1357 Washington Street
Boston, MA 02118
617-423-0555
Union Bar & Grille, another addition to the Aquitaine Group’s expanding arsenal of successful restaurants, makes it home in the up-and-coming area on Washington Street in the South End.
Partners Matthew Burns, Jeff Gates and Seth Woods have created an American bistro that boasts an all-American wine list and a menu that’s full of “just good food that you want to eat.
The black leather banquettes against light hued woods and the wrought iron chandeliers in contrast to the floor-to-ceiling windows strike a balance between simplicity and sophistication that manages to be both understated and indulgent.
Chefs for the Cure 2012
On Saturday, April 28th, The Viking Center in Westwood hosts the 4th annual Chefs for the Cure.
25th Annual Beyond Shelter Benefit
The Friends of Boston's Homeless once again enlist the help of some of the city's best chefs to ...
Go Mad for Chocolate
Go cuckoo for cocoa when Chocolate Madness returns to the Cyclorama on Tuesday, April 24th.

Born in Oak Bluffs on the island of Martha's Vineyard, chef Keenan Langlois learned his love of cooking from his parents - his love of the chef lifestyle, he learned traveling and cooking all over the world.
His first job in the restaurant industry was at a local pizza shop when he was just thirteen. He went on from there, working and learning until heading to the Culinary Institute of America. While in school he interned at Nancy Oaks's Boulevard in San Francisco and later graduated with honors.
Langlois moved back to Boston to work for Gordon Hamersley at Hamersley's Bistro in the South End. Since then, he has worked at Lumière, The Nightingale, Sorellina, Gaslight and Union.
But Boston can't take all the credit for shaping his culinary outlook. Langlois's style has been shaped by extended stays in Salt Lake City, San Francisco, New York, Vermont, Puerto Rico and France. He has traveled throughout Europe and as far east as Istanbul.
Whether he's based in Boston or on the other side of the world, his philosophy remains the same: simple food cooked perfectly never goes out of style.
