Foundry on Elm was conceived and built by two Boston industry veterans, David Flanagan and Ken Kelly, who pay enormous attention to service, craftsmanship and product which requires filling Foundry with a staff who has the passion for the same.
Foundry on Elm is an elegant and comfortable restaurant that combines the brasserie and tavern experience. Designed by Peter Niemitz, Foundry on Elm’s design pays homage to the name with a creative use of raw materials and layout. As you enter through the one-of-a-kind custom-iron and steel vestibule, you are surrounded by a mélange of factory-style glass with various textures and shades of amber.
In the tavern area, the 43-foot Italian marble bar provides ample seating and is highlighted by exposed-filament light bulbs. House-made distressed mirrors line the oak bar built by a local Somerville millworker and black and white mosaic floor tiles complete the brasserie aesthetic.
Rich wood floors span Foundry’s main dining space, and are enhanced by chandelier lighting, brass wall sconces and detailed tin ceilings. Deep red leather banquettes allow for ample, cozy seating and pops of color. The completely open kitchen is separated from the dining room by a partition of the same factory-style glass used in the entryway, allowing for the culinary energy to continue entering the space.
Executive Chef Derek Clough knows local. As a native New Englander and having worked in the industry for over 25 years, Chef Clough has a keen sensibility of what is in season, where to procure it and how to impeccably deliver it on a plate. A bountiful raw bar and open kitchen act as bookends to a menu that is rich with locally sourced ingredients from artisan suppliers. Foundry on Elm is open for lunch, dinner and weekend brunch.
Emphasizing the essence of a tavern, the restaurant features 32 beer taps, a rotating cask ale and 20 brews by the bottle. The beer program is an ever-changing selection of local and regional craft brews that is sure to please even the most experienced and seasoned beer advocates.
Beverage director Manny Gonzales, manages the cocktail program at the restaurant. Most recently hailing from Via Matta, Manny spends hours picking the freshest fruits and vegetables in season to create our "Market Cocktail." From rhubarb shrubs and beet and rosemary-infused gin, to classic cocktails with a twist – the bar at Foundry is inviting and approachable while tailoring beverages to the discerning drinker.