Jody Adams’ culinary career began a few years after graduating from Brown University with a degree in anthropology. In 1983, Jody started out as a line cook at Seasons restaurant in the famed Bostonian Hotel under chef Lydia Shire. Three years later, she helped open Hamersley’s Bistro with Gordon Hamersley as his sous chef. In 1990, she took the executive chef position at Michela’s in Cambridge. While at Michela’s, Jody developed her reputation for carefully-researched regional menus that combined New England ingredients with Italian culinary traditions. And in 1993 Food and Wine Magazine named Jody “one of America’s ten best new chefs.”

Hours of Operation
Dining room hours:
Monday – Friday 5:30 pm – 10:00 pm
Saturday 5:30 pm – 11:00 pm
Sunday 5:30 pm – 9:00 pm

Lounge hours:
Monday – Thursday 5pm – 11:30 pm
Friday – Saturday 5pm – 11:30 pm
Sunday 5pm – 10:30 pm
Food is available beginning at 5:30 pm daily