David Nevins
The Neighborhood Restaurant Group
Local 149
149 P Street, Boston
The Biltmore Bar & Grille
1205 Chestnut Street, Newton
Adding to their awards and accolades, The Neighborhood Restaurant Group (which oversees Southie’s popular Local 149 and Newton’s iconic Biltmore) has brought former Legal Test Kitchen chef David Nevins on board to oversee menu design and kitchen operations. Known as a “visionary” among Boston’s talented cooking pool, Nevins combines international training and pioneering menu design with unpretentious old-fashioned comfort and freshness. After graduating from the Culinary Institute of America (CIA), Nevins served with legendary Boston entrepreneur Todd English all over eastern MA before returning to his native CT to open the acclaimed Osetra Restaurant, which was listed in the “America’s Top Restaurants” in 2009. Nevins then reunited with English to help bring the empire across the country, from New York to Las Vegas before being called to bring his energy to NRG.
Matt’s Meals: How did you get into cooking?
David Nevins: When both my parents worked late, my mom would ask me to get dinner rolling for me and my brothers. Usually it was just a roasted chicken and baked potatoes. My brothers and I would sit and have dinner together and once I realized that they actually enjoyed it and were nice to me and not kicking my ass, I thought I would take some food service (fancy home economics) classes in high school. We took a field trip to the CIA. I fell in love with it instantly and found out what I needed to do to get in.
MM: Where was your first professional kitchen experience?
DN: My first real kitchen job was at this fast food made to order burger joint in my home town. It was really more of a fun summer job/”water tester” in the food industry. My first professional restaurant kitchen job was when I was 17 at a small American/ New England bistro style farm to table, of course that term wasn’t used back then, restaurant called Hay Day Cafe. Great place, attached to a whole foods style market focused on organic produce. It was fun, if we ever ran out of produce we would just walk into the market and take what ever was needed. what was even better was the entire staff front and back all hung out and got along. i would hang out at bars drinking when I was 17, classic.
MM: What is your favorite dish to prepare?
DN: I don’t really have one specific dish I like preparing over another. Anything fish really or butchering fish. Also, there is just something very soothing and peaceful about making gnocchi. if you see “handmade gnocchi” on as a special, you can bet I had a pretty crappy day and needed something to do to calm my nerves.
MM: What is the best part of your job?
DN: The best thing about my job is being creative and pushing envelopes and actually cooking which at times is difficult to come by considering all the nonsense chefs have to deal with.
MM: Who is your favorite chef in Boston?
DN: Favorite chef? Unfortunately, I don’t have a lot of time to check out what other chefs in town are doing.
MM: What do you usually make for yourself at home?
DN: At home it’ a sandwich, pretzels (dark or burnt), beer, bourbon, beer
MM: If you could dine with any three people, who would they be?
DN: My grandfathers Milton Nevins and Saul Krieg. I never knew Grandpa Nevins who died at an early age. The stories of his love for food and legendary over ordering habits at any and all types of restaurants would make him an idle choice to pig out with and get to know. Grandpa Saul I vaguely remember also had a love for food and cooking, wrote numerous cookbooks in the late 70’s early 80’s, would be great to sit down eat together, talk shop, smoke stogies. And also, my wife Danielle. Really, the #1 choice. There is no one else I’d rather spend time with more than her. We love sitting at bars drinking, eating, talking, laughing. Dining to me should be a fun, enjoyable, almost daring experience. She hits all those categories.