ne
Give them
distinction.
Business
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Taking Care of Business: Michael ensures the house runs smoothly on the
business front.
stronger demand for restaurants [like those] you'd see in a
city like Boston.
For example, there's the Meadow Walk in Lynnfield. It's
365,000 square feet. There are some big Boston chefs headed out that way. I have friends who've opened restaurants
in Beverly and are bringing a bit of the Boston food scene to
their menus. But, I don't think you'll [find it to be] as edgy
and as challenging as [it is ] here in the city; like I said, the
suburbs…are still evolving.
NS: Tavern Road is a warm, inviting space even though much
of the area surrounding it is still developing. How did you
achieve that?
Michael: Coming from a larger family, there's a notion of
sharing. It stayed with us. You'll see [that] with the menu,
[which changes frequently and relies on seasonal ingredients like farmers' market picks, local farm bratwurst, and
fresh catches from area fishermen]. Many dishes [on the
menu] can be shared—there's a family-style element to
it. We translate that into sharing responsibility with each
other and with our staff....The guests can feel that energy
and camaraderie.
The name Tavern Road came from our father's uncle,
Arti [Adio DiBiccari]—a fine arts sculptor who worked with
his brother-in-law, Angelo Casieri, on Tavern Road near
Fenway in the 1950s. He was heavily involved in the arts
community. We were aware of [his] career growing up, but
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