Issue link: http://southshoremagazine.uberflip.com/i/353654
33 summer ~ 2014 Just in time to celebrate summer, a new, upscale restaurant has opened on the South Shore. The Quarry Restaurant and Lounge is located at 415 Whiting Street in Hingham and features New American cuisine with a slight Italian influence. Formerly Nino's, The Quarry has undergone some substantial and beautiful modifications at the hands of owners Ron Leduc, Julie Leduc and Chef/Owner Greg Jordan. "The restaurant has a beautiful view," says Julie Leduc. "We wanted to capitalize on that, while styling the interior with the elegance and simplicity that matches our passion for high quality dining." The three have been friends for a long time. While they have shared in many culinary adventures, this is the first restaurant that any of them has owned. After graduating from The Cambridge School of Culinary Arts, Greg worked alongside Barbara Lynch at The Butcher Shop, and Gordon Hammersley at Hammersley's Bistro. Most recently, he served as Executive Chef at Mare Oyster Bar in the North End. Under his leadership, Mare saw an increase in sales, profit and ratings. He was able to make lasting relationships with some of the top shellfish purveyors in the area, like Island Creek Oysters and Brown Trading Company. The Quarry's raw bar selections will showcase oysters from both of these suppliers, as well as many other local and sustainable seafood companies. Ron Leduc has been in the hospitality industry for 30 years. He has held high level positions in companies like Chili's, Not Your Average Joe's, El Torito and John Harvard's Brew House. Prior to opening The Quarry, he was rapidly promoted to Chief Operating Officer of DePasquale Ventures, which owns restaurants, hotels, retail shops, nightclubs and even a magazine. Julie Leduc, who is married to Ron, always dreamed of owning a restaurant. She has been working in the industry, where she met Ron, for 14 years. Julie has held every position possible in a restaurant, and is thrilled with her newest title, owner. "The best the season has to offer" is the credo under which The Quarry operates. The food is sourced locally, from suppliers who operate sustainably. With fresh herbs, spices, produce, meat and seafood, every item on the menu is bursting with flavor. "Each dish is carefully thought out to elevate the whole," says Jordan. "We know exactly how we want our food to look, taste, feel, and smell. We want to create an experience for our guests that they will never forget. In preparing for this venture, a great deal of thought went into every facet of this experience." The menu is full of interesting and surprising dishes. There are 13 Small Plates, a Salumi and Cheese platter, pasta, meat, seafood and additional side items. Bake stuffed figs, Fresh Burrata, and Lamb Lasagna are just a few of the items that are unique to The Quarry. The Quarry Clam Fry is the epitome of summer food, and is already a crowd favorite. The whole grilled fish is very popular, and changes each night. Everything is made entirely from scratch, from the salad dressing to the sausage. "We have our own pasta extruder," says Jordan. "This means that we can create all kinds of fun pasta for the enjoyment of our guests. In addition, there are many daily specials. Items like freshly baked cookies, oysters, sausage, ice cream, and specialty cocktails give our regulars something new to try each time they visit." The cocktail and wine lists are as carefully considered as the food. David Danforth, head bartender, prides himself on the cocktail list. "It is very important to me that our cocktails embody the best of any given season," he says. "In summer, they are light, crisp, and easy. In the winter we may see a spicier, slightly heavier list." This summer, there are 13 featured cocktails. These are delicious drinks like French Lemonade, a mix of Lillet Blanc, Wray & Nephew Navy Strength Rum, Lemon, and Raspberry Soda. Also on the menu is Exit Music, a margarita made with Espolon Reposado, Prickly Pear, Dubonnet, Tripple Sec and lime. The Royal Politan is an easy summer drink, with Passion Fruit, Kettle One Vodka, Lime and House Grenedine. "Each bottle of wine is carefully selected to compliment the menu, and to enhance the feeling of the meal," says Peter Nelson, wine sommelier. We source our wine from labels like Westport Rivers (MA), Foradori (Trentine, Italy), Ridge (CA), and Marche (Italy). In addition to the main dining room, The Quarry also offers a private room for tastings, corporate events and parties. It seats up to 30 people, and is beautifully appointed with three large wine cabinets. The Quarry Restaurant & Lounge by Cynthia Rosenfeld, photos by Kelly Gorra