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5 Things to Know About Greenleaf, A New American Restaurant From a Haitian Chef

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By Sophie Brochu
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Since opening in 2019, this quaint New American restaurant from Top Chef alum Chris Viaud has been recognized for its award-winning, locally-driven menu. Here are five things to know about Greenleaf.

1. The name pays homage to the original architect of the building

Greenleaf is built out of a former bank that dates back to the early 1900s, with vaults now converted into private dining spaces and a kitchen pantry. While in the construction phase, the team uncovered hidden newspapers and blueprints scattered throughout the building. The architect, Luther Greenleaf, now has his name displayed on one of those blueprints in the dining room.

2. Chef Chris Viaud is celebrated for bringing Haitian food to New England

While Greenleaf focuses on New American, farm-to-table cuisine, chef Viaud, who is of Caribbean descent, started off hosting Haitian pop-ups under the name Ansanm. This is now its own brick-and-mortar dining concept, a short walk from Greenleaf. Through sharing generational recipes and ingredients, Viaud is able to stay connected with his background.

3. The signature dish is here to stay

With basil almond purée, seasonal vegetables, and pancetta, the herb-crusted cod is a perfect example of the team’s local ethos. On the menu since day one, this dish is here to stay. Round it out with purple gnocchi, duck fat biscuits, and yuzu cheesecake.

The spacious dining room has vaulted ceilings and large windows.

4. You can “Get Rowdy” with chef Viaud’s favorite cocktail

Though the cocktails change throughout the seasons, Viaud’s current favorite is Get Rowdy, made with a 15-year aged Haitian rhum, Rhum Barbancourt, plus Averna and cinnamon. Other highlights include a smokin’ negroni and a harvest red sangria.

5. The New Year’s Eve prix fixe has become an annual tradition

This special prix fixe highlights Viaud’s talented team. This year, chefs Justin O’Malley and Nick Breyare are cooking up lobster & truffle ravioli with delicata squash, plus a grilled ribeye with potato gratin, cauliflower, and roasted garlic jus.

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