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From the Farm to the Plate: Dinner is Served at Jimmy’s

From the Farm to the Plate: Dinner is Served at Jimmy’s

Chef Nate Varney loves to get out of the kitchen and into the fields where many of his ingredients are grown. A down-to-earth chef guided by his own farm-to-table philosophy, Nate has been working closely with farmer Rick Greenlaw of Greenlaw Gardens in Kittery,...
Special Events Are Extra Special at Jimmy’s

Special Events Are Extra Special at Jimmy’s

Meet Rachel and Chef Nate — and imagine holding a memorable gathering in this one-of-a-kind space When you take a peek inside Jimmy’s, it is easy to imagine a lavish soiree at this spectacularly restored 1905 downtown Portsmouth landmark. Or an important corporate...
Choreographing A Kitchen

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?

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...
The Not-So-Secret Secret Culinary Lab

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....