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The Basics: 80 Thoreau restaurant information

80 Thoreau

80 Thoreau Street
Concord, MA 01742
978-318-0008

80 Thoreau restaurant information
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The brain child of college-classmates-turned-business-partners Ian Calhoun and Vincent Vela, 80 Thoreau is a progressive fine-dining restaurant in historic Concord. Housed in the West Concord Depot, the restaurant offers new American cuisine, genuine hospitality and a convivial setting.

The menus takes full advantage of Concord's numerous commercial and family farms to create season-driven, locally-sourced dishes that are both straightforward and refined - New England ingredients and traditions executed using French techniques. Menus are complemented by an extensive cocktail list of classics, while the wine list offers new and old world selections.

The careful combination of fine-dining pedigree and laid-back temperament make 80 Thoreau worthy of an epicurean outing yet comfortable enough for a casual dinner.

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Carolyn Johnson

Chef at 80 Thoreau

Chef Carolyn Johnson at 80 Thoreau

After growing up in Northern California, chef Carolyn Johnson crossed the country to attend Wellesley College, where she graduated with a degree in Economics and Studio Art. From there it was a leap into her true passion of food, cooking and restaurants.

Johnson has cooked at many top restaurants in the Boston area. She rocked the wood grills cooking Stan Frankenthaler's Asian-inspired cuisine at Salamander in Cambridge. She then spent time in the kitchen at Icarus, Chris Douglass' New American restaurant in the South End. There was even a stint as sauté cook at the famed Arrows Restaurant in Ogunquit, Maine known for its on-premise herb and vegetable garden.

Most recently, Johnson was the Chef-de-Cuisine at Rialto Restaurant in Harvard Square, where she worked her way up through the ranks over the course of a seven-year tenure under chef-owner Jody Adams. Working closely with Chef Adams on the 2007 re-concepting of the restaurant and its menu helped Johnson develop a deeper appreciation and understanding of regional Italian cuisine.

Over the course of her cooking experiences, Johnson has developed a passion for seasonal menus and a commitment to locally-sourced cuisine. She thrives on working closely with the people who grow and produce the food she serves. This entails fostering real relationships with the small organic vegetable farmers, mushroom foragers and the shellfish growers with whom she works; as well as being an active participant in the Chefs Collaborative.

Johnson is a long time resident of Somerville. In her spare time, she enjoys travelling, hiking and home brewing beer. She has also been involved with many industry-related organizations and charities including: Women Chefs and Restaurateurs, Share Our Strength and the Greater Boston Food Bank.

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Brandade
1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Celeriac
1. noun More commonly known here as celery root.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Flageolets
1. noun Munchkin kidney beans from France.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Terrine
1. noun An earthenware container, or the dish cooked therein.