Co-owner, executive chef, and food historian Marc Sheehan interprets many New England traditions, including anadama bread and Boston brown bread, sometimes called New England brown bread.

She adapted the classic flavors of New England anadama bread to a bagel, a humble bread that originated in Poland. An error has occurred. Please try again. With a ...

Photo: Bernard Lin for Smithereens. Situating you firmly in New England, the meal kicks off with appetizers like the region’s Anadama bread made with cornmeal, rye and molasses. Savory touches ...

This is their first restaurant together. The meal begins with anadama bread (a New England molasses bread) served with nori and dulse butter for an oceanic taste. The focus here is on seafood ...