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The Basics: 606 Congress restaurant information

606 Congress

606 Congress Street
Boston, MA 02210
617-476-5606

606 Congress restaurant information
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Located in the revitalized South Boston Waterfront district, 606 Congress at the new Renaissance Boston Waterfront Hotel is the culinary brain child of acclaimed chef and restaurateur Michael Schlow and chef Gregory Griffie.

Celebrating fresh ingredients, and diverse flavors and techniques. The regionally-influenced, modern American cuisine is complemented by the sleek and sophisticated design of the restaurant, which takes its cues from the nearby waterfront with elegant aquatic themes. 

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Gregory Griffie

Executive Chef at 606 Congress

Chef Gregory  Griffie at 606 Congress

Growing up in central Pennsylvania, chef Gregory Griffie was raised on fresh, locally grown foods from his family's own land and nearby farms, and through this early indoctrination, he learned the rewards of cooking from scratch with top quality ingredients. Those sensibilities still guide chef Griffie today as he oversees the culinary offerings at both 606 Congress restaurant and the Renaissance Boston Waterfront Hotel.

A graduate of Baltimore International College, chef Griffie has worked in kitchens ranging from Boston to Baton Rouge, honing classic French technique and forging relationships with leading purveyors and farmers. One of his greatest culinary influences is Cajun and Creole cooking legend John Folse, for whom Griffie worked as a sous chef at White Oak Plantation in Baton Rouge. Following his time with Folse, Griffie took on the role of Sous Chef at the Renaissance St. Louis, where he learned the art of BBQ.

Returning to the east coast in 2000, Griffie became chef of Windows restaurant at the Renaissance Baltimore Haborplace Hotel and later executive chef at Tbones Steakhouse at the Bridgewater Marriott in New Jersey. At Tbones, he distinguished himself as a hotel restaurant pioneer as it related to sourcing ingredients from the local farmers in the area.  His visionary work garnered the ACE Award, recognizing culinary excellence across Marriott International.

In 2007, Griffie became the opening Executive Chef at the Renaissance Boston Waterfront Hotel in South Boston, where he established the eco-friendly property's composting program. In 2009, Griffie became the chef of the adjacent 606 Congress, working in tandem with acclaimed chef and restaurateur Michael Schlow to oversee the restaurant's modern American cuisine.

When he is not in the kitchen, Griffie can be found hard at work (or play) in his home garden with his two daughters.

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Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cornichons
1. noun A gherkin in France.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Enoki
1. noun Crunchy mushrooms that look sort of like vermicelli wearing ski hats.
Flammekueche
1. noun Alsatian onion tart.
Fumet
1. noun An intense stock made most often from fish or mushrooms, used to add flavor or body to another stock or sauce.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Paella
1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
Pancetta
1. noun Cured Italian bacon.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.