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The Basics: Lineage restaurant information

Lineage

242 Harvard St
Brookline, MA 02446
617-232-0065

Lineage restaurant information
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Husband and wife team (or chef and pastry chef team, if you prefer) Jeremy & Lisa Sewall pull from their extensive culinary experience and deep New England roots to create Lineage, a vibrant neighborhood restaurant in the heart of Coolidge Corner.

Combining an intimate appreciation for ingredients and a profound respect for seasonality, the two create a personal interpretation of modern American cuisine via frequently changing menus that showcase their creativity and expertise. With a comfortable yet sophisticated dining room, and a strong sense of true hospitality, Lineage will be a Brookline favorite for generations to come.

News and Events at Lineage restaurant

Battle of the Burger Begins
Voting in Boston Magazine’s epic Battle of the Burger is underway as of Monday, May 13th.

Sous Chefs Shine at Lineage
The unsung heroes of the kitchen have their moment in the sun on Monday, March 4th at Lineage’s Sous ...

The Dining Docket
January 28th – February 3rd
Pull yourself out of the winter doldrums with a great meal – or seven. This docket has ...

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Jeremy Sewall

Chef at Lineage

Chef Jeremy Sewall at Lineage

A native of upstate New York, Chef Jeremy Sewall spent his childhood summers in Maine with family feasting on lobsters, clams, chowders and other New England specialties.

After graduating from the esteemed Culinary Institute of America with honors, Sewall returned to Maine and worked at the White Barn Inn, in Kennebunkport, a Relais and Chateau property. The European values of the Inn made his move to Europe a natural one. After working in various restaurants in London and Amsterdam, he returned to Boston and began working at the famed L'Espalier, known for their exacting standards and classic French applications.

A stint as an Executive Sous Chef for a Fortune five hundred company's executive dining room and Sewall was off to the West Coast, where he was immediately recognized for his technique and passion by Bradley Ogden, the Chef-owner of Lark Creek Inn, in Larkspur, California. Hired as Sous Chef, he was quickly promoted to Chef in 1999.

In 2000, just one year after his promotion to Chef at the Lark Creek Inn, Sewall was one of five chefs across the country to be nominated as a Rising Star Chef in America by the James Beard Foundation.

He moved back to the East Coast to open Great Bay restaurant in Boston as Executive Chef where he and the restaurant garnered many accolades from The New York Times, Esquire, Gourmet and The Boston Globe.

He left Great Bay to follow the dream of opening his own restaurant. In late February 2006, Sewall and his wife Lisa, a former pastry chef at L'Espalier, opened Lineage in Brookline, Massachusetts. Their appreciation for fresh ingredients and personal approach to modern American cuisine are always on display at Lineage. The restaurant has been recognized by Bon Appetit, Boston Magazine and other top publications.

In 2009, Sewall's friendship with Eastern Standard owner Garrett Harker led to a stint as Collaborating Chef of the heralded Kenmore Sq. hot spot. In 2010, they teamed up with Skip Bennett, the founder of Island Creek Oysters, to bring the Island Creek Oyster Bar to the city of Boston. ICOB is dedicated to celebrating the diversity of New England Seafood and the passion of the people who bring it to us. For Jeremy Sewall, it's in his blood.

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1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Cavatelli
1. noun Small pasta shells with wavy edges.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Ramp
1. noun A wild onion.