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.
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.
A New England native, Mike Distefano has honed his culinary skills over the past decade while working alongside some of the greatest talents up and down the East Coast. Working under Chef Michael Lascola at American Seasons on Nantucket, Mike developed a passion for nose-to-tail cooking and incorporates this whole animal philosophy in his style of cooking today. Mike journeyed south to Charleston to join Chefs Josh Keeler and Nate Whiting at 492, a sophisticated eatery on historic Upper King Street. It was here Mike built upon his foundation with layers of technique, learning how to let simple ingredients shine and having fun with modern methods. A chance to work under Chef Michael Paglarini brought Mike back to the Northeast, where he cooked elevated Italian cuisine at the highly regarded Giulia and Benedetto. Now, as Sous Chef at Pammy’s, Mike and the rest of Chef Chris Willis’ top notch team is settling in at a young restaurant ready to make a mark on Boston’s culinary landscape.
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.
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928 Massachusetts Ave.
Cambridge, MA 02139
5:30PM - 1AM Mon - Sat
5:30PM - 10PM Mon - Thu
5:30PM - 11PM Fri - Sat