WOOD FIRED CUISINE

Our dinning room features a chef’s counter where guests can sit and watch the chefs work on the unique Grill Works Argentinian style grill.  The wine list features pairings giving guests an opportunity to experience wines from around the world paired perfectly with the cuisine.  A back dinning room can be used for private parties up to thirty people with full capacity for presentations.  We are open for diners only in the spring with lunch coming this summer.  Also a great place for late night dining on Friday and Saturday as the kitchen will stay open until 1am.  Valet is available on Friday and Saturday evenings and on event nights.  We look forward to serving you soon!

Amelia Eesley

 

Amelia has been a restaurant professional for 22 years.  Al Fusco was her first boss at Tippin’s on 71st street where she worked for four years.  A move to New York City to go to college brought other restaurant experiences her way, she got a sense of the way things are done in other cities, and also the knowledge of things that are fundamental to all restaurants and never change.  Along with this she received her degree from the American Musical Dramatic Academy and began a busy and enlightening five years on the stage.  She credits her ability to understand ambiance and set a room with the intention of evoking emotion to her time spent in the theater.  Opening Amelia's On Boston has been a goal of her's for eight years and she credit's Tim Inman for giving her the platform to rise to this challenge and realize her dream.

KEVIN SNELL

 

Kevin has been working in the restaurant industry for 15 years traveling from humble beginnings doing dishes at a fast paced Tex-Mex restaurant, to managing the Stonehorse Café kitchen with Tulsa legend Tim Inman.  Master Chef Francis Mallmann, who cooks only over the open flame, is a major influence of his, and is where he draws many of my menu concepts.   He owes his affinity to fresh ingredients to his father who made it a priority to expose him to the outdoors as much as possible, taking him on annual camping trips to different parts of the rocky mountain range, and along the way they fished and ate their catch daily.