Chef Matthews received his degree in culinary arts from Boston’s Newbury College. He then went on to work with the prestigious White Barn Inn in Kennebunkport, Maine followed by a year with the Inn at Little Washington in Virginia before returning to Maine, where he became Sous-chef at the Back Bay Grill.

Larry became Executive Chef in 1997 and purchased the restaurant from owner Joel Freund in August 2002.

Back Bay Grill has been the recipient of the Wine Spectator Award every year since 1998. In 2001, at the age of 28, Chef Matthews was invited to the James Beard Foundation to participate in the Discovery Series.

The Maine Times called Back Bay Grill “the best restaurant in the state,” Down East wrote “traditional fare with unusual flair has turned this restaurant into one of Portland’s hottest.” Back Bay consistently receives rave reviews from the Maine Sunday Telegram and has also been featured in the New York Times, Frommer’s Guide to Vermont, Maine and New Hampshire, and Food Arts. Chef Matthews’ Lobster Tortellini with Lobster foam and Basil Oil graced the cover of Art Culinaire in the summer of 2002.

The Back Bay Grill is an intimate restaurant that seats 34 in the main dining room. A new bar was constructed in the restaurant in 2004.

Reservations are recommended:


Important Local Links

Portland Harbor Hotel

The Danforth Inn

Eastland Park Hotel

Regency Hotel
Residence Inn Portland Downtown/Waterfront

Guide to Back Bay Grill

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Lounge at Back Bay

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The Back Bay Grill

65 Portland Street
Portland, Maine 04101


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