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The Basics: Lineage restaurant information

Lineage

242 Harvard St
Brookline, MA 02446
617-232-0065

Lineage restaurant information
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Husband and wife team (or chef and pastry chef team, if you prefer) Jeremy & Lisa Sewall pull from their extensive culinary experience and deep New England roots to create Lineage, a vibrant neighborhood restaurant in the heart of Coolidge Corner.

Combining an intimate appreciation for ingredients and a profound respect for seasonality, the two create a personal interpretation of modern American cuisine via frequently changing menus that showcase their creativity and expertise. With a comfortable yet sophisticated dining room, and a strong sense of true hospitality, Lineage will be a Brookline favorite for generations to come.

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Richard Morin

Chef at Lineage

Chef Richard Morin at Lineage

The kitchen has always been a second home to chef Richard Morin, who got his start at a young age cooking for family gatherings.

After working in restaurants in his hometown of Framingham, Mass., Morin landed his first sous chef position in 2004 at the Napa Valley Grille in Providence. It wasn't long, however, before he was beckoned back to the Boston area by an offer at the famed L'Espalier. Under Executive Chef Frank McClelland, Morin honed his skills, and in a matter of months, was promoted to Pastry Chef. He was also instrumental in designing the rooftop garden that provided the majority of L'Espalier's herbs and greens before the restaurant moved to its current location on Boylston Street.

After a brief stint at the Chocksett Inn in Sterling, Mass., where he married his wife, Chiemi, Morin teamed up with McClelland again in 2007, this time in the kitchen at Sel de la Terre. Morin worked his way up to Sous Chef of the Provencal favorite and played a key role in the opening of the Natick location.

During his Sel de la Terre days, Morin caught the attention of chef Jeremy Sewall. Sewall and Eastern Standard co-proprietor Garrett Harker approached Morin in 2009 about coming on board as Executive Sus Chef and he happily accepted.

Eastern Standard's upscale bistro fare proved a good fit for Morin, who lists sweetbreads and bone marrow among his favorite foods to eat and prepare. When the chef de cuisine position at sister restaurant Lineage became available in 2011, Morin was at the top of the list.

He shares Sewall's farm-to-table culinary philosophy and has already become an integral part of Lineage's small, close-knit staff. He is thrilled to share his passion for fresh ingredients and unique flavor combinations with the people of Brookline and beyond.

 

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1. noun A soft, yeasty French bread enriched with butter and eggs.
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1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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