Grill 23 has remained one of Boston’s top steakhouses for more than 40 years (winning awards from Boston Magazine and others). What have you learned about evolving a legacy restaurant without losing the traditions and sense of familiarity that keep regulars coming back?

Consistency is key. Staying true to who we are and not changing too many things just for the sake of change. Everyone loves a signature dish, right? At Grill, we have several that have been on the menu for many years. They’ve become part of who we are, and our guests come back for them time and time again. We also value our relationship with Brandt Beef. Having proudly served their beef for more than 25 years is something truly special, and it’s a relationship we’re very proud of.

For over 40 years, we’ve stayed focused on what we do best, ice cold martinis, amazing wine, great food and creating an experience that feels familiar, timeless and true to who we are.

You’ve worked in some of the country’s most acclaimed restaurants, but Himmel is a family-owned group. How does that ownership structure influence the way you approach everything from menu development and sourcing to staffing and the guest experience?

As a family-owned and run business, there's always been an emphasis on education, empowerment and growth. We have always operated our restaurants as independent restaurants, and I think that is a big part of what makes them special.

Each restaurant has its own executive chef, and I believe strongly in giving each chef the freedom to let their own voice and creativity come through. My role is to support that creativity, add insight when I can, and help guide the vision while allowing each chef to truly make the restaurant their own. The exception to this is Bistro Du Midi, where I lead the culinary direction and get to experiment and be creative with the seasonal Chef's Tasting Menu. 

Our ownership team is proud of the legacy they’ve built in Boston, and they’ve trusted us to represent their family name. Because many of our employees know our owners personally, there’s a real sense of accountability, investment and shared pride. We expect the best from our teams and our vendors, because that’s what our guests expect and deserve. 

With major restaurant groups increasingly entering Boston, what are you seeing change in the city’s dining landscape—and what do independent, family-owned operators need to do to remain competitive?

Honestly, it’s about staying true to what we’ve always done. Creating an amazing experience every time a guest walks through the door. It’s not just about the food or the service, it’s about creating an environment where guests genuinely want to be, feel welcomed and enjoy being part of the experience. 

Himmel is preparing to open two new concepts, Bar 23 and Le Boulevard, in the Seaport. What are you seeing in terms of what Boston diners want right now, and how are those insights shaping the concepts?

I see so many restaurants opening with incredible design, amazing food and an atmosphere that creates a real buzz. Most are thriving and tough to get into, packed every night, and exactly what you want when you open a restaurant.

But I always worry about being too trendy, because trends eventually fade. For us, it’s about staying true to who we are and creating an experience that people want to come back to, not just for a season, but for years to come. That’s what I want our new restaurants to be, thoughtful, memorable and built to last. An incredible experience today, tomorrow and 10 years from now.

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