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

The Basics: Trade restaurant information

Trade

540 Atlantic Avenue
Boston, MA 02110
617-451-1234

Trade restaurant information
Share Trade share on LinkedIn share on Twitter share on Facebook

Acclaimed chef Jody Adams and partners Sean Griffing and Eric Papachristos created Trade based on their shared love of travel, food and wine. The exchange they make with guests translates to a dynamic, high energy and fully enjoyable dining experience.

Trade sits on the edge of Boston's Waterfront District, a neighborhood steeped in American history: it was the site of the Boston Tea Party and among the country's first international ports of commerce. Located on the first floor of a recently re-developed 19th century building, the restaurant features exposed brick, vaulted ceilings and steel pillar columns for a hip industrial vibe, while floor-to-ceiling windows allow diners to look out onto the Rose Kennedy Greenway.

At the bar and lounge guests can share plates, sip classic cocktails, and discover new wines, including two on tap. This ambiance flows into a warm dining room with a menu that draws on Adams' decades of cooking in New England as well as her travels around the world.

News and Events at Trade restaurant

They Want to Ride Their Bicycles
The cycling enthusiasts from Jody Adam's crew are getting on their bikes and riding for cancer research in this ...

Take It Outside with Trade's Picnic Box
The weather's warmed and once the clouds disappear it will be time to head outside for some lunch en ...

Friends For Haiti Returns
You're probably not thinking about your September plans yet, but that'll all change when you hear about the ...

Andrew Hebert

Chef at Trade

Chef Andrew Hebert at Trade

Hailing from Yorktown, Virginia, Andrew Hebert absorbed a love for the kitchen through the family meals his Italian mother cooked. Hebert got his start cooking at The Trellis in Colonial Williamsburg, Virginia and after learning the basics, he pursued a degree in culinary arts at Johnson & Wales University. Upon graduating in 2004, Hebert was drawn to Boston's burgeoning food scene and found his first post in Boston working under Chef Jody Adams as a line cook at blu in The Sports Club/LA. The two instantly clicked, falling into the kind of easy, collaborative chef-protégé relationship that can be rare to find amidst the chaos of the kitchen.

In 2006 he moved to Rialto, Adams' acclaimed restaurant at The Charles Hotel in Harvard Square. Hebert remained at Rialto for four and a half years, serving as Executive Sous Chef from 2008-2010. It was here he developed his cooking style, which grew from observing Adams in the kitchen. He recounts his amazement at her sophisticated and discerning palate and gratitude for how she illustrated that it is possible to take something as simple as a slice of tomato or a bed of arugula and make it awe-inspiring in taste.

Craving a dose of warmer weather, Hebert recently spent 7 months on the line at Fig, a renowned restaurant in Charleston, South Carolina where he studied under Chef Mike Lata who won a James Beard Award for Best Chef in the Southeast in 2009.

The opportunity to team back up with Adams as the Executive Chef of Trade, which Adams opened in the fall of 2011 with partners Sean Griffing and Eric Papachristos was "a once in a lifetime experience" to Hebert. He and Adams drew from their seven-year history of working together to write Trade's opening menu, which features small plates, flatbreads, main courses, sides and desserts inspired by travel and showcases a keen focus on local, seasonal ingredients and signature bold flavors.

  • 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.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Kaffir lime
1. noun A type of tree bearing dark green leaves used in cooking, and small, bright green, wrinkled-looking citrus fruit.
Pancetta
1. noun Cured Italian bacon.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Ragu
1. noun Tomato and meat sauce from Bologna.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.