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Feb 21, 2012 06:49 PM

East Coast Grill Sold

Just saw this on Twitter, Schlesinger is selling it to a group: the head chef Jason Heard, general manager Robin Greenspan, and another manager James Lozano. Sounds like it will continue to be great.

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  1. Hmm, I expected comments. Maybe Schlesinger has some blanket on this news?


    5 Replies
        1. re: Gabatta

          These look more like obscure rumors to me.

          1. re: steinpilz

            It's been confirmed by the Boston Globe. While this huge change of guard, no doubt, I'm really excited for Jason and Robin. They both care so much about ECG and their customers. We get treated so well by them both.

            1. re: steinpilz

              Just explaining why you didn't see the amount of comments you expected from your scoop.

        2. Over several years of patronizing ECG, I have felt like the chow just isn't quite what it once was. Just sort of more ordinary than inspired lately. My barometer could also be off due to practice effects, getting used to the dishes it serves. ("Tuna tacos again?!")

          So I guess my questions are: Do other people feel the same way - that they REALLY liked ECG at one time, and now it's more toward meh? If yes, what do you attribute this to?

          14 Replies
          1. re: Bob Dobalina

            Yes, sorta ...

            I have no idea why except that it happens to so many places. The thrill is gone?

            1. re: C. Hamster

              Right - it could be a case of "it's not you, it's me."

            2. re: Bob Dobalina

              Don't crave it like I once did, but I never object to going there. Have learned to stick to the appetizers, and can walk away quite happy!

              1. re: Bob Dobalina

                I still love their brunch, but I'm pretty "meh" on dinner. If it was cheaper, I'd go more often but the prices don't match my expectations.

                1. re: Bob Dobalina

                  I don't. Find the quality to have decreased over the years. I stick to the specials, raw bar and apps, and usually leave happy. The BBQ quality have slipped over the years

                  1. re: Gabatta

                    Same here. Maybe the fish specials are a tad more reliant on boring-to-me fish like cod and shrimp (needs more bluefish, swordfish, et al), but the quality and bright flavors are still the same as far as I can tell.

                    1. re: emannths

                      I don't think anyone who cares about things going extinct should be hoping anyone puts swordfish on a menu anywhere, they are overfished and shrinking in both number and size. I would like to see bluefish and other sustainable items on menus anywhere.

                      1. re: lc02139

                        Really? Seafood Watch approves of most swordfish:

                        The report says that the Pacific stock is doing well and that the Atlantic stock is fine at current harvest levels but may be damaged by increased levels. They say the stocks are generally resistant to overfishing because swordfish mature quickly.

                  2. re: Bob Dobalina

                    I just really like the place. I like their joy, the fun random dinners they put together (Bob Marley Night?), and the vibe. I've had things that were awesome (the spicy wet bones, for example) and things that were less remarkable. But I always leave happy.

                    1. re: hckybg

                      Totally agree. And think they grill a mean slab of fish.

                      1. re: hckybg

                        Those wet bones are a menu item I'll never forget and often wonder why they are not replicated...
                        just amazing.

                        1. re: rlh

                          They possibly invented these other things that should be enshrined in the restaurant hall of fame: pork stuffed bananas; 6-packs for the kitchen; buffalo fried things-other-than-chicken.*

                          *I have no evidence that they actually invented any of these things, but I like to think so.

                        2. re: hckybg

                          great comment on The Joy. fer sure. We spoke with James, as he was out greeting last wkend. They really want people to be happy. My only brunch complaint is a specific. They REPLACED that unbeatable salad w/ avocado, hearts of palm, pumpkin seeds and cilantro vinaigrette-with a regular old boring one.( C'mon everyone, make a ruckus!!) They also removed the tuna tacos. Well, i still have my huevos rancheros ('Yucatan Platter'), ribs and cornbread, which taste as terrif as ever (except - they changed to a guava butter, phooey).but all in all, I say Yay ECG! I wish every Boston foodie- tourist would go there for brunch because they would pretty much be assured happy Boston memories.

                        3. re: Bob Dobalina

                          Totally agree. I had the same issue, but one evening it wasn't just me - it (the food) was just disappointing. Whereas, before I REALLY looked forwarded to going to ECG, now I go reluctantly because my DH is still a fan.

                          (I still like their tuna tacos though!)

                        4. I hope Hell Night sticks around.

                          1 Reply
                          1. re: tamerlanenj

                            Honestly, Hell Night is the only time I go there any more.

                          2. sorry to hear it; i guess that i do not like change. What will Chris Schlesinger do now? Will he get back into the restaurant biz?

                            6 Replies
                            1. re: cambridgedoctpr

                              My guess is that change will be largely nonexistent. I haven't seen Chris Schlesinger in the kitchen there for a long time, though he was of course present and I am sure he kept things in order. But it seemed like the team that bought it had been effectively running the joint for a while. I bet Schlesinger either starts another venture or three (always an entrepreneur) or dedicates his time to surfing.

                              1. re: hckybg

                                I bet he'll be down at his place in costa rica for a long stretch.

                                1. re: opinionatedchef

                                  He did a lot to revitalize Inman Square and to make it what it is now, and he is always a cheerful presence along the street.

                                  1. re: cassis

                                    Yes, I wave whenever I see him in the hood. I am sure that just confuses him, since he has no idea who I am.

                                    1. re: hckybg

                                      Heh. I thought I was the only one who did that to Chris. Last time I saw him was at Tacos Lupita (before the change) and I greeted him with a big hearty hello! He had NO idea who I was and was simply polite enough to play along.

                                      1. re: yumyum

                                        we too feel like we know him though of course only by sight. We just call him "Chris" when we are talking about one of his recipes, cookbooks, or restaurants. I wonder how many people he has this effect on...there is something so open, unpretentious, down-to-earth about him. I do remember that I don't really known him when I see him, but my very first impulse is always to run up and yell "Chris!!".

                            2. Chris will be a guest on WBUR today at 3 discussing this if anyone is interested.

                              3 Replies
                              1. re: phonelady

                                I missed this. Is there a link to the program?