A contemporary European-style restaurant and lounge located in historic downtown Andover, Brasserie 28 sets itself apart from most neighborhood restaurants with a stylish yet comfortable vibe and a menu of fresh, local an innovative cuisine.
Split into three sections - a bar, lounge and restaurant - Brasserie 28 has the ideal spot for any kind of outing from drinks with friends to an intimate dinner for two.
To complement the frequently-changing menu, the restaurant serves an array of seasonal cocktails and microbrews as well as over 60 wines by the glass & 120 by the bottle. Wines by the glass are poured by the state-of-the art Napa technology wine system that allows each glass of wine to be the freshest every pour.
Our menu is extremely creative and fresh using refined cooking techniques. Brasserie 28 offers Northern Italian and Southern French inspired cuisine that can be enjoyed with a glass of wine and shared with friends. We feature over 25 artisan cheeses and charcuterie from around the world.
In The Kitchen
As chef/owner of Brasserie 28, Matthew Morello works with his lovely wife Alison Sudalter-Morello. Together they operate Morello Hospitality Group, a restaurant concept, development and management company. Brasserie 28 restaurant + lounge is the third venture from MHG since they started in 2005. Brasserie 28 has become a great neighborhood restaurant to the town of Andover and a drive-to destination north of Boston.
The restaurant philosophy is simple... "We strive for the perfect dining experience for our customers. Our respect for the craft of cooking and the passion of our team is unmatched. I cook in the kitchen every night and surround myself with talented, hardworking culinary professionals that have true love for the art of haute cuisine". Brasserie 28 will continue its journey for culinary greatness and looks ahead for different future restaurant concepts.
A native to Andover, Matthew Morello grew up a few miles away from Brasserie 28. Before his return to the area, Morello ran kitchens for renowned chefs and restaurants in Boston, Chicago and New York City. Experiences as being part of the opening restaurant team for Tru restaurant in Chicago it taught Morello very early in his career the importance of proper planning, attention to detail and the culinary focus it takes to cook at a five star level.
Massachusetts native, Michael Sherman, always grew up with a love for food and a certain intrigue for the restaurant industry. After graduating high school, Michael attended North Shore Community College where he studied culinary arts and was taught the ground work of French cuisine. During this time he discovered his passion for cooking and all things food.
A few months leading up to culinary school, Michael got his first cooking job at the Georgetown Club. While he was there, Michael worked his way up from preparing food for private parties to becoming the chef tournant. He then took a job working with Chef Matthew Morello, at the Andover Inn Brasserie, located on the campus of Phillips Academy. With a menu that changed daily, Michael developed a love and respect for fresh, local and seasonal ingredients. After leaving the Andover Inn with a developed and much more refined cooking style, Michael decided to take his talents to The Harvest in Cambridge. Working alongside Chef Mary Dumont, he was given the opportunity to work with the highest quality ingredients and gain a knowledge and appreciation for them.
While working Cambridge, he helped create Brasserie 28 restaurant + lounge in Andover. Opening in June 2010, Michael became the chef de cuisine at this contemporary French restaurant. Once again working alongside Chef/ Owner Matthew Morello, Michael has brought all his knowledge and passion for food to create a menu that gives the patron a local and seasonal experience of this nouvelle cuisine. After being open just over one year, Brasserie 28 restaurant + lounge has earned outstanding acclaim and numerous awards, not only for its food but there extensive wine program as well.
Being a young chef, Michael has been determined to go into work every day better and more knowledgeable then the day before. Always reinventing himself and creating new dishes, Michael is determined to offer the highest quality seasonal ingredients.
Encouraged at a young age Eric pursued his culinary passion by enrolling in the culinary arts program at his high school. Armed with the necessary tools he learned and an open mind he worked his way up the culinary latter from dishwasher to sous chef. Finding a home a Brasserie 28 in Andover, Eric believes that it is the perfect place for him to grow as one of the top young chefs in the area.