Brown Square Bistro
Dishes are globally inspired - bringing together the finest, locally-sourced ingredients reflecting all seasons. We create and execute with thoughtful intention, allowing each component to shine. Our vibe is elevated, yet casual. Our team is welcoming, friendly and knowledgeable.
Executive Chef Liam Gove has been developing his craft for more than 20 years in boutique inns, private clubs, restaurants and gastropubs, where he also led culinary teams. His immersion as the first American intern at the 2-star Michelin French Restaurant, Le Manoir aux Quat' Saison in Oxfordshire, England, while attending Johnson & Wales University, fueled his unique applications of classic French techniques. Chef Liam’s take on modern cuisine offers an exceptional culinary experience and one that delights the senses.
Sous Chef Joe Garrity’s love of sharing food began while cooking alongside his mother and preparing experimental meals for his 4 younger siblings. After graduating from the New England Culinary Institute, his first exposure to refined cuisine was while working at Sel de la Terre in Boston, but it was during his years at Boston’s French-American restaurant, Duexave, that his passion was ignited and his skills were taken to a new level. Chef Joe’s holistic approach to food led him to organic farming as the hands-on proprietor of Living Soil Gardens in Ipswich.
Chefs Liam and Joe first met while both working in the kitchen of Duexave more than a decade ago. Having re-connected by chance in recent years at the farmers’ market in Beverly, it seems serendipitous their paths crossed once again. Back together in the kitchen at Brown Square Bistro, their complementary experiences and shared culinary passions bring the best in elevated seasonally driven, farm to table dining to the North Shore.