You are looking for a magnetic micro on an island across from where Jeremy Sewall served as Collaborating Chef. Beware of muggles, traffic, and more muggles. BYOP.
Jeremy Sewall
Jeremy Sewall spent his childhood summers in Maine feasting on lobsters, clams, chowders and other New England specialties. He graduated from the Culinary Institute of America with honors and returned to Maine to work at the White Barn Inn. From there, he went to Europe and worked in various restaurants in London and Amsterdam, eventually returning to Boston to work at L'Espalier. In 1999 he became Chef of Lark Creek Inn in California.
He moved back to the East Coast to open Great Bay restaurant in Boston. In late February 2006, Sewall and his wife Lisa, a former pastry chef at L'Espalier, opened Lineage in Brookline, Massachusetts.
In 2009, Sewall became Collaborating Chef for the Eastern Standard and in 2010, helped bring the Island Creek Oyster Bar next door.
This cache is part of RetiredGuy's Great Chefs of Boston Series of caches:
