THE FOOD & DRINK
Mass Street Fish House & Raw Bar’s menu features a rotating blend of boutique oysters, fresh fish entrées, amongst other options to appease any palate. The smoker left from many years of smoking and slow-cooking meats at the previous Buffalo Bob’s location will be used to create a unique and flavorful marriage of sea and land. The happy hour focused craft bar will consistently feature two barrel-aged cocktails, alongside a wide craft beer selection, and a selection of red and white wines perfect for pairing with seafood and smoke.
Mass St. Fish House will be sourcing premier seafood from Northeast Seafood, a distributor located in Denver, Colorado. Northeast provides restaurants in Kansas City, Lawrence and Wichita with the highest caliber, sustainably sourced seafood.
Kealan is a passionate chef with big aspirations for Mass St. Fish House and his career. He trained at the New England Culinary Institute in Vermont and honed his skills in restaurants of such caliber as the Michelin Star rated Tru, in Chicago. Kealan has always wanted to be a chef; his dreams were fostered in his home kitchen, cooking with his dad for a large Irish-American extended family.
With a focus on locally sourced ingredients, Kealan brings to the Fish House a dedication to showcasing the community in the menu. He plans to foster partnerships with area farmers and producers in hopes of sourcing 80% of all produce from around the Lawrence area. Kealan grew up in Lenexa, KS and moved to Lawrence to be part of making the Mass St. Fish House a unique and fitting addition to the city.
Whisky is my love, and Gosling's Ginger Beer. So maybe a horsefeather or a JMo & Ginger
FAVORITE INGREDIENT RIGHT NOW
Anything locally sourced and seasonal. I'm really excited to forage locally for scapes and morels. I'm also very excited about the micro greens we're getting from a local farm. And pea shoots.
ON YOUR BUCKET LIST
To be a Level 1 Sommelier. I came close once, but I worked too much and didn't drink enough wine. To one day be able to just travel and eat. I've got trips mapped out on my computer to backpack in South America, Europe and Asia.
The visionary team opening Mass Street Fish House & Raw Bar - Proprietor Ayrick Madeira, Bar Manager Laura Klein, Front of House Manager Ryan Gaines, Executive Chef Kealan O’Boyle – are long-time professionals in the downtown Lawrence restaurant industry. They have reunited to deliver a mindfully sourced, fresh seafood concept to their favorite town.
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