ChefBrian Mercury
Boston
About Brian Mercury
Chef Brian, the executive pastry chef at Oak+Rowan, hails from Rochester, NY. Brian received his Associates in baking and pastry arts from the CIA, along with a Bachelors in food management from Rochester Institute of Technology. Arriving in Boston in 2004, he landed a job working for Peter Davis, Executive Chef of The Charles Hotel, where he worked under the guidance of Executive Pastry Chef Dan Angelopolus and closely with Rialto’s Executive Pastry Chef Susan Abbott.
My Venues
- Oak + Rowan
- 321 A St
- Boston, MA
Where I Go Out
At My Venues
Hearts of Palm Barigoule
$$, Modern, Restaurant, Fort Point
"Hearts of Palm Barigoule w/fines herbs pistou for restaurant week lunch @oakandrowan."
HOMEMADE PITAS
$$, Modern, Restaurant, Fort Point
"In the lunchbox today @oakandrowan! Cucs, salt baked rutabaga/kohlrabi marinated in green harrisa, pickled onions, cilantro, tahini yogurt💎💎"
trout tartine
$$, Modern, Restaurant, Fort Point
"Come brunch it with us! New trout tartine on today: hearts of palm, softy, bowfin caviar, red onion, caper, dill, whip'd ricotta."
Bison Strip Steak
$$, Modern, Restaurant, Fort Point
"Squash celebration menu tonight!
Bison Strip Steak - Pumpkin Romesco - Squash pickle- Roast Delicata - Beurre Noisette - Seed erl"
Garrotxa with puff pastry, jam, seed cracker and nasturtiums
$$, Modern, Restaurant, Fort Point
"New cheese course ready to be eaten @#cheflife"
Cashew snickerdoodle donuts
$$, Modern, Restaurant, Fort Point
"And there was donuts! Cashew Snickerdoodle @#pastrydimsum"