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The Basics: Franklin Southie restaurant information

Franklin Southie

152 Dorchester Avenue
Allele building
South Boston, MA 02127
617-269-1003

Franklin Southie restaurant information
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The first of the modern day Franklin Cafés was born in 1996, when well-known Boston bartender Maureen McLaughlin teamed up with chef David Du Bois to take over the South End site of the original Franklin Café, established back in the ‘30s.

In November of 2008 the newest member of the Franklin restaurants opened in South Boston, one of Boston's most historic and prolific neighborhoods. Franklin Southie is a sleek, modern restaurant reflective of South Boston's forward-thinking design esthetic, while still being a warm and comfortable neighborhood place.

The menu of modern American cuisine, like those of its sister restaurants, is served until 1:30am. Paired with craft cocktails, a great wine list and a carefully culled selection of microbrews, it makes for another successful restaurant from this talented group of restaurateurs and a boon for residents of South Boston.

News and Events at Franklin Southie restaurant

Drink Many for DrinkOne
LUPEC (the Ladies United for the Preservation of Endangered Cocktails) and the USBG (United States Bartenders Guild) team up for ...

Dinnerfest 2013
Get a heaping helping of do-gooding on a Sunday afternoon at Victory ProgramsDinnerfest 2013.

A Taste of South Boston
Tour around Southie without ever leaving the culinary comfort of the Seaport Hotel for the 11th annual Taste of South ...

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Brian Reyelt

Executive Chef at Franklin Southie

Chef Brian Reyelt at Franklin Southie

A native of Westchester, New York, chef Brian Reyelt developed a love for cooking assisting his mother at her catering company. When his family moved to Barrington Rhode Island, he wrapped up high school and enrolled at Johnson & Wales Culinary School in Providence, Rhode Island.

During school Reyelt further fostered his culinary passion working at restaurants in and around Providence. A stand-out in his program, he graduated Magna Cum Laude, setting an early standard for the many accolades and awards that would later follow.

Upon graduation, Reyelt became Sous Chef at the Hotel Manisses on Block Island. Three years later he left the island life to pursue the cutting edge cuisine of the city. Working at Aujourd'hui, in Boston's Four Seasons Hotel, he gained an intricate knowledge of haute cuisine. Then, one late night after work, he ventured to the Franklin with some fellow chefs, and this tiny neighborhood jewel captured his attention. Soon after securing a job there, his innate talent advanced him through the ranks to become Head Chef of the Franklin Café, Franklin Southie and now Partner and Executive Chef for the entire Restaurant Group, which includes Citizen Public House & Oyster Bar.

Reyelt's innovative spirit and first rate technical acumen complement the Group's philosophy of fine food at fair prices. His food incorporates family traditions, past experiences and local ingredients, all the while upholding the consistent quality of the Franklin Restaurant Group's modern cuisine. As in all his culinary pursuits, he has excelled by bringing local, national and international attention to the restaurants under his leadership.

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