1236 Dorchester ave.
Dorchester, MA 02125
617-265-4490
With the 2005 opening of dbar, Dorchester Avenue got a whole lot hipper. Owner Brian Piccini kept the cozy, dark mahoganied feel of the previous inhabitant (an old school Irish pub), and added a multi-hued lighting scheme, a pumping sound system and an eclectic, seasonal menu to create a dining experience that reflects Dorchester’s changing demographic.
An extensive martini list and an affordable, 200 bottle deep wine list add to dbar experience, which draws clientele from the swanky South End and surrounding areas. Stick around after dinner to see dbar transforms from dining destination into hopping nightclub and lounge.
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Chef Christopher A. Coombs is dbar's hip, young trend-setting Executive Chef. Coomb's culinary career began on the north shore of Boston working in a neighbor's seafood restaurant. Upon graduating high school, his drive and passion for food led him to pursue an education at the Culinary Institute of America in New York. It was there Coombs' talent began to flourish.
Coombs first got a foothold in the upscale restaurant scene in 2003 working at Blue Ginger in Wellesley under award-winning Chef Ming Tsai. Following his eye opening experience at Blue Ginger, Coombs paid his dues working under Chef Chris Freeman at Toppers at the Wauwinet, a Relais & Chateau property on Nantucket.
After a busy season on Nantucket, Coombs caught the attention of The Inn at Little Washington's owner and Executive Chef Patrick O'Connell in Virginia. Coombs was asked to prepare him dinner. This dinner led Coombs to an eighteen-month tenure at the Inn which would become most critical to his development as a Chef. During his time at the Inn, Coombs had the opportunity to prepare special dinners for Laura Bush at The White House and for Le Club des Chefs de Chefs.
In late 2005, Coombs returned to Boston with a new outlook on cuisine. He began a short stint at Aujourd'hui, followed by numerous stages around Boston in search of a chef who shared his passion and vision for cuisine. Coombs soon found a restaurant to take him to the next level. Working under Chef Scott Hebert at Troquet, Coombs further refined his skills, giving him the confidence needed to undertake his first Executive Chef position.
In August of 2006, Brian Piccini, owner of dbar, pitched his concept of an exciting and casual upscale cuisine. Bringing Coombs on as his new Executive Chef at dbar Piccini and Coombs would focus on fresh, local, seasonally inspired menus. Today, Coombs continues to seek out the finest food available and further his growth as a trend-setting quality driven chef. His focus is to provide a great dining experience that reflects Coombs' consuming passion taking Dorchester's dining scene to a whole new level.
