Top 100 Independents: The Northeast
Historic landmark restaurants, high-performers, outstanding new concepts—meet the best operators in cities that are gaining traction as culinary destinations.
The restaurant is known for its contemporary Jewish cuisine like the Montreal-spiced, smoked short rib with house-made rye and mustards.
Opened ∕ August 2014
Projected Annual Sales ∕ Over $2 million
Average Check ∕ $55
Owners ∕ Mike Solomonov and Steve Cook
Located in a historic row house, this French fine-dining restaurant is known for its updated classics like Rabbit Pot au Feu, as well as its modern selections—Escargot with Fiddlehead Ferns, Bacon, Sherry and Crème Fraiche.
Opened ∕ May 2014
Annual Sales ∕ $1–$1.5 million
Average Check ∕ $44–$68
Chef/Owner ∕ Townsend Wentz
Originally from Germany, Chef Staib has become passionate about American Culinary Heritage, locating his acclaimed City Tavern in a centuries-old building owned by the National Parks Service.
Opened ∕ 1773, under current ownership since July 1994.
Annual Sales ∕ $3.8 million
Average Check ∕ $35 per person; $120 per check
Chef/Owner ∕ Walter Staib
The frequently rotating menu focuses on urban Mediterranean food and house-made charcuterie, with more than 20 styles of salumi curing at any given time.
Opened ∕ December 2011
Average Check ∕ $58
Annual Sales ∕ $1.25 million
Chef/Owner ∕ Justin Severino
Chef Jamilka Borges uses French and Italian techniques to prepare locally sourced foods. Servers do not accept gratuities; everyone is on salary with benefits and bonuses.
Opened / December 2011
Annual Sales ∕ $1 million
Average Check ∕ $125 in the fine-dining and wine rooms. $45 in the bar room.
Owners ∕ Kevin Cox, Bobby Fry, Michael Kreha, and Justin Steel
Opened ∕ April 2000
Average Check ∕ $75
Chef/Owner ∕ Melissa Kelly
Asian-influenced small plates and the mother/daughter team prove to be winning models, and Chef Cara was nominated for James Beard: Rising Star Chef in 2014.
Opened ∕ June 2012
Annual Sales ∕ $1.5 million
Average Check ∕ $47
Owners ∕ Chef Cara Stadler and Cecile Stadler
Puritan & Company
In 2013, it was a semifinalist for James Beard: Best New Restaurant, and this spring the restaurant introduced a Saturday meat market and a redesigned charcuterie bar.
Opened ∕ November 2012
Average Check ∕ $45
Chef/Owner ∕ Will Gilson
Focused on Maine staples, the menu changes daily and the wood-burning oven, grill, and turnspit are visible from throughout the restaurant.
Opened ∕ June 1996
Average Check ∕ $50–$75
Chef/Owner∕ Chef Sam Hayward
Fish & Game
Hudson, New York
A contender for James Beard: Best New Restaurant in 2014 and for Restaurant Design this year.
Opened ∕ May 2013
Annual Sales ∕ $1–$2 million
Average Check ∕ $120
Owners ∕ Co-chefs Zakary Pelaccio, Jori Jayne Emde, and Kevin Pomplun, and their partner, Patrick Milling Smith
The Common Man
In its fourth generation of operation, The Common Man resides in a 19th century barn where the dining room features hand-hewn beams and an open-hearth fireplace.
Opened ∕ Originally opened in 1960s, the current restaurant opened in December 2011.
Annual Sales ∕ $900,000
Average Check ∕ $50–$55
Owner ∕ Chef Adam Longworth and Lorien Wroten
Cook & Brown Public House
Providence, Rhode Island
Focused on new and classic American cuisine, the menu changes daily.
Opened ∕ March 2010
Annual Sales ∕ $800,000
Average Check ∕ $40–$45
Chef/Owner ∕ Nemo Bolin
The menu celebrates Middle Eastern cusine, and Pastry Chef Maura Kilpatrick was a finalist for James Beard: Outstanding Pastry Chef this year.
Opened ∕ 2001
Average Check ∕ $35–$50 estimate
Chef/Owner∕ Ana Sortun
At West Bridge—named after the Longfellow Bridge, the first west Boston bridge that connected Boston and Cambridge—Chef Gaudet uses French techniques and a farm-to-table mentality to update classic New England dishes.
Opened ∕ May 2012
Annual Sales ∕ $2.5–$3 million
Owners ∕ Alexis Gelburd-Kimler and Chef Matthew Gaudet
Hancock, New Hampshire
Executive Chef Rob Grant and Chef Stefan Bemelmans prepare fine American cuisine, and the Innkeeper's Sunday Supper is a different prix fixe menu each week.
Opened ∕ 1789
Average Check ∕ $50+