"Best of Boston® - “Best Restaurant 2014, Overall Excellence, West”"

Awarded by Boston Magazine

Menus

Farm to Table and Nose to Tail

We embrace the “nose to tail” philosophy of cooking and use whole heritage breed hogs, free range Vermont chickens and free range Long Island ducks. In addition, our house made charcuterie and cheese menu provides the perfect start to your meal or just a bite to accompany drinks in the wine bar.

About Us

Learn a bit more about us and our friends; from our Chef to our kitchen garden and honey bees, and the local farmers, fishermen and artisans we work with each week; and connect with us.

Events

5-Course Hell’s Kitchen Dinner, June 3rd, featuring dishes Chef Pelley cooked on Fox TV’s Hell’s Kitchen. Meet Chef Pelley and ask about his experience being on the show.