Food with a Story


Andrew Meek loves how food brings people together, encourages them to share, and allows memories to be passed down in families. It’s the common denominator we all share, and he seeks to use his French training to make that daily experience the best it can be.


He believes good ingredients are best when balanced with complimentary flavors so they can shine, as in his New Bedford Scallops with Melted Leeks or Seared Duck Breast with Shiitake and Tart Cherry Risotto.

Executive Chef Andrew Meek