose Kennedy Greenway.

At the bar and lounge, guests can share plates, sip classic cocktails and discover new wines, including two on tap. This ambiance flows into a warm dining room with a menu that draws on Adams' decades of cooking in New England, as well as her travels around the world.

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540 Atlantic Avenue, Boston, MA 02110
617-451-1234
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sandwich

by Chef Jody Adams

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Pork sandwich with spicy pickles, provolone and whole grain mustard aioli
 
by Chef Jody Adams
 
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.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
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.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
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.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Ragu
1. noun Tomato and meat sauce from Bologna.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

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