Updates from 135 Congress

From The Top

From The Top

Imagine the sounds of incredible jazz musicians playing just beyond the balcony where you are sitting, sipping on a top shelf cocktail. Sound good to you? Us too. That's why we are paying attention to every tiny detail when dreaming up our VIP lounge on the top floor...

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In the Kitchen with Chef Nate

Welcoming Chef Brian Stuart to the Jimmy’s Team

We are so excited to promote Chef Brian Stuart to the role of Executive Sous Chef at Jimmy's. Brian has been a member of our River House team, and we look forward to what's in store at the new venue! We sat down to talk with him about his background, and what his role...

Choreographing A Kitchen

Most people walk into the new kitchen and think, “Uhh Nate, that’s a small kitchen- how will you feed 500 people at once?” The way we’ve designed the kitchen is compact but efficient. When we’re on the line, we won’t have to move and can reach everything. We also have...

How About Them Apples?

During a recent culinary exploration in our kitchen, we bought all of the “seconds”- you know, the apples that aren’t perfectly shaped for your grocery store display...but it’s the same damn apple. So anyway, we bought all of these seconds from Three River Farmer’s...

The Not-So-Secret Secret Culinary Lab

When I first started at The Atlantic Grill, I was told I had an office off of the kitchen. Well, I don’t believe in chefs having an office. Laptops are moveable. If I need an office moment, I set it up on a stainless steel table that way I’m still in the kitchen....

The Farming Long Game

My main focus as Executive Chef of The Labrie Group is trying to develop relationships with local farms. It’s interesting, because I assumed moving to the Seacoast, in the economic hub of New Hampshire, that it would be far easier than it was up North for me during my...

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