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The Basics: East Coast Grill restaurant information

East Coast Grill

1271 Cambridge Street
Cambridge, MA 02139
617-491-6568

East Coast Grill restaurant information
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East Coast Grill has a pretty straightforward philosophy: wicked fresh, local seafood; slow and low BBQ; and big bold flavors, in a professional yet casual environment. And it seems to be working for them. The casual Inman Square eatery has been bustling since 1985.

Brightly colored walls, whimsical light fixtures and tirelessly friendly staff give nightly dinner service and Sunday brunch a relaxed, upbeat vibe. But the lighthearted approach to the dining experience belies the seriousness with which they approach their cooking.

Despite an ownership change in early 2012, the restaurant upholds the standards of its original owner, James Beard Award-winning chef and cookbook author Chris Schlesinger, whose southern upbringing, beach bum days and pyromaniacal tendencies lay the culinary groundwork for the menu.

News and Events at East Coast Grill restaurant

Hell Nights on the Horizon
East Coast Grill has announced the dates – and a tentative menu – for their Harvest Hell Nights, which are scheduled for ...

The Cue, Boston Magazine’s BBQ Bash
They’ve crowned one burger champion and are on the verge of naming another, now Boston Magazine is turning their ...

Taste the Republic’s Best
Due to inclement weather the Taste of Cambridge has been rescheduled for Thursday, July 17th!

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1271 Cambridge Street, Cambridge, MA 02139
617-491-6568

Jason Heard

Chef at East Coast Grill

Chef Jason Heard at East Coast Grill

Chef Jason Heard started cooking as a young boy during summer vacations in his Grandmother Clarice's kitchen in College Park, Georgia. It was a rule in her house that if you were in her kitchen you had to be working, and his daily chores included prepping biscuit dough, and picking and cleaning okra, tomatoes, squash, peppers, peaches, melons and any other vegetable or fruit available in the family garden.

As the son of an US Army officer, Heard spent his school years in military bases all over the world, which led to his exposure to a variety of different foods, cooking styles and a taste for incorporating new ingredients and techniques into some of his favorite family recipes.

After a brief time with the US Navy, Heard moved back to Georgia and worked at local restaurants around Savannah and Atlanta before settling in Key West for an 11-year stint cooking at several Caribbean influenced restaurants.

In 2003, Heard made his first move north of the Mason Dixon line to Boston, where he got married and started a family. After three years of cooking in the city, he found his ideal opportunity at East Coast Grill, which combines his passion for BBQ and respect for Southern-based recipes and ingredients with creative incorporation of other cuisines and cooking styles from around the world.

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Dictionary
 
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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.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.

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