BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: Franklin Southie restaurant information

Franklin Southie

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

Franklin Southie restaurant information
Share Franklin Southie share on LinkedIn share on Twitter share on Facebook

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

Bacon and Beer Week
It's that time again - the Bacon and Beer Festival is back on Saturday, April 28th.

Brian Reyelt is Beard House-Bound
Follow one of your favorite local cookers down to the Big Apple for an evening at the James Beard House.

Fun with The Franklins & Fernet
Fans of Fernet, plan on making a late night pit stop at either the Franklin Café or Franklin Southie to ...

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.

  • food
  • chef
  • info
 
 
Dictionary
 
Adobo sauce
1. noun A blend of chiles, herbs and vinegar.
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.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
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.