WhyFood Philosophy
Okay, we love food, beer and people – but we are not philosophers!
For some reason chefs and restaurateurs like to talk about their “food philosophy”!? Is that crazy or is it just us? We just try to make delicious food in a super casual environment.
Hopefully you enjoy what we do: bold and flavor-forward food, for a dynamic menu of thoughtfully sourced, honest American food in a comfortable space.
Always with sustainable ingredients, often sourced from friends, local farms and artisan crafters we know.
It’s that simple. We hope you will join us for dinner and a grog.
ChefChef Rex
Chef Justin Rexroad
A native of the Mendon/Upton area of Massachusetts, chef Justin Rexroad got his culinary degree from Johnson & Wales University in Providence, Rhode Island.
From there, he worked at an array of top local restaurants in before landing in the Seacoast area of Southern New Hampshire in Portsmouth and also Southern Maine, where he made a name for himself as a personal chef hosting private dinners.
He soon opened his own food truck, Belle’s on Wheels, in Kittery, Maine outside of Tributary Brewery, one of the top breweries in the country. There he got back to his roots, focusing his culinary energies on wild game, local produce, local/fresh seafood and fish. He also became more familiar with the area’s vibrant brewery scene, which led to collaborations with local favorites like Henniker Brewery and Smuttynose, among others.
While working at Sonny’s Tavern in Dover, New Hampshire, he put his knowledge of the local beer scene to good use, spearheading a dinner program with partners like Stoneface Brewery and Ballast Point. Simultaneously, he helped create and open Eastern Burger Co., which piggybacked off the most popular items from the Belle’s on Wheels menu.
After a few other stops around the Seacoast, Rexroad found his way back to Massachusetts working as a private chef. In June of 2019, he became the Executive Chef here at Nosh & Grog where he leads an amazing team, dedicated to producing exceptional quality housemade fare with as much local influence as possible.
He does it all – the long hours, burns, cuts, and the typical exhaustion of an Executive Chef – because he loves it, and for his two children, Cooper and Kinsey.