M.C. Spiedo

Boston, United States

3.2

Closed now

20 reviews

Accepts Credit Cards
Free Wi-Fi

Map

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Bussiness info

Takes Reservations
Yes
Delivery
No
Take-out
No
Accepts Credit Cards
Yes
Good For
Brunch, Dinner
Parking
Valet
Bike Parking
Yes
Good for Kids
No
Good for Groups
Yes
Attire
Casual
Ambience
Trendy
Noise Level
Average
Music
Background
Good For Dancing
No
Alcohol
Full Bar
Happy Hour
No
Coat Check
Yes
Smoking
No
Outdoor Seating
Yes
Wi-Fi
Free
Has TV
Yes
Waiter Service
Yes

Description

Specialties

James Beard award-​winning Chefs Mark Gaier and Clark Frasier, of acclaimed Maine restaurants Arrows and MC Perkins Cove, bring to the Seaport District their newest restaurant: M.C. Spiedo. Inspired by the Italian Renaissance, the menu reflects the Chefs’ passion for the old world flavors from Florence, Bologna and Venice, as well as their focus on farm-​fresh ingredients and contemporary cooking techniques.

History

Established in 2014.

In the mid 1400’s a group of young gentlemen of Florence got together to start a supper club. Their idea was that each member would throw a crazy and fun themed dinner from time to time. It was the first supper club formed in 1,000 years!

The Renaissance was not just the rebirth of art, painting and architecture, it was the rebirth of enjoying the good life, including good food. Before the Renaissance it simply wasn’t «cool» to enjoy food, it was just for nourishment. Suddenly Chefs were in demand and celebrated, food was elevated to an art, cookbooks were published, and new and exciting ingredients were found.

M.C. Spiedo is all about this rebirth or should we say revolution. It is a celebration of this exciting time when the world of food changed and what we think of as «modern» food began. We think you’ll discover how contemporary and delicious a world it was, as you go back to the future of food.

Meet the Business Owner

Mark G. and Clark F.

Business Owner

Twenty-​five years ago, chefs Mark Gaier and Clark Frasier pioneered sustainable dining with the opening of Arrows in Ogunquit, Maine, with their farm-​to-​table philosophy. The chefs champion old world practices that include growing and foraging their own crops, curing their own meats, and making their own cheese. In 2010, the prestigious James Beard Foundation named the duo as «Best Chefs in the Northeast.» Their inimitable style of seasonal cooking and farm fresh recipes have been featured in the nation’s leading magazines including Bön Appétit, Food & Wine, Time, Travel + Leisure and Vanity Fair and they have made frequent appearances on local and national television programs including the CBS Early Show and NBC’s TODAY show.