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 solid team and the high expectations of our guests. We’ve got a lot planned to throttle up spontaneous fun, to drop by for some quick bites outside or at our new community dinner table”

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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.

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.

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