118 Main Street
Gloucester, MA 01930
From the team behind the South End's supremely popular Franklin Café comes the Franklin Cape Ann in Gloucester. At their suburban outpost in the North Shore's foremost fishing port, chef-owner Dave Dubois and owner Maureen McLaughlin have found that the same mix of great food, excellent wines and the best microbrews available make for a successful no matter the locale.
Since its 2000 opening, the Franklin Cape Ann has become synonymous with consistent quality, value, and a great time Like its sister restaurant before it, it has become a healthy and productive part of the fabric of its community.
The Dining Docket
November 26th – December 2nd
It’s not quite time to settle in for a long winter’s nap, but the ...
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.