ABOUT LARRY MATTHEWS,
JR. AND BACK BAY GRILL
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
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: