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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

A Sewall Sighting in the Suburbs
Jeremy Sewall will be at Wellesley Books on Tuesday, December 2nd to cook from his new cookbook The New England ...

Regional Grapes at Lineage’s Italian Wine Dinner
Drink like a Northern Italian local at Lineage’s Italian Wine Dinner on Thursday, November 13th.

Fall Brews & Bites at Urban Grape
Celebrate the bounty of fall and all of its flavors than with Lineage’s chef Rich Morin and the fine ...

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

Jeremy Sewall

Chef at Lineage

Chef Jeremy Sewall at Lineage

Jeremy Sewall may have been born in upstate New York, but he’s had the heart of a true New Englander since childhood summers spent in Maine with his family, feasting on lobsters, clams, chowders and other New England specialties. The water, too, is in Sewall’s blood; fishing has been a Sewall family livelihood for generations. Today, Sewall sources his fresh lobsters from cousin Mark, who sails his 38-foot boat out of York Harbor, Maine. Regardless of his original zip code, few embody New England more.

After graduating with honors from the Culinary Institute of America, Sewall worked in kitchens around the globe, from Europe to California. Not surprisingly, he began his professional career with a return to Maine for a position at the Relais & Chateau White Barn Inn. Wanting to spread his wings, he moved to Europe, working for Albert Roux in London and Amsterdam before returning to Boston for a position at L’Espalier. From there, Sewall moved to the West Coast, where he was immediately recognized for his flawless technique and passion for seafood by Bradley Ogden, the Chef/Owner of the Lark Creek Inn in Larkspur, California. Hired as a Sous Chef, he was quickly promoted to Executive Chef in 1999. In 2000, just one year after his promotion, he was one of five chefs in the country nominated as a Rising Star Chef by the James Beard Foundation.

He moved back to the Northeast in 2003 for the role of opening Executive Chef at Great Bay restaurant at Boston’s Hotel Commonwealth, where he and the restaurant garnered accolades from The New York Times, Esquire, Gourmet and The Boston Globe, among others.

Sewall left Great Bay to follow the dream of opening his own restaurant. In late February 2006, he and his wife Lisa, a former pastry chef at L’Espalier, opened Lineage in Brookline, Massachusetts. Using their appreciation for fresh ingredients to create a personal interpretation of modern American cuisine, the Sewalls have steered Lineage to critical acclaim, including “Restaurants Top Tables” in Bon Appetit and “Best Dessert” from Boston magazine. In 2013, Lineage was reviewed by Devra First, restaurant critic at The Boston Globe, and was awarded three stars.

In 2009, he joined Eastern Standard Kitchen & Drinks, one of Boston’s busiest and most popular restaurants, as Collaborating Chef. Sewall had been friends with Eastern Standard Proprietor Garrett Harker since he first returned to Boston. Joining with Harker and Skip Bennett of Island Creek Oysters, whose oyster farm Sewall had been one of the first chefs to visit, was a natural evolution for the celebrated chef with the New England soul.

Today, Sewall continues overseeing the kitchens at both Lineage and Eastern Standard, as well as serving as a partner and Executive Chef at Island Creek Oyster Bar and Row 34 where his interpretation of New England seafood will soon become a classic in its own right.

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Dictionary
 
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Panna cotta
1. noun Egg-less Italian custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Porcini
1. noun Smoky, meaty wild mushrooms.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.

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