Committed to cooking in season with locally available produce, executive chef Mitch Mayers, educated at the Culinary Institute of America in New York City, changes his contemporary American menu regularly. Fried calamari tossed with toasted garlic, aged soy, scallions and pistachios continues to be a favorite starter and staple on the varied menu, though. Exposed brick walls, low ceilings and bare wood floors meld together at this Southwest spot for a welcoming, rustic atmosphere where tables are cozily close and inspire a more communal dining experience.
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