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

The Basics: Union restaurant information

Union

1357 Washington Street
Boston, MA 02118
617-423-0555

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

Union Bar & Grille, another addition to the Aquitaine Group’s expanding arsenal of successful restaurants, makes it home in the up-and-coming area on Washington Street in the South End.

Partners Matthew Burns, Jeff Gates and Seth Woods have created an American bistro that boasts an all-American wine list and a menu that’s full of “just good food that you want to eat.

The black leather banquettes against light hued woods and the wrought iron chandeliers in contrast to the floor-to-ceiling windows strike a balance between simplicity and sophistication that manages to be both understated and indulgent.

News and Events at Union restaurant

Beat the Rush at Any of the Aquitaine Eateries
The Aquitaine Group is very concerned about your time management skills.

Boston Bakes for Breast Cancer
Indulge your sweet tooth as often as you can from Monday, May 3rd through Sunday, May 9th - it's for ...

Just Found - Secret Recipes from Julia Child
With the discovery of a secret stash of recipes from the late great Julia Child, some local chefs - Chris Douglass ...

Union

1357 Washington Street, Boston, MA 02118

brunch
  • Sun, Sat: 10:00 AM - 3:00 PM
dinner
  • Sun-Wed: 5:30 PM - 11:00 PM
  • Thur-Sat: 5:30 PM - 12:00 AM
  • phone 617-423-0555
  • reservations recommended
  • parking on-street
  • valet yes
  • accessibility full
  • capacity: 125
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-423-0555

website

 
 
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.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Limoncello
1. noun Lemon liqueur.
Lotte
1. noun Most commonly known as "monkfish." Get it filleted, because this sweet-tasting, almost lobster-textured fish is butt-ugly-looking by any name.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Italian egg custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Porcini
1. noun Smoky, meaty wild mushrooms.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.