Co-Owners Brian Piccini and Executive Chef Christopher Coombs are excited to announce the opening of their newest venture, the highly anticipated Deuxave, Restaurant & Bar in Boston's Back Bay. The inspiration behind the restaurant's American Nouveau Cuisine is seasonality, with a focus on working with the finest farms and purveyors, sourcing out the freshest, local ingredients and amplifying their magnificence.

The cuisine is strongly rooted in the nouvelle techniques of contemporary French cuisine, married with the splendor of American ingredients in a refined, but casual setting. Deuxave's (pronounced doo-ave) name plays homage to its location at the corners of Commonwealth Ave and Massachusetts Ave.

THE MENU & CUISINE
Executive Chef Christopher Coombs, who has designed and built his "dream" kitchen at Deuxave has created a menu that is designed with an affordable price point, with high value — entrees average around $26, offering an excellent value for the highest quality foods. The cuisine is strongly rooted in the nouvelle techniques of contemporary French cuisine, married with the splendor of American ingredients in a refined, but casual setting.

THE WINE & DRINK PROGRAM
General Manager/Sommelier Jason Irving, formally of the Four Seasons's Aujourd'hui, is one of Boston's youngest and most respected wine enthusiasts. Irving has worked to create an extensive wine program that is sure to become a local favorite — patrons are sure to relish in Irving's passion for the art of pairing wine and food.

The wine list at Deuxave boasts about 250 bottles, including 20 wines available by the glass, that is strongly routed in France, but also consists of wines selected from around the world. All diners will be able to find the perfect wine for their evening, no matter what the occasion or price point. The list will include both value driven affordable wines and top rated highly rare bottles. Deuxave plans on constantly expanding their wine program and is in the process of building a 5000 bottle wine cellar.

Deuxave will also offer an exciting and energetic bar scene. The bar and beverage program will be headed up by Vincent Stipo. Stipo, a rising force in the industry, brings his passion and expertise from Eastern Standard where he spent the previous three years. The bar will offer the full menu, and feature craft cocktails using unique, fresh flavors and a selection of both local and Belgian style brews.