Chef Nick

We talked with executive chef Nick Dowling the day after the grand opening of the Publick House at The Cut, the music venue's new restaurant. He covered everything from how he got into the restaurant business at the age of 16, creating Medford's gigantic American Beer Hall, sourcing food locally, the problem with wheat processed in the US, and what the Gloucester community means to him.

MUSIC: 

Stir it Up

Everybody Eats When They Come to My House