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IRISH TRAVEL & CULTURE GUIDE
FALL - WINTER 2012


November 2012

 

KEENAN LANGLOIS:
Executive Chef at Granary Tavern

 

Tasteful and tasty, that’s what you’ll find at Boston’s newest restaurant, the Granary Tavern at 170 Milk Street on Boston’s Rose Kennedy Greenway.

The Glynn Hospitality Group, owners of the Granary, lovingly upgraded the historic building – designed in 1816 by famed architect Charles Bulfinch – and brought a contemporary feel and classic, rustic charm that includes exposed brick and reclaimed wood beams.

To supplement the tasteful décor, the Glynn group scored big by hiring executive chef Keenan Langlois, whose credo, “Simple food cooked perfectly never goes out of style,” anchors the sophistication and worldly culinary approach he brings to the Granary menu.

A native of Oak Bluffs, Martha’s Vineyard, Langlois traveled the culinary world early on, perfecting his cooking skills every step of the way. He graduated with honors from the Culinary Institute of America, and worked in high-end restaurants from San Francisco to Montpellier France, learning from the best.

“A 10,000 mile road trip across the United States in 2009 was an inspirational culinary journey,” Langlois says, and he also spent time in places like Puerto Rico and Istanbul to round out his culinary vision.

In Massachusetts, Chef Langlois worked under culinary hot spots like Bistro in the South End, Lumiere in Newton, and Sorellina in Boston’s Back Bay.

Langlois ran the kitchens at the acclaimed Nightingale, Gaslight, and Union Bar & Grille before coming on board at Granary this summer. Langlois and his talented staff are kept busy at the Granary, operating from an open kitchen on the bottom floor amidst granite blocks and exposed wood. The Tavern seats 250 patrons on two floors, panoramic al fresco style windows, and a patio looking out at the fountain on the Greenway.

The restaurant caters to a steady clientele of workers from nearby offices as well as conventioneers from local hotels and out-of says, and he also spent time in places like Puerto Rico and Istanbul to round out his culinary vision. In Massachusetts, Chef Langlois worked under culinary hot spots like Bistro in the South End, Lumiere in Newton, and Sorellina in Boston’s Back Bay. Langlois ran the kitchens at the acclaimed Nightingale, Gaslight, and Union Bar & Grille before coming on board at Granary this summer. Langlois and his talented staff are kept busy at the Granary, operating from an open kitchen on the bottom floor amidst granite blocks and exposed wood. The Tavern seats 250 patrons on two floors, panoramic al fresco style windows, and a patio looking out at the fountain on the Greenway. The restaurant caters to a steady clientele of workers from nearby offices as well as conventioneers from local hotels and out-oftown visitors strolling the Greenway. And positive coverage by Phantom Gourmet and TV Diner, plus enthusiastic reviews on local restaurant sites like Yelp, have kept the place buzzing.

You’ll get a sense of Chef Keenan’s intrepid imagination and culinary skills by trying the Chicken and Waffles, Mahi and Mango sandwich, Fried Oyster sandwich, or the Lobster Cavatelli.

And the Granary Tavern’s two bars boast some great drinks, including locally brewed beers like Wachusetts, Harpoon, Sam Adams and Pretty Things.

With its historic trappings, tasty menu and terrific ambiance, Granary Tavern has all the makings of a Boston classic eatery that will be around for a long time.

granarytavern.com | glynnhospitalitygroup.com

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