Adam is a native New Yorker, with the NY skyline tattoo across his chest to prove it. He began cooking at David Burke's restaurants, then worked at the Oak Room at the Plaza Hotel and Bouley. From there he landed at Danny Meyer’s Union Square Cafe under Chef Carmen Quagliata. At this landmark American restaurant, he was inspired by the heartfelt seasonal cooking, as well as the deeply ingrained vision of hospitality. He then worked at Meyer's Union Square Events and served as the opening sous chef under Chef Floyd Cardoz at North End Grill. After a year spent learning about whole animal butchery at The Meat Hook, he cooked at ABC Kitchen, then appeared on Top Chef Boston. Adam’s culinary philosophy will be reflected throughout the menu, from the whole animal butchery to the emphasis on farmer’s market ingredients.


general manager/owner

Ennio grew up in an Italian family that loved cooking for celebrations and get togethers. A summer job at a high-end caterer and Italian specialty store convinced him to leave a finance degree for Johnson & Wales’ restaurant management program. After graduating he opened a Connecticut pizzeria that he operated for almost a decade. During this period, inspired by Danny Meyer’s philosophy of enlightened hospitality, Ennio joined the opening service team at North End Grill where he and Adam became fast friends.  He then worked for the Connecticut-based Barteca group for several years, serving as a General Manager and corporate trainer across locations of their Barcelona Wine Bar. Ennio is A&E Supply Co.’s General Manager, and he oversees the beverage program.

(yes, we really do have a Bill the Butcher)

A native of Massachusetts, Bill originally studied Mechanical Science, despite being a third generation cook who grew up around the kitchen. After working in the field as an aircraft mechanic in Florida, he relocated to Miami where he worked his way up through kitchens there before moving to New York City. After a stint at Jean-Georges, Bill joined the team at North End Grill, eventually becoming a sous chef. From there he cooked at two other Danny Meyer restaurants, Marta and Blue Smoke. Having developed an interest in butchery, he next joined the team at Great Northern Food Hall and Agern, Claus Meyer’s Michelin-starred Scandinavian restaurant in Grand Central, running their whole animal and dry aging program.

As A & E's butcher, he oversees the whole animal butcher counter and works with Adam to butcher, age, and cure meat that is served throughout the restaurant.