RadioBDC Logo
| Listen Live
< Back to front page Text size +

Remick's comes to Quincy

Posted by Devra First  January 11, 2011 01:56 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article


Wendy Maeda/Globe Staff

Marc Orfaly's new restaurant, Remick's, is slated to open within the next month. It will be located at 1657 Hancock St., Quincy, in the space formerly occupied by Finian’s. Orfaly (above) is the chef-owner of Pigalle and Marco in Boston; he'll open Remick's with partners Timothy Collins (a Quincy native) and Bob Palmer.

The restaurant, named after an old department store in Quincy, will feature "neighborhood American cocktails and cuisine with international notes." That means everything from steak au poivre to pad Thai, osso buco to Korean short ribs. There will also be good ol' American fare such as fried chicken and burgers. And Remick's will offer whole pig roasts, joining the likes of Citizen Public House and Estragon. It's now officially a trend -- look for other restaurants to start offering whole roasted animals soon.

Appetizers and entrees will be $8-$20, and guests can eat in the dining room or the bar/lounge area, where there is a stage for live music. On Sundays, the restaurant will serve family-style dinner. And the kitchen is open late, until 12:15 a.m. daily.

Remick's, 1657 Hancock St., Quincy.

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at To discuss your recipes, click here.