Nico, Amelia, Matt & Howie had worked together for several seasons at the market restaurant before opening their second venture, Short & Main, in May of 2013.
Nico & Amelia met and fell in love while cooking at Chez Panisse in Berkeley, California. Amelia soon learned of Nico's passion for building, designing, and cooking in wood ovens. When you talk to Nico about wood ovens, there is a palpable excitement in his voice. He taught Amelia how to cook in a wood oven at Chez Panisse and built an oven of his own design in their backyard in California. When they left Chez Panisse after six years to open The Market Restaurant in Amelia's hometown of Gloucester, they deeply missed cooking in wood ovens. Opening Short & Main gave them the opportunity to cook in this way once again, and to share their skill and passion with friends, family, and restaurant guests.
Matt and Howie were part of that easterly migration from California to Cape Ann. Matt is the resident designer and is the driving force behind the aesthetic vision. He’s also an integral presence in the dining room as the energetic and inviting host. Howie is the master of the ever-changing beer and wine list. He brings with him an experienced and informed palate, and collaborated with Scribe Winery in Sonoma, CA to create their first rosé. He is also experienced in restaurant management and service, having spent time at Chez Panisse in Berkeley and Marlow & Sons in Brooklyn.
Now in its FOURTH YEAR, SHORT & MAIN HAS BECOME A THRIVING HUB OF ACTIVITY ON GLOUCESTER'S MAIN STREET.
WITH THE EXCEPTION OF CITRUS, AVOCADOS AND OTHER THINGS THAT DON'T GROW IN MASSACHUSETTS, ALL OUR PRODUCE COMES FROM LOCAL, ORGANIC FARMERS. OUR FISH IS OBVIOUSLY LOCAL, OUR PORK COMES FROM MAINE, OUR CHICKENS COME FROM WEST GLOUCESTER. ALL OYSTERS COME FROM THE EASTERN SEABOARD. WE BELIEVE FOOD THAT TRAVELS LESS TASTES BETTER.
PLEASE JOIN US FOR A PIZZA, SOME OYSTERS AND FOR ALL OF THE OTHER PLEASURES THAT COME FROM EATING, DRINKING, AND LAUGHING AROUND THE TABLE.