OAK + ROWAN WELCOMES EXECUTIVE PASTRY CHEF BRIAN MERCURY

 

OAK + ROWAN WELCOMES EXECUTIVE PASTRY CHEF BRIAN MERCURY

Nancy Batista-Caswell’s highly anticipated third restaurant, slated to open in Boston’s Fort Point neighborhood this summer, will feature a dessert menu by the award-winning pastry chef

 

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Executive Pastry Chef Brian Mercury

 

(BOSTON, MA: June 6, 2016) — Caswell Restaurant Group Proprietor Nancy Batista-Caswell is excited to announce Brian Mercury as Executive Pastry Chef at her third restaurant, Oak + Rowan. Since arriving on the Boston dining scene in 2004, Mercury has garnered such coveted titles as “People's Pastry Chef of 2013” in the east region by Food & Wine, as well as Boston Magazine’s “2014 Best Pastry Chef.”

Batista-Caswell states, “It's with great pleasure that I share the news of Brian joining our team. Through the years I have grown to respect Brian's talent and his philosophies on the final course of one’s meal. Not only is he an incredibly talented chef and respected leader who is passionate and driven, he's also an amazing, down to earth human being. I look forward to opening Oak + Rowan and having him by Chef Shoults’ and my side.”

The award-winning chef comes to Oak + Rowan following a successful tenure at Cambridge favorite Harvest, owned by restaurateur Chris Himmel of Himmel Hospitality. Regarding the transition, Himmel states, “While I am certainly disappointed to be losing such an integral member of our team, at the end of the day I just want what is best for Brian. He has chosen to join a restaurant that shares the same values and principles that we believe in as an organization.”

 

Preliminary offerings at Oak + Rowan will include an assortment of familiar and classic desserts with a twist, such as:

o   Carrot Tiramisu – carrot ice cream, house yogurt, chicory

o   Peach Rosemary Kouign-Amann – brown butter, bourbon, vanilla 

o   Bittersweet Chocolate Crème – plum, buttermilk, hazelnut 

Mercury also plans to serve a selection of house made ice creams and sorbets in unconventional flavors, such as peach caramel swirl, passion fruit kombucha, and pistachio saffron, as well as launch an in-house bread and butter program.

 

“I'm extremely excited to be joining the team at Oak & Rowan,” says Mercury. “Nancy is an amazing restaurateur, and I look forward to creating something special with her and Chef Shoults. I’ll continue to play with flavor combinations and plating style, as well as focus on breads for the table and accompaniments for Oak + Rowan’s caviar. I want that modern New England feel on the menu, taking inspiration from the diverse cultures in Boston. While departing Harvest is bittersweet, I owe so much to the Himmel family and everyone I worked with during my time there, and hope to make them proud with our achievements at Oak + Rowan.”

 

To track Oak + Rowan’s progress between now and opening, check out the website and social media pages (TwitterInstagram). Oak + Rowan is located at 319 A Street, Fort Point, Boston, MA.

 

ABOUT OAK + ROWAN:

Caswell Restaurant Group’s forthcoming Oak + Rowan is slated to open in Boston’s Fort Point neighborhood in late Summer 2016. The third restaurant in Proprietor Nancy Batista-Caswell’s repertoire will have a kitchen helmed by Executive Chef Justin Shoults, who currently oversees the menu at her Newburyport oyster bar BRINE. Oak + Rowan’s menu will consist of small plates and heartier options that showcase land and sea in a new light, while utilizing locally sourced produce, as well as house made pastas, breads, and an elevated domestic and international caviar program. Oak + Rowan’s beverage program will also support the local community through craft beers and unique finds on the daily rotating wine list with a focus on boutique and small production wineries. Guests will be involved with the creation of customized cocktails through tableside liquor carts. The 5,000-square-foot space will blend modern and historical elements with the use of oak, marble, glass, soft lighting, and the existing exposed brick that blends into the nearly floor to ceiling windows.

Contact 

For more information on the restaurant, high-resolution photos, or to request a media visit, please contact Wagstaff Worldwide at212.227.7575 or:

Brittany Ross, brittany@wagstaffworldwide.com

Sofia Clarke, sofia@wagstaffworldwide.com