THE WATER CAFÉ

Traditional Cuisine, Contemporary Setting, A Meal to Remember

We are delighted to introduce our new Executive Chef, Brian Doyle. Brian has run kitchens in top-rated Boston restaurants including the legendary Locke-Ober with Chef Lydia Shire and the North End’s Mamma Maria. He has designed new lunch and dinner menus for the Water Café that will please any palate. Ingredients are seasonal, local wherever possible, and layered to produce authentic and flavorful dishes made the old fashioned way—from scratch! You will taste the difference in the first sip of his French onion soup, homemade ricotta, the classic reuben, pan-seared diver scallops, and comforting cinnamon apple bread pudding are just some of the dishes offered. We’ve expanded our lunchtime soup, salad, and sandwich offerings, and will be featuring a fun small-plate and wine pairing menu on select performance evenings.

Take advantage of your 10% member discount and give our new menus a try! If you're not already an ICA member, join today!

MEET CHEF BRIAN DOYLE

From an early age, Brian was fascinated by what was happening in the kitchen and could be found following his mother around while she cooked. He began working for a family-run catering company in Ipswich, MA, sparking a passion for food and culinary arts. At 16, he moved on to work at Hawthorne by the Sea in his hometown of Swampscott, MA. He worked his way up from garde manger to line cook and then accepted a position at the historic Anthony’s Pier 4. Having fully caught the restaurant bug, Brian decided to pursue an Associate’s degree at New England Culinary Institute in Montpelier, VT. Upon graduating in 2001, Brian accepted an internship at Mamma Maria in Boston’s famous North End, followed by a Sous Chef position at The Bay Tower Room, and ultimately returned to Mamma Maria as Sous Chef.

After five exciting years at Mamma Maria, he was ready to run his own kitchen and took the Executive Chef position at Vintage Lounge in Boston’s Financial District. This position gave him the creative freedom he had always craved. Three years later in 2009, Brian met Chef Lydia Shire and became the Executive Chef at the legendary Locke-Ober in downtown Boston. Working closely with Lydia to create menus was a dream come true for him which opened the door for many great things, including the opportunity to work for Wolfgang Puck Catering at the Museum of Science and as the Executive Chef at the Institute of Contemporary Art/Boston. Brian has an infectious charm and incredible passion for food. He shares his generous spirit, unique perspective, and vision with every dish he creates.