Redefining Casual Dining
The opening of City Landing, a casual contemporary American restaurant located on Boston’s Waterfront, sees one of Cape Cod’s most celebrated chefs, Bill Brodsky, translate both his extensive background in fine dining and his passion for conviviality into his first signature venture. Maintaining the highest of standards for hospitality and culinary prowess, Brodsky zeroes in on offering guests the type of energetic and thoughtful dining experience that he most enjoys.
Brodsky collaborated with renowned local architect Stephen Sousa to give City Landing a décor that is driven by its menu and plays on the Greenway. The result is a space that is bright, airy and welcoming. To support City Landing’s cuisine, General Manager Gary Hermanson has created the perfect signature cocktail and wine program to compliment the restaurant’s ambitious goal of redefining the casually-sophisticated dining experience.
Bill Brodsky Chef & Owner
With 15 years of experience and a reputation as one of Cape Cod’s most celebrated chefs, Bill Brodsky embarks on his first solo venture with the opening of City Landing in Boston, Massachusetts. Over the past 10 years, the charismatic and high-energy chef made an indelible mark on the New England scene as Executive Chef and Director of Food and Beverage of the renowned Wequassett Resort and Golf Club in Harwich, Massachusetts. In opening City Landing, he remains waterside, but now with a prime location at Boston’s Long Wharf. City Landing’s offerings will see Brodsky translate his refined cooking style—approachable yet elegant—into the ideas that have most inspired him throughout his prestigious career as an Executive Chef. “The table was a huge part of my upbringing and the combination of great food, great company and sharing a memorable experience was, and still is, powerful and inspiring. It’s the kind of experience I aspire to create at City Landing in an energetic and casually sophisticated environment,” he says.
Brodsky hails from Long Island, New York but has spent the better part of his career in Massachusetts honing his craft. After majoring in pre-medical studies at Syracuse University and graduating with high honors from the Culinary Institute of America, he became Executive Chef of Patrizio in Dallas, Texas, which earned accolades from Gourmet Magazine, Zagat and Wine Spectator. Two years later, he moved east to become Executive Chef of the Mobil Four-Star and AAA Four-Diamond Charleston Place Hotel’s Palmetto Cafe. With passion and proficiency, Brodsky created a compelling menu marrying local ingredients with his enthusiasm for classically refined technique. Three years later, in 2001, Brodsky was personally sought out by Mark Novota, Managing Partner of Wequassett Resort and Golf Club, to invigorate the dining personality of the resort.
With Brodsky at the helm, Wequassett’s twenty-eight Atlantic opened in 2002 with a menu of elegant, regional cuisine crafted from New England coastal ingredients. Soon after, the resort became more than just a beautiful seaside location; it became a destination in New England dining, garnering four stars from Forbes and four diamonds from AAA. With a passion for hospitality and a 360-degree vision for the resort’s dining potential, Brodsky took on the additional role of Director of Food and Beverage in 2006 for all four of Wequassett’s dining experiences, including Thoreau’s, LiBAYtion and the Outer Bar & Grille.
The James Beard Foundation recognized Brodsky among the “Best Hotel Chefs in America” saying “His imagination and refined palate allow him to create knockout dishes…yet he always knows when to stop to allow, as he puts it, ‘the natural flavors to maintain their integrity.’” The Boston Globe wrote “Every dish contains an element of surprise, be it a striking presentation…an intriguing aroma…or a bold melding of flavors and textures.” Coast Magazine described Brodsky’s food as “delectable” and Conde Nast Traveler deemed Wequassett among one of “The World's Best Places to Stay” for six consecutive years, in part due to its superior culinary offerings.
This summer, Brodsky opened City Landing, located along the Waterfront and Rose F. Kennedy Greenway. With its contemporary, sophisticated and yet approachable American menu and an open, convivial atmosphere, City Landing represents both Brodsky’s drive and vision. The restaurant will also showcase his keen understanding of hospitality. Brodsky will use his self-developed Memorable Hospitality program to train City Landing’s service team in an unprecedented and thoughtful hospitality philosophy that places strong emphasis on appreciating guests and exceeding their expectations. Memorable Hospitality is based on Brodsky’s belief that guests should crave the warmth of the dining room as much as any dish on his menu.
Outside of the kitchen, Brodsky’s contagious charisma and down-to-earth vibe have led him to numerous guest appearances on shows such as The Dish, TV Diner, Boston's WB News, New England Living, Bringing it Home, The Phantom Gourmet and New England Lifestyles. Bill has also been featured in Time Magazine, Cape Cod Magazine, Cape Cod Life, Nation’s Restaurant News, Chef Magazine, Redbook, Modern Bride and The Boston Globe.
Gary Hermanson General Manager
With a breadth of knowledge in the hospitality and beverage industries attained from more than a decade of experience, Gary Hermanson brings an invaluable and refined approach to his roles as City Landing’s General Manager and Beverage Director.
A native of Boston's South Shore, Hermanson began his path in the hospitality industry at the age of nineteen, assisting the bar staff at the Cosmopolitan Lounge. His passion for mixing cocktails and selecting fine wine flourished during his early career and he quickly advanced to become the lead bartender at the upscale Monkey Bar in Amherst, Massachusetts. After earning his degree from University of Massachusetts, Hermanson became a Dining Room Manager with The Back Bay Restaurant Group. From there, his magnetic personality combined with his love of food and drink secured him high praises and lead positions, first as the Dining Room Manager at the hit restaurant Great Bay, which he saw through their opening, and then as General Manager of Blackfin Chop House and Raw Bar in Hingham, Massachusetts. He took the opportunity to gain an intimate knowledge of wine and spirits as a Regional Sales Representative for Martignetti Companies, which specializes in liquor and wine sales to restaurants, before becoming the Bar Manager at the South End's 28 Degrees. Just prior to City Landing, Hermanson managed the Beverage program for Boston's InterContinental Hotel, which encompassed such diverse in-house restaurants and bars as Miel, Sushi-Teq and RumBa. His ability to craft master drink programs and uphold a superior level of service earned him attention from city dwellers and travelers alike.
Hermanson joined City Landing in advance of its Summer 2012 opening and is honored to collaborate with esteemed Chef-Owner Bill Brodsky. The two share a mutual appreciation for and commitment to the restaurant’s ethos of casual elegance and personal, memorable service. Hermanson developed City Landing’s wine list, consisting of 80-100 bottles to offer guests approachable, reasonably priced wines with an extensive portfolio of flavors. He also curated a menu of craft cocktails and sourced an impressive selection of locally distilled spirits and beers. Inspired by everything from City Landing’s contemporary American menu to its bustling Long Wharf location to his talented team, Hermanson feels right at home in his latest leadership role.
Don’t Take Our Word For It
phantom gourmet“Dan Andelman talks to Chef Bill Brodsky in the studio about his restaurant City Landing. in Boston” watchdish of the week“Luckily for me, I found a pumpkin meal at the Boston waterfront restaurant, City Landing, which did not overwhelm me with the typical artificial pumpkin taste. Instead, City Landing’s Curried Mussel-Pumpkin Bisque turned out to be the perfect fall dish.” morehooked on flounder“Flounder suffers an image problem. Blame Delta house legacy Kent Dorfman. The flabby freshman in “Animal House” was dubbed “Flounder” during initiation night at the rowdy frat house. Flounder, the fish, suffered under the loser image of Flounder, the frat boy.” moreIce cubes that rock“It's a simple idea, familiar to anyone who ever tried to create an impromptu slushy as a kid by pouring juice into an ice tray, or made an ill-advised attempt at freezing booze in college. But flavored ice has grown up.” more