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Lunch Mon-Fri 12-2pm

Dinner Mon-Thurs 5:30-9:30pm        Fri-Sat 5:30-10:30pm

Brunch (Last Saturday of the Month) 11-2pm

Bar Everyday Open Until 12AM



Townsman would love to host your next private event. For inquires large and small please click here.

Click here for parking information

Parking Information

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.


matt Chef Matt Jennings


Back on home turf, Matt hails from Jamaica Plain and Wellesley...

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. Matt has received multiple nominations from The James Beard Foundation for Best Chef Northeast- as well as received other significant awards. Matt has authored and been featured in national and international publications and has been on The Food Network and PBS Television Programming. He currently lives in Belmont with his Pastry Chef wife Kate, and two sons Sawyer and Coleman.

leddy Matthew Leddy


Leddy, a Massachusetts native from North Attleboro, attended Clark University...

For his first career, Matt Leddy, a Massachusetts native from North Attleboro, earned a degree in Biology from Clark University in Worcester, Massachusetts, and then ventured to New York City where he worked at some of the top Intellectual and Property Law firms. Soon realizing that his heart was not invested in his work, he was eager to pursue his love of cooking no matter the risk. With a few years of practical experience under his belt, Matt returned to school to seek a culinary degree from Johnson & Wales University. While in school he joined Chef Matt Jennings and passionately worked his way through every station in the kitchen. Now as an experienced Chef, Matt will set the tone of leadership, growth and precision at Townsman. Forbes Travel Guide recently named Matt one of the “Five U.S. Sous Chefs to Watch.”

eddie Eddie Moreau

Sous Chef

Nantucket Island native Eddie has always had a deep respect for food…...

Nantucket Island native Eddie has always had a deep respect for food culture and locality. From cooking alongside his family or working in island kitchens at the age of 11 he realized that a dream was born. He then worked alongside Michael Lascola of American Seasons after gaining an Associates Degree in Culinary Arts from the New England Culinary Institute, in Vermont. It was with Michael where Eddie began to grasp seasonality, nose to tail cuisine and where he was introduced to Matt Jennings. Working throughout every station in the restaurant for 6 seasons Eddie decided to move to Boston and pursue a year long love with food. He has recently come from a Sous Chef position at Steel and Rye in Milton, and is excited to keep pursuing his passions here at Townsman.

silas Silas Axtel


Silas earned his chops working summers on Long Island. As many bartenders start…...

Silas earned his chops working summers on Long Island. As many bartenders start, he was working in a dive bar. It was here he stumbled across a copy of Harry Craddocks,Savoy Cocktail Book. The book inspired him to take a more professional approach to bartending. Over a few years, he learned craft cocktails working for various programs around the country. It was in Providence he met Matt Jennings and his crew at Farmstead. Once in control of the cocktail program, creativity soared when the chefs at Farmstead challenged Silas to use seasonal ingredients, and unconventional flavors to create drinks. During this time, he focused his skills as a bartender, and expanded his knowledge of spirits and cocktail history. Now, he is a student of the Boston cocktail culture, and very eager learn and mix up some drinks.

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