Today we’d like to introduce you to Stanislas Hilbert.
Stanislas, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I started in the restaurant industry by accident. Someone took a chance on my 20 years ago and I never looked back. I started in a tiny French Café in Mission Hill. A few years after that, Louis Risoli & Frank McClelland took me under their wing at L’Espalier. There I learned so much. The 7 years I worked there shaped me not only as a restaurant worker, but also as an individual. Their pursuit of perfection was truly inspiring and contagious.
I took on the Sommelier position the last year I was there and also a part time job as a wine salesman for Violette Imports as I was thirsty for more wine knowledge, in particular natural wine as Violette was the first importer of natural wines in Boston and at the time offered wines no one else did.
That job led me to Ten Tables in JP, where Krista Kranyak offered me the General Manager position giving me the opportunity to learn how to run and manage a small business from the inside out. The 7 years I worked there were the last stepping stones to owning my own small neighborhood restaurant, Forage.
Has it been a smooth road?
Owning and managing a small restaurant is never smooth if you care about what you do, in my experience. I don’t know anyone in this business that will contradict that. As my business manager likes to say “there is always something”. So many moving parts, it’s rare that they align together for a long period of time, but when they do it’s truly magical.
Staffing, equipment breaking down, power outages forcing you to close on a busy Saturday night, water pipes breaking…these are just a few. I am blessed though to have the most supportive staff I have ever worked with. Most have been with me since I opened last year. They are like family to me.
So, as you know, we’re impressed with Forage – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
We are a small farm to table neighborhood bistro. We serve local, seasonal ingredients our foragers and farmers bring to us in an informal setting. We feature and highlight local brews and spirits and pour natural wines. We’re down to earth, unpretentious and welcome guests to Forage like they were coming to our home. Our staff works together well and is always excited to share what we have on the menu.
The combination of all those sets us apart I think. We have no gimmicks. Just simple food created with the freshest ingredients served by happy people in a comfortable space.
Let’s touch on your thoughts about our city – what do you like the most and least?
I like how the food community is very supportive of each other. We feed of each other’s inspiration.
Pricing:
- Appetizers range from $9-$15
- Entrees range from $24-$30
- 4 course Tasting menus are $49 for omnivores-$39 for vegetarians or vegans
- We feature weekly Tuesday wine dinners-4 courses 4 wines for $49/person in addition to our regular menu
- On Mondays we have a 6 course vegetarian Meatless Monday tasting menu in addition to our regular menu
- On Sundays we have a $39 prix fixe menu in addition to our regular menu
Contact Info:
- Address: 5 Craigie Circle
- Website: www.foragecambridge.com
- Phone: 6175765444
- Email: info@foragecambridge.com
- Instagram: https://www.instagram.com/foragecambridge/
- Facebook: https://www.facebook.com/foragecambridge/
- Twitter: https://twitter.com/foragecambridge
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.
