xtras


october


dear friends
The cool weather is upon us and Autumn is finally here! It's our favorite time of the year at Union Bar and Grille and our little restaurant feels just that much cozier with a slight chill in the air. We start to crave heartier food and drink, and what better way to satisfy your taste buds than to introduce some new dishes and cocktails! Our Prix Fixe brunch continues from 10 to 3 on Saturdays and for the early birds from 10 to 11 on Sundays. Included are a glass of orange or grapefruit juice, coffee, our signature cinnamon coffee cake, and your choice of main course. All this for $9.95!
I hope that you can join us soon for a cocktail or two and a bite to eat. As always, we offer free off-street parking a block away at 560 Harrison Ave. Call us at 617.423.0555 to reserve a table. Ask for me when you're here... I'd love to meet you in person!

Greg Dickinson
General Manager

instafood  
Chef Dolly has some big 
plans for the menu ahead and we can't wait for you to come and sample some of our new dishes. Following us on instagram will let you see, in real time, what we're up to in the kitchen.-->
 Our three course prix fixe theme is "Fresh Market" and we are featuring the best in local produce, fish, and meat from our local purveyors. For $33.95, you can choose a first course, main course, and a dessert any night of the week from 5:30 to close. You can view the menu by clicking here. 
 
cocktails 
click image for shots from our friends pub crawl
Fall is also our favorite time for cocktails and here are two that we are proud to introduce to our cocktail list.
The Vermont Old Fashioned is made with browned butter-infused bourbon, organic Vermont maple liqueur, and muddled oranges and cherries.... read more
Another fall favorite from last year that returns is the Drunk Pumpkin. It's so simple, but so delicious and addictive. Just add a shot of vanilla vodka to a pint of your favorite pumpkin beer. We use Southern Tier's "Pumpking" and serve on the rox... read more
Also look for a new addition to our cider list from our friends, Al and Denise, from "Far From the Tree" in Salem, MA. They source Cortland apples from Central and Western parts of the state and make cider using Revolutionary War era recipes ... read more.

teamwork  
Chef Dolly Bourommavong, Chef de Cuisine, and General Manager Greg Dickinson first met at the Boston institution, L'Espalier, in 2008 and it was love at first sight. Working side by side for years before moving on to other jobs, they are incredibly happy to be reunited, and they are having a blast creating new menus. Incredibly happy to be reunited, and they are having a blast creating new menus. Bo being from the South, they share an affinity for the home cooking of that region and take pleasure in bringing it to your plate at Union. They collaborate on dishes and beverages to offer you the best combinations that will make you feel at home at Union and introduce you the the finest seasonal and local products from the bounty of New England.