141 Humphrey Street
Swampscott, MA 01907
An informal yet elegant spot overlooking the Atlantic Ocean, The Red Rock Bistro in Swampscott boasts spectacular views of both the Boston skyline (which is just eleven miles away) and stunning sunsets over Swampscott Harbor.
Making the most of local, seasonal ingredients the innovative American menu leans heavily towards fish and seafood with perennial New England favorites taking their place among more contemporary fare. Locals also love Red Rock’s outdoor patios, Sunday jazz brunch, the extensive wine list and signature martinis.
The Dining Docket
February 4th – February 10th
Don’t let another week pass you by – throw some culinary fun into the mix. This ...
The Dining Docket
November 19th – November 25th
If there was ever a week devoted to eating all-you-possibly-can, this is it. Use Thursday’s ...
Chef Joe Guarino, who grew up in East Boston and Stoneham, began his culinary training as a wee Italian tyke - learning how to make gravy at his grandmother's knee.
His first real foray into the restaurant industry (i.e. his first paying job) was as a Line Cook at Weathervane Seafood. He followed his time at Weathervane with a three and a half year stint at Todd English's Park Square steakhouse, Bonfire. He then headed to Charlestown to join the team at English's flagship restaurant, Olives, where he worked his way up from Line Cook to Tournant/Sous Chef.
At The Butcher Shop, under the guidance of Barbara Lynch (another powerhouse Boston chef), Guarino learned how to butcher whole carcasses - from delicate fowl to 300 pound pigs (which he learned how to transform into prosciutto and mortadella). Because the restaurant changed their menu daily and relied heavily on seasonal components, Guarino learned to think on his feet and let his creativity flow.
With his charcuterie training well-begun, Guarino headed for the North Shore to bone up on his seafood skills at Red Rock Bistro. As Sous Chef at this Swampscott restaurant, he learned more about shellfish (east and west coast varieties of oysters, specifically) than he'd ever imagined possible.
Further refining his skills, Guarino served a contemporary menu of creative comfort food to diners at Church Restaurant & Nightclub where he was the Executive Chef. During the summer of 2010, Guarino headed back to Swampscott to take over the already familiar kitched at Red Rock Bistro.