Deuxave

The story

Crafted with passion, served with love

A Corner with a Purpose

The name says it all. Deuxave — a nod to the two iconic avenues whose intersection it occupies — sits at the prestigious corner of Commonwealth and Massachusetts Avenues in Boston's Back Bay. Founded in 2010 by restaurateur Brian Piccini, the restaurant was conceived with a singular vision: to bring the elegance of modern French cuisine to Boston, reimagined through a distinctly American lens and grounded in the finest locally-sourced New England ingredients.

The Kitchen

Executive Chef Ryan Zichella leads a kitchen built on classical technique and an ingredient-first philosophy — a legacy shaped by the restaurant's founding chef, Chris Coombs, who personally trained and developed the next generation of talent. Chef Zichella now carries that tradition forward with a focused, restrained menu that speaks in the language of French cuisine while drawing from the best local purveyors.

Dishes like the nine-hour French onion soup, duck magret with sweet potato pearls, and seared scallops with fregola and velouté reflect both precision and purpose. Forbes Travel Guide, which awarded Deuxave a coveted Four-Star rating, singled out the crispy-skinned Giannone organic chicken — served with a corn and chanterelle mushroom tartlette, foie butter, and charred scallions — as a standout example of the kitchen's craft. Alongside Chef Zichella, Chef de Cuisine Ryan Cotter brings further depth to the team.

The Room and the Wine

Forbes describes the atmosphere as "sleek and a bit sultry" — silver walls, dark wood, mirrors, and candlelight create a setting that is quietly luxurious without being stiff. The front-of-house team, led by General Manager and Wine Director Justin Hawthorne, delivers what the restaurant calls intuitive, unpretentious service: warm, knowledgeable, and genuinely present.

The wine program, overseen by Corporate Beverage Director and Advanced Sommelier Nick Daddona, has earned Wine Spectator's Best of Award of Excellence every year since 2015 — a recognition that reflects the depth and curation of a list taken seriously at every level. Regular winemaker dinners, pairing the Chef's Tasting Menu with bottles from estates like Domaine Chevalier and Knights Bridge Winery, give guests a chance to experience that program at its most immersive.

Quietly Boston's Best

Deuxave offers an à la carte menu alongside a seasonally-inspired five-course tasting menu — a structure that suits both the spontaneous dinner and the considered celebration. It is a restaurant built, as the team puts it, for those who seek out excellence, not extravagance.