Brian Mercury Joins Opening Oak + Rowan Team as Pastry Chef
North Shore restaurateur Nancy Batista-Caswell (Ceia, Brine) is making her first foray into the Boston scene later this year, and she just announced a sweet addition to the Oak + Rowan team. Award-winning pastry chef Brian Mercury will bring his signature style of modern takes on classic desserts to the new Fort Point spot.
Mercury, who is leaving his post as executive pastry chef at Harvest, was Food & Wine‘s People’s Pastry Chef in 2013. In 2014, Boston magazine singled out his skills with a Best of Boston award. He is a well-known pastry chef about town, coordinating the annual Sugar Rush dessert tasting and the No Kid Hungry benefit Overkill, participating in Chef Jacques la Merde’s “coming out” party, and at many other events. Mercury has been cooking in Cambridge since 2004.
“Through the years I have grown to respect Brian’s talent and his philosophies on the final course of one’s meal,” Batista-Caswell says in a press release.
Oak + Rowan will combine elements from both Ceia and Brine, with house-made pastas, seafood crudos, prime steaks, a substantial caviar program, and a robust, boutique wine list. It will also offer tableside beverage service.
Mercury will support executive chef Justin Shoults’ savory menu with house-made breads. With his desserts, he plans to “continue to play with flavor combinations and plating,” taking inspiration from Boston’s diversity. Expect items like a peach rosemary kouign-amann with brown butter, bourbon, and vanilla; and carrot tiramisu, with carrot ice cream, house yogurt, and chicory.
“While departing Harvest is bittersweet, I owe so much to the Himmel family and everyone I worked with during my time there, and hope to make them proud with our achievements at Oak + Rowan,” Mercury says.
Oak + Rowan is on track to open late this summer.
Oak + Rowan, opening late summer 2016 at 319 A Street, Fort Point, Boston, oakandrowan.com.