East Coast Bistro

ECB feeds your whole self. Based on, but not bound by, classic French techniques and dishes, our menu changes with the season, the tide, our chefs' inspiration and our suppliers. Our surroundings are as unpretentious as our cooking, the modest brick-walled dining room opening onto our kitchen. We've got nothing to hide, everything to share.

I started baking as a girl at my grandmother's knee and never stopped. In high school, I sold cheesecakes out of my dad's Taurus. In university, I bankrolled a business degree by catering.