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Specialties
Homemade comfort food, made from scratch in-house such as soup stocks, sandwich meats (roasted and sliced on premises), house-made baked goods (cookies, brownies, muffins and other daily selections), homemade sausage, and ginger beer brewed on premises.
Other specialties include the breakfast sandwich, the brioche french toast, the cubano sandwich, and fresh salads the house-made dressings.
Full coffee and espresso bar that will also feature premium tea selection and tea lattes.
History
Established in 2009.
The history is yet to be written. Our family looked long and hard at many different locations to start a new restaurant, and we are thrilled to be in Teele Square, within a mile of our home in South Medford. This neighborhood feels like home to us. We sold 2nd Street Café in East Cambridge a little over a year ago so Jon could spend time with his new daughter and we could have some family time. We gardened, cooked and raised chickens. Our passion for food and for community lead us back to where we left off. Help us write a successful story for this new addition to the area!
Meet the Business Owner
Jon A.
Business Owner
Jon has over two decades of food experience, ranging from his childhood local grocer to Executive Chef at Aquitaine in the South End of Boston. He brings a love for food, creating inventive, delicious and interesting meals that are accessible, both in flavor and cost. Jon’s passion for all things edible naturally leads him to tend a massive back-yard garden each year, in-door herbs, active bread yeasts and recently, laying hens for daily fresh eggs. Because he is so attentive to the full cycle of eating, from soil to service, Jon’s preparation of the freshest and cleanest ingredients make his food a truly down to earth, culinary experience. Jon’s background also includes cheffing at Upstairs at The Pudding in Harvard Square, Lumiere in Newton, and Torch on Charles Street. His most recent venture was owning and operating 2nd St. Café in East Cambridge. His training occurred in many kitchens and formally at the Cambridge School of Culinary Arts.
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