ABOUT LARRY MATTHEWS,
JR. AND BACK BAY GRILL
Chef Matthews received his degree in culinary arts from Newbury College in Boston. He then went on to work with the prestigious White
Barn Inn in Kennebunkport, Maine followed by a year with the Inn at
Little Washington in Virginia before returning to Maine, where he
became Sous-chef at the Back Bay Grill.
Larry became Executive Chef in 1997 and purchased the restaurant from
owner Joel Freund in August 2002.
Back Bay Grill has been the recipient of the Wine Spectator Award
every year since 1998. In 2001, at the age of 28, Chef Matthews was
invited to the James Beard Foundation to participate in the Discovery
Back Bay Grill was called "The best restaurant in Maine" by Maine Times and Down East Magazine wrote "Traditional fare with unusual flair has turned this restaurant into one of Portland's hottest." The restaurant has consistently received rave reviews from: Maine Sunday Telegram, Maine Magazine and Porltand Monthly, and has was featured in the New York Times, Frommer's Guide to Vermont, Maine and New Hampshire, Food Arts and many others. Chef Matthews' Lobster Tortellini with Lobster foam and Basil Oil graced the cover of Art Culinaire Magazine.
The Back Bay Grill is an intimate restaurant that seats 34 in the main
Reservations are recommended, call us at (207) 772-8833.