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The Basics: Kingston Station restaurant information

Kingston Station

25 Kingston Street
Boston, MA 02111
617-482-6282

Kingston Station restaurant information
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Conveniently located in the heart of Downtown Crossing - but just removed from the hustle and bustle of the main drags - Kingston Station offers a modern take on traditional dishes in an old-world atmosphere. The mosaic and subway tiled dining room, adorned with antique mirrors, is reminiscent of a classic railway station. Mismatched tables and chairs add to the casual, comfortable atmosphere.

The menu of bistro cuisine is ideal whether you're looking for a place for an after-work pit stop, a low key dinner or a night out on the town. Guests can unwind at the bar or in the front café area, or relax in the dining room. Kingston Station is also an ideal spot to fuel up for an afternoon of perusing the area's local shops and historical landmarks or before heading to a show at the Boston Opera House or in the nearby Theater District.

News and Events at Kingston Station restaurant

The Dining Docket
April 2nd - April 8th
Kick up your week with a serving of something from the docket. There's tons of ...

Happy Hour Help for the BPMA
Lend a hand by raising a glass at Kingston Station's early evening fundraiser for the Boston Public Market Association.

Kingston Station's Suite Tea
Before you check out the Sugarplum fairies, get yourself a sweet treat or two at Kingston Station for their first ...

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salmon

by Chef Dana Love

  • food
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Grilled salmon with warm fingerling potato salad, cherry tomatoes, green beans, fennel and passion fruit buerre blanc
 
 
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.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
Coulis
1. noun A thick puree or sauce.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Panna cotta
1. noun Egg-less Italian custard.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragu
1. noun Tomato and meat sauce from Bologna.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.