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

Learn More

 “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