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Boston native who became known as a Providence chef moving back to open farm-fresh restaurant in new Greenway building
By adamg on Wed, 09/10/2014 - 3:14pm
Matthew Jennings, who ran the Farmstead cheese-shop-turned-bistro in Providence, plans to open a restaurant in the new Radian building, where the Dainty Dot factory used to be, 120 Kingston St.
At a Boston Licensing Board hearing today, Jennings's attorney, William Ferrullo, said Townsman would focus on "fresh local seafood, meats, produce, etc.," similar to the farm-to-table fare for which Farmstead is known. Unlike other proposed restaurant owners who appeared before the board today, Jennings did not utter the phrase "small plates."
Jennings went before the board to seek an all-alcohol license for his proposed 134-seat open-kitchen restaurant, which would also feature a 36-seat outdoor patio. The board meets tomorrow to consider the request.
Jennings said his kitchen would stay open until midnight; the bar until 1 a.m.
Ferrullo explained the public need for a liquor license there by saying a restaurant would not only provide sustenance for residents of one of the city's newest residential areas but would help stave off some of the issues experienced by the Chinatown section of the Greenway that come from being desolate at night.
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Comments
Should be a nice addition to downtown's dining scene
Glad to see his plans are proceeding. Boston Magazine covered this topic pretty well in May.
Farmstead was incredible.
Farmstead was incredible. Hoping to get in pretty soon after he opens up.
He's promised to bring back "Biggie and Brunch," which I'm beyond pumped for. Amazing addition to Boston's dining scene.
Give the man his liquor license!
I am just tickled pink...
that he will be serving up "fresh" local seafood, meats, produce, etc. The less than fresh stuff really stinks.
fresh vs. frozen
It's a fair identifier, especially in the restaurant scene. The more generic restaurants will rely heavily on frozen (not "fresh") meat and fish. And they're likely to use SYSCO for vegetables that are shipped in from anywhere (mexico, etc.). Saying you want to focus on fresh and local isn't saying that the alternative is "spoiled' or "not fresh."
Fawlty Towers
"Ah, you'd like freshly SQUEEZED orange juice."
"As opposed to freshly unscrewed orange juice, yes."
Surely, don't be so serious!
I understand and agree. But unless the cow is slaughtered in the back of the restaurant or the fishing boat is docking out front and you are pulling your carrots out of the restaurant's roof top garden, most stuff served is going to be some variety of "fresh". And you are making an assumption about the less foo foo restaurants. They also might get local produce, no?
I guess I find the whole fresh (farm to table) and, what the heck, through in the tapas share a plate scene a bit pretentious.
Cool story, bro.
Cool story, bro.
apparently farming is pretentious work to someone... huh
What could be less pretentious than using a carrot picked out of the ground in Massachusetts at your restaurant? Chefs and restaurant owners who respect that are pretentious? Farming is pretentious? Getting your hands in the dirt and hard manual work is pretentious?
The way some people post
The way some people post around here, I imagine they consider it pretentious to wipe your ass and wash your hands after taking a shit.
Leave this to the experts, maybe?
Matt was a James Beard award nominee, along with just a handful of others in the entire northeast. I say we take his word for what fresh means over yours. #sorry.
His arrival in Boston means nothing but good things for the area's food scene.