DINING HOURS 

 

 

LUNCH MON-FRI 12-2PM

 

DINNER SUN-THURS 5:30-9:30PM FRI-SAT 5:30-10:30PM

Lo-fi, laid back Sunday’s with the only “TV Dinner” in town.

 

BRUNCH (LAST SUNDAY OF THE MONTH) 11-2PM

 

BAR EVERYDAY OPEN UNTIL 12AM

Private Events

We do +150 events a year; cocktail, reception, rehearsal dinner, tasting menu, stationary & passed appetizers, buyouts and more.

Upcoming events

February 2018
March 2018
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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.

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.