ABOUT THE QUARRY

At the End of the Day It’s
All About the Food

Our partners to New England’s seasonal outdoor pantry – cranberry growers, dairy and meat farmers, crop producers, edible flower stands and the ocean – establish the rhythm of change in our kitchen. Chef Greg’s ‘rustic meets refined’ menus are continually reinvented as nature takes us through these harvest cycles and our region’s climate changes.

If you don’t see a repeat dish that you enjoyed from your last visit, it’s likely that Chef felt that an ingredient was no longer at its peak of flavor. So he invites you to enjoy new dishes that meet this standard. For guests with sensitivity to gluten or other allergies, you will find us to be attentive to your comfort and safety.

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Award of Excellence:
A South Shore Distinction

To quote Wine Spectator: “Today’s wine world is all about diversity, matching the best of tradition with the adventurous tastes of a new generation of wine lovers.” The ‘Award of Excellence’ is national recognition that distinguishes The Quarry’s wine collection for its breadth of quality producers, along with the vintages that complement our menu at accessible prices. Cheers!


Wine Spectator Award of Excellence 2015

Wine Spectator Award of Excellence 2016

Wine Spectator Award of Excellence


OUR TEAM

Greg Jordan 

Chef & Proprietor

“Being named the South Shore’s ‘Best of Boston’ General Excellence restaurant by Boston Magazine acknowledges the hard work of our team and the high expectations of our guests.” -  Chef Greg Jordan

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A former Boston Chef in the North End, a South Shore native, and now, restaurant owner, Chef Greg Jordan, jumped at the chance to open The Quarry restaurant in Hingham back in 2014 with two other business partners. In 2016, Greg achieved his long-held goal of sole ownership.

His culinary craftsmanship can be credited to his love for French & Italian style cooking, as well as working alongside three of the Massachusetts restaurant industry’s leading food influencers of Boston including well known Boston chef’s Adrian Cyr of Adrian’s, Barbara Lynch of The Butcher Shop and Gordon Hamersley of Hamersley’s Bistro.


When not in the kitchen, you can find Greg active and giving back to the South Shore community, whether it’s giving back to charities like Father Bill’s & Mainspring and Interfaith Social Services, or cooking for a farm to table dinner.


Greg lives on the South Shore with his lovely wife, Shannon, and their dog, Charlie.

Steve Cobble

Sous Chef

“As a mountain biker, I find a lot of parallels to being a chef. A trail ride through the woods keeps me immersed in the seasons of New England. Whether I’m on my bike or in our kitchen, I find stamina and passion are essential to each day. I couldn’t do one without the other, biking gives me a physical edge for the intensity of my work.”

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He may be the dean of our kitchen, but this veteran culinarian sets a brisk pace in all facets of his life. From earliest memory, he was a student of inventive ‘farm to stove’ cooking from years of family time spent in Vermont. This tradition became the pathway for his choice to study at the state’s New England Culinary Institute. From there his chef posts have hugged the Massachusetts coastline, where he’s found plenty of appetite for his improvisational culinary style: relying on what’s on the dock or at the farm and then shortly thereafter creating dishes with hints of international techniques and flavors.

In keeping with his love of adventuring, Steve devotedly explores food cultures that are energetic, fanciful and zesty: Caribbean, Northern Italian, Spanish and Portuguese. His recipes reflect his practice of healthy eating. From quinoa to fresh fish, Steve’s signature Fish Tacos and New England Seafood Chowder are menu staples by popular request. After anchoring his young family in Quincy, his career sojourns included popular landmarks at which he honed signature continental cooking techniques: St. Cloud, Les Zygomates, Green Street Grill, Red Lion Inn, Granite Links Country Club and Spazio Café. He joined The Quarry on the heels of our 2014 opening, instantly identifying with our rustic culinary theme and wooded surrounds.

When not planning a ride as President of the New England Mountain Bike Association’s Southeast Mass Chapter or occupied with the rigors of parenting late teens, Steve makes time for others. Over a career of close to thirty years, he’s maintained a full calendar of food philanthropy, including work to support The Spinazzola Foundation, Father Bill’s, Harvest Moon Festival, Boy Scouts and Girl Scouts, to name a few.

Checking hours...

781-340-7300  |  415 Whiting St, Hingham, MA 02043