371 Commonwealth Avenue
Boston, MA 02115
617-517-5915
Located at the corner of Boston's two most prominent avenues, Commonwealth and Massachusetts, Deuxave is a casual neighborhood restaurant offering an upscale experience with exceptional contemporary French cuisine and service. The menu is designed with an affordable price point, while offering the highest quality foods, using local and fresh ingredients.
The restaurant design is an upscale "Bostonian chic" style, incorporating a cosmopolitan and culturally sophisticated appearance to reflect the diner's desire to be comfortable, yet stylish during their night out.
The wine list at Deuxave boasts about 250 bottles, including 20 wines available by the glass, that is strongly routed in France, but also consists of wines selected from around the world. The bar offers the full menu, as well as craft cocktails made with unique, fresh flavors, and a selection of both local and Belgian style brews. Included in this space, which is equipped with a gas fireplace for warmth and added atmosphere, are two areas for semi-private dining.
During the warmer months, Deuxave opens its patio right so diners can sit outside and enjoy their meal in a beautiful see-and-be-seen setting.
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Christopher A. Coombs the young, trend-setting Executive Chef behind dbar's success opened his first restaurant, Deuxave, in the fall of 2010. As Executive Chef/Owner at the Back Bay restaurant, Coombs has created a menu that features his own brand of cuisine, showcasing American ingredients prepared using the nouvelle techniques of contemporary French cuisine.
Coombs' culinary career began on the north shore of Boston working in a neighbor's seafood restaurant at an early age. Upon graduating high school, Coombs' drive and passion for food led him to pursue an education at the Culinary Institute of America in New York. It was there Coombs' talent began to flourish.
His venture into the upscale restaurant scene began at Blue Ginger in Wellesley under award winning chef Ming Tsai in 2003. Following his eye opening experience at Blue Ginger, his next step was to pay dues at a Relais & Chateau property Toppers at the Wauwinet on Nantucket under Chef Chris Freeman.
After a season on Nantucket, Coombs caught the attention of The Inn at Little Washington's owner and Executive Chef Patrick O'Connell in Virginia. Coombs was asked to prepare him dinner. This dinner led Coombs to an 18-month tenure at the Inn which would become most critical to his development as a chef. During his time at the Inn, Coombs had the opportunity to prepare special dinners for Laura Bush at The White House and for Le Club des Chefs de Chef.
In late 2005 Coombs returned to Boston with a new outlook on cuisine. He began a short stint at Aujourd'hui, followed by numerous stagiers around Boston in search of a chef who shared his passion and vision for cuisine. Coombs soon found a restaurant to take him to the next level. Working under Chef Scott Hebert at Troquet, Coombs further refined his skills, giving him the confidence needed to undertake his first Executive Chef position.
In August of 2006, Brian Piccini, owner of dbar, pitched Coombs his concept of an exciting and casual upscale cuisine in Dorchester and together, Piccini and Coombs placed a focus on fresh, local, seasonally inspired menus. Coombs furthers this philosophy through his commitment to sustainable cuisine and has been growing his own fresh ingredients in his rooftop garden at dbar for the past four years.
Coombs' deep passion for food and proven culinary skills have been grabbing both local and national media attention, including a recent appearance on TVFN's Chopped. Today, Coombs continues to seek out the finest food available and further his growth as a trend-setting quality driven chef. His focus is to provide a great dining experience that reflects his culinary passions, taking both Dorchester's and the Back Bay's dining scenes to a whole new level.
