A First Look at the Brass Union Menu in Somerville
The Somerville space formerly inhabited by restaurant and music venue, Precinct, will emerge as a brand new concept, Brass Union, later next week. On one side will be a lounge, complete with its own 30-seat bar area, oversized leather sofas, a shuffleboard court, board games like Jenga and Connect Four, and a vintage tabletop Pac-Man machine. The other half will be a New York City-style tavern with brass accents, a sprawling bar, and reclaimed wooden gargoyle fixtures that once lined the Capital Grille’s original location on Newbury Street.
Outside, Brass Union will offer a vast patio area on one side and a variety of games, including a custom-designed cornhole board, on the other. Capturing the spirit of the Somerville community, the perimeter is also lined with gardens growing fresh herbs and vegetables that will be incorporated into the food and beverage programs.
Manning the kitchen at Brass Union is executive chef Jonathan Kopacz, an alum of Chez Henri. His menu is designed to present American-style small plates focused on seasonal ingredients and contemporary techniques. Highlights from Kopacz’s debut menu include roasted chicken with chanterelles, chicken liver mousse, and mustard jus; choripán with chimichurri; steak tartare with pickled ramps and a Bloody Mary vinaigrette; and a pulled beef brisket sandwich with a creamy brussels sprout slaw.
Veteran Paulo Pereira, formerly of Lansdowne Pub, heads up a beverage program with draft cocktails, house-made sodas and mixers, and 24 beers on draft tap, almost all from local breweries.
Brass Union will be open Monday through Thursday from 4 p.m. to 1 a.m. and Friday and Saturday from 2 p.m. to 2 a.m. On Sundays, brunch will be served from 11 a.m. to 2 p.m., after which it will switch to its regular dinner menu until 1 a.m.
Brass Union Menu:
guacamole puree, Plantain chip
Charcuterie (for two)
artisan selections, house pâté, eggplant marmalade, mustard, Iggys
preserved lemon, chile, celery, radish
Caesar dressing, pecorino, croutons, lemon
pickled baby beets, savory granola, Danish blue cheese
parsnip puree, arugula & pine nut salad, hard cider reduction
lemon garlic sauce, pea shoots, pea & mint puree
fresh local cod, no filler, citrus aioli, fennel and garlic, blistered tomato, olive
black pepper batter, tomato marmalade, buttermilk dressing
TARTINES & SANDWICHES
selection of wild mushrooms, lightly poached egg yolk, ramps, smoked tomato aioli
Chicken Liver Mousse
pickled beets, arugula, radish
like a hotdog…Argentinian-style, chorizo, chimichurri, Iggys
grass-fed beef, Cabot cheddar, onion marmalade, green aioli, fries
grilled lobster, fresh pasta, roasted tomato, English peas, lobster beurre blanc
grilled New York strip, herbed house cut fries, petite salad, béarnaise
Roasted Natural Chicken
turnips, dark meat confit hash, chanterelles, liver mousse, mustard jus
Mackerel en Escabeche
citrus and tomato broth, carrot, sweet pepper, cilantro
spring vegetables, ramp butter
Artisan Cheese Selections
vanilla bean whipped cream, fresh and macerated strawberry, meringue
Duet of Ice Cream Sandwiches
Plate of Homemade Cookies
house hot sauce
House Cut Fries
aioli, cilantro smoked salt
70 Union Square; 617-623-9211 or brassunion.com.