Union 50

Ribeye cap at Union 50

With all the glass-block charm of an old blue-collar dining hall, this subtly retro addition to Mass Ave’s restaurant row showcases executive chef Layton Roberts’s playful, rib-sticking cuisine. Poutine, pork tenderloin atop apple-mostarda waffles, and kimchi meatloaf were immediate hits in a dining room decked out in rough wood and sweeping banquettes—the kind of place where skee-ball machines don’t look out of place and homemade cookies are served for dessert without a pinch of irony.


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