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The Basics: Lineage restaurant information

Lineage

242 Harvard St
Brookline, MA 02446
617-232-0065

Lineage restaurant information
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Husband and wife team (or chef and pastry chef team, if you prefer) Jeremy & Lisa Sewall pull from their extensive culinary experience and deep New England roots to create Lineage, a vibrant neighborhood restaurant in the heart of Coolidge Corner.

Combining an intimate appreciation for ingredients and a profound respect for seasonality, the two create a personal interpretation of modern American cuisine via frequently changing menus that showcase their creativity and expertise. With a comfortable yet sophisticated dining room, and a strong sense of true hospitality, Lineage will be a Brookline favorite for generations to come.

News and Events at Lineage restaurant

The Lineage of the Cocktail
The folks at Lineage take their drinks seriously - especially on Friday and Saturday nights at their exploratory beverage series known ...

12th Annual Chefs Cooking for Hope
Joining together in support of the Dana Farber Cancer Institute, more than forty of New England's top restaurants, caterers ...

Lineage Gets Back to Basics
Through Saturday the 30th, the folks at Lineage are going to be rediscovering the roots of all cooking with a ...

Jeremy Sewall

Chef at Lineage

Chef Jeremy Sewall at Lineage

A native of upstate New York, Chef Jeremy Sewall spent his childhood summers in Maine with family feasting on lobsters, clams, chowders and other New England specialties.

After graduating from the esteemed Culinary Institute of America with honors, Sewall returned to Maine and worked at the White Barn Inn, in Kennebunkport, a Relais and Chateau property. The European values of the Inn made his move to Europe a natural one. After working in various restaurants in London and Amsterdam, he returned to Boston and began working at the famed L'Espalier, known for their exacting standards and classic French applications.

A stint as an Executive Sous Chef for a Fortune five hundred company's executive dining room and Sewall was off to the West Coast, where he was immediately recognized for his technique and passion by Bradley Ogden, the Chef-owner of Lark Creek Inn, in Larkspur, California. Hired as Sous Chef, he was quickly promoted to Chef in 1999.

In 2000, just one year after his promotion to Chef at the Lark Creek Inn, Sewall was one of five chefs across the country to be nominated as a Rising Star Chef in America by the James Beard Foundation.

He moved back to the East Coast to open Great Bay restaurant in Boston as Executive Chef where he and the restaurant garnered many accolades from The New York Times, Esquire, Gourmet and The Boston Globe.

He left Great Bay to follow his dream of opening his own restaurant. In late February of 2006, Sewall and his wife Lisa, former pastry chef at L'Espalier, together opened Lineage. Located in the heart of Coolidge Corner, Brookline, Massachusetts, Lineage takes its name from Sewall's own ancestor Judge Samuel Sewall of the Salem Witch Trials fame who owned most of what is now called Brookline in the late seventeenth century.  The Sewalls have returned home.

Sewall uses his appreciation for fresh ingredients to create a person interpretation of modern American cuisine. In the short time Lineage has been opened is has received much local and national  praise, including "Restaurants Top Tables" in Bon Appetit, "Best Dessert" from Boston Magazine and Sewall was recognized as "Boston's Best Rising Star" by The Improper Bostonian.

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Dictionary
 
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.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Legumes
1. noun Edible seed pods that split along two sutures, and/or the seeds themselves.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.