ABOUT

WELCOME TO THE Boathouse

The newest addition to the Mission Restaurant Group family, Mission Boathouse offers an inviting space to socialize, unwind, and experience a world of flavors while enjoying incredible views from Beverly Pier. Indulge your taste buds with internationally inspired dishes, New England favorites, and innovative cocktails on one of our three floors.

PRIVATE EVENTS

Our multi-use spaces are fit for all occasions ranging from corporate events, birthdays, and wedding celebrations. Delight in sweeping ocean views at every corner of our indoor space, or bring the party outside to our private deck and savor the ocean breeze. Enjoy an extensive drink menu along with a diverse banquet menu featuring signature Mission favorites, delectable hors d’oeuvres, and service station options sure to please everyone on the guest list.

MEET THE TEAM

Mission Boathouse is brought to you by Mission Restaurant Group,
which operates Mission Oak Grill and Steeple Hall in Newburyport, Mission on the Bay in Swampscott, and Mission Beach House in Revere.

Wellington Augusto

Owner

Wellington Augusto brings his native Brazilian influence to the flavor of Mission Oak Grill in Newburyport, Mission on the Bay in Swampscott, Mission Beach House in Revere, and Mission Boathouse in Beverly. Combining his love of food with his passion for hospitality, Wellington’s flair for the use of simple, yet potent ingredients and flavors is what sets him apart from his peers. In addition to successfully managing some of the best-known restaurants in Boston, including concepts for celebrity chef Todd English, Wellington has also served as Executive Chef for several of Boston’s most prestigious restaurants. Since leaving his native Brazil in 1984, Wellington has become recognized as one of the area’s most prominent industry figures. By combining his research of distinct culinary styles with his ability to develop teams of stellar kitchen and dining room personnel, Wellington hopes to create a unique and enjoyable dining experience for each guest

Marty Bloom

Owner

Marty Bloom is a veteran restaurant entrepreneur and executive. He was founder of the Vinny Testa’s Italian Restaurant company from 1993-2002, growing the company to 11 restaurants. He was the company’s C.E.O. and Chairman of its Board. Previously he opened a collection of restaurants in southeastern Massachusetts including Fred’s Turkey House, Bloom’s Prime Rib House, Starbuck’s American Bar and Grill and Stromboli’s, the precursor of Vinny Testa’s, from 1981 through 1992. As a restaurant owner, Mr. Bloom has been involved with conceptualizing, designing and operating eight separate restaurant concepts. After Vinny Testa’s was sold in early 2002 to the public company Buca di Peppo, he has developed and invested in various real estate, retail and restaurant projects. Marty has a true passion for hospitality and is thrilled to bring a “Boston like dining experience, to the Northshore.”

David Buckley

Executive chef

David Buckley never imagined his love affair with food that began as a 14-year old would someday lead to his becoming the Executive Chef of Mission Oak and Steeple Hall. His appreciation of food at such a young age led him to work his way through commercial kitchens. Holding every position imaginable has given Buckley a unique understanding of restaurant operations and food preparation, that traditionally-educated chefs may not be privy to. “It’s about so much more than the food. It’s the full experience from the food to the ambiance, including how the tables are set, and everything in between.” Buckley’s all-encompassing point of view serves him well, as he points out the importance of a good crew. “I rely on my team. I trust them. I only have two hands and it’s up to the entire team to execute a dish. Our dishwasher is just as important as everyone else on the team, in providing a memorable dining experience.” That’s what it is all about.