a new american
Pammy’s is a New American restaurant inspired by the feel of an Italian neighborhood trattoria. Perched between Cambridge’s Central and Harvard Squares, Pammy’s is a cozy yet sophisticated neighborhood destination. For husband and wife team Chris and Pam Willis, who live right up the street, Pammy’s is an extension of their living room. They’ve brought together their love of great food, easy hospitality and chic vibe to create a lively space that is welcoming to all looking for a memorable meal. With dishes that lean heavily on Italian flavors but are not restricted by any rules of the cuisine, the food is unpretentious and delicious. As the kitchen pulls from Italian culture and American innovation, the wine list will also juxtapose New and Old World wines from small vineyards in both countries. A dual-opening fireplace wrapped in white ceramic, an oversized salvaged communal table designed for side-by-side dining and rich leather banquets are just some of the design elements that make up Pammy’s charm.
Pam + Chris Willis
Chris Willis was going to be a drummer. Pam had her sights set on acting. But deep down, it was always their fate to open a restaurant.
Chris’ life has been surrounded by food - growing it, cultivating it, cooking it - even from his early days on his family’s fourth-generation farm. There, he was inspired to appreciate the nuances of produce and discover the delicate seasonality of flavors.
Hospitality is in Pam’s blood. The daughter of a hotelier and a restaurateur, Pam lived in New York City hotels when she was a young girl, finding herself often left with cooks and busboys as babysitters. She spent hours with Maître D’s after school, folding napkins and steaming silverware.
Chris built his impressive resume across many fine establishments, but attributes his career to five impactful experiences: the fundamentals of cooking at Rialto; discipline at Clio; balance, texture and spice at Cafe Gray; how to cook pasta at Sfoglia; and the importance of maximum flavor impact at ABC Cocina. The combination of all of these things is what makes Chris the chef he is today.
In defining his approach to food at Pammy’s, Chris believes in power of simplicity. Showcase just a few star ingredients in a dish and allow the care, knowledge and skill to shine through. Together, Chris and Pam’s goal is to serve unfussy, great food and channel their natural knack for hospitality.
Growing up in Portland, Oregon, Andrew worked alongside farmers, met with local butchers and travelled across vineyards in the Willamette Valley to deepen his appreciation for the Pacific Northwest’s strong food and wine culture. Since moving to Boston, he has worked at local favorites like Il Casale, Russell House Tavern, Area Four and Deuxave. He also co-founded Fairsted Kitchen and The Frogmore.
A Mansfield, MA native, Mareena attended culinary school at Le Cordon Bleu's Western Culinary Institute. She held positions at various patisseries, including the role of “Doughnut Slinger/Goddess” at Portland’s famous Voodoo Doughnut. She brought her skills back to New England at establishments like Provisions on Nantucket, Island Creek Oyster Bar, opening Sous Pastry Chef and then later Executive Pastry Chef at Ribelle and Pastry Chef at Shepard.
An adventurous cook and powerhouse in the kitchen, Andie is inspired by bringing nuanced flavors together. A native of Bayside, Queens and graduate of Johnson & Wales University, Andie worked at Jean Georges in NYC, and opened ABC Cocina alongside Chris Willis. At Franny’s in NYC, she learned to sling ten pastas at a time. She also studied pasta making at the world-renowned Bruno e Franco’s pasteria in Bologna, Italy.
While studying at Massachusetts College of Art and Design, Lauren began working restaurant jobs to pay for school. It was there that she discovered a knack for wine that eventually lead to a home behind the bar. Her passion grew from curious bartender to Beverage Director at Ten Tables in Jamaica Plain. At Pammy’s, Lauren’s wine list is made exclusively of natural wines from growers and makers who embody the restaurant’s ideals of quality, care and compassion.
Gio has built a career across a number of world-renowned kitchens. After Johnson & Wales University, he held positions at Al Forno in Providence, RI, The Ryland Inn in Whitehouse, NJ, Napa Valley’s Bouchon Brasserie and The French Laundry. At Marea in NYC, he started as Tournant and later Sous Chef. He has also served as Sous Chef at Del Posto in NYC, Alchemy on Martha’s Vineyard and opened Fat Hen in Somerville.
Moe has dedicated his career to studying the craft of mixology, honing his skills at some of Boston’s finest establishments including Russell House Tavern, West Bridge, The Baldwin Bar, Sweet Cheeks Q and Tiger Mama. A proud Eastie kid, Moe represented Boston in the 2016 World Class Bartending Competition and reached the semi-finals of the 2015 & 2016 The Bacardi Legacy of the Cocktail.
MAKE A RESERVATION
928 Massachusetts Ave.
Cambridge, MA 02139
5:30PM - 1AM Mon - Sat
5:30PM - 10PM Mon - Wed
5:30PM - 11PM Thu - Sat