BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: Post 390 restaurant information

Post 390

406 Stuart Street
Boston, MA 02116
617-399-0015

Post 390 restaurant information
Share Post 390 share on LinkedIn share on Twitter share on Facebook

Located at the Clarendon Building (the site of the former Back Bay Post Office Annex), Post 390 is the latest concept from renowned restaurateur Kenneth Himmel who also owns and operates Grill 23 & bar and Harvest restaurant in Cambridge. This urban tavern, perfectly situated between the South End and Back Bay, features two floors with exhibition kitchens, three fireplaces, two bars and dramatic city views. A massive wrought iron staircase connects the energy of the first floor with the second where guests can enjoy the enormous exposed kitchen, wine display, two private dining rooms and additional fireside dining while looking out at landmarks like Copley Place, Trinity Church and the Hancock Tower.

Welcoming guests and neighbors alike, Post 390 gives you the delicious food and warm hospitality that diners crave in an urban tavern setting.

News and Events at Post 390 restaurant

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

Cooking for a Cause
Head to the Seaport Hotel on Friday, March 30th for the 9th annual Cooking for a Cause, a benefit for ...

Wine Madness
March Madness would be so much more fun if there were wine involved. 

Molly Hanson

Pastry Chef at Post 390

Chef Molly Hanson at Post 390

As Pastry Chef at Post 390 and Grill 23 & Bar, Molly Hanson has come full circle. Born in Cambridge and raised in classic New England towns like Concord and Stowe, Hanson developed her talent first at the New England Culinary Institute and then at The Inn at Shelburne Farms in Vermont. She returned to the city life with a turn under Jim Dodge's direction at Boston's Museum of Fine Arts before heading out west to San Francisco. There, Hanson flourished at Farallon under the tutelage of famed Pastry Chef Emily Luchetti.

"It was time to come home" explains Hanson. "I missed the seasonality of New England. I love picking apples at the neighborhood farms and making fresh applesauce, pies and crisps. Anything I can get my hands on that's fresh, in-season - that's what inspires me."

In 2001, Hanson excelled as Pastry Chef at Harvest, creating seasonal desserts reflecting the fresh bounty of New England.  Working alongside then Harvest Executive Chef Eric Brennan, the two were a creative force in the kitchen, earning accolades for their new interpretations of New England classics.  In 2003, Hanson took on the dual roles of Pastry Chef at both Harvest and Grill 23 & Bar. This was a challenge well met, creating distinct menus for each restaurant, never duplicating desserts, and remaining true to the philosophy of each restaurant.

These days Hanson continues to wear two hats - now at Post 390 and Grill 23 & Bar.  "The dessert menus of the two restaurants are quite different - which keeps me challenged and inspired" says Hanson.  "At Grill 23 we focus on big flavors and a ‘wow' appearance, true to the classic steakhouse style.  At Post 390 we've recreated some classic desserts giving them modern day upgrades."

  • food
  • chef
  • info
 
 
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.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chèvre
1. noun French for "goat," as in cheese.
Chorizo
1. noun Crumbly, spiced pork sausage.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Finnan haddie
1. noun Smoked, salted haddock, favored in Scotland.
Florentine
1. noun A cookie of nougatine and candied fruit brushed with a layer of chocolate.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Pancetta
1. noun Cured Italian bacon.
Ragu
1. noun Tomato and meat sauce from Bologna.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Vichyssoise
1. noun Creamy potato and leek soup, served cold.