Just off the heels of the opening of their latest venture, Steak & Whisky, we recently spoke with Scott Young, Director of Operations and Tin Vuong, Chef/Co-Owner, of BlackHouse Hospitality Management, on what it takes to run a successful restaurant empire. Born and bred in the San Gabriel Valley, the cool kids from the South Bay and LA dining scenes have known each other since their high school days and initially pursued business career paths out of college, only to rekindle a friendship forged in great food as adults. In less than two years, they’ve successfully launched four incredibly popular …
LUMIÉRE offers a unique dining experience with simple and sophisticated food in an elegant setting. The cuisine is the product classic bistro elements combined with modern cooking techniques, focused on highlighting ingredients from local farms and food purveyors. Diners can enjoy house-made specialty cocktails, more traditional bar offerings or carefully curated wines.
All over New England, in kitchens and bars, people are rejoicing. Spring is coming, which means a whole new crop of seasonal ingredients are being dug up to brighten menus. As the weather starts to improve, we’ve got some great events to look forward to as well!
THE KITCHEN is a community bistro serving locally sourced, sustainable New American cuisine in a refined and lively setting. Built by a community of craftsman in the late 19th century, this neighborhood restaurant serves fresh farm-to-table ingredients from like-minded ranchers and purveyors. Housed in a rustic-chic space with an open kitchen, the restaurant also offers a wide range of craft beers, seasonally inspired cocktails and artisanal spirits.
CELESTE offers a modern take on the classic cocktail lounge and supper club, serving sophisticated, seasonal American plates. The beverage program lets diners enjoy great mixed drinks along with a versatile wine list and craft brews. Reminiscent of turn-of-the-century Chicago, the glamorous space culminates in an elegant rooftop garden, Louis Sullivan tile and ivy-covered brick walls.
JUNIPER is an intimate Eastern Mediterranean eatery that pulls inspiration from exotic flavors and focuses on all things local, sustainable and handmade. The Wellesley restaurant’s unique plates and serving dishes are handcrafted by Chef/Owner Dave Becker, whose philosophy embraces using local materials and minimal transportation in both art and food. Original cocktails, beers and wines are available to pair with the generously portioned, seasonally inspired dishes.
Listening to great bands and marveling at amazing art all day can really make you work up an appetite. That’s why Reserve is partnering with Goldenvoice, the producers of Coachella, to help create a better dining experience at a number of VIP dining venues within the Coachella Valley Music and Arts Festival.
THE DAWSON is a lively traditional American restaurant and bar. French techniques, American ingredients and Japanese-inspired simplicity characterize Chef Shaun King’s inventive cuisine, composed of diverse, boldly flavored dishes. A relaxed, approachable beverage program — with notable handcrafted cocktails, international wines and beers — complements the eclectic menu.
51 LINCOLN is a bustling New American eatery with a farm-to-table focus. Located in Newton, the restaurant is home to creative, ever-changing and artfully presented plates and a private wine room. The dining room features Chef/Owner Jeffrey Fournier’s artwork, along with hard cherry wood tables, banquettes and booths.
DEUXAVE dishes out contemporary French cuisine under the direction of chef Christopher Coombs in a refined yet casual atmosphere. The wine program boasts over 460 bottles, two dozen of which are available by the glass. Guests can sip on ever-changing cocktails, which incorporate variations on classic recipes, as well as local and international craft brews, all under large chandeliers or by the lovely fireplace.