Tony Maw’s culinary muse was his grandmother, Baba Hannah. On April 20 and 22, Tony will make Baba proud by serving a traditional Passover dinner. The five-course prix fixe dinner will include marrow and matzo ball soup, Baba Hannah’s split pea soup, Moroccan haroseth-stuffed Vermont organic quail, and much more. Each table will also receive a Passover plate with traditional egg, salt water, parsley, and lamb shank. The à la carte menu will also be offered.

617-497-5511