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Describe your establishment...
UpStairs on the Square is restaurateurs Mary-Catherine Deibel’s and Deborah Hughes’ restaurant that replaced UpStairs at the Pudding and opened six years ago to great fanfare and glowing reviews. Named one of the 10 top new restaurants in the world by Food and Wine, and Best New Restaurant by Boston Magazine, UpStairs on the Square is now, like UpStairs at the Pudding was before it, an institution in the heart of Harvard Square in Boston, Mass..
In the first floor wood-paneled Monday Club Bar, guests can enjoy Deborah Hughes’ exuberant and award-winning design, two fireplaces and sweeping views of the Square. It's a lively casual space with delicious bistro-style fare. The upstairs Soirée Dining Room, a glowing and colorful jewel-box-like supper club, serves Amanda Lydon’s artisanal fine dining menu. The wine program at UpStairs on the Square offers a large selection of wines by the glass, half bottles and champagnes. The wine list is carefully selected – featuring wines from small producers and including many interesting wines by the glass. The restaurant has weekly in-house events, such as wine dinners and special holiday celebrations all through the year. It also specializes in private celebrations of every kind and size.
How does turkey fit in with the scheme of Upstairs on the Square?
As a New England restaurant, we use local farms and purveyors as much as possible, and some of the best turkey farms around are right in our neighborhood. One of our most popular winter lunch items is our Turkey Panini, with Thanksgiving overtones of cranberry relish.
How do you currently menu turkey?
In many ways – our menu is seasonal and changes often, so turkey shows up in wine dinners, the Soiree or fine-dining menu, specials at the bar and the lunch Turkey Panini.
What are the compelling points that make turkey adaptable for lunch and dinner dishes?
Turkey can be used for great fine-dining, as well as for more casual menu items for lunch and brunch, and even at the bar.
Why do you think your patrons order these turkey items?
‘Cause they love turkey, and because our food is so good!
From a business perspective, why do you include turkey on your menu (food cost, versatility, consumer demand, etc)?
Great food cost…we keep the Turkey Panini on the menu because it is so popular.
When thinking about other proteins you serve, why did you choose turkey for this menu item as opposed to chicken, beef or pork?
We serve all these proteins, but with folks so health-conscious, menu items like turkey chili seem like an obvious choice.
As a well-known chef in the Boston area, how does turkey allow you to be innovative?
One does not see turkey as much as the other proteins
so it allows me
to be innovative. Also, it’s a healthy, naturally low-calorie and locally accessible item.
How do you use the Web as a tool in your work?
Constantly! We market through our E-mail contacts, and I use the Web every day for menu ideas and recipes.
Do you use the NTF Web site, EatTurkey.com, as a resource?
Now I will!
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