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Northshore October 2025
  Photo by Lauren Poussard Q: How did you get into the restaurant business? A: I’ve been around restaurants my whole life. My dad [Executive Chef Bob Rossetti] was always cooking when I was growing up and I developed a passion for restaurants that I pursued for four years at Johnson and Wales and then through working at six different restaurants around Boston. Q: Why Lynn? A: We looked for four years, but no place felt right until here [in Lynn]. We loved the space, love what is happening with the city right now and are extremely happy to be a part of it. There is no reason this area can’t be a Boston
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