Behind every restaurant there is a story of unwavering passion and hard work.
Meet Logan Boudreau, chef and owner of Logan’s Table, 16 Central St., Leominster, who opened his first restaurant in 2021 despite coronavirus-related challenges rocking the industry. And, he got married a few months before opening day. “I was working on the final details of the restaurant while Jaime (his wife) was planning the wedding,” Boudreau said. “A little hectic, but everything went well,” said Jaime Boudreau.
The husband-wife team works together in a commercial space once occupied by Aunt Ellen’s Creative Confections. Completely remodeled, Logan’s Table features tilting glass doors at the front of the restaurant providing plenty of natural light and opening up the dining space in warm weather. Boudreau is particularly proud of the restaurant’s beech wood bar which seats 20 people, handmade from reclaimed wood from a beech tree that grew on his family’s land. He is the third generation to live on the Westminster property, he said.
“Elevated, fast casual” is how the chef describes his full-service restaurant, open for lunch and dinner Tuesday through Saturday. A late night menu is offered on Friday and Saturday.
Boudreau’s culinary story began when he was 15 when he worked at a restaurant in Westminster where his brother was a line cook. He spent several years there before local chef Dan O’Sullivan introduced him to Bill Brady who at the time owned Sonoma in Princeton. Boudreau was hired and worked for Brady on and off for 10 years. He considers himself lucky to have worked alongside Brady, a chef who creates unique dining experiences for customers. It was in Sonoma that Boudreau also met his future wife. “I was in the back of the house and Jaime was a server,” Boudreau said. “It is fate we have met.”
FYI: Dan O’Sullivan worked as an executive chef in Sonoma until Brady sold the Princeton restaurant. Bill Brady opened in 2019 Brady’s on Mechanic Street in Leominster, a short walk from Logan’s Table. The men are friends and Boudreau helped on the line for a spectacular dinner for members of the Joseph Donon chapter of Les Amis d’Escoffier held at Brady’s last fall.
After serving as head chef at a Worcester bistro and at the Mountain Barn restaurant in Princeton, Boudreau made the decision to open his own restaurant. He said he looked at former Aunt Ellen’s space and signed a lease. “I designed my restaurant on a piece of paper as I sat at the dining room table at home,” Boudreau said. Construction during a pandemic took longer than expected, he said, but the chef is really happy with how the restaurant turned out.
And, it should be.
Logan’s Table has an open kitchen concept which gives a good positive energy to the restaurant. Guests have the opportunity to see it all come together in the kitchen.
People love to sit at the bar which gives them a direct view of the pizza oven, Boudreau said. The commercial wood-fired pizza oven, made in France and purchased through Maine Wood Heat Co. Inc., cooks the chef’s Neapolitan-style pizzas “perfectly.” 900-degree pizza is ready in 90 seconds, said Boudreau, who admits pizza is his “absolute favorite food.” He loves different cuisines, he said, and as a chef for 20 years, he’s “tried everything”.
From Sunnyside BBQ to Prosciutto Pie, you’ll find each of the 10 pizzas on its menu with inventive toppings.
Flatbread wraps, paninis, burgers, entrees, salads and soups are also available, as well as weekend specials
The scratch kitchen turns out entrees only during dinner hours. Selections run the gamut from gorgonzola steak, jambalaya, seared tuna, Tuscan salmon, Asian chicken, meatballs and ricotta, haddock encrusted with dill parmesan, Genovese shrimp and gemelli primavera.
Boudreau likes the restaurant to be small and manageable. The menu is inclusive, he says, offering a little something for everyone. Quality ingredients, good options. “Trendy,” his wife said of the restaurant, considered “the new kid on the block.”
Jaime Boudreau manages the front of the house and bartends at the restaurant. She started in the ice cream industry at 14, she said. Her father, Chris Lyons is an experienced chef who often helps prepare food at Logan’s Table and her mother, Melissa Lyons, serves the tables. The restaurant’s sous-chef is Jake Allaby, who has worked with Boudreau before.
The kitchen at Logan’s Table is open from 11:30 a.m. to 9 p.m. Tuesday through Saturday. The bar stays open until 11 p.m. Closed on sunday and monday. 40 seats in the dining room. Visit www.loganstableleominster.com; Connect on social networks. Call (978) 401-2962 for takeout, etc. No delivery. Free parking at the back of the building.
The restaurant does not take reservations. Owners said they sometimes suggest customers cross the street to Tavern 13 for a drink and wait for a text or call to have their table ready. “We’re all friends,” Boudreau said of the tavern.
At Logan’s Table, enjoy Valentine’s Day food and drink specials February 10-12. The restaurant will be closed on Valentine’s Day, February 14.
On the 2022 calendar: New spring menu in March, and plans to sit outside when warm weather arrives. Ideally, the owners would like to have an open concept with a screen.
Lots to look forward to!
Arturo is ready for Valentine’s Day
Arturo’s Ristorante, 54 E. Main St., Westboro, will be open Valentine’s Day, Feb. 14, for take-out and accepting dinner reservations from 4 p.m. to 9 p.m.
The restaurant will also offer Amore Meal To-Go, an “easy-to-heat meal.” The meal kit feeds two people and costs $80 plus tax. Included with the kit will be a bottle of Cabernet Sauvignon; a loaf of crispy sourdough in the artisanal oven; antipasto for two; Insalata for two; Choice of two starters. Two potato gratins and balsamic roasted Brussels sprouts are served with a choice of chicken, beef tenderloin or swordfish dishes. Dessert for two will be homemade blueberry bread pudding topped with custard and blueberry compote.
The last day to order kits online is February 8. Visit www.arturosristorante.com for more information.
Raffle Bourbon for a cause
Venture Community Services in Sturbridge, a social service agency that supports people with disabilities, is raffling off a “rare 23-year-old bourbon whiskey from the Pappy Van Winkle family reserve,” with proceeds going to Venture’s programs.
Ted’s Package Store in Charlton donated the bottle of bourbon whiskey estimated at $2,600.
Raffle tickets are $25 each, with more information at https://venturecs.org. The draw will take place until February 28.
If you have a treat for the column, call (508) 868-5282. Email [email protected]