Kate Holowchik — whose dessert-filled resume includes stints at jm Curley, Bread & Salt Hospitality at Wink & Nod, and most recently Yvonne’s — has joined the team at The Townshend, where she helped launch the pastry program when it opened last year.
Holowchik’s first dessert menu at The Townshend includes a dark chocolate pavé with cherry compote, balsamic coulis, and white chocolate pistachio ice cream, inspired by the flavors of the classic Italian dessert spumoni; a strawberries & cream buttermilk panna cotta with biscuit crumbles and basil cream; and carrot cake fritters with cream cheese ice cream, caramelized pineapple, and coconut. She’ll also be making ice creams in-house, and don’t be surprised to see some booziness appear on the dessert menu as well. (Last week, she made a Negroni pie.)
Plus, she’ll be getting behind the bar a few nights a week, serving up daiquiris, Negronis, and more.
"I have lived in Quincy for a while, so it's great to come back to the neighborhood and be a part of what The Townshend is trying to offer to the Quincy culinary scene," Holowchik tells Eater. "The area is receptive to the change, and it's exciting to see that we are doing Boston-level food and service just outside of the city."
The Quincy restaurant is jam-packed with alums of well-loved Boston spots, particularly in the Barbara Lynch and Garrett Harker circles. Owner Devin Adams worked at Lynch’s Drink and Harker & co.’s Island Creek Oyster Bar; bar manager Palmer Matthews also worked at Drink; general manager Josh Suprenant hails from Island Creek; culinary director Garner Blume worked for Lynch; and chef Bobby Sisson has worked at Island Creek and its sister restaurant Row 34, as well as Lynch’s Sportello.
The team is opening a new restaurant called Belfry Hall in the fall, also in Quincy.
[Photo: Kate Holowchik/Rachel Leah Blumenthal]