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29 TheSouthShoreMagazine.com Cordeiro worked together at the East Bay Grill in Plymouth over a decade ago. Cordeiro went on to work at the Pinehills where he further honed his culinary craft. He is a self-taught chef with Brazilian roots and a passion for food. "He's just unbelievably talented," Daigle gushes. "He's created an incredible staff. The culture here is amazing. A lot of kitchens can be tense, but this is just nice. Everyone comes in, they're friendly, they have a good time, but when it's time to get the job done, they do a great job. Our management team is phenomenal." Daigle and Cordeiro also take pride in building a team that is welcoming to many local high school and college students. "We really enjoy bringing in young people that are looking for their first job," he says. "We get them introduced to the restaurant world and train them in a professional way. It sets them up for success. It's a great foundation for any career you choose to go into." "Our entire staff is very family-oriented," he adds. "Customers are obviously our top priority, but everyone looks out for each other. No one is bigger than the team. It's just a nice atmosphere we've created." The menu reflects that culture. While rooted in New England traditions, it offers plenty of global flair. The standout is the Moqueca, a Brazilian fish and seafood stew that you rarely find on a menu on the South Shore. "Everyone that gets it says a 10 out of 10, and they always return and get it again," Daigle says. Other favorites include the grilled house marinated steak tips, the shrimp Nduja, the street corn salad, and street corn nachos served piled high on a sheet tray. The mango-habanero Dragon Wings–a nod to the Duxbury Dragons–are also a hit. "You can get those either bone-in, which are smoked, or boneless," Daigle says. "People really like both."