Tonino, Pilot House, Bucatino & The Quarterdeck

.

Episode Transcript

(00:00):
You are listening to Food for Thoughtwith Billy and Jenny, brought to you
by the Box Center. For morethan fifteen years, this dining duo has
been eating their way through New England, mixing it up with top chefs,
jumping behind the line of the hottestrestaurants, and giving you the inside scoop
on where to dine and spend yourdone. So get ready, it's Food
for Thought, giving you something tochew on. Hey, everybody, welcome

(00:22):
into Food for Thoughts, brought toyou by the Box Center. I'm Jenny.
I hope everybody is enjoying the beginningof summer. And I'm excited for
this guest because I had the pleasureof meeting him recently. And Billy and
I have been doing this for solong, and we have such a great
appreciation for the hospitality industry and allthe steps that are required to make a

(00:45):
successful restaurant, to become a chef, to make a successful business. And
so when I met this person recently, I was inspired by the idea that
here is a fairly new we're talkingabout seven or eight months or so restaurant
in Jamaica, Plane, which issuch a great neighborhood in Boston and a

(01:07):
really inspiring guy who feels like he'sreally committed to not only the craft,
but creating something that is going tohave such a dynamic neighborhoods feel. So
we have Luke Fetebros. We've gotto talk about the name because there is
broth at the end of his name, which I think probably means that he
was destined to be in the culinaryspace. And his restaurants is Tonino,

(01:29):
which is an Italian inspired, asI said, neighborhood restaurants that is certainly
drawing inspiration from Italy, but alsofrom all places I imagine around the world.
Silly built on comfort food, whichso many of us think of when
we think of Italian cuisine, whetherwe're Italian or not. So Luke,
thank you so much for joining theshow today. Hey Jenny, thank you

(01:52):
for having me so. I knowI was inspired by you when I met
because I think every chef story isso interesting and so unique and is not
straightforward. If we think of alot of professions out there, you go
to school to learn a craft,to get the job within the craft,
and sort of the rest is history, and you sort of climb the hierarchy

(02:15):
that way, I think what we'vecertainly found, it's hospitality. Breathe a
very interesting story, and definitely there'sa lot of different paths that bring people
to become a chef or a restauranttour. So before we talk about Tonino
specifically, tell us a little bitabout your path and were you a person

(02:38):
who knew that the culinary arts weregoing to be a part of your life
or was that something that you learnedlater on, So as you spoke of
being bred by hospitality, I grewup in a household with an Italian mother
who was always hospitable, feeding everybody. I would make the joke my mother

(02:58):
would feed the football team, andI never played football. And I grew
up with two sisters, so wealways were hosting. We were always feeding.
My father was in the car business, and I actually started working with
him at a very young age,and I tell the story of working with

(03:19):
him and seeing people around me miserable, the people I worked with, miserable,
the guests coming through the door toget their car worked on, miserable,
and just no one really in goodspirits ever. And my sister let
me get my foot in the doorat the young age of about fourteen dish
washing, and I spent a summerworking at a restaurant called Stone Hearts Pizza

(03:40):
Company in Belmont Center. They hadjust opened and I was washing dishes and
I was watching guests come through thedoor, and some of them may not
be in the best mood, butthen they would come and they would sit
down and they would have a greatmeal and they would lead happy. And
it was something that really resonated withme and spoke true. Um. So

(04:01):
I got addicted to it and Inever looked back. Oh, I love
that. And that was as sucha young age, So you really did
kind of follow the path that waswas in front of you and didn't deviate
from it, which I'm sure itwas hard because sometimes it's easier to take
the path of our parents or youknow, businesses that we've seen with our

(04:23):
parents, and so this was alittle less traditional. But talk more about
your mom, like what did whatdid growing up in your house look like
for meals? And were you apart of cooking inside the house. I
definitely remember helping cook. Often shewould let me get climb up on a
chair and help crack eggs. Wewould make pizza, So that definitely has

(04:46):
been part of me. A lotof strombolium, but then um, there
was a lot of classic American stuff. We had chicken wings all the time,
but we always had food night Likethere was always pizza and chicken wing
night on Friday night. We alwayshad pancake and bacon and eggs on Sunday
mornings, and it was a traditionthat we held true. We also always

(05:08):
dined out. We went out todinner all the time, and I think
that also is what made myself fallin love with the restaurant industry, being
so immersed in it all the timeat such a young age. And she
always does like to pick on mebecause I was an incredibly picky eater at
a very young age, and nowshe s baffled because I eat everything.

(05:31):
Oh oh my gosh, it's sointeresting her. Our palates can change so
much. But clearly what she wascooking was getting deeper into than maybe the
meals that you were eating. Soum. So, Italian food is kind
of very you know, there's there'scategorically things of when we think of Italian
food, but there's certainly so manyspecific kinds. It relates to different regions.

(05:54):
But then you know, American Italianshave sort of morphet a little bit.
What what was your idea of whatItalian cuisine was as a child or
as as you were growing up versuswhat you see of it now. Oh,
it was the classic red sauce,spaghetti and meatballs. My mother always
did a Sunday red sauce with vealpork. Sometimes you would even throw some

(06:17):
New York strip in there, whichnow I will give her a hard time
about. And to chicken palm,the classic lasagna. We would still make
yucky at home. We would sometimesmake pasta, but we most of the
time bought it because my mother wasa mother of cooking for three and her

(06:39):
husband. It's it's a lot ofwork. So um. Yeah. It
was definitely the very very traditional Italianthat everybody knows or I'm sorry, American
traditional Italian. Yeah. And itwas until I was older that my mind
was expanded. Gosh, and Ican expand in so many different ways.

(07:00):
And if you take a look atsome of the pictures on your instagrammer and
your website of the food, itis not only delicious, but unbelievably beautiful,
which I think is you know,it's it's such a craft Okay,
so we're going to take a breakbecause I want to know more about how
that first restaurant in Belmont translated toultimately today opening a restaurant of your own,

(07:24):
because I know there were a bunchof stops along the way. We're
going to take a break. We'llbe back with Lute Best Broth in just
a minute. You're listening to Foodfor Thought, brought to you by the
Box Center and Salem Waterfront Hotel andSuite. Welcome back into Food for Thought.
We have Chef Luke with us ofTonino in to make a plane on
the show, and we're talking alittle bit about your background. Clearly your

(07:45):
mother was a huge inspiration by havingcelebratory culinary specific nights, but certainly also
having I think that familial aspect toto sort of dining together, and I
think for a lot of us,that's when we think some of our best
moments is around around a meal andwith people that we love. And I

(08:05):
love how you mentioned, you know, sort of going into working in a
restaurant and seeing how happy the experienceof dining out can make you, and
such a nice memory that obviously hascontinued on with you. So you started
in the kitchen and you know,at a very young age. And so
how did the career progress from there? What were some of your next stop?

(08:30):
So I went and worked at anotherclassic neighborhood at time restaurant in Newton
called Fiarella's. I did about ayear there working their wood fire oven,
and that was my first introduction likea true wood fire and it was always
pizza is what I was working on. And then about nineteen years old,
I moved myself out to Los Angelesand that's where I really expanded my mind.

(08:52):
I had two buddies going out therefor college. My cousin was out
there, and so I said,you know what I'm going. I got
nothing better to do. I'm appfun and I was submersed into a couple
of great restaurants, one of thembeing a company called Pitfire, Artist and
Pizza, where I got to workwith a chef from a company called Jelina

(09:16):
which is famous and benefit on AbbotKenny and he really he did definitely broke
me down. I remember being abouttwenty three years old, and he sized
me up a little too cocky,a little too full of myself at too
young of an age, and heput me straight h and it really made
me rethink some things, and Idecided I really really wanted to get better

(09:43):
at cooking and become somebody like himself, and so at that point I changed
things around. I actually moved backto Boston, where I got to start
working under chefs like Cassie Puma ofSarma, Michael Pagliarini of Julia. I

(10:03):
was there for a while, andthen I was working with Joshua Smith Moody
Delicatest and and Provisions in the backroom. I actually did four years with
him as his director of culinary andthe amount of chefs that I got to
work with and got to experience somany things of those four years working at

(10:26):
that company, so did that.Then I went to New York and I
was the chef of a restaurant calledMeta in Fort Green, Brooklyn, where
I got to work with some gentlemenfrom Carbone. There was people from Tarteen
Bakery and Bar tartein out of SanFrancisco, and then a good friend of

(10:50):
mine, Norberto Piatoni, who camefrom Argentina working under Francis Mallman, and
that was just a whole another experienceon the stone that turned my life around.
So you're you're naming some chefs andsome names and some restaurants that certainly
if you're a foodie you know,and they're of the most celebrated really across

(11:11):
the country. Jelina Is, Ihave to say that there is It is
one of my favorite places to go. My brother lives in Venice and it's
always one of the first stops.And so I love this story of this
of this chefs sort of saying toyou, like, Okay, we gotta
reroute you. We got to likeget your acts together in some ways.
And I think those are such important, um, you know, coming of
age stories and experiences that ultimately ledyou here and so then in coming back

(11:37):
and working with so many more celebratedfolks. Cassie's one of our favorite.
We have her on our TV showand the radio show all the time.
What were some of the specific things, Like, I'm sure you can point
to each of these chefs and reallytalk about what were the certain things.
What was the recipe that all ofthese people sort of gabut you to be
able to then create your own restaurants, to essentially work very hard, to

(12:07):
not let anything phase me, andto be true to myself and to really
just do what I love and letthat come out in my food. I
love that. I love that,and I think what's interesting about the chefs
that you talked about is they're they'recertainly not all Italian, So you were
able to get some certainly flavor profilesand some I don't know, like cultural

(12:31):
diversity within the cuisine. So hasthat had those different flavors. Certainly Therma
has some of the most unique flavorsout there. Sort of shapes the way
you craft a menu very much.So um. I like to say that
most of the menu, the thingsthat aren't traditional Italian, they are all
coming from and inspired by the chefsI've worked with and under. One specifically,

(12:58):
the rosed squid salad is an odeto Cassie, and I have made
sure she knows that, and anytimeI talk to anybody, it's just techniques
and tricks that she taught me inthe years that I was with her.
I will always always give her creditfor that. Well, Yeah, I
draw inspiration from all of them,and it's one thing with cooking, it's

(13:20):
it's something that we passed down.I will always share any of my recipes
with anybody, because that's the beautyof food, it's sharing it and teaching
others first. I love that method. So okay, So here you had
worked with some of the great Youhad sort of homes your skills and a
varieties and techniques in a variety ofdifferent ways. What was the moment,

(13:45):
I mean, coming out of COVIDwasn't exactly a time when people were jumping
to be opening new restaurants. Butwhat was it for you that sort of
said okay, it's it's it's mytime now this past October open Tonino,
So so talk about the past,you know, a couple of years that
led up to that, that laftto that decision. So I was working

(14:07):
for Joshua Smith again of Moodies.We were building friends called All Town Fresh
around New England and a little bitof New York, and it was something
where I came in. I wasactually going to be moving right before pandemic.
My flight was April fourteen, twentytwenty. I was moving to Mexico

(14:28):
to the restaurant and datam So thatall went away very quickly. I'll never
forget josh looking at me and sayingyou're not going anywhere, and and so
I had to reassess life again,started working with Josh. And I'm a

(14:52):
firm believer in serendipity. I believeeverything happens for a reason. I believe
certain things fall into place. Idon't like to force anything, especially big
changes in life, and so therestaurant space itself just sort of fell into
my lap. I started talking withsome people. I've been into Jamaica Play
neighborhood for about seven years now,worked with some restaurant owners in the neighborhood

(15:16):
and they started talking with one ofthem just checking in and kind of just
got put in front of me like, Hey, there's an opportunity. Are
you interested? And I thought andthought and thought and thought, and it
just made sense and we never lookedback. Oh God, that's so awesome.
And and you're right in saying that, Like we have to say that

(15:37):
things happen for a reason, becausecertainly, if you were in Mexico,
this, this wouldn't be happening rightnow. And you can think of a
million other things that wouldn't happen becauseof because of COVID either, So no
time to look back. Um,And did you always know once you sort
of set your mind to this whatthe cuisine type would be like. Like

(15:58):
had you been a person that thoughtto yourself one day when I owned my
restaurant, or did this kind ofcome as more of because it was the
opportunity, It just you said,all right, let's figure out how I
can do it. So I believethat every space, where it is determines
the concept. I when I wasopening up my place in Mexico, it

(16:18):
was actually going to be a rawbar on the beach, so a totally
different concepts. It was going tobe New England style oyster bar with it
being in Jamaica Plaine. The spaceitself, which was the well known Center
Street cafe for a long time,which then turned to the Center Street cafe

(16:41):
that Brian Ray, now chef ofwhat Copa and Faca got, did an
amazing job doing an a time conceptin the same space, and so I
knew there was still potential, andI knew living here for so long that
the neighborhood wanted a time back ithad it didn't have anything in our neighborhood
that was what we could deliver.So it just made the most sense,

(17:07):
and it was something that I've beencooking my entire life, which helped out
a lot. And how did yourmom feel about this? Oh, the
amount of times that she cried andjoy and excitement and just could not get
over it. My sister lives aroundthe corner and for years she's missed Center
Street Cafe and telling her that Iwas opening up, I mean, everybody

(17:32):
was over the moon. Wow,so amazing to have that moment. And
I'm sure your mom probably helps outwith some of the thoughts and the recipes.
We want it. We're going tocome back. We're gonna take a
break. We're going to talk aboutthe menu, talk more about the space.
But it's been great learning a littlebit about you. Chef Luke will
take a break and be back withmore Food for Thought. In just a
minute, you're listening to Food forThought brought to you buy at the Box,

(17:53):
Center and Sale and Waterfront Hotel andsweets chaff Luka, I can imagine
how often it felt for your wholefamily that you were opening up your space.
So for folks who haven't been intoTony, No, and the chances
are a lot of you may havenot because this hasn't even been open for

(18:14):
a year. When you walk in, what people see and and and what
do they experience in space. Well, it's a small dining room. We
were only twenty eight seats, twelvetables. And it's cozy, it's quaint,
it's comfortable. Um. We everything. It's a lot of wood,

(18:37):
a lot of plant life. Um. And it just smells of fresh baked
bread every time you walk in,which is one of my favorite things in
the world. Oh my gosh,I can imagine. Okay. And so
it's very cozy, it's a perfectneighborhood space. It's very intimate. I'm
certain people have the opportunity to sortof see you and connect with you,

(19:00):
which I think is one of thegreatest things about dining out is being able
to connect with those who are makingthe flavors possible. But walk us through
the menu. So our menu isdefinitely I make the joke of our menu
is built on carbs. We area house of gluten. Just top of

(19:22):
the men. You start with ourpizza bianca that is inspired by Cambati fiori
rome the piazza that has a specificstyle of bread. Some would call it
focaccia, but our bread has amuch more open crumb, and we serve
that with numerous differing sauces, somebeing like a egg plank caponada. We

(19:45):
do a house lemon with riccata witha chili honey and just our olive oil.
Just little things like that, somethingto snack with. Pairs great with
house sprits and or a meat whichis one of my favorite cocktails. Slowly
bb really refreshing, especially on ahot summer day like today. And then

(20:07):
we go into our small plates andagain very traditional things like our house bread
with a big schmere of local RonnieBrook butter. It's a cultured butter,
and then we put a nice,big fat anchovy on top with sea salt,
and it's something that is just suchan amazing bite. Plates of mortadella

(20:30):
with our house pickles and shape pecorino. Just things that all I want to
things that I want to snack onall the time. Okay, and I
want to continue on the rest ofthe menu because I got to hear more
about it, and I think everyonelistening is getting very hungry. We're going
to take us a break and we'llbe back with more Food for Thought in
just a minute. You're listening toFood for Thought brought Do you buy the

(20:52):
box center and Salem Waterfront Hotel andsweets. Okay, so the apps found
amazing. The bread feels like somethingI just want to be eating literally as
we're talking right now, all right, So onto some of the more bigger,
substantial forces than the menu. Whatdoor somebody want to share? So
we have our house pizza, somethingthat I hold very near and dear to
my heart. Been working on therecipe for many, many, many years,

(21:15):
and it's a three day process.We do everything by hand, the
traditional way that you would find inItaly, in a box and it's just
it looks heavy, but it's it'sdone in a pan, but it's light,
it's airy, and it's got thiscrunchy bottom. And one of my
favorite pizzas in the world is tomatopie. Growing up, my mother's from

(21:37):
Philly, so going to Philly inNew Jersey as a kid all the time,
that was always the reward for aseven hour car ride. And so
that I eat every single day.Just a simple sauce and peccorino cheese and
a lot of basil and olive oil. Really really simple, but it's it
just hits every single time. Wealso have a pepperoni pizza, our margarita

(22:00):
pizza, and we have a marinatedeggplant samrazano white pie that's really great as
well. Then you go into ourmain dishes, which are going to be
like our house clams, which arejust cooked in a like roasted garlic,
Colabrian chili, white wine sauce toppedwith one child and basil, really simple
and served with our house bianca todip in at the end with all that

(22:22):
broth is just dream like. Andthen we have our pastas, which we
always keep about six on the menuat a time. Right now, one
of my favorites would be our cavatelli, which are as All our pastas are
handmade in house. So we haveour cali vitelli that we serve with sausage
that we make in house, justsome roasted broccoli, rob lemon juice and

(22:44):
peccorino. Super traditional. But it'sjust as I tell people, with the
food, it's a hug for yourbelly. I mean, it just really
warms the soul when you eat it. And we have other ones like a
matra chana catcho peppe. We doa telezio appalletti, which is a ravioli
that is inspired by one of myfavorite restaurants, pasta restaurants that is in
San Francisco Flour and Water, whichis just a house with talegio in a

(23:11):
simple butter sauce finished with the agebalsamic, and it's I call it a
dessert pasta. It just it's it'sa pretty pretty delicious Oh my gosh,
Okay. In first sweet tooth,what happened at the end of the meal,
I gotta say tiarmisiou. And it'ssomething I never thought would ever come

(23:32):
out of my mouth because I've nevermade a tiarmissou my entire career. But
everybody pushed me when we opened andsaid, you have to make a tarraisoux.
You're in Boston, you have ana time restaurant, and so we
did it. And I would liketo say that it is probably one of
the best tierramisus that you'll ever have, And I know that's saying a lot,

(23:52):
but we are incredibly proud, andI'm really happy that the two gentlemen
that help make this dish are soproud of it as well, and that
warms my heart even more. Well, So you're talking about two people that
are helping you with the term ofsuth, so talk about your team A
little bit and and why Tony Nohas been such a success I imagine is
because of not only your leadership,but also the team that you work with.

(24:17):
Yeah, team is everything. Withoutmy team, without the group of
people around us, we would nothave what we have today. Number one
person on my team is my partnerin the business, and she's my general
manager. She's my matri d everynight, Claire Makeley, who runs the
floor. She brings a warmth tothe dining room that I've haven't been able

(24:41):
to experience with many people in mycareer. And she makes sure that our
team is trained up in the serviceon the floor, No, every single
part of this dish. She isa morale machine. Then the rest of
the team. As we know,COVID really hurt our industry when it came
to employee I mean a lot ofpeople left. So mostly everybody is green.

(25:04):
I started with guys like Billy Ericthe twenty years old twenty one years
old. Billy was nineteen actually whenhe started with no experience, and all
they had was a dedication and awillingness to learn. And that's all I
needed, and that's all anyone everneeds. And then we have the other

(25:25):
side of the spectrum of Ken,who is seventy four years old, who
to this day. I mean,he built our space in nineteen seventy eight.
He has been in JP for avery long time. And when I
opened up, he came to meand said, I want to be a
dishwasher. And then he told mehis story, and I said, you

(25:47):
are going to be way more thana dishwasher. I mean, your heart
and soul is more into this thanmine is. And so he still with
me today, and he works fourdays a week and he makes all of
our dough by hand, and hehelps with the pastry production, and he's
doing things that he never thought hepersonally was capable of. I mean,

(26:08):
it's so awesome to see the opportunitythat you're giving to so many people,
and it kind of comes full circleto what we talked about right off the
top, like you as a youngperson being in those kitchens and experiencing different
things, and it's so awesome thatyou're able to pay it forward in such
a dynamic way. All right,So for folks who haven't been to Tony
No, and probably haven't maybe haven'tbeen to JP in a while, how

(26:30):
do people get in touch with you? And what days are you operating.
So we operate Thursday through Monday.We are dinner only. We open it
five every day. You can findus on talk, which is our reservation
system, our website which is jpdot com. And yeah, I mean

(26:53):
put yourself a reservation. We area small place. We do safe space
for walk ins every night. Reservationsyou fill up quick. Awesome, Well,
chef, We're so proud of you. We're grateful see for coming on
the show. I have a feelingthere's going to be really big things to
continue for you in the future.We're lucky to have you as part of
the hospitality fabric of Boston. Sothanks so much for joining us. Thank

(27:15):
you so much for having me.Okay, we're going to take a break
and we'll be back with more Foodfor Thought and just a bit. You're
listening to Food for Thought brought toyou by the Box Center and Salem Waterfront
Hotel in Sweet Welcome back to Foodfor Thought brought to you by the Box
Center. I'm excited for this nextguest because I have the pleasure of sitting
on the board of the Massachusetts RestaurantAssociation and this is also an executive board

(27:40):
member who's with us on the showthis week, but a very celebrated restaurant
tour of family business some of themost well known on Cape Cod. And
it's the perfect time to be talkingabout Cape Cod because as we as New
Englander, as if you're listening herein New England, know there's nothing more
valuable than these I don't know,give it ten weeks that we have that

(28:00):
are our precious, precious summer weeks. And so it's a pleasure to have
Bob Jarvis on the phone with us. Bob, thank you so much for
joining us. Thank you, Jenny. So okay, so Bob, we're
gonna start with the quarter Deck,which if you are a Cape Cod person,
if you are a foul this person. The nice part is it's really
it's sort of the top of thecape, so it's very accessible for people

(28:22):
who aren't even living on the Cape. But the quarter Deck is a restaurant
that's been around for I don't Ithink like four decades, but it's been
with your family since the turn ofthe centuries, I think two thousand and
two. So tell us a littlebit about the quarter Deck for folks who
haven't been there. Yeah, Sothe Quarter Deck is classic cape Cod with

(28:47):
a great classic cape Cod atmosphere,a lot of regulars, a lot of
great customers, old and new Sitsright on main Street, across from the
town Hall, in in beautiful downtownSalmus, um, just down from the
village Green and Um, you know, main street has has really evolved,

(29:10):
and um, it's just been beengreat to be be part of it.
Yeah, you're you're totally right.Main Street Falmouth is not what mainStreet Salamis
was when the quarter deck first opened. It is. It is so quaint,
it is so I mean, ithas like just the coolest vibe.
Um, and it continues to evolve. Um. But you're right, and

(29:32):
and and so for folks who aren'tfamiliar exactly where you are on the cape,
I don't even know what exit itis now because everything's changed over the
past few years. Yeah. So, um, Salmis basically breaks away by
itself. You don't you don't doRoot six. You go twenty eight eight,
twenty eight south all the way downuntil the highway ends, and um,

(29:59):
you run into Foul and you goa little further and you run into
Woodshall And that's how you take theferry over to Martha's in. Yeah,
of course it's um, it's Imean, listen, people complain a lot
about the case. This is notthe kind of cape you complain about because
there is no root six there is, so there is there. There isn't
that same sort of traffic situation.And it's very accessible from the cities that

(30:22):
they're coming from Boston and you wantto be able to get out to some
of the most beautiful beaches and obviouslythe the iconic Cape Cod salmat is a
great place to go. So umwhen you when people head down to Falmouth,
are there I know there are,but you can share with some of
us specifically, are there some goodwho tells to be able to check out
for folks to be able to stayfor the weekend. Yeah, there there's.

(30:45):
Um there's great great hotels down therein on the Square is right around
the corner from us. Um.There's tons of bed and breakfast, quaint
little spots there. Up in NorthSalmus there's the the Seacrest, which sits
right on Old Silver Beach, whichis a classic beach in Thalmouth with the

(31:11):
sun sinks right into Budget's Bay there. It's amazing. Yeah, the sunsets
are truly truly iconic and and soif people are staying for a weekend or
a week or running a house orwhatever, they come into the quarterback and
they know that they're having you know, it's delicious food, but it's like
it's accessible food. You know,so much of the year we spend you

(31:32):
know, probably doing more kind oflike fancy situation. This is delicious food,
totally satisfying, but in like avery sort of casual atmosphere, right,
totally casual and and that's the vibethat we want to put out.
We don't want it to be pretentiousin any way. We want people to

(31:53):
come in, relax, especially inthe summer when you're on vacation, and
and just enjoy your family and yourfriends and eat quality fresh seafood. God,
nothing better literally seafood that's coming rightfrom so accessible food. Okay,
now I'm not talking about a coupleof other restaurants, because you've added more

(32:15):
to the family. They added moreto the family portfolio. As if this
restaurant wasn't enough to manage. SoI think next was which was the next
one? They came the Pilot House. Okay, so the Pilot House is
it's near the Sandwich marina. Isthat right, And it's a restaurant.

(32:36):
It's a lounge obviously a lot ofclassic food, but tell me more about
it. Yeah. So we wesit right in Sandwich Marina, right on
the Cape Cod Canal. Another placethat gets amazing sunsets, and we've got
a huge outdoor area for everybody toenjoy the Cape Cod summers. Um.

(33:00):
This is UM our only seasonal restaurantof the restaur all year round. Um.
And it's a little bit more.We do have the kid called classics,
but we do also have some morecontemporary, creative UM dishes on the
menu. Okay, and this isopen to everybody during the season. Yes.

(33:25):
And so there is the marina,a really bustling area. Yeah,
it's really UM. Since we camein in twenty thirteen, it's really gotten
vibrant. There's um, you know, a few other restaurants has been added
in there and also um a brewery, so there there's a lot of action

(33:47):
going on over there. And andthere is um, you know, a
transient slip so people can pull rightin on their boats and UM. Yeah,
it's just been a great place.I got to tell mister Costa to
make sure he comes it comes tovisit you at some point soon. So
um, so that's another great spot. And I think what's nice when people

(34:07):
do go to the Cape is wehave someone to travel to some of the
other villages, the other towns,but some kind of want to stay put,
and it's nice to be able tohave really kind of you know,
unique downtowns within each of these towns. So Pilot House another great place to
go for a closy atmosphere and obviouslyif you're looking to eat outside, which

(34:28):
most people are at this time ofyear, Um, great outdoor option.
So now there's another restaurant. Okay, so it's when came a couple of
years later, who Coutino restaurant andwine bar. This has really become the
premier Italian restaurant. So tell usabout this and how the vibe is a
little different. Yeah, so thisthis is um, you know, completely

(34:49):
different and obviously with with the Italianwine bar vibe and you know there the
way that I picked this was basically, um, there was no Italian food
in that vicinity and I actually starteda fresh pasta company in the basement of
that restaurant back in the nineties.So it just kind of came full circle

(35:15):
and it just seemed natural to putum an Italian place in there. And
my wife Jen designed the restaurant andit's very very cool. The lighting with
the old Edison bulbs and they're kindof hanging all over the bar and all

(35:37):
the wood and the woods floors.It's just got a very the way that
we like to describe it rat packcheek, vibe, rat pack cheek.
That's a great description. So hospitalityhas been in your family for a long
time. Talk about it for us. Yeah, So my parents, um,

(35:58):
they both they both met working atthe papinested Inn back in the fifties.
They both worked there and managed therefor years. And we actually,
um we lived in Falmouth, butwe would summer in papinessa live in the
employee housing back then, and wejust kind of grew up in the restaurant

(36:21):
industry. My parents, UM actuallygot an opportunity to buy their buy a
restaurant in nineteen seventy two, whichis called the chart Room. It's my
brother owns that still in the family, and it's iconic. It's it's a
classic, um A lot of peopleknow about it and just another place with

(36:45):
amazing sunsets and um just a beautifulplace to dine. Well, we'd love
I'm obviously Billy and I have beensort of helping service the melpie's of the
hospitality industry for so long, andit's always so interesting and impressive to us.
How you know, families stay withinthis space because it becomes part of

(37:06):
their not only what they know,but part of what they love, part
of what they appreciate. We lovethis industry so much, and really,
you get into this industry for nothingother than to create really solid, awesome
experiences for the people that are comingthrough your door. And it's awesome to
see that you've expanded in a reallydeliberate way, but that it is still
a family piece. I love that, Jen, is that the how making

(37:29):
it as beautiful as it is becauseyou can tell how much you all value,
all members of your family value thehospitality industry. We're going to take
a quick break with Food for Thought. We'll be back with Bob Jarvis in
just a minute. You're listening toFood for Thought brought do you buy the
Box Center and Salem Waterfront Hotel andSuite? All right, Our last break
of Food for Thought brought to youby the Box Center. Bob Jarvis is

(37:52):
our guest. We talked about asthree awesome restaurants and the foul in the
Sandwich area right on the cape,which if you haven't played, and that
here's the nice thing about that area. You can do it in a day
if you're coming from Boston. It'sa really really easy drive in some of
the towns and the shops and um, it's really just such a great place
to be, certainly during this gorgeousweather. So so, Bob, you

(38:14):
know, we obviously know the restaurantsthat you're suggesting in the area if the
folks are coming to be um tothat part of the case. Um,
but why don't you talk about someof the other businesses that are worth supporting?
UM? Or like, if someone'sgoing to spend a day, what
beach do they go? Do youknow, where do they head for lunch?
Where where would you suggest staying?Um in the area, And even

(38:34):
if it's not in the Salmus area, what are some of the other spots
that that you enjoy in the area. Sure? So, UM, obviously
if you're if you're down in downtownSalmus, Um, the Salmus Heights Beach
is really cool. Um. Youstare out at Martha's Vineyards. It's a
mile away. Um. The boatsare cruising through. You see the island

(38:59):
Queen and the steamship ferry going backand forth. They still do the old
school, you know, planes goingby with trailing, the little advertisement of
something, and it's just gives youthat Cape Cod feel where it's like,
isn't this unbelievably nice? And youknow, if you're in the North Salmuth

(39:22):
area, like I said, OldSilver, you can't beat it. It's
just gorgeous. The water is amazing, the beaches are nice and wide.
You do have the Seacrest's next door, which is a great spot. And
if you're out in Sandwich, SandyNeck is just jaw dropping. You're in

(39:45):
the Cape Cod Bay and it isjust you want to talk about the best
of the cape and relaxing and justgetting taking it all in. It is
just it's refreshing. Put it thatway for sure. Now what I think
of falmth As, I'm sure alot of people do. I think of

(40:07):
the years that I ran the Falmithroad Race, now, is that is
that like a oh my god,I can't I gotta get through this weekend
kind of thing? For you guys, or is it something that's so fun
to sort of experience a year aftera year after year. So this one
is near and dear to our heartbecause the person that started the Salmith road

(40:30):
Race, Tommy Leonard, worked withus at the quarter deck since we opened
it, and he came with thebuilding and he also started this thing called
the Falmits Walk, which is theday before the road race where they do
a lap around town a couple ofmiles and all the proceeds and everything that

(40:52):
they raised, Tommy does would nevertake a penny. He would always send
it to Falmith Charities and we supportedthat threefold. And you know, Tommy
was such an icon that everybody wasalways coming to see him back in the
day. And um, you knowit's it's great to have people still stop

(41:15):
in and and just tell Tommy storiesand and uh, you know, Tommy
was just an icon. So,um, the found with road race is,
uh, it's definitely hustle bustle thatwe can for sure, but we
love it. We love it.It's clash most definitely, And having had

(41:37):
experienced it and having eaten in yourrestaurant right after running it, I can
I can definitely speak to the hustleand bustle, but it is such a
special weekend. Well, Bob Darvis, we look forward to seeing all that
you're going to be doing with theMRA and UM and we'll definitely have you
back on the show. Thank youso much for joining us. We hope
you have a great rest of thesummer. Thanks, Jenny, appreciate it.

(41:58):
All right, talks noon and we'llbe back with more food for thought
next week. Have a good one.