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Before every restaurant in the city offered a variation on crispy Brussel sprouts…
Before octopus began popping up on menus everywhere…
Before nose-to-tail cookery spread to gastropubs on every corner…

 ....Tony Maws was there, leading the charge. His new innovations continue to emerge, and the menu serves as a testament to this boisterous, influential bistro’s staying power.”

 …Boston Magazine

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 “It all starts with ingredients. We’ve been working closely with farmers and fishermen since 2002, They are the first people I talk to each morning!

 Many of my culinary values are the same ones you’ll find in 90% of the world’s grandmothers.

That said, you’ll find me on the leading edge of most culinary techniques and ingredients.

I work to match just the right food and wine combinations (sometimes they are unexpected) 

I serve nothing that is not in season.

I look forward to hosting you soon."

Tony Maws