Accolades

  • Best Chef Northeast nomination
    James Beard
  • 40 Big Food Thinkers 40 and Under
    Food & Wine
  • Winner
    Boston Cochon 555

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Joshua Breen reviews Beef cheek and apple perogies at Townsman
$$$ | Italian | Modern | American
Chinatown
"These are done just perfectly, from dough to filling , and are perfectly cooked. I can eat four orders myself, no problem."
Chef Ana Sortun reviews Fluke crudo at Townsman
$$$ | Italian | Modern | American
Chinatown
"This fluke crudo has so much flavor and is beautifully balanced with sesame purΓ©e, dukkah (an Egyptian spice and nut blend) and green apple."
Chef Gary LaMorte reviews Nantucket scallops and venison Mortadella over winter squash, pear and radish  at Townsman
$$$ | Italian | Modern | American
Chinatown
"When talent and dedication collide in an environment where expression is embraced wildly delicious things happen.. Nantucket #scallops & Venison mortadella in brown butter over winter squash with pear and radish. So good I got mad for a second.. Dinner at @townsmanboston with @matthewjennings is like being in a mosh pit with a couple thugs named flavor & ingenuity.. #wickeddelicious"
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Chef Matthew Jennings reviews Spring onion cavatelli at Townsman
$$$ | Italian | Modern | American
Chinatown
"We goin' HAM on #springonion #cavatelli. Get at us. πŸ’šπŸ’šπŸ’š . . . #townsmantease #springhassprung #menu #boston #bostoneats #bostonfoodie #bostonrestaurants #bostonusa #greenerrything"
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