Paul and Jennifer have created Boro6 Wine Bar in the spirit of a european taverna—the type of place they feel most connected to. The wines, small plates, seasonal salads, and artisanal meats and cheeses are served in intimate surroundings whose comfort says: Welcome Home.
B6WB was born abroad. While traveling and dining throughout Europe with friends and family, Paul and Jennifer were continually drawn to the small village tavernas serving local cheeses and sausages accompanied by crusty bread and uncomplicated wines. These simple spots defined for them ideal dining: pure, fresh ingredients made locally, served simply, in an un-rushed atmosphere that is warm and welcoming with comfortable accommodations for a quick stop or an entire evening.
By bringing Boro6 Wine Bar to their own village of Hastings, Paul and Jennifer offer a taste of a long-established european tradition. A place to slow down, savor, and gather with friends and neighbors of the Rivertowns. B6 is the postcard you can walk back into, relax, and stay awhile.
Paul has worked in just about every position in restaurants, from front of house waiter, bartender, host, maitre ‘d, catering captain, catering director, general manager, and even a cook! Most recently, Paul spent 3 years as General Manager of BLT Steak in the Ritz Carlton in White Plains and BLT Prime in Manhattan, responsible for all day-to-day operations. Before BLT, Paul was the opening GM of The Restaurant at the Robert Stern designed Fifteen Central Park West located at Columbus Circle. There, he created the entire food and beverage program, room service program as well as the catering program. Paul also held positions with Danny Meyer’s Eleven Madison Park, first as the Private Dining Service Director and finally as the Guest Relations Manager under Chef Kerry Heffernan. Additionally, Paul was on the opening team of Danny Meyer’s catering division, Hudson Yards Catering (now Union Square Events) and Director of Private Events at The Tonic Restaurant/Amuse.
After graduating from Cambridge School of Culinary Arts, Jennifer found a mentor in Suzanne Goin (Lucques, AOC, Tavern, The Larder) and worked alongside her at Alloro in the North End of Boston. Jennifer then worked under Todd English at Olives Restaurant in Charlestown, Massachusetts as the assistant pastry chef. Next, she became the pastry chef at Upstairs at the Pudding, the historic Harvard supper club.
Following her dream of working at a food magazine, Jennifer moved to San Francisco to join San Francisco Magazine as the associate food editor. For two years, she reviewed restaurants, wrote chef profiles, and followed food trends. She moved back to New York and joined the test kitchens at Martha Stewart Living. Jennifer spent 14 years at MSLO (her final title was VP, Editorial Director of Food and Entertaining), managing a test kitchen, designing, creating, and styling content across all MSLO properties including magazines, books, TV, web, and radio. Currently, Jennifer is the Co-Founder and Culinary Director of Martha & Marley Spoon, a meal kit delivery service delivering fresh, well-sourced ingredients, and smart recipes to customers all across the country.