Franklin Restaurant Group

the restaurants
the
Franklin
Restaurant group
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PRESS KIT
1
1
BRIAN REYELT 2
JOY RICHARD 3
Chris Gotreau
6
JOE LEVANDOWSKI
7
Joshua Bottini
8
SHAWN CAMERON
9
PHIL AUDINO 10
DAVID DUBOIS 11
MAUREEN MCLAUGHLIN 12
accolades
13
history
15
contents
the restaurants
2
the restaurants
“THE FRANKLIN,” as it is affectionately called, is Boston’s neighborhood restaurant
in the South End. THE FRANKLIN SOUTHIE, situated in the famous and iconic
neighborhood of South Boston, offers a spectacular sense of the city. Both Boston
locations serve a full menu every night until 1:30 a.m. in a friendly and inviting
atmosphere. THE FRANKLIN CAPE ANN, located in Gloucester, MA — one of America’s
oldest working fishing ports — provides some of the North Shore’s freshest and most
creative Grand Bank and George’s Bank seafood in an idyllic coastal setting. All three
locations put a fresh twist on modern American cuisine and pour craft cocktails, world
class wines, and local microbrews.
Franklin café | 278 Shawmut Ave., Boston, MA | 617.350.0010 | franklinCafé.com
Franklin Southie | 152 Dorchester Ave., Boston, MA | 617.269.1003 | franklinCafé.com
Franklin Cape Ann | 118 Main St., Gloucester, MA | 978.283.7888 | franklinCafé.com
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THE CITIZEN PUBLIC HOUSE & OYSTER BAR is a modern neighborhood tavern
located behind “Boston’s cathedral,” Fenway Park. Chef Brian Reyelt’s menu is a
creative execution of tavern cuisine, including a whole roasted pig dinner for ten
with all the trimmings. The bar features Joy Richard’s craft cocktails, California
wines by the bottle or on tap, a selection of 200 whiskeys, and local microbrews by
the pint or half-pint. A full menu is served every night until 1:00 a.m. in a chic but
cozy atmosphere.
citizen public house | 1310 Boylston St, Boston, MA | 617.450.9000 | citizenpub.com
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Now open in multiple locations, TASTY BURGER is an American fast food burger
joint — the way they used to be when it all began. Outstanding fresh ingredients are
cooked to order in an incredibly fun, laid back atmosphere that has made “Tasty”
an instant classic. Enjoy Certified Humane beef burgers, shakes, rings, fries, beer
and wine, surrounded by local artists’ work, a free pool table, and a digital juke box
with great music, Our late night walk-up window is open every day of the week.
tasty burger | 1301 boylston st., Boston, MA | 617.425.4444 | tastyburger.com
tasty burger | 40 JFK ST., CAMBRIDGE, MA | 617.425.4444 EXT. 3 | tastyburger.com
tasty burger | 69 L ST., BOSTON, MA | 617.425.4444 EXT. 2 | tastyburger.com
1
PARTNER/CHEF
director of marketing, PR
FRANKLIN RESTAURANT GROUP
Brian’s love for cooking began in his
home town of Westchester, New York
while assisting his mother at her local
catering company. His family moved to
Barrington, Rhode Island where he at
tended high school and further fostered his
culinary passion. Following high school,
he began his academic career at Johnson
& Wales Culinary School in Providence,
Rhode Island. While attending Johnson &
Wales, Brian held various cooking jobs in
the Providence area. Excelling in his program, he graduated Magna Cum Laude,
setting an early standard for the many accolades and awards that would later
follow. Upon graduation, he became Sous Chef at the Hotel Manisses on Block
Island. Three years later he left the island life to pursue the cutting edge cuisine of
the city. Working at Aujourd’hui, in Boston’s Four Seasons Hotel, Brian gained an
intricate knowledge of haute cuisine. Then, one late night after work, he ventured
to the Franklin with some fellow chefs, and this tiny neighborhood jewel captured
his attention. Soon after securing a job there, Brian’s innate talent advanced
him through the ranks to become Head Chef of the Franklin Café, Franklin
Southie and now Partner and Executive Chef for the entire Restaurant Group.
Brian’s innovative spirit and first rate technical acumen complement the Group’s
philosophy of fine food at fair prices. His food incorporates family traditions, past
experiences and local ingredients, all the while upholding the consistent quality
of the Franklin Restaurant Group’s modern cuisine. As in all his culinary pursuits,
Brian has excelled by bringing local, national and international attention to the
restaurants under his leadership.
the team
BRIAN REYELT
2
BAR AND BEVERAGE MANAGER
FRANKLIN RESTAURANT GROUP
Joy Richard is an award-winning local
bartender with over 20 years of industry
experience. Richard fell in love with the pace
and camaraderie of the restaurant business
with her very first job at just 15 years old. She
got her start as a busser at a gourmet natural
foods restaurant and folk music venue, The
Folkway, in Peterborough, NH, quickly
moving up to host, then server. By age 17,
she and a friend started a successful Monday
night Coffee Shop and Open Mic Night, as a
way to utilize the space during off hours.
the team
JOY RICHARD
Richard continued to work in restaurants while pursuing a Bachelor of Fine
Arts at Hampshire College, stepping behind the bar occasionally to mix up Old
Fashioned’s and Rob Roy’s. She moved to Boston in 1997 and began to tend
bar full-time, thrilled by the instant gratification of serving well-constructed
cocktails to appreciative guests. Richard spent over 9 years behind the bar at
Boston area hotspots, and built a solid following that earned her accolades as
one of Boston’s Beloved Bartenders by The Improper Bostonian and Top-Shelf
Bartender by @Stuff Boston. She moved into restaurant management in 2004,
and continued to create cocktail lists at restaurants around town while pursuing
education of the history of the craft.
Richard’s original creations have earned her local and national attention, including
mentions in The Improper Bostonian, @Stuff Boston, Boston Magazine, and Imbibe
Magazine. In 2008 she won the Hendrick’s Gin Beantown Bartender Battle and was
flown to Los Angeles to compete in a national mix-off competition. In 2009, her
“Glass Eye” Cocktail won the local Rain Vodka Bartender Mix Off, earning her a trip
to Tales of the Cocktail 2009, where she competed for the national title. In 2009 she
completed the BAR Smarts Advanced program, a condensed version of the rigorous
Beverage Alcohol Resource 5-day course, the spirits and mixology equivalent of a
Masters of Wine or Master Sommelier program.
In 2007, Richard and several friends founded the Boston Chapter of Ladies
United for the Preservation of Endangered Cocktails (LUPEC), a classic cocktail
society dedicated to the “raising, breeding, and releasing of nearly extinct
cocktails into the wild”. More than a social networking organization, LUPEC
Boston is committed to enhancing and improving the lives of Boston-area
3
Most recently, Richard took her passion for great cocktails, spirits, and
especially whiskey, to a new level at the Franklin Restaurant Group’s, The
Citizen Public House and Oyster Bar in Boston’s Fenway neighborhood.
Opened in October 2010, The Citizen boasts a listof over 200 whiskeys from
around the globe, with 7 hand selected single barrel whiskies, draft wines
kegged exclusively for the restaurant byrenowned Napa wineries, a cocktail list
designed to highlight each of the four different types of ice offered, as well as
Richard’s favorite spirit, Fernet Branca, and favorite cocktail, the 1794, both
offered on Draft.
the team
women and has raised over $40,000 for local women’s charities since inception.
For more information about LUPEC Boston visit lupecboston.com.
Joy’s passion also extends to beer, and she’s been able to take her knowledge in
a fun direction at the ever-expanding Tasty Burger, the Groups Burger & Shake
joint. Tasty Burger’s bar offers terrific wines, draft beer, and over 40 different
beers in cans, a growing trend for craft breweries, enabling Richard to bring in
several new canned beer varieties each month!
Accolades:
Beantown vs. Barbary Coast
Cocktail Competition Winner, 2012
Rain Vodka Bartender
Boston Mix Off Winner, 2009
The Improper Bostonian Magazine
Featured on the Cover
“Cocktail War” Issue, April/May 2012
Hendrick’s Gin
Beantown Bartender Battle
Winner, 2008
Boston Magazine
Best Classic Cocktail
Best of Boston, July 2011
The Improper Bostonian magazine
Boston’s Beloved Bartender, 2002
The Improper Bostonian MAGAZINE
Boston’s Best Mixologist, 2011
Stuff @ Night magazine
The List: Boston’s Top-Shelf
Bartenders, 2001
Jameson Summer Cocktail Competition
Winner, 2011
The Improper Bostonian, 2000
Boston’s Beloved Bartender
4
director of human resources
FRANKLIN RESTAURANT GROUP
From a young age, Betsy and her father
spent weekends seeking out all of
the culinary gems Boston’s diverse
neighborhoods had to offer. This hobby
grew into a love for all things food while
studying at Boston University’s School of
Hospitality Management. During this time
Betsy spent three years working at The
Four Seasons Hotel Boston, beginning
as a buffet attendant and eventually
working as an Administrative Assistant
to the General Manager. A growing
“hunger” for something more led Betsy to accept a management position at Chef
Barbara Lynch’s The Butcher Shop Restaurant. While there, Betsy expanded her
knowledge of small grower wines, charcuterie and all things meat. In 2008, Betsy
started working as General Manager of Chef Will Gilson’s restaurant, Garden at
the Cellar. In this position, Betsy capitalized on her prior experiences overseeing
all operations and growing this small Cambridge gastro-pub into one of Greater
Boston’s must try dining locations. She and Chef Gilson also successfully
planned and executed many noteworthy events including multiple visits to The
James Beard House in New York City. In June of 2011, Betsy joined The Franklin
Restaurant Group as the Operations Manager. She has recently moved out of daily
operations and heading up the Human Resources Department for all of Franklin
Restaurant Group & Tasty Burger Corporation.
the team
BETSY MILLER
5
Director of Operations
Tasty Burger
From a young age, Chris’ love and
excitement for food had already begun. He
found himself cracking eggs alongside his
father, who at the time was the Executive
Chef at the World Trade Center in Boston.
the team
Chris Gotreau
He grew up working at his family’s
catering company and cooking quickly
became Chris’ passion and direction. With
the encouragement of his father, Chris
was accepted into the Culinary Institute
of America in New York to turn his love of
cooking into a career.
Upon graduation, Chris found himself back in the city he loves, eager to get into
haute cuisine. He started right away working at the Boston Harbor Hotel as a lead
line cook. From there, he spent the next three years working at Aujourd’hui in
Boston’s Four Seasons Hotel.
Chris headed south to Florida for a change of pace and to keep up with his golf swing.
He became the Executive Sous Chef at Bice Restaurant in Orlando. There he spent
his days making homemade pastas and expanding his great knowledge of wine.
Chris returned back to Boston to join the Legal Seafood’s management team in
2008. As his focus started to shift into management, Babson Executive Conference
Center became the next move. Working under Compass Group as a corporate chef,
he found himself traveling from property to property and became a great asset to
the company.
In September of 2011, Chris joined the team at the Franklin Restaurant Group
as the Director of Operations. That December, he had the opportunity to cook
alongside Chef Brian Reyelt at the prestigious James Beard House in New York
City.
Chris now oversees the Tasty Burger division of Franklin Restaurant Group and
divides his time between the busy locations. He brings drive, determination and
passion for great food everyday as they continue to grow and expand.
6
CHEF DE CUISINE
Citizen Public House
Chef Levandowski’s first introduction into
professional kitchens came while attending
high school. He earned minimum wage
scraping plates and washing pots at various
casual dining establishments around his
hometown of Manchester, New Hampshire. He cut his teeth on the bottom rung of
the kitchen ladder and soon landed a role prepping and short order cooking at a pizza
joint. It was here he learned the business and how to climb through the ranks. After
four years of forming pizza crusts and wrapping up subs, Joe hungered for more. The
decision was made to pack up all the essential belongings and trek across the country.
Joe found himself in Phoenix, AZ and quickly landed a spot working the wood fire
oven at North in North Scottsdale, given his prior pizza experience. It was at North Joe
learned the craft of cooking, working his way up the ladder and through every station.
After a year, he was offered the sous chef position. Joe was then sought out to open
Posh, a post-modern improvisational restaurant. At Posh, Joe constructed anywhere
from 4 to 33 course tasting menus specially catered to each guest.
After honing his craft in the kitchens of Scottsdale’s best, Joe felt it was time to pay
homage to his upbringing. Although he was a Phoenix resident for 3 years, Boston
still held a special place in his heart. On his arrival back in Boston, he landed
a spot in Mary Dumont’s kitchen at Harvest in Harvard Square. It was here Joe
was able to apply his modern talents with local produce, proteins, and influence.
After a year and a half of services of various stations and fulfilling a multitude of
roles in Dumont’s kitchen, it was time for Joe to head up a kitchen of his own. Joe
moved on to be Chef De Cuisine of Aka Bistro working for Clio/UNI alumni Chris
Chung and Christian Touche. At Aka, Joe created a blend of classic french cuisine
approached with a modern touch and always sourcing ingredients from the local
farms surrounding the restaurant. It was during his time at Aka Joe that his close
friend Joshua Smith, currently Executive Chef of the Franklin Restaurant Group,
started to exchange cooking ideas and techniques. While Josh was Chef De Cuisine
at Franklin Café, Joe would visit late night to discuss everything in the culinary
world. Upon Josh’s promotion there could be only one candidate to fill his shoes as
Chef De Cuisine at Franklin Café. Joe left Aka to head up Franklin Café’s kitchen
and execute the food he and his mentor had discussed intensely for months
before. Joe’s culinary approach to Franklin Café’s menu is simple, honest, locally
influenced food with a little element of surprise you can’t find anywhere else in
the city. Joe has now moved across town to share his techniques and passion for
food as the Chef De Cuisine at the Citizen Public House & Oyster Bar.
the team
JOE LEVANDOWSKI
7
CHEF DE CUISINE
The Franklin Southie
Joshua Anthony Bottini, was born in South
Lake Tahoe California in May of 1990.
Joshua grew up on the coast of Connecticut
and from a young age found his passion in
food. Joshua has taken part in “Best Chef’s
America” in Nova Scotia Canada, with a The
Estate Winery. Joshua has also been apart of two James Beard Dinners and one six
course event at Jonathon Edwards Winery.
the team
Joshua Bottini
In 2009 Joshua joined the team at the newly re-built Ocean House in Watch Hill,
Rhode Island. Joshua started his career as a Garde Mangar cook and slowly worked
his way around the kitchen developing his skills at each station. His mentor Eric
Haugens, who worked at the French Laundry was a key factor to his growth. With
Eric’s standard of a Forbes Five Star kitchen Joshua quickly learned the structure
that is required to maintain the highest levels of passion and skill.
In 2012 Joshua made his way to Burlington, Vermont where he became the Executive
Chef of Church & Main. During his time in Vermont Joshua took time to work with
over sixty local farms to obtain a better understanding of “farm to table” cuisine.
In 2013 Joshua moved back to the east coast to take on his next challenge as
the Executive Chef at Davio’s Chestnut Hill. Here Joshua learned the dynamic
demographic that Boston provided and tuned his skills with a restaurant that
demanded the highest attention of quality.
In Early 2014 Joshua made his move to Franklin Southie to join a team that
provided him with the integrity and quality of food his had been searching for.
Joshua hopes to bring a new level of food that is both inviting and provides
the guest with more than just a full stomach but an experience to which only
innovative food can give.
8
Chef De Cuisine
Franklin Café
Shawn Cameron started his cooking career at the age of 17, while growing up
in Tuscaloosa Alabama. Having a farmer for a grandfather peeked his culinary
interest early. He would spend his summers picking blueberries, peas, shucking
corn, and tending to pigs. Always a strong interested in food, it was no surprise
his first job was in a restaurant. Starting as a young man he learned to wash dishes,
make pizza, and sandwiches in local restaurants around town. Always striving to
succeed with strong work ethic and passion for food he grew through the culinary
ranks each step of the way.
the team
SHAWN CAMERON
In 2003 Shawn moved to Cape Cod to continue his culinary path. He worked at
Roobar of Falmouth for three years under chefs Creighton Peet and Mary McGrath.
It was there, Shawn’s mentors truly inspired him to strive to be the best chef he
could be. After working in the business for a while, Shawn decided to attend the New
England Culinary Institute. He finished his degree while interning for six months
at The Biltmore Estate in Asheville NC. There he worked in four restaurants on the
estate ranging from a casual buffet to a four star/four diamond kitchen.
After some time Shawn’s love for New England cuisine brought him back
to Massachusetts. Once back in New England he worked at Pearl’s in Great
Barrington. Soon after he was asked to come back to Roobar but this time as Sous
Chef. Shawn then moved on to work at The Glass Onion in Falmouth. Always
wanting to advance his career he moved to Boston were he quickly worked his way
up to Chef de Cuisine of AKA Bistro. Through a late night of late night dinning
Shawn met Jeff Martino (Chef de Cuisine of Franklin Southie). After seeing the
vision of the Franklin Restaurant Group, Shawn joined the team as Sous Chef of
Franklin Southie. After working closely with Chef Martino creating great food for
a year, he excepted the opportunity with natural progression to become Chef de
Cuisine of the original Franklin Café. Chef Cameron is extremely excited to be a
part of the historical space and plans on continuing the Franklin traditions with
his own added techniques and flavors.
9
PARTNER/CHEF/CFO
FRANKLIN RESTAURANT GROUP
Phil Audino developed a passion for food during his early years living in upstate
New York. It was here that his family enjoyed a sustainable lifestyle, cultivating
a large produce garden in their backyard, and making regular trips to local
butchers for fresh, local meats. He spent the summers of his youth in Point Judith,
RI, enjoying lobstering, clamming, and fishing. When his family relocated to
New Hampshire, he found work at several local eateries, including his parents’
restaurant, All Good Things. He attended Southern New Hampshire University,
earning a bachelor’s degree in Business Finance. Upon graduation, Phil accepted
a job as Rounds Chef at the Hotel Manisses on Block Island. There, he was able to
remain loyal to his New England roots, and to foster his passion for fresh, local
ingredients by developing relationships with local fishermen, and utilizing an
on site organic produce garden. Phil moved to Boston upon accepting a cooking
position at the Franklin Café. His affinity with the Franklin food, coupled with his
drive for excellence, quickly helped advance him to Chef de Cuisine. He was later
offered a job as General Manager with the Franklin Group, which allowed him to
combine his strong business skills, love of food, and talent in the kitchen…it was
a natural fit. Phil’s current position as CFO helps him oversee the expansion of
the Franklin Restaurant Group and uphold their commitment to quality food at
reasonable prices.
the team
PHIL AUDINO
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FOUNDING PARTNER/CHEF/CEo
FRANKLIN RESTAURANT GROUP
David DuBois began his culinary career in Boston at the age of 16, working at 33
Dunster Street, Ocean Club, Rarities, and 29 Newbury. Dave later ventured off to
hone his skills across the country, in Santa Barbara, Palm Beach, and New York;
and across the world in Italy, France, Holland and England. He expanded his
horizons working on Martha’s Vineyard, under the tutelage of Chef Jimmy Bradley
in Edgartown’s Savoir Fare. When he finally returned home to the Hub it was to plant
roots. DuBois’ creative and intelligent way with modern American cuisine — and
Franklin’s reputation for great food and drinks served at a fair prices — circulated
through Boston via word of mouth and positive press. Offering Franklin’s full menu
until 1:30 a.m. every night made it the late night place to unwind for staff from many
of Boston’s best restaurants. This was a bold move in a city that mostly shut down
by 11:00 pm. Along with other risky innovations, such as not serving desserts, and
maintaining a fifteen dollar over wholesale wine policy, the Franklin carved its own
road to success. As Chef/Overseer of the Franklin Restaurant Group, DuBois has
received local, national and international accolades.
the team
DAVID DUBOIS
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FOUNDING PARTNER
FRANKLIN RESTAURANT GROUP
Maureen McLaughlin grew up in Lowell, MA, where she held her first restaurant job
at the age of 16, waiting tables at the famous Spear House. She progressed through
her career working at many of Boston’s most successful restaurants including
Montana’s, Division 16, Commonwealth Grill, and Anchovies. She had a tremendous
industry following and won many awards as one of Boston’s best bartenders. Before
opening the Franklin Café, most of her career was spent cultivating the loyal South
End following which was the driving factor behind opening in a South End location.
Maureen’s lively, eclectic bar scene and warm inviting décor made it an instant
Boston favorite. Maureen now oversees the design and development of the Franklin
Restaurant Group’s new and existing endeavors.
the team
MAUREEN MCLAUGHLIN
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accolades
“Where do Boston chefs head when their own work is done? To Franklin Café,
where the drinks are potent, the kitchen is open until 1:30 a.m., and the food
[includes] down-to-earth dishes like soy-marinated chicken livers with
horseradish fennel salad.”
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… No restaurant on the Boston scene may have caught the gestalt of the moment
quite as perfectly as the Franklin Café…push your way through the velvet curtain
and voila – there’s a community inside. Chatting friends meet other friends, a
handsome older couple lean intimately toward each other in the window, young
guys drink martinis at the bar, and girlfriends chat in a deep booth. Low lights,
chic [rose-red] walls with handsome art, funky music at a respectable volume –
the feeling is cool but not forbidding. It’s a neighborhood all its own.”
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FEATURED — Cover of The Improper Bostonian Magazine: “Cocktail War” Issue,
April/May 2012
WINNER — BOSTON MAGAZINE “BEST OF” ISSUE: 1997, 1998, 2000, 2001, 2003, 2005, 2006,
2008, 2010, 2011, 2012, 2013
winner — IMPROPER BOSTONIAN magazine “BEST” ISSUE: 1999, 2000, 2003, 2006, 2008,
2011, 2012
WINNER — AOL CITY GUIDE “CITY BEST”: 2005, 2006, 2007, 2008, 2010
2012 BOSTON’S BEST: COMFORT FOOD – Franklin Café
2012 BOSTON’S BEST: POST FENWAY BAR – Citizen Public
2012 BOSTON’S BEST: PRE & POST FENWAY DINING - Citizen Public
2012 BOSTON MAGAZINE’s BEST: FAST FOOD STYLE BURGER – Tasty Burger
2013 BOSTON MAGAZINE’s BEST: BURGER “LOW BROW” – Tasty Burger
2013 BOSTON MAGAZINE’s BEST: SOUTH BOSTON RESTAURANT – Franklin Southie
2013 BOSTON’S BEST: INDUSTRY HANG OUT – Franklin Café
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13
2007 Pernod International
Recipe Contest
“Modern Classic – Mussel Dish”
2011 Playboy Magazine
“A Tour of America’s Greatest LateNight Bars”
2005 New York Times
“Dining In Boston”
2011 Boston’s Best Mixologist
The Improper Bostonian
2011 Boston Magazine
“Best of Boston” Best Classic Cocktail
2011 Penthouse Magazine
“Where to Eat –
Boston Restaurants”
2011 Imbibe Magazine
“Whiskey”
2005 Gourmet Magazine
“Where To Eat In Boston”
2005 Plate Magazine
“Featured Dish”
2005 London Sunday Telegraph
“Boston, My Kind Of Town”
2003 New York Times — june 8
“Four Boston Favorites”
2002 Zagat
Top American Eateries
2011 Jameson Summer
Cocktail Competition
Winner
2002 USA Today
“Where To Eat In Boston”
2010 Zagat
26 (Food) & Best Late Night Dining
2002 Gourmet Magazine
“Guide To America’s
Best Restaurants”
2010 Boston Pheonix
“Best in City”
2009 Rain Vodka Bartender
Boston Mix Off
Winner
2009 Hendrick’s Gin
Beantown Bartender Battle
Winner
2008 Weekly Dig
“Franklin Southie”
accolades
2011 Boston Magazine
“Best Neighborhood Eats —
Franklin Southie”
2001 Elle Magazine
“Franklin Café”
1999 London Sunday Telegraph
“Travelers Guide To Boston”
1998 The New Yorker Magazine
“Four in Boston”
1998 London Evening Standard
“Boston Favorites”
1998 Food & Wine Magazine
“Bostons Urban Renewal”
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history
In 1995 david dubois was approached by maureen McLaughlin, oone of
Boston’s most well known and beloved bartenders, with the idea of opening a
South End neighborhood restaurant/bar that would reflect the city’s growing
cosmopolitan sensibilities.
After 16 months of development and build-out, the two opened the Franklin Café
in December of 1996. The restaurant’s unique ability to combine some of the
city’s best modern American cuisine, a great wine list, and ten micro-brews on tap
with a lively eclectic bar scene made it an instant favorite. With a full menu served
seven days a week until 1:30 a.m., Franklin Café also became the late-night place to
unwind for staff of Boston’s best restaurants.
Four years after opening Franklin Café, Maureen fell in love with the northern
Massachusetts fishing port of Gloucester. The pair’s second restaurant was soon
born. The Franklin Cape Ann, shortly after its’ opening, was honored with a 2001
Boston Magazine Best of Boston award for “Best New Restaurant North.” The
Franklin Cape Ann has continued on a path of excellence, winning the same award
from Boston Magazine again in 2008.
In November of 2008, the newest member of the Franklin Restaurant Group,
Franklin Southie opened in South Boston — one of the city’s most historic and
prolific neighborhoods. Phil Audino and Brian Reyelt, who had already been
working for Dave and Mo for several years, joined the Group, and the new team of
four grew their talent and strengthened their commitment to serving great food in
a neighborhood atmosphere. Franklin Southie was the culmination of a desire to be
a part of this great neighborhood, and a need for a late night dining option for the
many residents of South Boston. Franklin Southie is a sleek, modern restaurant,
reflecting the area’s forward-thinking design aesthetic, while still maintaining the
warmth and comfort of a neighborhood place.
In 2010 the Franklin Group launched two new concepts, across the street from
each other, behind historic Fenway Park. The Citizen Public House & Oyster Bar
was born from the American Tavern movement, and from a desire to elevate the
tavern concept, while still presenting a reasonable price point. Chef Brian Reyelt
(continued)
15
history
produces an acclaimed menu of stellar modern tavern cuisine, as well as a daily
changing chalkboard full of selections made from the freshest local ingredients. Joy
Richard’s bar program is one of the top in the city of Boston, with award winning
craft cocktails, 90 rare and traditional whiskies, top Napa wines by the bottle and
on tap, and 12 draft micro-brews served English style, by the pint or half pint. In
the short time it has been open, Citizen is already a Fenway neighborhood fixture.
Tasty Burger was born of every chef’s fantasy to open a “Burger Joint” — a chef’s
interpretation of fast food. The menu is crafted using the most thoughtfully selected,
carefully prepared fresh ingredients available, at a fast food price and at fast food
speed. Tasty is already a standard in Boston, and just plain fun!
All these years after David and Maureen opened the first Franklin in 1996, the
Franklin Restaurant Group’s establishments have become synonymous with
consistency, quality, value, and a great time. Along with Brian and Phil, they relish
the local, national, and international accolades and attention their establishments
have garnered. But to these four area natives, the most important thing is that
these restaurants have become a healthy and productive part of the fabric of their
respective communities.
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