BOSTON (Winter 2009): Chefs Steven Brand and Susan Regis have worked in some of the top kitchens across the country and now have come together to head up the two kitchens at UpStairs on the Square in Cambridge, Massachusetts. Steve Brand serves as executive chef and chef de cuisine for the elegant pink and gold upstairs Soirée Dining Room, while Susan Regis serves up «casual haute cuisine» in the lively downstairs Monday Club Bar/ Zebra Room. Both chefs bring their own unique culinary perspective to this restaurant that has become a Harvard Square institution.

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CHEF STEVEN BRAND
A graduate of Johnson & Wales, Steven Brand has worked in many restaurants across the North East, including Empire and XO in Providence and Yumcha, Veritas and Jean Georges in New York. Prior to arriving at UpStairs on the Square in 2005, Chef Brand earned a Master in German Wine degree from Deutchewine and Sommelier School in Koblenz Germany. Most recently, he worked a several week stage in the kitchen of acclaimed chef and cookbook author Michel Bras at his eponymous Michelin in the summers of 2006 and 2007.

Steven Brand’s innovative cuisine can please any palate from the carnivores to the restaurant’s strictly vegan patrons. His inventive menu in the intimate Soirée Room features appetizers such as: Kuri Squash Ravioli with Crispy Bacon, Parmesan & Meyer Lemon Fondue; Sashimi of Bluefin Tuna with Avocado, Jicama & Tempura Snap Peas, Soy-Ginger Marinade and Potage of Jerusalem Artichoke Soup with Sorrell & Chive Oil. Entrée favorites include: Lemon & Parsley-Crusted Hake with Olive Oil-Crushed Potatoes, Fall Greens & Champagne Mustard Seed Beurre Blanc; Duet of Free Range Veal Braised Osso Buco with Savoy Cabbage, Turnips, Carrots Schnitzel with Fingerling Potatoes, Cornichons & Dill and Autumn Farm Vegetables & Tiny Ricotta Gnocchi with Cardamom Wine Broth, Shitake Mushrooms & Mint.

CHEF SUSAN REGIS
Susan Regis has garnered awards and accolades on both the local and national level, including the coveted «America’s Best Chef- Northeast» from the James Beard Foundation. Having begun her culinary career along with many of Boston’s best known chefs, including Gordon Hamersley, Jody Adams and Lydia Shire at Seasons Restaurant in the Boston Hotel, Susan’s appreciation for food was sparked by the fresh seafood found in the coastal waters near her childhood home. After her time at Seasons Restaurant, Susan and Lydia Shire continued their collaborative effort, bringing them to California to open The Four Seasons hotel in Beverly Hills and then back to Boston to launch Biba and Pignoli.

Susan has recently returned to UpStairs on the Square and has developed a wonderful late fall menu including comforting appetizers such as: Roasted Nesankeag Sugar Pumpkin Soup with Pumpkin Crisps, Papitas, Sage & Aromatic Oil and Crackling Duck Confit with Toasted Gingerbread with Candied Ginger & Quince. Larger favorites include: Pizza of Creamed Spinach, Snipped Sorrel & Foraged Mushrooms, Paprika; Blackstrap Molasses Grilled Swordfish with Zested Orange-Almond Cous Cous & Pomegranate Seeds and UpStairs Skirt Steak with «Tater Tots» & Chimichurri.

ABOUT UPSTAIRS ON THE SQUARE
Mary-Catherine Deibel and Deborah Hughes, after an acclaimed run of 20 years at UpStairs at the Pudding, opened UpStairs on the Square, situated in the middle of Harvard Square on Winthrop Park, in 2002. Deborah’s lavish designs are a throwback to 1940s glamour with a modern twist. The multi-floored restaurant is filled with signature warmth, yet stimu

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