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Meet Michael and Matthew Menard of The Charred Oak Tavern in Southcoast – Middleboro

Today we’d like to introduce you to Michael and Matthew Menard.

Thanks for sharing your story with us Michael and Matthew. So, let’s start at the beginning and we can move on from there.
My identical twin brother and I have always wanted to own our own restaurant. At 34 years old, we finally were able to do it! We opened up our restaurant, The Charred Oak Tavern, in June of 2017. After already owning a prior business together, we felt that we were mentally and financially ready to start our dream. Our restaurant’s theme is inspired by our favorite spirit: whiskey. The Charred Oak Tavern is adorned by reclaimed wood and brick and has a very industrial but 1920’s saloon distillery appeal. We have always shared similar interests, especially when it comes to our love for the Prohibition era!

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
We have both worked in the restaurant industry in the past, from being dishwashers to bartenders and even managing. However, it is a completely different world on the other side of things when it comes to being actual Owners. While we have had incredible support from our wives, family, and friends, we still did meet some challenges along the way. There are so many moving parts in this industry and making sure that every wheel is turning smoothly can be taxing at times, but the outcome is rewarding. From finding the right vendors, employees and even choosing the right equipment was definitely quite the experience since we’ve never been faced with those decisions before.

So, as you know, we’re impressed with The Charred Oak Tavern – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
Certainly walking through the door is a story in itself. The decor speaks volumes and the environment is welcoming. Being from New Bedford, one of the oldest and largest fishing ports in the USA, we are spoiled by fresh seafood right at our back door. We wanted to bring the same to Middleboro, so we specialize in seafood and beef, including some bison dishes such as a Caribbean Bison Meatloaf and a Bison Burger. What really sets us apart, however, is our whiskey selection. We have almost 200 bottles of whiskeys, scotches, and bourbons from all over the world. Our celebrity bottle that we opened up our restaurant with was a 20-year Pappy Van Winkle. We also offer something a little different; we have whiskey flights which allows guests to choose 3 whiskeys. Our whiskey flights are served on custom-made flight boards that were made from whiskey barrel staves. We keep it “traditional” by serving our flights in Glencairn glasses and an eye dropper with distilled water – just as a good whiskey should be appreciated! Several items in our menu are also inspired by the brown spirit!

So, what’s next? Any big plans?
Our building space was split in half so that one side could be dedicated to our dining/bar area and the other half to a future function room. Our function space is still in the construction phase, but we are hoping to have it ready sometime early 2018. This function area will provide a private and catered space for any guest wanting to have a gathering with friends and family. The decor will be very similar to the restaurant as a whole.

We also are looking into having some live entertainment! We are currently obtaining an entertainment license and scouting out some great performers.

Contact Info:

  • Address: 57 Center Street
    Middleboro, MA 02346
  • Website:
  • Phone: 508-923-9034
  • Email:
  • Instagram: @thecharredoaktavern
  • Facebook: @charredoaktavern

Image Credit:
Nathan Taber Photography and Visuals

Getting in touch: BostonVoyager is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.

1 Comment

  1. Anna Diggle

    February 27, 2018 at 9:00 pm

    Looks like a yummy place to be. Will you be taking reservations for Easter 🐣 and how far in advance?

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