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Eastern Standard

We are a neighborhood restaurant. We may sound like a lively dinner party, look like a French Brasserie and feed you before a Sox game, but in the end we just want you to feel at home no matter in which suburb, city or country you reside. We were inspired to create Eastern Standard at a time when conversation was king and 140 characters was just a starting point. We want you to understand our menus and get to know our staff. There is no room on our tables for pretense and no place in our kitchen for shortcuts. So dive into our dishes and drinks, they all have a great story to tell.

Eastern Standard opened almost twelve years ago, in the heart of Kenmore Square. We are passionate about our neighbors, our guests and our city. We encourage our staff to celebrate the culinary arts, the city of Boston and its people, and the pursuit of education for education’s sake. For extended information about our work in the community and to request a donation, please email donations@easternstandardboston.com.

Owner

Garrett Harker

Owner

Garrett is not your normal restaurant owner. He’s not one to hide away in an office far from the bustle of the restaurant floor. His passion for his food and drink is evident from the way he greets you as you walk in the door or serves you as you sit in your seat. After working with the Kimpton Group in San Francisco, he moved to Boston to open No. 9 Park. During his time there, he partnered with Barbara Lynch to open other landmark restaurants in the city. In May, 2005, he opened Eastern Standard Kitchen & Drinks, followed shortly by Island Creek Oyster Bar, The Hawthorne, Row 34, and Branch Line. His goal is to engage diners at every point of their meal. To turn a dining experience into an immersive one. And not just for the guests. Garrett insists that his staff are continually learning and sharing what they know about today’s chefs, cuisines and trends. Today Eastern Standard, is nationally acclaimed for its robust cocktail program, trailblazing wine list and distinct interpretation of classic brasserie fare.

General Manager

Andrew Holden

General Manager

It’s impossible to envision Eastern Standard without Andrew Holden. In fact, it may be impossible to envision dining in Boston without Andrew Holden. After just a few short years working in the industry, Andrew is recognized as a preeminent leader in hospitality, staff education and restaurant culture. Andrew earned his bachelor’s degree in Hospitality Administration from Boston University. Before Eastern Standard, he managed the esteemed Boston locations as Clio and Uni. It’s Andrew’s leadership at Eastern Standard that has helped turned it into one of the most respected restaurants in the industry.

Bar Director

Jackson Cannon

Bar Director

Jackson Cannon is a nationally-recognized Bar Director known for elevating the craft of bartending and preserving the legacy of the American cocktail. After opening Eastern Standard in 2005 as Bar Manager, Jackson quickly cemented the neighborhood brasserie’s reputation as one of the country’s best bars, known for its attention to properly crafted cocktails and unwavering hospitality in a high-volume environment. In 2011, Jackson opened The Hawthorne, where he has built an experience dedicated to thoughtfully crafted cocktails, continued spirits education and exceptional guest experiences. Under Jackson’s guidance, The Hawthorne has received local and national acclaim in its five years in business and has been named a James Beard Foundation Award semifinalist for “Outstanding Bar Program” no less than three times.

With a focus on advancing the international sprits industry, Jackson continues to be dedicated to the education and mentorship of bar professionals and patrons alike as an advocate within the community. He was personally recognized as a finalist for “Best Bar Mentor” at the 2013 and 2014 Tales of the Cocktail Spirited Awards and as a 2014 Wine Enthusiast Wine Star Award nominee for “Mixologist/Brand Ambassador of the Year.” Jackson also continues to serve as a judge yearly at both The Tales of the Cocktail Spirited Awards and the San Francisco World Spirits Competition. 

When he’s not roving the world in search of rare spirits, Jackson travels the country participating as a judge in such esteemed industry competitions as Tales of the Cocktail’s Spirited Awards and the San Francisco World Spirits Competition. 

In 2013, Jackson collaborated with 165-year-old local knife-makers R. Murphy Knives to design the Jackson Cannon Bar Knife, a multipurpose tool with many applications in drink-making, from cutting citrus and notching fruit for glass rim garnishes to removing fruit seeds, making spiral-cut citrus peels/twists and facilitating workstation clean-up by scraping counters with the flush blade underside.

Chef de Cuisine

Matt Garland

Chef de Cuisine

Matt Garland is a true Southern gentleman bringing a taste of his down-home roots to Boston at the iconic neighborhood brasserie Eastern Standard Kitchen & Drinks. He kicked off his culinary career as a line cook in Chattanooga, Tennessee’s Bluff View Art District while attending Jacksonville State University, and quickly shifted his long-term interests from political science to the hospitality industry.

Embracing the restaurant world full-steam, Matt challenged himself by leaving the comfort of the south and working his way up from line cook to chef in spots stretching from Alabama to Rhode Island. His determination paid off in August 2010 when he accepted the Sous Chef position at Barbara Lynch’s acclaimed B&G Oysters in Boston. Matt’s next role brought him to another restaurant within the Barbara Lynch Gruppo – Fort Point’s Sportello – where he served as Chef de Cuisine.

In 2013, Matt joined the capable team at Eastern Standard as Sous Chef and has since become a valuable presence in the kitchen, utilizing his distinctly Southern palate to create inventive twists on classic brasserie fare for breakfast, lunch and dinner. When he is not behind the line, Matt can sometimes be heard showcasing his musical side – a skill he developed through his participation in band and a capella groups during college.


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