Medfield, MA 02052
Medfield diners don't have to head into the city to enjoy an evening out over an exceptional meal - Zebra's Bistro brings all the urbane sophistication of Boston's vibrant dining scene out to Metro West. Opened in 1999 by South End transplant, chef-owner Craig Neubecker, this much-lauded bistro welcomes guests with a warm and comfortable upscale-casual atmosphere and two distinct menus.
With a new American menu of contemporary classics, Neubecker is able to sate a broad range of culinary cravings. The menu is complemented by selections from the award-winning wine list or the full bar and can be enjoyed in the dining room or on the patio (weather permitting, of course).
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Chef Brendan Pelley's culinary career began at the age of 15 with an after school job as a busboy and dishwasher in a busy neighborhood restaurant in his hometown of Chelmsford, Massachusetts.
While studying fine arts at UMASS Lowell, he broadened his culinary horizons with revelatory meals at the Southeast Asian restaurants in the mill city; and his first tastes of fine dining in Boston. His passion for the visual arts had given way to a full blown obsession with the culinary arts.
He moved to the North Shore and became the sous chef/pastry chef at Tryst Bistro in Beverly where he learned proper technique, restraint, finesse and the beauty of the freshest ingredients treated simply. Growing ambition led him to Boston to work under Ken Oringer at Clio and then out to Burlington to work under chefs Marc Gaier and Clark Frasier at Summer Winter Restaurant. As head chef of the Franklin Cape Ann and as chef de cuisine at Alchemy, both in the seaport town of Gloucester, he developed close relationships with local fishermen and farmers and learned to truly cook with the seasons. He perfected his skills of pairing food and wine as chef de cuisine of the Stonehedge Inn & Spa in Tyngsboro, home of New England’s largest wine cellar.
Pelley now brings his own style of modern American Cuisine to Zebra's Bistro in Medfield. His ingredient-driven menu focuses on local and seasonal fish, meat and produce and draws inspiration from his classical French training, Italian sensibility for simplicity and his love for all cuisines Asian.
Pelley continues his culinary education on a daily basis, working on the line daily, developing and perfecting recipes, reading voraciously and dining out as much as possible. His days off are spent with his son Miles fishing and eating really great food.