Featuring an open kitchen with warmth and flavors from a wood burning oven and grill. Offering dining room and bar area seating, including a semi-private room for small groups or special occasions.
Avenue is open seven nights a week. Our ever changing seasonal menu offers native seafood, a signature wood roasted chicken, grilled steaks and burgers, classic wood-fired flatbreads, and delicious salads and simple pastas that evoke California’s farm to table culture.
Joshua Foley, Executive Chef & Owner
My dream of owning my own restaurant began with my great Aunt Fran, who made my childhood delicious with her elaborate dinners, fancy French desserts and breakfasts that included homemade cinnamon raisin bread. I began my professional path in high school, when I began working in restaurants—making my way up from dishwasher to garde manger and always keeping my eyes and ears open. I eventually landed a job at the Harvest in Cambridge, where I became executive chef and had the good luck to meet my wife, Jessica, the restaurant’s general manager. Opportunities moved me to San Francisco, where I was mentored by Judy Rodgers at Zuni Café. The menu changed daily and utilized what was locally available and in peak season, practices that I utilize to this day.
I then moved back to Boston, started a family, and took on new professional challenges: managing large kitchen staffs at the newly renovated Harvest and Grill 23, both of which received Best of Boston awards during my tenure. Following these stints, I then became a corporate chef at Sysco Boston, consulting on food and labor costs, menu design and content, as well as marketing.
All of these roads have led to me to Avenue, where I can take the best of what I’ve learned and apply it with my heart, hands and mind. Opening this restaurant has allowed me to do what I love, supported by a great staff and surrounded by my family: my wife, Jessica, our four children Grace, Luke, Ryan, and Amelia, and our dog, Mae.
Corey Comeau, Chef & Operations Manager
Bringing broad restaurant experience to Team Avenue.
Corey, a Massachusetts native, grew up as the world’s pickiest eater. So how you ask, did he find a passion for food and being a chef/restaurateur? Fortune and chance. Looking for a summer job to buy a BMX bike at the age of 13, Corey found himself in the employ of a chef with a willingness to teach a young tyke a thing or two about a thing or two. Roughly 30 (*cough*cough) some-odd years later, he’s now worked in every position a restaurant has to offer, from dishwasher to executive chef, from busser to operations manager. While doing this for really great chefs/restaurateurs/owners, including Certified Master Chef Walter Leible, Stephanie Sokolove (of Stephanie’s Restaurant Group) and Barbara Lynch, Corey finds himself with a life’s worth of experience to offer Avenue. Individual accolades and accomplishments aside (he’s a Food Network Chopped Champion – seriously!) Corey now finds his greatest satisfaction in teaching a thing or two about a thing or two to the eager, willing and able staff of Avenue. Always looking for another adventure, Corey loves to travel and learn with all 50 states and 22 countries under his belt. And if he’s not at the restaurant, he’s probably golfing.
Yannick Mahe des Portes, General Manager
A native of Ile de Re, a small island off the western coast of France, Yannick studied Hotel Management at the prestigious Lycée hotelier de La Rochelle. Upon completing his education, he worked at the Four Seasons Hotel in Paris for several years. He then took to the high seas as a server on the SS Norway (the flagship of Norwegian Cruise Lines), where he was quickly promoted to manager. After two years, he decided to disembark, leaving the ship for the esteemed White Barn Inn in Kennebunkport, Maine and then the Himmel Hospitality Group in Boston. Yannick quickly moved up the ladder into management positions both at Harvest and Grill 23, gradually becoming assistant general manager of Grill 23—a job he held for 15 years, until moving on to Avenue.
Yannick’s impressive background translates into a delightful dining experience for Avenue guests. He is equally skilled at efficient management and delivering thoughtful service with a personal touch.
Megan Hanson, Service Manager/Director of Social Media
Megan dove headfirst into the service industry while completing her graduate studies at Lesley University. She sought out the job for the convenient hours but stayed for the fast pace and friendly faces. After completing her Master’s Degree in Art Therapy, she spent several years working with adolescents on a locked unit in a psychiatric hospital, gaining patience and perspective that helps in all aspects of her life.
Following various industry jobs over the previous decade, Megan joined Team Avenue’s front of house staff in December of 2016 and never looked back. After accepting the position of Service Manager in August of 2017, she immediately insisted on taking over the reins of our social media accounts. In a role that utilizes her background in art, quick wit and love of good lighting, she found her niche within our management team. It has been her voice and perspective that has kept you refreshing that feed and double tapping ever since.
Megan likes to (humbly, may we add) consider herself something of a Renaissance woman. In her “spare time,” she continues to foster her love for the creative arts, music, fitness and travel. She’s willing to try just about anything once and has yet to meet a DIY project she can’t tackle. Megan, along with her husband Jon are longtime Medfield residents and proud parents to two sweet and sassy little chicks, Grace and Madeline.
Alix DePaolo, Bar Captain
Alix's love of sharing great food and drinks with others can be explained with two words: Sunday dinner. Most Sundays of her youth were spent at her grandparents’ house where aunts, uncles and cousins—typically numbering twenty to thirty—would gather together to engage in lively conversation, listen to her Irish-American grandfather break out in random, off-key renditions of "Danny Boy" and enjoy scrumptious meals prepared by her Italian-American grandmother.
Alix learned how to make homemade gnocchi by her "Grammy’s" side and became a constant helper in the kitchen with her mother. Every day she watched cooking shows on TV and devoured magazines and books about food and wine.
During her freshman year at Boston College, she took the plunge and landed her first restaurant job as a server at Joe's American Bar & Grill. She quickly realized she had caught the "industry bug."
After graduating from BC, Alix transitioned to bartending, honing her skills at Davio's Chestnut Hill from 2013-2018. It was there she met her husband, Aaron, Davio's Executive Chef.
Alix came on board at Avenue a month after it opened its doors and immediately embraced Chef Foley's mission. In January of 2019 Alix was promoted to the position of Bar Captain.
Alix loves experimenting with new flavors and introducing her guests to tastes they have never experienced before. She loves the hustle and bustle at Avenue, the conversations with regular and new guests and simply playing her part in providing a pleasurable dining experience.
Chris Joseph, Sous Chef
Growing up in Walpole, Chris developed an early love for cooking by watching his mother and father work masterfully together in the kitchen. In their home, food and family has always been connected. After graduating High School, he pursued careers in professional soccer, skilled nursing and HVAC. While studying nursing and training to be an EMT, he was offered a job in the kitchen of the busy King Street Café. A man of many talents, indeed, but in the end all roads lead him to the kitchen.
It was during Chris’ time at King Street Café that he realized that a career in culinary was the passion he wanted to pursue. He moved on to join the talented team at the former Zebras Bistro & Wine Bar, in Medfield, and honed his skills while working with Executive Chefs, Brendan Pelley and Andrew Grosse as well as alongside lifelong friend, Chelven Randolph (with whom he owned and operated Conscious Food Revolution Catering). It was also in that building that Chris met his longtime girlfriend, Kim. After a season with the NY Yacht Club in Newport, RI we coaxed Chris into our kitchen. Following the birth of his first son, Cameron, he accepted our open position of Sous Chef.
When he’s not here at Avenue, Chris spends his time with his family. He enjoys taking his son for walks to the playground and also coaches his nephew’s soccer team.