Hours & Location


80 Thoreau Street, Concord, MA

Monday & Tuesday - 5:30-10:30
Wednesday & Thursday - 5:30-10:45
Friday & Saturday - 5:00-11:30
Sunday - Closed

About


80 Thoreau is a progressive fine-dining restaurant in historic Concord offering New American cuisine and genuine hospitality in a convivial setting. Restaurateur Ian Calhoun is thrilled to return to the Concord area where he grew up and bring to the community a restaurant that is worthy of an epicurean outing yet comfortable enough for a casual dinner.


The vision for 80 Thoreau is one that has grown and evolved over the years since owners Ian Calhoun and Vincent Vela first met in college and vowed to open a restaurant. Their experiences cooking, serving, bartending, and managing have formed the basis for the hospitality at 80 Thoreau. The careful balancing of 80 Thoreau’s fine-dining pedigree and laid-back temperament are evident in every element of the restaurant.


Chef Carolyn Johnson (Rialto) proposes a menu that is both straightforward and refined – where New England ingredients and traditions are embellished with French techniques. As the focus of the culinary world has turned to local sourcing, there are few better communities to join than Concord’s – one which boasts a host of commercial and family farms. In addition to the seasonally motivated menu, small and large bar plates are offered.


In the dining room Vincent Vela (Per Se, Craft) directs service that is gracious, attentive, and relaxed. The cocktail list focuses on properly made classics while the wine list offers new and old world selections at a variety of prices in both half and full bottle formats.

Ian Calhoun

General Manager / Owner

Ian began his career in the restaurant business at age seventeen when he turned his passion for cooking into a summer job on Cape Cod. From his first night behind the line Ian loved the fast pace of the restaurant business and set out to learn as quickly as he could.

After attending Middlesex high school in Concord Ian enrolled at Cornell University’s School of Hotel Administration where he earned his bachelor’s degree. During his college years Ian continued to focus on building culinary skills working as a line cook around New England in the summers.

During Ian’s junior year at Cornell he went abroad to Paris where he earned a Cuisine Diploma from Le Cordon Bleu after completing a nine-month intensive program in classic French cuisine.  In addition to his work in the classroom the time Ian spent roaming the markets and cafes of Paris has helped defined his style.

After college Ian shifted his focus to restaurant management and took a job with The Cipriani Group as a manager at the Rainbow Room.  In 2006 Ian put both his front and back of the house skills to use when he became the opening general manager of Bar Martignetti a brasserie in the SoHo neighborhood of New York.

Ian returned to Massachusetts and enrolled at Harvard Business School in 2008, focusing on entrepreneurship and looking for a location for his first restaurant.  Since graduating in May of 2010 Ian has been working on bringing 80 Thoreau to Concord.

Carolyn Johnson

Chef

After having grown up in Northern California, Carolyn headed east to attend Wellesley College where she graduated with a degree in Economics and Studio Art. From there it was a leap into her true passion of food, cooking and restaurants.

She has cooked at many top restaurants in the Boston area. Carolyn rocked the wood grills cooking Stan Frankenthaler’s Asian-inspired cuisine at Salamander in Cambridge. She then spent time in the kitchen at Icarus, Chris Douglass’ New American restaurant in the South End. There was even a stint as saute cook at the famed Arrows Restaurant in Ogunquit, Maine known for its on-premise herb and vegetable garden.

Most recently, Carolyn held the position of Chef-de-Cuisine at Rialto Restaurant in Harvard Square. Carolyn worked her way up through the ranks at Rialto over the course of a seven year tenure under Jody Adams. Working closely with Chef Adams on the 2007 re-concepting of the restaurant was a highlight of her time there, and gave Carolyn a deeper appreciation and understanding of regional Italian cuisine.

Over the course of her cooking experiences, Carolyn has developed a passion for seasonal menus and a commitment to locally sourced cuisine. She thrives on working closely with the people who grow and produce the food she serves. This entails fostering real relationships with the small organic vegetable farmers, mushroom foragers and the shellfish growers with whom she works; as well as being an active participant in the Chefs Collaborative.

Carolyn is a long time resident of Somerville. In her spare time, she enjoys travelling, hiking and home brewing beer. Carolyn has also been involved with many industry related organizations and charities including: Women Chefs and Restaurateurs, Share Our Strength and the Greater Boston Food Bank.

Vincent Vela

Maitre d’ / Owner

Hospitality was instilled in Vincent at young age. Always the consummate hosts, his parents entertained family and friends in their home in Southern California. His mother Janice was always responsible for a bountiful table while his father Sebastian warmly welcomed every visitor.

At a young age Vincent began his career at the Mission Viejo Country Club under the direction of Chef Jean-Paul Maillard and his wife Lulu. Here he began his formal training in the art of service and cuisine. Deciding that he wanted to make Hospitality his profession Vincent enrolled at Cornell University’s School of Hotel Administration. While at Cornell, he brought his passions for wine, service and cuisine into sharp focus.

Upon graduation Vincent went to work at the Breakers Hotel in Palm Beach where he served as Fromagier in the French dining room L’Escalier. Realizing that New York offered the next great opportunity, Vincent left and worked with renowned chefs Thomas Keller at Per Se and Top Chef Tom Colicchio at Craft Restaurant. Working alongside the finest in the industry, he learned the intricacies of true fine dining and the importance of artisan products in creating a truly great meal.

Vincent is very excited for this new stage in his life and to work alongside Ian once again. He sees this as an opportunity for them to exhibit all they learned and bring their unique flare to Concord.

Katherine Hamilburg

Pastry Chef

Katherine Hamilburg’s passion for food began at an early age. Growing up in Wayland, Massachusetts, and inspired by Julia Child, Katherine and her sister would often pretend to have their own cooking show.

After high school, Katherine deferred college admission to pursue a professional ballet career, and danced with Boston Ballet Company, as well as with the Sarasota Ballet in Florida. While dancing in Sarasota, she began working in restaurants as a hostess and server.  After her ballet career, Katherine moved back to Boston to attend Wellesley College, from which she graduated with a degree in Art History.

Throughout college, she worked in the front of the house at Alta Strada in Wellesley. After graduation, Katherine attended an information session at The Cambridge School of Culinary Arts, and realized that she could combine her loves for art, baking and hospitality in one profession.  She enrolled there and studied under incomparable Master Pastry Chef, Delphin Gomes.  From Chef Delphin, she learned the importance of precision and technique, and also to create joy in the kitchen. While in culinary school, Katherine had the opportunity to help open Bergamot Restaurant in Somerville, working as Pastry Assistant to Pastry Chef Stacy Mirabello. During her time at Bergamot, Katherine further honed her ideas about the interplay between meticulous techniques and fresh, local and seasonal ingredients.  She also worked at Bread and Chocolate Bakery in Newton, where she brought her personal philosophy of “Smile, it’s pastry!” to the culinary team, learned how to make some seriously good pastries, and enjoyed a lot of laughter in the kitchen.

Apart from pastry, Katherine enjoys traveling, visiting art museums and going to the ballet, and is also an avid music and sports fan.  Katherine is very excited to be at 80 Thoreau.  She can often be found there in the early morning hours dancing in the kitchen when no one is there to see her! But most of all, she is eager to create new and delicious desserts here in Concord, as the New England seasons change and provide different, beautiful flavors and textures as inspiration.

Press


Contact


Inquiries

Press: ian@80thoreau.com
Careers: careers@80thoreau.com

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