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.
The visionary team opening Mass Street Fish House & Raw Bar - Proprietor Ayrick Madeira, Front of House Manager Laura Klein, Manager Ryan Gaines, Executive Chef Kealan O’Boyle, Bar Manager Samantha Waeckerle – 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.
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.
Ayrick started working in restaurants as a teenager and has held multiple positions in the industry. His romance with the business began at the Lawrence original, Tellers. It was there that his passion was sparked for food, spirits, and wine. He has been fortunate to work under and with some of the most talented and passionate industry people in downtown Lawrence since working at Tellers. While working as the sous at Merchant's, he was introduced to Northeast Seafood Distributors, with whom he would later accept a position as a representative with Greg Cobble out of Denver. At Northeast Seafood, Ayrick's passion for the restaurant industry was rekindled and he and Greg began collaborating on how to bring a new seafood concept restaurant to Downtown Lawrence, and the rest is history.
Mescal Negroni, its a great balance of sweet, smoke and bitter!
I love the people here. The size of the town is perfect for me, coming from a small town of a 1000 people. I feel that I can know people and not get lost in a large city, and driving 15 minutes out of town you can be away from here and find awesome farms and places to camp. Thats important to me as well.
WHAT'S A FAVORITE THING YOU DO AT WORK?
Maintaining fresh and unique products through the relationships developed with seafood farmers, fisherman, and distribution lines. We have the unique opportunity to bring in fish and seafoods you cannot get anywhere else around. Ordering something one day and having it arrive the very next morning. Freshness is our business model.
ON YOUR BUCKET LIST
I want to climb and hike in the Himalayas with my boys. I would also love to go back to Colombia and Peru and see more of South America, food, culture and the country side down there is outstanding.
With a long-running background in the industry, Laura brings a creative and genuine perspective to her work. She began her career as a hostess and stretched her talents across every front of house position, developing a strong, professional foundation that remains with her today.
Her first, very meaningful restaurant career experience was during her time at Teller's, where she learned to love the industry. Laura has always had a strong passion for people, and truly enjoys taking care of the needs of her community and restaurant work creates a perfect space for her to live this passion.
Laura aspires to build businesses that are ethical, treat people well (employees and customers), and build up the community.
FRONT OF HOUSE MANAGER
FAVORITE BAR BEVERAGE?
How can a girl choose? Amaros are my passion. And sparkling wine -- because it's always socially appropriate to drink it.
There are so many things. I love that Lawrence fuses the best parts of a college town with being in the Midwest. People are progressive, sincere, and community-centric. More than anything I love the family and friends I've built here. And there are so many female business owners in this town, as well, which is super rad.
WHAT NEW CULINARY TRENDS ARE YOU INTO RIGHT NOW?
We've been really invested in making our own vermouths and cordials. Experimenting with classic recipes, but with local, Midwestern ingredients.
Ryan is an Overland Park native who got his start in the industry in the kitchen. His first venture into the Front of House was at HH Bar & Grill, formerly the Herford House where he was a line-cook for over a year. Ryan moved to Teller's Restaurant in downtown Lawrence where he was promoted to General Manager, a position he held until the Lawrence icon closed its doors. He stayed with the building and helped open Merchants Pub & Plate where he served and held the position of Front of House Manager for nearly four years. During his time at Merchants he learned what it takes to open a community restaurant in downtown Lawrence and is applying those lessons at Mass St. Fish House & Raw Bar.
FAVORITE TV SHOW
Breaking Bad (all time) The Simpsons and Bob's Burgers, anything on Netflix or HBO.
Lawrence is an oasis in the middle of the US and I value the hospitality and politeness of this town. I love basketball and good food and good people and this town has all that in spades. I love Mass Street and I love the history of this town.
WHAT DO YOU LOVE ABOUT YOUR JOB?
The people. I get to work with my friends everyday.
HOW DID YOU GET HERE?
I've known Ayrick and Laura for about 7 years and we worked at Teller's and Merchants. We make a good team.
FAVORITE BAR BEVERAGE?
Funky, creamy sparkling wine.
WHAT IS YOUR FAVORITE GUILTY FAST FOOD ITEM?
I have many fast food guilty pleasures, but corndogs take the cake.
WHAT IS YOUR FAVORITE TASK AT WORK?
I love being in the midst of a busy shift. I thrive in the intensity, excitement and teamwork.
WHAT IS ON YOUR BUCKET LIST?
I need to see a glacier.
WHAT DO YOU LOVE ABOUT YOUR JOB?
I love sparkling wine night for many reasons, such as that sparkling wine is a classic pairing with oysters, which has prompted me to educate myself and our staff on its production and varieties.
Sam is a Prairie Village, Kansas native. Her most memorable restaurant experience was at Bacchanal in New Orleans, a restaurant that also operates as a delicatessen and wine shop with backyard dining under a canopy of Christmas lights.
Sam's best friend and now co-worker, Laura Klein, opened Mass St. Fish House restaurant and brought Sam into the mix for her creativity and charming personality. Sam moved to Lawrence to go to college at KU, but found a home here in a town in which she is proud of a community of industry folks who accept each other's different personalities. She wants to make sure the Mass St. Fish House staff is no exception and makes everyone feel at home here.
TUESDAY - SATURDAY
NOON - 3 pm
3 pm - 6 pm DAILY
6 pm to 10 pm DAILY
10 am - 3 pm
BAR OPEN LATE EVERY NIGHT
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