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The Basics: UpStairs on the Square restaurant information

UpStairs on the Square

91 Winthrop Street
Cambridge, MA 02138
617-864-1933

UpStairs on the Square restaurant information
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Harvard Square restaurateurs Deborah Hughes and Mary-Catherine Deibel continue their twenty-year fine dining tradition with UpStairs on the Square. Featuring two dining rooms, the multi-floored restaurant offers a choice between the large, wood-paneled Monday Club Bar, where guests can enjoy sweeping views of the Square, or the more formal Soiree Room, which is reminiscent of a glowing, colorful jewel-box-like supper club.

Striving for the same high standards Deibel and Hughes upheld in years past, this spot celebrates the bounty of New England ingredients and the handcrafted techniques that have always made their menus popular.

News and Events at UpStairs on the Square restaurant

Lobster and Corn Aplenty at UpStairs
From Wednesday, July 21st through Saturday, July 31st, sweet and succulent is the name of the game at UpStairs on ...

The Vegan Dinners Continue at UpStairs
If there’s a good time of year to be a vegan in New England, it’s got to be ...

Grillin' and Swillin' at UpStairs
Backyard barbeques are a great time - now just think how much better it'd all be with a little wine.

UpStairs on the Square

91 Winthrop Street, Cambridge, MA 02138

brunch
  • Sun: 10:00 AM - 3:00 PM
lunch
  • Mon-Sat: 11:00 AM - 3:00 PM
tea
  • Sat: 3:00 PM - 5:00 PM
dinner
  • Sun-Thur: 5:00 PM - 10:00 PM
  • Fri, Sat: 5:00 PM - 11:00 PM
  • phone 617-864-1933
  • reservations recommended
  • parking nearby garage, and three nearby public lots, validation available
  • valet yes, available for $14.00 per car
  • accessibility full
  • capacity: 230
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-864-1933

website

 
 
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Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Charcuterie
1. noun The French term for delicatessen-style items.
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.
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.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
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.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ramp
1. noun A wild onion.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
Vitello tonnato
1. noun An Italian classic of cold, thinly sliced, roasted veal (vitello) with a sauce of pureed tuna (tonno), anchovy, capers, lemon and olive oil.