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The Basics: Foundry on Elm restaurant information

Foundry on Elm

255 Elm Street
Somerville, MA 02144
617-628-9999

Foundry on Elm restaurant information
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A brasserie-tavern hybrid, Foundry on Elm brings the best of seasonal New England fare to Davis Square diners via a menu of refined, fresh food - and proper ale to go along with it. The restaurant pays tribute to the modern day craft worker by celebrating the farmers, brewers and winemakers that created the products featured on the menu and wine list.

The cavernous dining room - it can comfortably accommodate more than 150 people - features a long, marble-topped bar, cushy, deep red banquettes, and black and white mosaic tiled floor, all of which lend themselves to a warm, welcoming space that's got broad appeal. Students, local professionals and families are flocking to the Somerville eatery for dinner, lunch and brunch.

News and Events at Foundry on Elm restaurant

Battle of the Burger Begins
Nothing gets the food obsessed going quite like a good burger debate.

Feast Your Eyes- Foundry on Elm
Newish chef Derek Clough puts his own personal touch on the Foundry on Elm pages.

13th Annual Taste of Somerville
Savor the flavors of Somerville on Tuesday, June 7th at the thirteenth annual Taste of Somerville

Derek Clough

Chef at Foundry on Elm

Chef Derek Clough at Foundry on Elm

Growing up near Plymouth, New Hampshire, chef Derek Clough and his family made frequent visits to his grandparent's farm in nearby Lake Winnipesaukee. His fond memories of his grandmother pickling, making pies and cooking for holidays and family events, ignited the spark that eventually grew into a deep appreciation and love for food.

After graduating high school, Clough spent many summers in the primitive but bountiful area of Deer Isle, Maine. He worked at the resort Goose Cove Lodge Inn, where he had met and worked with a fellow chef, Rob Evans. Evans was taking leave to work at Chef Thomas Keller's French Laundry in Yountville, California. Clough followed his friend to the Napa Valley, where he worked at the newly opened Bouchon in 2000.

Enamored with the West Coast Wine Country, he worked at Kendall Jackson's premium Cardinale Winery for two and half years in their cellar. With no kitchen to call his own, he moved to Palo Alto to run the food program of a rustic, wood-fire-driven, 400-seat restaurant in Silicon Valley, Zibibbo. For just over six successful years, he directed the award-winning restaurant until his family began moving back to the east coast. Longing for relatives close by, Clough returned to his native New England.

Blending a combination of his northeastern roots and West Coast influences, Clough's cooking style embraces both while allowing purity of ingredients instead of over-manipulating. Currently Chef at sister restaurants  Foundry on Elm and Saloon in Davis Square, Clough has worked professionally for over 20 years. Sourcing local and seasonal ingredients is fundamental to his everyday cooking methods.

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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.
Bordelaise sauce
1. noun A blend of wine, brown stock, marrow, shallots and herbs.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
Choucroute
1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
Cornichons
1. noun A gherkin in France.
Coulis
1. noun A thick puree or sauce.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Mirepoix
1. noun A combination of diced carrots, onions, celery and herbs cooked in butter; used to flavor a wide range of dishes.
Panzanella
1. noun Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Quiche
1. noun A savory, open-faced pie made from cheese and eggs.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Timbale
1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.
Tuk trey
1. noun A much-used (in Cambodia) Khmer marinade of fish sauce, vinegar, lime juice, sugar and garlic.