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Meet Greg Jordan of The Quarry Restaurant in Hingham

Today we’d like to introduce you to Greg Jordan.

Greg, can you briefly walk us through your story – how you started and how you got to where you are today.
I had a dream to open a restaurant close to where I grew up on the South Shore. I had no idea how I would achieve it and had no experience running a restaurant or cooking for more than 10 persons. So I went to culinary school to learn. Later, I worked in the insurance business during the day and got a second job working nights and weekends at Fava in Needham, MA. It was my very first restaurant position, and I am grateful for learning so much. I jumped at every chance presented to me. I worked for my culinary school instructor Adrian Cyr at his restaurant Adrian’s in Truro for a season. After a crazy Cape season, I went to work in Boston for Chef Barbara Lynch, followed by Chef Gordon Hamersley, before settling down in the North End for seven years as the chef at Mare on Hanover Street. Looking back, I was a kid and given a huge opportunity at 25-years-old. The opportunities continued to grow when owner Frank DePasquale decided to relaunch the restaurant as Mare Oyster Bar. Eventually, the general manager left, and I managed the front of the house, beverage program and kitchen. In 2014, I partnered with a team to open The Quarry in Hingham. In less than two years I bought them out to achieve my dream and bring my style of hospitality to the South Shore.

Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
There is no smooth road for running a restaurant. I’m always learning and that has given me the strength to push on. I’ve learned to stay focused on serving a great experience and not to overcommit. When The Quarry first opened, we styled the restaurant with white tablecloths and a beautiful wine list. Guests wanted an experience that was more relaxed and enjoyable. I adapted and made a series of changes such as with the food and beverage menus, and to my delight, my guests have responded.

The Quarry Restaurant – what should we know? What do you guys do best? What sets you apart from the competition?
We are scratch kitchen that merges rustic New England flavors with a modern twist all inside a beautiful granite hall in Hingham, MA, a block from the Derby Street Shoppes on Route 53. Owner and Executive Chef Greg Jordan oversees The Quarry and in 2016, the restaurant was named Boston Magazine’s Best of Boston South Shore for General Excellence.

A number of our dishes are best sellers and we are always busy at Sunday Brunch. Our Quarry Burger is fantastic. This decadent and hot selling burger is a prime beef patty stacked with taleggio cheese, house made smoked bacon, Bibb lettuce, and sweet onion mostarda. Rounding out the plate is the most addictive Parmigiano fries. Other favorites include Crispy Atlantic Salmon, Grilled Swordfish Tacos, Hanger Steak Frites, Mac & Cheese with Crispy Pork Belly. We have a number of weekly specials and offer a new draft beer on tap system.

The restaurant can accommodate small or large groups in it great space with 125 inside, a private function room for 35, plus 35 on the patio that overlooks a serene pond created by the original quarry that operated here.

What moment in your career do you look back most fondly on?
There have been so many milestones. Top of mind is purchasing The Quarry from my business partners and surviving the start-up cycle. I’m building a brand that is well-respected and valued in the community.

Pricing:

  • Entrees range from $16 t0 $38; Small plates $4 to $24
  • Thursday is Bubbles & Burgers Night: Nothing says celebration than popping a cork of Champagne. Enjoy our famed Quarry Burger, paired with a glass of Champagne from a rotating region selection. This decadent and best selling burger is a prime beef patty stacked with taleggio cheese, house made smoked bacon, Bibb lettuce, and sweet onion mostarda. Rounding out the plate is the most addictive Parmigiano fries. $20. Separately $8.00/burger, $12/Champagne.
  • Friday is Half Priced Appetizers: Get the weekend started with our incredible list of small plates Mussels with Chorizo ($7), Hummus Plate ($4), Roasted House Made Sausage ($6) or Local Shellfish Plateau ($19.5).
  • Tuesday is Dollar Oysters: Enjoy rich Duxbury oysters for a buck.

Contact Info:

Image Credit:
The Quarry Restaurant

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