Straight from the mouth of Chris Haynes, Deuxave might be open as early as Labor Day weekend. Keep your eyes peeled and check out below for what's in store...
THE MENU & CUISINE
Executive Chef Christopher Coombs, who has designed and built his "dream" kitchen at Deuxave has created a menu that is designed with an affordable price point, with high value -- entrees average around $26, offering an excellent value for the highest quality foods. The cuisine is strongly rooted in the nouvelle techniques of contemporary French cuisine, married with the splendor of American ingredients in a refined, but casual setting.
THE WINE & DRINK PROGRAM
General Manager/Sommelier Jason Irving, formally of the Four Seasons's Aujourd’hui, is one of Boston's youngest and most respected wine enthusiasts. Irving has worked to create an extensive wine program that is sure to become a local favorite -- patrons are sure to relish in Irving's passion for the art of pairing wine and food.
THE DUO & TEAM
Chef Coombs, one of Boston's youngest up-and-coming chefs recently appeared on the Food Network's popular show Chopped, graduated from The Culinary Institute of America in 2004. Coombs' first venture into the upscale dining scene was at Ming Tsai's Blue Ginger. From there he went to Toppers at the Wauwinet on Nantucket and later the Four Seasons acclaimed Aujourd’hui and then Troquet. Coombs, who has been committed to sustainable cuisine since 2006, enjoys growing ingredients on his rooftop garden at dbar in Dorchester where he also acts at the executive chef.
Owner Brian Piccini got his first taste of the restaurant industry when he began playing piano at the Top of the Hub's lounge in 1999. It was there that Piccini fell in love with food, wine and the hospitality industry, so he began waiting tables during the week while still attending school. Absorbing as much of the industry as possible while there, he then went on to Aquitaine in the South End from 2002-2005, where he refined his restaurant skills even further. In 2005, Piccini opened dbar which immediately took off. This success then inspired Piccini to collaborate with Coombs on the opening of a new neighborhood restaurant in the Back Bay, Deuxave.
THE SPACE & LOOK
A collaboration between Designer Mark Bombara & Brian Piccini, the restaurant design is an upscale “Bostonian chic” style, incorporating a cosmopolitan and culturally sophisticated appearance to reflect the diner’s desire to be comfortable, yet stylish during their night out. Large round chandeliers were hand selected by Bombara who reworked the budget to acquire them and can be seen through the vast windows on Massachusetts and Commonwealth Avenues.
THE MENU & CUISINE
Executive Chef Christopher Coombs, who has designed and built his "dream" kitchen at Deuxave has created a menu that is designed with an affordable price point, with high value -- entrees average around $26, offering an excellent value for the highest quality foods. The cuisine is strongly rooted in the nouvelle techniques of contemporary French cuisine, married with the splendor of American ingredients in a refined, but casual setting.
THE WINE & DRINK PROGRAM
General Manager/Sommelier Jason Irving, formally of the Four Seasons's Aujourd’hui, is one of Boston's youngest and most respected wine enthusiasts. Irving has worked to create an extensive wine program that is sure to become a local favorite -- patrons are sure to relish in Irving's passion for the art of pairing wine and food.
THE DUO & TEAM
Chef Coombs, one of Boston's youngest up-and-coming chefs recently appeared on the Food Network's popular show Chopped, graduated from The Culinary Institute of America in 2004. Coombs' first venture into the upscale dining scene was at Ming Tsai's Blue Ginger. From there he went to Toppers at the Wauwinet on Nantucket and later the Four Seasons acclaimed Aujourd’hui and then Troquet. Coombs, who has been committed to sustainable cuisine since 2006, enjoys growing ingredients on his rooftop garden at dbar in Dorchester where he also acts at the executive chef.
Owner Brian Piccini got his first taste of the restaurant industry when he began playing piano at the Top of the Hub's lounge in 1999. It was there that Piccini fell in love with food, wine and the hospitality industry, so he began waiting tables during the week while still attending school. Absorbing as much of the industry as possible while there, he then went on to Aquitaine in the South End from 2002-2005, where he refined his restaurant skills even further. In 2005, Piccini opened dbar which immediately took off. This success then inspired Piccini to collaborate with Coombs on the opening of a new neighborhood restaurant in the Back Bay, Deuxave.
THE SPACE & LOOK
A collaboration between Designer Mark Bombara & Brian Piccini, the restaurant design is an upscale “Bostonian chic” style, incorporating a cosmopolitan and culturally sophisticated appearance to reflect the diner’s desire to be comfortable, yet stylish during their night out. Large round chandeliers were hand selected by Bombara who reworked the budget to acquire them and can be seen through the vast windows on Massachusetts and Commonwealth Avenues.
