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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

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.

A Great Gatsby Ball
In the spirit of the soon-to-be-released movie, the party-loving ladies of UpStairs on the Square are hosting A Great Gatsby ...

Vegan for the Evening
With spring in full swings it’s the perfect time for another of UpStairs on the Square’s Vegan Dinners.

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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
  • Sun, Sat: 2:00 PM - 4:00 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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Charcuterie
1. noun The French term for delicatessen-style items.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Limoncello
1. noun Lemon liqueur.
Panna cotta
1. noun Egg-less Italian 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.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Sorrel
1. noun A sour, buckwheat-related herb.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.