Food & Drink


2018 Winner: Townsman

Photo Credit: Galdones Photography


Employing the same nose-to-tail know-how that made him a four-time winner of Cochon 555, chef Matt Jennings was creating his own charcuterie long before every trendy restaurant made that a priority. The experience shows, as does his commitment to sourcing top-tier pork, duck liver and other products from small New England farms. But he really stands out for the occasional use of seafood charcuterie, using ingredients like poached fluke roe in terrines and making head cheese from striped bass. Go to town, man.


120 Kingston St., Boston • (617) 993-0750

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