Back Bay Grill Chef and Owner, Larry Matthews, Jr., received his degree in culinary arts from Boston’s Newbury College. He then went on to work with the prestigious White Barn Inn in Kennebunkport, Maine followed by a year with the Inn at Little Washington in Virginia before returning to Maine, where he became sous-chef at the Back Bay Grill.

Larry became Executive Chef at the Back Bay Grill in 1997 and purchased the restaurant from owner Joel Freund in August 2002. In 2001, at the age of 28, Chef Matthews was invited to the James Beard Foundation to participate in the Discovery Series. Back Bay Grill has been the recipient of the Wine Spectator Award every year since 1998.

Back Bay Grill recently received five stars from the Maine Sunday Telegram and has also been featured in the New York Times, Frommer’s Guide to Vermont, Maine and New Hampshire, Food Arts, The Maine Switch, and Port-City Life. Chef Matthews’ Lobster Tortellini with Lobster foam and Basil Oil graced the cover of Art Culinaire.

The Back Bay Grill is an intimate restaurant that seats 34 in the main dining room. Reservations are recommended, 207-772 - 8833. The restaurant is open Monday through Thursday, 5:30 to 9:30 p.m. and Fridays and Saturdays 5:30 – 10:00 p.m. For more information visit www.backbaygrill.com.