Style

Boston Waterfront’s Dining Scene Booms

Tuesday May 15, 2012
  • PRINT
  • COMMENTS (0)
  • LARGE
  • MEDIUM
  • SMALL

Boston, MA - With much excitement, Chef Bill Brodsky, formerly of Wequassett Resort and Golf Club in Harwich, MA, announced that he will open his first Boston restaurant, City Landing, this July. City Landing, a contemporary American restaurant, will open at 255 State Street in Boston’s Long Wharf, a historic area where the energy of the city meets the charm of the waterfront. The space is currently occupied by Sel de la Terre.

Among Cape Cod’s most celebrated chefs, Brodsky was with Wequassett for ten years and has been touted by food writers and diners alike for transforming the resort into a culinary destination. As the vision behind the resort’s signature restaurant, twenty-eight Atlantic, Brodsky’s take on elegant New American cuisine garnered the restaurant four stars from Forbes, a AAA Four Diamond award, and three stars from The Boston Globe.

In addition to the resort’s posh dining experience, the chef also made his mark on its more casual restaurants, the Outer Bar and Grill, and high-end tavern, Thoreau’s. In 2006, while remaining as Executive Chef, he also assumed the additional role of Director of Food and Beverage, overseeing the resort’s entire service team. A chef who gives as much thought to service as to food, Brodsky created a signature hospitality program that placed the guest experience front-and-center.

Playful, high energy and adventurous, Brodsky felt it was time to put his stamp on a restaurant that was more reflective of his personality. "Opening City Landing is a dream come true for me. It gives me the opportunity to bring my vision and energy to an area of Boston that continues to develop and flourish," says Brodsky.

Among Cape Cod’s most celebrated chefs, Brodsky was with Wequassett for ten years and has been touted by food writers and diners alike for transforming the resort into a culinary destination.

City Landing will see the chef in his element, wielding highly thoughtful, ingredient-driven dishes that feature bold flavors. From starters to mains, salads to pizzettas, diners can expect dishes ranging from approachable to adventurous. City Landing will benefit from the fine dining that Brodsky mastered at Wequassett by placing beautifully presented dishes and incredible service in the context of a more casual restaurant. The chef will continue to source ingredients from those he’s held relationships with in New England while also drawing directly from purveyors in his new backyard.

Brodsky is working with local architect Stephen Sousa to give City Landing a vibrant, airy and welcoming ambiance. "I love the fact that there’s so much energy to pull from right outside City Landing’s front door," says Brodsky "...the Aquarium, the Greenway - it all wraps around the restaurant." he says. City Landing promises an outdoor patio, a craft cocktail program and reasonably priced wine list to match the spirit of the menu, in addition to a staff that will be friendly, attentive and passionate.

Brodsky is a Long Island native. After studying pre-med at Syracuse University he went on to graduate with high honors from The Culinary Institute of America. He launched his career in 1997 in Dallas, Texas as Executive Chef of Patrizios at the age of 23. Later, he would move to Charleston, South Carolina to become Executive Chef of The Palmetto Café in the renowned Charleston Place Hotel, owned and operated by Orient Express Hotels.

In 2001, Brodsky was selected to become Executive Chef of the Wequassett Resort and Golf Club in Harwich, Massachusetts and in 2006, he became both Executive Chef and Food and Beverage Director of the resort.

Comments

Add New Comment

Comments on Facebook