Axel & Byrne, Now Open at Patriot Place

Axel & Byrne

Axel & Byrne, a new restaurant concept from Sean and Sue Olson, owners of Salt + Stone, has officially opened at Patriot Place in Foxborough, MA. This family-inspired, casual counter-service restaurant features “food from the road” and pays tribute to the Olsons’ grandparents’ love for food and their culinary travels. The menu is a culmination of Olson’s experiences as a traveling salesman through the United States, and his wife, Madeleine Byrne’s generations of handed-down recipes made possible today with honest ingredients, a playful culinary approach, and bold flavors from across the United States.

The restaurant boasts a 65-seat vibrant atmosphere with floor-to-ceiling windows, exposed brick, tile, reclaimed wood, and a 15-seat patio for outdoor dining. The menu features dishes from roadside diners, BBQ pits, and food stalls from across the United States, including items such as Frito Pie (Santa Fe, NM), Beef on Weck (Buffalo, NY), Coney Dog (Detroit, MI), Pulled Pork (Jefferson City, MO), Grilled Corn Salad (Baja, CA) and Smoked Brisket (Austin, TX). You can also expect to find signature burgers, daily specials and salads, bowls, and fresh sides served a la carte or in tray formats. Game days will be made extra special (and convenient) with whole hog tailgate experiences as well as offsite lunches and dinners available.

Axel & Byrne’s bar program includes canned and on-tap local, regional, and national beers, fun frozen rum and bourbon forward cocktails on tap, plus wines, and mixed drinks.

They’ll be open Sunday through Thursday from 11:30am-9:00pm and Friday and Saturday from 11:30am-10:00pm. They won’t be taking reservations, but lines and tables move pretty quickly with menu boards that walk guests through the core menu and specials of the day while in line — and on busy days they have you covered with outside ordering via guest assistants.

Check out their website for all the deets or head to their insta to scope out their tastiest looking plates.

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