Understanding that the 30s-and-up dining and bar crowd is alive and well in the South Shore inspired proprietor Chef Greg Jordan to leave his top chef perch in Boston’s North End in order to return home, and to The Quarry as executive chef. That was 2014. Having recently consolidated his ownership, the now sole proprietor he is embarking on changes that will skew to the lively and casual bar and patio crowd while still satisfying both food sophisticates and young families, all profiles he knows personally.
From a sound system upgrade with independent music zones for the bar, restaurant and outdoors to what he describes ‘fun’ even playful menus of popular sharable favorites, the Cambridge School of Culinary Arts alumnus and Chefs Collaborative member says The Quarry’s makeover will lead to an upbeat look and feel that will appeal to everyday, impromptu dining and cocktail drop-ins. Subtle menu and bar adds like Sangria pitchers and creative small plates have already begun; he plans more obvious changes to décor and fixtures.
Greg’s career includes working for three influential culinary and restaurateur innovators: chefs Adrian Cyr (Adrian’s), Barbara Lynch (The Butcher Shop) and Gordon Hamersley (Hamersley’s Bistro). He attributes the indelible successes of each to be directly proportional to their sole control over the essence of their restaurants, something he is excited to achieve with his The Quarry 2.0. Stay tuned and let him know how he’s doing.