WellesleyWeston Magazine

FALL 2017

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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financial investment to create their own bak- ery that supplies to all of the five eateries. "If we were going to commit to buying the best seafood and meats that we could get our hands on, then we needed the best breads, too," he explains. "Even if diners don't notice that we do our own bread, we notice it. The staff knows it, and so do I. You're setting a high standard for people whether they know it or not. I love when Skip calls me up on a Friday and says, 'Hey, I was gonna dig some steamers this weekend. Which restaurant do you want them at?'" "All of us are on a constant mission to raise the bar on what we serve people and how we make it," he adds. "Whether that's an oyster or a croissant we just baked." Or, one could just as easily argue, something as simple as a really great deep fryer. M O R G A N I O N E Y E A G E R 180 W e l l e s l e y W e s t o n M a g a z i n e | f a l l 2 0 1 7 local cuisine "a high standard"

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