BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 

The Basics: Trade restaurant information

Trade

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

Trade restaurant information
Share Trade share on LinkedIn share on Twitter share on Facebook

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.

News and Events at Trade restaurant

Taste of Fort Point
No need to bring your lunch on Thursday, June 13th if you work down by South Station – neighborhood restaurants are ...

Bully Boy's Boston Rum
Local craft distillery, Bully Boy, debuts their new premium Boston Rum with a weekday shindig at Trade.

What’s New for LifeSavor 2013
For the 2013 edition of their annual fundraiser, Community Servings moves LifeSavor to the Westin Boston Waterfront for the evening.

Newsletter

Want to win a $50 gift certificate?

Subscribe to e-licious and keep up-to-date
with greater Boston's culinary scene.

Chefs

at Trade

 

Chef Jody Adams
The connection between food and happiness began at an early age for Chef Jody Adams. ...

Chef Andrew Hebert
Hailing from Yorktown, Virginia, Andrew Hebert absorbed a love for the kitchen through the family ...

  • food
  • chef
  • info
 
 
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.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Pancetta
1. noun Cured Italian bacon.
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.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.