Hours
Tuesday - Wednesday: 5:00PM - 10:00PM
Thursday - Saturday: 5:00PM - 12:00AM
Brunch - Sunday: 11:00AM - 3:00PM

Hours
Tuesday - Wednesday: 5:00PM - 10:00PM
Thursday - Saturday: 5:00PM - 12:00AM
Brunch - Sunday: 11:00AM - 3:00PM

Welcome to The Kitchen!

Catering to the sophisticated suburban crowd, RFK Kitchen offers an approachable menu blending New American cooking with global influences, while embracing quintessential New England ingredients.

The focal point of the room is the Chef’s Counter that overlooks the open kitchen where guests can enjoy an interactive dining experience. This exciting, chef-driven restaurant will be open for dinner daily along with a Sunday brunch.  We are currently open for dinner from Tuesday through Saturday with a full menu from 5 pm – 10 pm.



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Stacy Cogswell

Executive Chef

Stacy Cogswell brings a rich background of global travel and extensive cooking knowledge to her position as Executive Chef at RFK Kitchen. The Wareham, Massachusetts native began her epicurean career as a lead line cook at Mattapoisett Bay Club in April 2004, while still attending the renowned Johnson & Wales University. After graduation, she advanced through a series of high-caliber positions in the Boston restaurant scene, including Sous Chef at Market by Jean Georges, Executive Sous Chef at Atlantic Fish Company, and Chef de Cuisine at Liquid Art House. In addition to her impressive resume, Stacy’s approach in the kitchen has been shaped by her passion for travel.

After time in East Asia, Europe,the Caribbean, and Central America, she brings bold flavors and unique techniques with her to RFK Kitchen. Although these experiences have been monumental in her career, her local roots and tightknit family have had an even larger impact. Stacy recently brought her talent to television, captivating audiences nationwide on Bravo’s critically acclaimed Top Chef Season 12. Additionally, Stacy is also the author of “The New New England Cookbook,” an acclaimed collection of unique recipes that celebrate the region’s distinctive cuisine.

With 12 years of experience in a professional kitchen, Stacy is delighted to work with her friend and former collaborator, Rachel Klein, at RFK Kitchen. The duo previously worked side by side at Liquid Art House. Stacy believes RFK Kitchen will bring a city-caliber restaurant with a neighborhood feel to the suburb of Needham, Massachusetts. With counter-style dining and a menu that features interpretations of the classics, Stacy is excited to offer guests a true New England dining experience. Stacy lives in Brighton, Massachusetts. When she is not in the kitchen at RFK Kitchen, she enjoys spending time with her fiancée.

Fun Facts:

  • Stacy has an extensive cookbook collection with over 225 books (and growing).
  • She has a stronger-than-average love for grilled cheese.
  • Even though she lives in the city, she grows food plants including strawberry, rosemary, and thyme.
  • She has been to seven countries outside of the US.




Crystal Hovland

Pastry Chef

Crystal Hovland brings a love for food, an eye for detail, and the patience to make dishes extraordinary to her new role as Pastry Chef/Baker of RFK Kitchen. RFK Kitchen features modern interpretations of approachable classics with a nod to global cuisine, and Crystal looks forward to influencing guests to order dessert first with her surprising takes on sweet staples.

Hailing from the Midwest, Crystal began her culinary career at an English pub, London Grill, in Kalamazoo, Michigan and worked as line cook for a year and half. After realizing she had an innate talent and great instincts in the kitchen, Crystal made the move to Brookline, Massachusetts and accepted the position of pastry assistant at Clear Flour Bread. It was here that she perfected her skills and developed her own spin on popular classics including cookies, cakes, and croissants. After over three years at Clear Flour Bakery, Crystal joined the team at Liquid Art House in Boston as Pastry Assistant and began working closely with Executive Chef Rachel Klein.

As Pastry Chef and Lead Baker at RFK Kitchen, Crystal is responsible for menu development of all dessert offerings and also heads the innovative bread program. In this new venture, she researches trends and tries out recipes until she creates items to truly be proud of. At RFK Kitchen, Crystal looks forward to seeing guests’ emotional responses to her desserts, and is excited for the opportunity to work with individual diners to satisfy every taste bud. She believes people are ready to get back to basics, and the culinary team at RFK Kitchen strives to make the basics unforgettable. Crystal currently resides in Brookline, Massachusetts. When she’s not baking, she enjoys exploring the beautiful city of Boston, experiencing new restaurants, a good night at home with her friends, and cooking.



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Rachel Klein

Owner

Owner Rachel Klein, one of the region’s most talented chefs, has received numerous awards and accolades since arriving in Boston more than a decade ago. After helming many of the area’s best kitchens, Rachel is focused on her first restaurant that she co-owns in Needham. A native of Brooklyn, Rachel Klein studied art at The Art Institute of New York City, but when she took a detour into the kitchen, she never looked back. Klein resides in Needham, MA with her husband and two children.