Now Open For Dinner on Sunday! 5:30pm – 9:30pm
Lunch Mon-Fri 12-2pm
Dinner Sun-Thurs 5:30-9:30pm Fri-Sat 5:30-10:30pm
Brunch (Last Saturday of the Month) 11-2pm
Bar Everyday Open Until 12AM
Metered parking is available directly on Kingston St in addition to the surrounding streets. Two of the nearest parking garages are The Lafayette Garage located at 1 Avenue de Lafayette, Boston, MA 02111 and The Beach St Garage located at 40 Beach St, Boston, MA 02111.
Homegrown: Cooking from
My New England Roots
In his debut cookbook, chef Matt Jennings honors the iconic foods of his heritage and celebrates the fresh ingredients that have come to define his renowned, inventive approach to cooking.
With four James Beard Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine’s 40 Big Food Thinkers 40 and Under list, Jennings is a culinary innovator known for his unexpected uses of traditional northern ingredients (maple syrup glazes a roasted duck; a molasses and cider barbecue sauce makes the perfect accompaniment to grilled chicken wings; carbonara takes on a northern slant with the addition of razor clams).
With over 100 vibrant, ingredient-driven recipes—including modern spins on New England staples like clam chowder, brown bread, and Boston cream whoopie pies, as well as beloved dishes from Jennings’s award-winning restaurant, Townsman—Homegrown shines a spotlight on a trailblazing chef and pays homage to America’s oldest cuisine.
Beginning October 17, 2017, HOMEGROWN: COOKING FROM MY NEW ENGLAND ROOTS will be available for purchase at Townsman, in bookstores, and online. It is currently available for preorder here:Order on Amazon Barnes & Noble Your Local Independent Bookseller
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Owner / Chef
Now back on home turf, Matt hails from Jamaica Plain and Wellesley, Massachusetts. Growing up in New England and in a family who embraces the culture of food, Jennings’ cooking style has been greatly affected by his surroundings. The experiences of his youth- whether tending his parent’s elaborate vegetable gardens, fishing for Bluefish and Striped Bass on the Cape and Islands, cooking together in the family’s coal fired oven, or making pot pie from scratch on Sunday nights, have left an indelible imprint on the sensibility of his cuisine.
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