Vine Brook Tavern, located in the historic center of downtown Lexington, Massachusetts is a contemporary American Tavern offering classic, refined American fare, warm hospitality and exceptional service. A creation of Marcus Palmer and Brian Lesser, Vine Brook Tavern aims to be a long lasting institution, which is comfortable, affordable, and in no way ordinary. In addition to the unique cuisine, Vine Brook Tavern features an extensive selection of wines by the glass featuring over 20 mostly American wines served through its custom cruvinet system at proper temperatures. With twelve beers on tap and twelve more in bottles and cans, Vine Brook Tavern features an offering of craft micro-brews as well as quality production lagers and ales. Not to allow the spirits to feel left out, Palmer has enlisted some of Boston’s finest mixologists that have created a mix of modern and contemporary cocktails.
Designed by Palmer and Annie Rubin of Annika Designs, the restaurant offers a warm inviting dining environment spread over two floors and several intimate rooms. The building at 20 Waltham Street housed the second post office in Lexington in the early 1800’s; the outdoor paint colors were carefully chosen as they are reminiscent of that time.
The lively lounge feel on the first floor with its large bar and several TVs makes it a perfect after work meeting place. The second floor has four dining rooms offering a variety of semi-private dining options. There are also family-friendly extra-large booths and several custom Chef’s tables for larger parties.
Classic American cuisine and a blend of farm to table produce from local Lexington farms is the theme for Executive Chef Chris Frothingham’s menu. Vine Brook’s hallmark is exceptional ingredients offered at reasonable cost by an informed and hospitable staff, making it the dining destination in Lexington.
- Marcus Palmer || Owner
Marcus Palmer || Owner
Bringing a wealth of expertise and experience in restaurant management and operations, Marcus Palmer has partnered with Brian Lesser of Storyville, Minibar and Sweet Cheeks to open a contemporary American tavern and wine bar in the historic center of Lexington.
Palmer has worked with an amazing array of chefs over his career spanning more than 20 years. Recently and most notably, he worked with 3 Star Michelin Chef Jean-Georges Vongerichten, serving as General Manager of Market in the W Hotel Boston and also served on Jean-Georges’ Global Development Team which opened restaurants all over the world for the acclaimed chef.
Palmer was also a Managing Partner at the well-known Prime Blue in Miami where he served as General Manager and Beverage Director for the company’s growing outlets. Prior to that, Palmer had a long stint at the Smith & Wollensky Restaurant Group in Boston as Senior Manager and Beverage Director. He also spent several years in New York City as General Manager of Angelo & Maxie’s. Further, Palmer assisted the former President and CEO of Morton’s in opening seven outlets over two years. Before his post in NYC, Palmer acted as General Manager at some of Boston’s other most esteemed restaurants, including Todd English’s Olive’s, Morton’s of Chicago and Legal Sea Foods. He departed his most recent position within prominent Boston chef, Michael Schlow’s restaurant group to pursue the amazing opportunity to launch his creation, Vine Brook Tavern.
Palmer has been a longstanding staple in the Boston restaurant scene; known for his community service and wine education, he is very excited to bring his unique farm-to-table restaurant vision to Lexington Center in the form of the Vine Brook Tavern. Palmer hopes its patrons are as passionate about its approach to the thoughtfully prepared and high quality cuisine and libations as he is.
- Chris Frothingham || Executive Chef
Chris Frothingham || Executive Chef
Frothingham returns to his culinary roots in Boston where he will be working hand in hand with owner/operator Marcus Palmer, formerly with Jean-Georges. This is their second “tour of duty” together as they both worked with Todd English for several years and together for a time at Bonfire. A graduate of the prestigious New England Culinary Institute, Chef Frothingham joins Vine Brook Tavern with over ten years of experience, working at some of the country’s finest dining destinations.
Frothingham began his thriving career as a line cook under the highly respected Frank McClelland at Boston’s Sel de la Terre. A long-time admirer of the renowned Chef Todd English, Frothingham embraced the opportunity that would set off his career when English opened Bonfire at the Park Plaza Hotel. Impressing English from the beginning with his culinary talent, Frothingham worked his way up the ranks within the Todd English empire. For eight years, Frothingham worked as Executive Chef at Todd English’s Bonfire, Kingfish Hall and Fish Club inSeattle,Washington. Frothingham helped bring his Todd English interpretation to Fish Club at the Seattle Marriott Waterfront Hotel, where successfully executed Todd English’s signature cuisine while establishing his own style and transforming Fish Club into a successful Todd English enterprise.
Frothingham was promoted to the Executive Chef of the Seattle Marriott Waterfront Hotel before recently coming back East for a turn at the Metropolitan Bar with longtime friend and acclaimed Chef Todd Winer.
We are excited to have Chef Chris at Vine Brook Tavern. His expertise and vision of fresh, farm to table food is sure to please all the different palates that enter the restaurant.