March 3, 2024


Food & Travel Enthusiast

Chef Dave’s Provides Typical Delicacies to the Street Chestnut Hill in May possibly

After nearly 30 several years doing the job as personal chef, David Welch is stepping again into the general public realm at Chef Dave’s, his new restaurant opening May possibly 2 at the Avenue Chestnut Hill.

“The way I look at it is I’ve been in loads of my client’s homes, these significant palaces and fantastic residences,” Welch suggests. “And now I want to invite you to my household.”

The 1,027-sq. foot, 18-seat restaurant (33 Boylston Street, Chestnut Hill) exudes a European bistro vibe, with nominal and smooth seating, brick and tile partitions, as well as scaffolding-like cabinets that hang higher than a bar shiny with smoked glass accents.

The menu is a analyze in simple preparations and rich flavors cherished by his effectively-recognized, past patrons — which includes Barack Obama, whose 60th birthday get together on Martha’s Vineyard Welch catered very last summer season.

Opening for dinner with lunch, brunch, and takeout to appear soon, offerings aspect a handful of seafood-targeted starters, salads and pressed sandwiches, and 9 principal dishes. Stars of the menu incorporate barbecue ribs — designed renowned right after he launched the significantly-liked barbecue stand at Formaggio Kitchen area — and halibut with crispy shallots and garlicky wilted spinach.

A spread of dishes, including the lemon roasted chicken, mac and cheese, pan-seared halibut with  wilted spinach, and Welch’s famous ribs

A distribute of dishes, which includes the lemon roasted hen, mac and cheese, pan-seared halibut with wilted spinach, and Welch’s renowned ribs
Nathan Tavares for Eater Boston

“I like classic dishes,” he says of the menu’s pared-back again plates. “What I notify individuals all the time is that when you make sure dishes, you don’t need to have to make them with extravagant spices. You need to use the unique spices. Just keep it simple.”

Just take his version of everyone’s favored mac and cheese. No truffles, no challenging toppings — only a crispy-crusted combo of three cheeses, which could include things like moderate cheddar and “maybe some brie to give it a little pop, but not much too substantially.” A Hudson Valley-sourced roasted hen, with minimal extra than lemon and herbs, allows method get heart phase on a plate along with roasted potatoes, haricot vert, and au jus.

A photo of a salmon dish on a white marble bartop

The Faroe Island salmon, crusted with Indian curry with a nutritious kick of turmeric, and served with infant bok choy
Nathan Tavares for Eater Boston

It is the kind of restraint honed right after years in the field, due to the fact he left the earth of finance in the 90s to carve out his career in cooking. He bought his begin generating new pastas and sauces at legendary Trio’s Ravioli Shop in the North Conclude (“I nonetheless have but to come across an individual who can make eggplant parmesan like them,” Welch claims). Up coming he labored at Formaggio Kitchen, where he commenced out as a develop orderer before founding the well-liked weekend barbecue stand, to the delight of hungry and devoted diners. Soon after 12 a long time there, he set off on his possess.

Bistro tables beneath a wall with a photo collage

One particular just one of the dining area attributes pics hunting back on David Welch’s occupation
Nathan Tavares for Eater Boston

Contemplate the menu like a finest hits compilation of his extended occupation. And of system the ribs are there, in a nod to his earlier decades. The recipe is a intently guarded mystery, though his do-it-yourself sauce options Worcestershire sauce, which “gives you a good pinch on the back of the palate, which everybody loves,” he claims. “It’s a warming sensation. Just ample.” However there’s no smoker in the cafe, he tosses hickory blocks appropriate on the gas grill whilst he cooks the ribs. This not only lends the meat a smoky hint, but it fills the restaurant air with a pleasurable woodiness that appeals to interest from the outside. “When I gentle the grill up, people occur managing to the window,” Welch states.

A cocktail in a rocks glass on a white marble bar top

The Dave’s Manhattan cocktail, produced with Evan Williams bonded bourbon, vermouth, and bitters
Nathan Tavares for Eater Boston

The wine menu’s good quality pours pull from strange alternatives that people today might delight in at residence, and that are tougher to come across in eating places. Welch considers wines like a seasoning to the meals, like the Stonestreet 2017 cabernet sauvignon. Pair a glass with the ribs and the wine boosts the meat’s flavor, and vice versa. While there is a trove of new creative bars about town, the cocktails right here emphasis on classics, like the Dave’s Manhattan cocktail, built just with Evan Williams bonded bourbon, vermouth, and a several dashes of bitters.

For a chef who’s applied to cooking in homes close to the place, it’s no surprise that he’s designed a homey atmosphere in which visitors can try to remember why just why common dishes stand the take a look at of time just after all.

Chef Dave’s opens at the Avenue Chestnut Hill, 33 Boylston Avenue, Chestnut Hill, on Might 2, 2022 it will work Monday by Saturday from 6 p.m. to 10 p.m. and Sunday from 4 p.m. to 9 p.m.