CHEFS DISH

Describe your restaurant’s neighborhood for us. How does the character of the restaurant reflect it?
East Cambridge is growing as a neighborhood while we are growing as a restaurant. Sunday nights we focus on our neighborhood with the "neighborhood menu." The restaurant is packed with regulars from within walking distance to see what’s new on our weekly changing menu. The idea is to "come over to my place on Sunday and let me cook you dinner."

Does your customer base change in the spring and summer months at all — either in who they are or in how they behave
at mealtime?
Summer is our busy season, as opposed to January and February when we slow down a bit. Many people pack the restaurant this time of year to sit on our riverside patio. Our game is to "wow" these guests with our food so they come back in the slow months and can appreciate the menu as much as they appreciate the patio. It works!

What are you most excited to cook this spring and summer?
Summer is my favorite time to change the menu often. It becomes more delicate with the use of local, farm fresh ingredients and herbs from our patio garden. I try to cook outside on the patio grill a few times a week. It's kind of like having a day off while working at the same time.

What are your favorite warm-weather ingredients?
Tomatoes, perfect peaches and melons, raw seafood "crudo", oysters and green vegetables

Is running the restaurant different in any way in warmer months?
In the warmer months our already big restaurant doubles in size! It's like opening a new restaurant every year.