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THE CITIZEN PUBLIC HOUSE & OYSTER BAR is a modern neighborhood tavern located behind “Boston’s cathedral,” Fenway Park. Chef Brian Reyelt’s menu is a creative execution of tavern cuisine, including a whole roasted pig dinner for ten with all the trimmings. The bar features Joy Richard’s craft cocktails, California wines by the bottle or on tap, a selection of 90 whiskeys, and local microbrews by the pint or half-pint. A full menu is served every night until 1:00 a.m. in a chic but cozy atmosphere.

CITIZEN PUBLIC HOUSE | 1310 BOYLSTON ST, BOSTON, MA | 617.450.9000 | CITIZENPUB.COM

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“THE FRANKLIN,” as it is affectionately called, is Boston’s neighborhood restaurant in the South End. THE FRANKLIN SOUTHIE, situated in the famous and iconic neighborhood of South Boston, offers a spectacular sense of the city. Both Boston locations serve a full menu every night until 1:30 a.m. in a friendly and inviting atmosphere. THE FRANKLIN CAPE ANN, located in Gloucester, MA — one of America’s oldest working fi shing ports — provides some of the North Shore’s freshest and most creative Grand Bank and George’s Bank seafood in an idyllic coastal setting. All three locations put a fresh twist on modern American cuisine and pour craft cocktails, world-class wines, and local micro-brews.

FRANKLIN CAFÉ | 278 SHAWMUT AVE., BOSTON, MA | 617.350.0010 | FRANKLINCAFÉ.COM

FRANKLIN SOUTHIE | 152 DORCHESTER AVE., BOSTON, MA | 617.269.1003 | FRANKLINCAFÉ.COM

FRANKLIN CAPE ANN | 118 MAIN ST., GLOUCESTER, MA | 978.283.7888 | FRANKLINCAFÉ.COM

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Located in an old gas station behind Fenway Park, TASTY BURGER is an American fast food burger joint — the way they used to be when it all began. Outstanding fresh ingredients are cooked to order in an incredibly fun, laid-back atmosphere that has made “Tasty” an instant classic. Enjoy Hereford beef burgers, shakes, rings, fries, beer and wine, surrounded by local artists’ work, a free pool table, and a digital juke box with great music, Our late night walk-up window is open every day of the week.

TASTY BURGER | 1301 BOYLSTON ST., BOSTON, MA | 617.425.4444 | TASTYBURGER.COM

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BRIAN REYELT PARTNER/EXECUTIVE CHEF — FRANKLIN RESTAURANT GROUP

Brian’s love for cooking began in his home town of Westchester, New York while assisting his mother at her local catering company. His family moved to Barrington, Rhode Island where he attended high school and further fostered his culinary passion. Following high school, he began his academic career at Johnson & Wales Culinary School in Providence, Rhode Island. While attending Johnson & Wales, Brian held various cooking jobs in the Providence area. Excelling in his program, he graduated Magna Cum

Laude, setting an early standard for the many accolades and awards that would later follow. Upon graduation, he became Sous Chef at the Hotel Manisses on Block Island. Three years later he left the island life to pursue the cutting edge cuisine of the city. Working at Aujourd’hui, in Boston’s Four Seasons Hotel, Brian gained an intricate knowledge of haute cuisine. Then, one late night after work, he ventured to the Franklin with some fellow chefs, and this tiny neighborhood jewel captured his attention. Soon after securing a job there, Brian’s innate talent advanced him through the ranks to become Head Chef of the Franklin Café, Franklin Southie and now Partner and Executive Chef for the entire Restaurant Group. Brian’s innovative spirit and fi rst-rate technical acumen complement the Group’s philosophy of fi ne food at fair prices. His food incorporates family traditions, past experiences and local ingredients, all the while upholding the consistent quality of the Franklin Restaurant Group’s modern cuisine. As in all his culinary pursuits, Brian has excelled by bringing local, national and international attention to the restaurants under his leadership.

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CRAIG HUTCHINSON CHEF DE CUISINE — CITIZEN PUBLIC HOUSE & OYSTER BAR

Craig graduated from Brown University in 2008 with a degree in Economics and began working with the Wellesley Group. While putting himself through school he worked in Brookline, MA at world-renowned “The Country Club.” This fi rst professional experience with cooking taught him to care deeply about food. He immediately set out to absorb as much knowledge as possible, and eventually decided to change careers. He continued to develop his skill and passion for cooking while working at Harvest, under chef

Mary Dumont — Food & Wine’s Best New Chef 2006. Craig worked his way through the line, making it to Roundsman in a little over a year. His next step was French fi ne dining. At Radius, under chef Michael Schlow — James Beard’s“Best Chef in the Northeast” 2000 — Craig worked as the fi sh Entremetier and learned about “la grande cuisine.”

Craig’s experience behind the line has helped shape his affi nity for the simplicity of a great dining experience. He sought further growth at a visionary gastropub, The Citizen, under Chef Brian Reyelt. As Chef de Cuisine at Citizen, Craig exercises world-class techniques in his work with whole fi sh and whole animals. He is a believer in a rolling menu, or “an evolving menu” and helps to write and prepare a daily, changing “chalkboard menu.”

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KELLY HARTMAN CHEF DE CUISINE — FRANKLIN CAFÉ

Kelly was born in Berkley, California and spent most of his childhood in Sacramento. Growing up, he displayed a keen interest in the culinary arts. He attended the University of California in Santa Barbara, where he obtained a bachelor’s degree in fi lm studies before realizing his passion was in the kitchen. He moved to the San Francisco Bay area and began working at Mojo in Palo Alto, as Sous Chef to Donald Link. When Link moved back to his native Louisiana, Kelly was invited to help him open Herbsaint in New Orleans — a critically-acclaimed jointventure

with Chef Susan Spicer of Bayona. He spent six years at Herbsaint as Sous Chef and later assisted Link in conceptualizing and opening the wildly successful Cochon, a more casual restaurant serving the rustic Louisiana country food often referred to as “real Cajun.” In 2006, Kelly and his wife moved to Boston, where he spent time managing the kitchens of Mistral, Mooo, and the newly opened Tony Maws restaurant, Craigie on Main, before accepting the position as new Head Chef of the Franklin Café.

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JOY RICHARD BAR AND BEVERAGE MANAGER — FRANKLIN RESTAURANT GROUP

Joy Richard is an award-winning bartender with over 20 years of industry experience. Richard fell in love with the pace and camaraderie of the restaurant business with her very fi rst job at just 15 years old. Richard continued to work in restaurants, stepping behind the bar occasionally, while pursuing a Bachelor of Fine Arts at Hampshire College. She moved to Boston in 1997 and began to tend bar full-time, thrilled by the instant gratifi cation of serving well-constructed cocktails to appreciative guests.

Richard spent over nine years behind the bar at the city’s hot spots, and built a solid following that earned her accolades as one of Bostons’s Best Bartenders by The Improper Bostonian, and Top-Shelf Bartender by Stuff Boston.

Joy moved into restaurant management in 2004, and continued to create cocktail lists at restaurants around town while pursuing an education in the history of the craft . Richard’s original creations have earned her local and national attention. In 2007, Richard and several friends founded the Boston Chapter of Ladies United for the Preservation of Endangered Cocktails (LUPEC), a classic cocktail society dedicated to the “raising, breeding, and releasing of nearly extinct cocktails into the wild.” In 2008 she won the Hendrick’s Gin Beantown Bartender Battle and was fl own to Los Angeles to compete in a national mix-off competition. In 2009, her “Glass Eye” Cocktail won the Rain Vodka Bartender Mix-Off, earning her a spot at the Tales of the Cocktail competition.

It was also in 2009 when Joy became the Bar & Beverage Manager of the Franklin Restaurant Group. Most recently, Richard took her passion for great cocktails, spirits, and especially whiskey, to a new level at the Franklin Restaurant Group’s newest project, The Citizen Public House & Oyster Bar. The Citizen boasts a list of over 90 whiskeys from around the globe at a bar with over 200 spirits available, and a cocktail list designed to highlight each of the four different types of ice available.

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BETSY MILLER OPERATIONS MANAGER — FRANKLIN RESTAURANT GROUP

From a young age, Betsy and her father spent weekends seeking out all of the culinary gems Boston’s diverse neighborhoods had to offer. This hobby grew into a love for all things food while studying at Boston University’s School of Hospitality Management. During this time Betsy spent three years working at The Four Seasons Hotel Boston, beginning as a buffet attendant and eventually working as an Administrative Assistant to the General Manager. A growing “hunger” for something more led Betsy to accept a management

position at Chef Barbara Lynch’s The Butcher Shop Restaurant. While there, Betsy expanded her knowledge of small grower wines, charcuterie and all things meat. In 2008, Betsy started working as General Manager of Chef Will Gilson’s restaurant, Garden at the Cellar. In this position, Betsy capitalized on her prior experiences overseeing all operations and growing this small Cambridge gastro-pub into one of Greater Boston’s must-try dining locations. She and Chef Gilson also successfully planned and executed many noteworthy events including multiple visits to The James Beard House in New York City. In June of 2011, Betsy joined The Franklin Restaurant Group as the Operations Manager. She oversees all Front of House Operations and Human Resources, and dedicates herself to the Group’s social media and general marketing.

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DAVID DUBOIS FOUNDING PARTNER/CHEF/CEO — FRANKLIN RESTAURANT GROUP

David DuBois began his culinary career in Boston at the age of 16, working at 33 Dunster Street, Ocean Club, Rarities, and 29 Newbury. Dave later ventured off to hone his skills across the country, in Santa Barbara, Palm Beach, and New York; and across the world in Italy, France, Holland and England. He expanded his horizons working on Martha’s Vineyard, under the tutelage of Chef Jimmy Bradley in Edgartown’s Savoir Fare. When he fi nally returned home to the Hub it was to plant roots. DuBois’ creative and intelligent way with modern American cuisine — and Franklin’s reputation for great food and drinks served at a fair prices — circulated through Boston via word-of-mouth and positive press. Offering Franklin’s full menu until 1:30 a.m. every night made it the late-night place to unwind for staff from many of Boston’s best restaurants. This was a bold move in a city that mostly shut down by 11:00 pm. Along with other risky innovations, such as not serving desserts, and maintaining a fi fteen-dollar-over-wholesale wine policy, the Franklin carved its own road to success. As Chef/Overseer of the Franklin Restaurant Group, DuBois has received local, national and international accolades.

PHIL AUDINO PARTNER/CHEF/CFO — FRANKLIN RESTAURANT GROUP

Phil Audino developed a passion for food during his early years living in upstate New York. It was here that his family enjoyed a sustainable lifestyle, cultivating a large produce garden in their backyard, and making regular trips to local butchers for fresh, local meats. He spent the summers of his youth in Point Judith, RI, enjoying lobstering, clamming, and fi shing. When his family relocated to New Hampshire, he found work at several local eateries, including his parents’ restaurant, All Good Things. He attended Southern New Hampshire University, earning a bachelor’s degree in Business Finance. Upon graduation, Phil accepted a job as Rounds Chef at the Hotel Manisses on Block Island. There, he was able to remain loyal to his New England roots, and to foster his passion for fresh, local ingredients by developing relationships with local fi shermen, and utilizing an on-site organic produce garden. Phil moved to Boston upon accepting a cooking position at the Franklin Café. His affi nity with the Franklin food, coupled with his drive for excellence, quickly helped advance him to Chef de Cuisine. He was later offered a job as General Manager with the Franklin Group, which allowed him to combine his strong business skills, love of food, and talent in the kitchen...it was a natural fi t. Phil’s current position as CFO helps him oversee the expansion of the Franklin Restaurant Group and uphold their commitment to quality food at reasonable prices.

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MAUREEN MCLAUGHLIN FOUNDING PARTNER — FRANKLIN RESTAURANT GROUP

Maureen McLaughlin grew up in Lowell, MA, where she held her fi rst restaurant job at the age of 16, waiting tables at the famous Spear House. She progressed through her career working at many of Boston’s most successful restaurants including Montana’s, Division 16, Commonwealth Grill, and Anchovies. She had a tremendous industry following and won many awards as one of Boston’s best bartenders. Before opening the Franklin Café, most of her career was spent cultivating the loyal South End following which was the driving factor behind opening in a South End location. Maureen’s lively, eclectic bar scene and warm inviting décor made it an instant Boston favorite. Maureen now oversees the design and development of the Franklin Restaurant Group’s new and existing endeavors.

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“Where do Boston chefs head when their own work is done? To Franklin Café, where the drinks are potent, the kitchen is open until 1:30 a.m., and the food [includes] down-to-earth dishes like soy-marinated chicken livers with horseradish fennel salad.”

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…No restaurant on the Boston scene may have caught the gestalt of the moment quite as perfectly as the Franklin Café…push your way through the velvet curtain and voila – there’s a community inside. Chatting friends meet other friends, a handsome older couple lean intimately toward each other in the window, young guys drink martinis at the bar, and girlfriends chat in a deep booth. Low lights, chic [rose-red] walls with handsome art, funky music at a respectable volume – the feeling is cool but not forbidding. It’s a neighborhood all its own.”

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WINNER — BOSTON MAGAZINE “BEST OF” ISSUE: 1997, 1998, 2000, 2001, 2003, 2005, 2006, 2008, 2010, 2011

WINNER — IMPROPER BOSTONIAN “BEST” ISSUE: 1999, 2000, 2003, 2006, 2008, 2011

WINNER — AOL CITY GUIDE “CITY BEST”: 2005, 2006, 2007, 2008, 2010. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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2011 BOSTON MAGAZINE“Best Neighborhood Eats —Franklin Southie”

2011 PLAYBOY MAGAZINE“A Tour of America’s Greatest Late-Night Bars”

2011 BOSTON’S BEST MIXOLOGISTThe Improper Bostonian

2011 BOSTON MAGAZINE “Best of Boston” Best Classic Cocktail

2011 PENTHOUSE MAGAZINE “Where to Eat – Boston Restaurants”

2011 IMBIBE MAGAZINE“Whiskey”

2011 JAMESON SUMMER COCKTAIL COMPETITION Winner

2010 ZAGAT 26 (Food) & Best Late Night Dining

2010 BOSTON PHEONIX “Best in City”

2009 RAIN VODKA BARTENDER BOSTON MIX OFFWinner

2009 HENDRICK’S GIN BEANTOWN BARTENDER BATTLEWinner

2008 WEEKLY DIG “Franklin Southie”

2007 PERNOD INTERNATIONAL RECIPE CONTEST“Modern Classic –Mussel Dish”

2005 NEW YORK TIMES “Dining In Boston”

2005 GOURMET MAGAZINE “Where To Eat In Boston”

2005 PLATE MAGAZINE “Featured Dish”

2005 LONDON SUNDAY TELEGRAPH “Boston, My Kind Of Town”

2003 NEW YORK TIMES — JUNE 8“Four Boston Favorites”

2002 ZAGATTop American Eateries

2002 USA TODAY“Where To Eat In Boston”

2002 GOURMET MAGAZINE “Guide To America’s Best Restaurants”

2001 ELLE MAGAZINE “Franklin Café”

1999 LONDON SUNDAY TELEGRAPH “Travelers Guide To Boston”

1998 THE NEW YORKER MAGAZINE “Four in Boston”

1998 LONDON EVENING STANDARD “Boston Favorites”

1998 FOOD & WINE MAGAZINE “Bostons Urban Renewal”

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IN 1995 DAVID DUBOIS WAS APPROACHED BY MAUREEN MCLAUGHLIN, one of Boston’s most well-known and beloved bartenders, with the idea of opening a South End neighborhood restaurant/bar that would refl ect the city’s growing cosmopolitan sensibilities.

After 16 months of development and build-out, the two opened the Franklin Café in December of 1996. The restaurant’s unique ability to combine some of the city’s best modern American cuisine, a great wine list, and ten microbrews on tap with a lively eclectic bar scene made it an instant favorite. With a full menu served seven days a week until 1:30 a.m., Franklin Café also became the late-night place to unwind for staff of Boston’s best restaurants.

Four years after opening Franklin Café, Maureen fell in love with the northern Massachusetts fi shing port of Gloucester. The pair’s second restaurant was soon born. The Franklin Cape Ann, shortly after its’ opening, was honored with a 2001 Boston Magazine Best of Boston award for “Best New Restaurant-North.” The Franklin Cape Ann has continued on a path of excellence, winning the same award from Boston Magazine again in 2008.

In November of 2008, the newest member of the Franklin Restaurant Group, Franklin Southie opened in South Boston — one of the city’s most historic and prolifi c neighborhoods. Phil Audino and Brian Reyelt, who had already been working for Dave and Mo for several years, joined the Group, and the new team of four grew their talent and strengthened their commitment to serving great food in a neighborhood atmosphere. Franklin Southie was the culmination of a desire to be a part of this great neighborhood, and a need for a late night dining option for the many residents of South Boston. Franklin Southie is a sleek, modern restaurant, refl ecting the area’s forward-thinking design aesthetic, while still maintaining the warmth and comfort of a neighborhood place.

In 2010 the Franklin Group launched two new concepts, across the street from each other, behind historic Fenway Park. The Citizen Public House & Oyster Bar was born from the American Tavern movement, and from a desire to elevate the tavern concept, while still presenting a reasonable price point. Chef Brian Reyelt produces an acclaimed menu of stellar modern tavern cuisine, as well as a daily changing chalkboard full of selections made from the freshest local ingredients. Joy Richard’s bar program is one of the top in the city of Boston, with award-winning craft cocktails, 90 rare and traditional whiskies, top Napa wines by the bottle and on tap, and 12 draft microbrews served

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English-style, by the pint or half pint. In the short time it has been open, Citizen is already a Fenway neighborhood fi xture.

Tasty Burger was born of every chef’s fantasy to open a “Burger Joint” — a chef’s interpretation of fast food. The menu is crafted using the most thoughtfully selected, carefully prepared fresh ingredients available, at a fast food price and at fast food speed. Tasty is already a standard in Boston, and just plain fun!

All these years after David and Maureen opened the fi rst Franklin in 1996, the Franklin Restaurant Group’s establishments have become synonymous with consistency, quality, value, and a great time. Along with Brian and Phil, they relish the local, national, and international accolades and attention their establishments have garnered. But to these four area natives, the most important thing is that these restaurants have become a healthy and productive part of the fabric of their respective communities.