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David Du Bois
Chef at Franklin Southie
In 1995, Dave Du Bois was approached by Maureen McLaughlin, one of Boston's most beloved bartenders, with the idea of opening a South End neighborhood restaurant/bar that would reflect Boston's growing cosmopolitan sense of self. After months of development and build-out, the pair opened the Franklin Café in December of 1996.
Du Bois's creative and intelligent way with New American cuisine drew diners from all over the city, and the restaurant's unique ability to combine his menu with a lively, eclectic bar scene made it an instant neighborhood favorite. Plus, the Franklin offers its full menu daily until 1:30am, making it the late-night place to unwind for the staffs of many of Boston's best restaurants.
Du Bois began his culinary career at a very early age in Boston area restaurants before venturing off to hone his skills in Palm Beach, Santa Barbara and New York. He expanded his horizons working at Savoire Faire in Edgartown on Martha's Vineyard, as well as through world travels that took him to Italy, France, Holland and England. When he finally returned to the Hub, it was to plant roots.
Today, the Franklin Café is synonymous with consistent quality, value and a great time, and Du Bois and McLaughlin are two area natives who couldn't be happier to be doing business on their home turf. Du Bois's cooking has won popular and critical praise, but the biggest testimony to the Franklin's success is seen in the droves of patrons who jam the intimate establishment nightly for his roasted turkey meatloaf, garlic grilled calamari, and other menu favorites.
Most recently, the pair has branched out to open The Franklin Cape Ann in Gloucester. Assuming quality, value and a great time play just as well north of Boston, they should do fine there.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- 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.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- Gremolata
- 1. noun Minced parsley, lemon peel and garlic.
- 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.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Romesco
- 1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
- 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.
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