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November 1, 2016 @ 5:00 pm - 10:00 pm

Guest Chef Matt Louis, Owner/Chef of both Moxy and The Franklin Oyster House  a two-time James Beard Best Chef, Northeast, Semifinalist, 2015 and 2016, and three time Food & Wine nominee as People’s Best New Chef, has opened two acclaimed restaurants in Portsmouth:  Moxy and The Franklin Oyster House.  A native of NH and a protégé of Chef Thomas Keller, Matt trained at The French Laundry and then opened Per Se in NYC.  Matt returned to his native NH with the hopes of opening his own restaurant, and now he has two with business partner restaurateur Jay McSharry.

Matt creates Modern New England Tapas at Moxy, sourcing local ingredients, creating inventive and contemporary tapas with a nod to New England culinary traditions.  At The Franklin Oyster Bar, Portsmouth’s neighborhood oyster bar, Matt showcases the fresh bounty of the sea, with special kudos to locally sourced oysters at Portsmouth’s own Great Bay. Matt has partnered with oyster farmer Tim Henry and now serves “The Franklin” oyster exclusively farmed for him in Great Bay, Portsmouth.

Matt has earned rave reviews and accolades as one of New England’s rising stars, including honors from The James Beard Foundation, Food & Wine, New York Magazine, The Boston Globe, The Boston Herald, Boston Magazine, WCVB TV5 Chronicle, WMUR TV, The Portsmouth Herald, NH Business,  Gear Patrol, Business Insider and The Phantom Gourmet.

For reservations please call: 603.926.5489 or email: manager@tinosgreek.com

Menu still to come!


November 1, 2016
5:00 pm - 10:00 pm