IN THE NEIGHBORHOOD

WHERE TO EAT
  1. Estragon (0.1 miles)
  2. Estragon (0.1 miles)
  3. Stella (0.1 miles)
WHERE TO SHOP
  1. Above and Beyond Catering (0.2 miles)
  2. Looc (0.3 miles)
  3. Aunt Sadie's (0.3 miles)
WHERE TO DRINK
  1. Tremont 647 (0.3 miles)
  2. The Dish (0.4 miles)
  3. The Butcher Shop (0.4 miles)
  4. The Red Fez (0.4 miles)
  5. Wally's Café (0.6 miles)

RESTAURANT LISTINGS

THE DETAILS
Cuisine(s):
American,

Meals Served:
Weekend Brunch
Dinner

Entree Price:
$21 - $30

Payment Type:
American Express
MasterCard
Visa
Other

Features:
Group Friendly
Kid Friendly

Alcohol Type:
Full Bar

Reservations Required:
Dinner Suggested

Neighborhood:
Boston
South End

Hours:
M-W: 05:30 PM-11:00 PM
Th-S: 05:30 PM-12:00 AM
Su: 10:00 AM-11:00 PM

Also Featured in:
Best of Boston 2004 Restaurant, New

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|Union Bar & Grille|200|167|photos/8929_photo.jpg|jpeg|image/jpeg|8|3

Union Bar & Grille

1357 Washington St.
Boston, MA 02118
Phone: 617-423-0555
| Text listing to mobile
Fax: 617-423-6055
Email: manager@unionrestaurant.com
Make a Reservation Now

The South End’s hot Union Bar and Grille comes off all style, hype, and formula, with its oversize black leather booths and Prada-loving clientele. But get to know it better and you’ll be surprised. The slickest of Seth Wood’s South End empire (which includes Aquitaine and Metropolis Café) is as friendly as it is flashy, whether you’re a well-heeled businessman out to impress on a Thursday night, or just out with the kids for Sunday brunch. The menu, too, caters to all. We love the signature $10K tuna, served with a special spice rub of coriander, fennel, and crushed red pepper, but less adventurous eaters will find respectable versions of Boston standards: roast chicken, steak, and, of course, the burger. And brunch is one of the best bargains in town: $11.95 for cinnamon cake, an entrée, coffee, and fresh-squeezed juice.

Featured In
Best of Boston 2004 Restaurant, New
Not quite a year old, Union has managed to root itself so deeply into South End culture, you'd think it has been around for decades. ...

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