• February 12, 2018

Q&A: Jeremy Sewall

 

Jeremy Sewall is a New England seafood star. His professional cooking career began, fittingly, in Maine, at the Relais & Châteaux Grace White Barn Inn. After accumulating experience in a range of prestigious restaurants, from Boston’s L’Espalier to kitchens in London and Amsterdam—plus a West Coast stint at Lark Creek Inn in Larkspur, California—Sewall returned to Boston in 2006 to open Lineage in Brookline with his wife Lisa, a pastry chef. A few years later, he launched a collaboration with Eastern Standard owner Garrett Harker and Island Creek Oysters founder Skip Bennett, opening Island Creek Oyster Bar in Kenmore Square, and later, Row 34 in Fort Point. Good news for the seafood-seeking Bostonians who pack into these spots night after night: The trio has just launched an additional ICOB outpost in Burlington, as well as a brand new concept, Les Sablons, in Cambridge’s Harvard Square.

Boston’s best dish:

Right now, I love chef Colin Lynch’s Tagliolini at Bar Mezzana, which comes with bay scallops, Meyer lemon, and chili.

Desert island spice:

Pepper.

Kitchen playlist:

No music in the kitchen for my teams, just focus!

Favorite food destination:

Well, Boston is always my favorite, but tied for second would be San Francisco and London.

Cooking inspiration:

I never get tired of providing something delicious for people to enjoy.

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