AboutOur Team
choose good, choose fresh
A farm-fresh ripe tomato in peak season tastes so good, that you wonder why we eat them any other time. This is why we choose fresh – because it tastes better. It’s a fresh approach, but it’s the way our grandparents and every generation before them ate. Taste was lost to convenience, and year-round demand, with the growth of large supermarket chains after the industrial revolution.
Fresh and quality are not only for the horty torty elite, it’s for everyone who slows down to enjoy a meal or drinks with friends.
“The best thing since sliced bread”, we disagree! Prepackaged sliced bread was the turning point when grocery store food (including the bread) lost its taste and its character. We simply choose to eat the way food was BEFORE sliced bread, before preservatives – we choose good, we choose fresh.
Fresh American
Casual environment
Handmade from scratch
Working with local farms
… It’s that simple
Chelven Randolph – Executive Chef
Dorothy was onto something when she said “there’s no place like home!”. Those famous words have never rung more true in chef Chelven’s life as he returns for his second tour of duty here. Previously the Sous Chef at our former concept, Zebras Bistro & Wine Bar, Chelven has taken over the reigns here at Nosh & Grog following successful stints as Sous Chef at chefs Ken Oringer and Jamie Bissonnette owned restaurants, including Little Donkey and Coppa Enoteca. Following those ventures, Chelven briefly left the restaurant industry, working as a culinary expert and product developer for the Ninja company, designing air fryers and other small kitchen appliances.
In 2020, Chelven returned to the service industry by reviving his private catering business and starting his pop up restaurant concept, Southern AvantGarden. Part history lesson, part culinary artistry, Southern AvantGarden tells the story and rich culinary history of African diaspora through the eyes of an African descendent raised in northern New England.
Now back with a whole new set of tools in his arsenal, Chef Chelven is excited to not just continue the high standard of quality, creative and yet approachable culinary standards here at Nosh, he’s ready to redefine it. Working almost exclusively with local farmers, purveyors, and vendors, Chelven is helping to lay the foundation for something truly special and unique. A place that’s always been home.
Outside of the kitchen, Chelven is a father first. His son & daughter, Anderson and Carlinda, are not only regulars here at Nosh, they’re practically pseudo employees.
Toni C – Bar Manager
Beyond mixing drinks, Toni believes in crafting unforgettable experiences; whether it’s curating bespoke cocktail menus for events, serving a perfectly balanced classic cocktail; or her favorite, connecting with you, our guests.
Toni is an innovative mixologist with an unquenchable thirst for learning and creating extraordinary libations. Her journey in the world of mixology began at the age of 18 and has since evolved into a full-fledged art form. Toni committed to elevating the drinking experience through a blend of creativity, precision, and an unwavering dedication to her craft.
Toni and our bar team’s portfolio boasts an array of signature concoctions that blur the lines between traditional and contemporary cocktails. From the Duck Fat Old Fashioned to the N&G G&T you will taste creations that are a testament to the ability balance flavors.
Each cocktail is a labor of love. Obsessing over the finest details, from the choice of spirits to the garnish that crowns the glass – precision and excellence ensures that every sip tells a story, and every drink is an adventure. Cheers to a world of endless possibilities in mixology!
When Not Working: Going to concerts and discovering new music
Favorite Food: Grandma’s Chicken Soup
Goal: Travel the world