The Memory Of Decade-old Restaurant Lineage

Decade-old Lineage restaurant has been closed on 3th Aug 2016, “Over the years, Lineage featured an ever-changing menu that highlighted the best of New England seafood, paying homage to Jeremy’s childhood summers spent in York, Maine.”

“We use our intimate appreciation for ingredients to create a personal interpretation of modern American cuisine. It’s this passion that informs our approach to food, with a profound respect for seasonality and the dedicated local artisans and growers. Menus will change frequently to showcase these creative inspirations. It is our intention to create a comfortable yet sophisticated dining room, nurturing an atmosphere as inviting as a home with a deep sense of hospitality.”

The following information is the memory of Lineage

About the ChefsChefs

Jeremy and Lisa Sewall created Lineage Restaurant’s concept. They are a married couple with extensive culinary experience and deep New England roots. Located in the heart of Brookline’s Coolidge Corner, the restaurant takes its name from Jeremy’s own “Lineage.”
In 1705, when this muddy river hamlet of Boston became incorporated, Samuel Sewall (son of Judge Sewall of Salem Witch Trials fame) not only lent the community his services as the first Town Clerk, but also provided the use of his family’s “Brooklin” lands.
Fishing has also been a livelihood of the Sewall family throughout the generations. Cousin Mark Sewall continues the tradition aboard his boat Kelpa, sailing out of York Harbor daily to help supply Jeremy with some of the tastiest lobster in town.

General Manager & Wine DirectorAmy Audette
General Manager & Wine Director

When you walk into Lineage Restaurant, Amy Audette is usually the first to offer a warm welcome. The Massachusetts native has been working in restaurants since the age of fifteen, when she started her first job at Giardino’s, a family-run restaurant on the Cape. Then, while pursuing a writing degree at Emerson College, she joined the staff of Panificio, a cozy café in Beacon Hill. She adored the tight-knit, communal feel of both the café and the neighborhood, and stayed there for nearly a decade. During this time Audette realized that she could make a real career for herself in the F&B industry.
In 2007, Audette walked into Lineage on a whim to inquire about part-time weekend work and after a brief interview with chef/owner Jeremy Sewall she was hired on the spot. She started assisting both the front- and back-of-house operations, doing everything from hostessing to expediting the kitchen. However, there were no managerial opportunities on the horizon, so in 2008, she took a position as Catering Manager for the MIT Faculty Club in Cambridge. In that role, she directed everything from small dinners at the President’s house to major campus events with upwards of 2,000 people. During her time at MIT, Audette and Sewall stayed in touch, and when the GM position at Lineage opened up in the summer of 2010, both leapt at the chance to work together again. The casual sophistication and true hospitality of Lineage’s dining room is the perfect fit for Audette, who has always been drawn to the unique camaraderie that is present in the industry. For her, the relationships that have been cultivated over the years, among co-workers and guests, continue to make working in restaurants worthwhile.
In the last few years, Audette has dedicated most of her free time to wine studies and passed the certified sommelier exam in July of 2013. She has taken classes at Boston University’s Elizabeth Bishop School, the WSET (Wine & Spirit Education Trust) Program, and the Court of Master Sommeliers.

Assistant General Manager & Tea DirectorBradley Shannon
Assistant General Manager & Tea Director

Hailing from Windham, a small town in New Hampshire, Brad Shannon always had the ambition to become a chef. Even at his first job washing dishes at a banquet hall, he felt at home in the kitchen.
After graduating high school, Shannon followed in the footsteps of some of his high school professors by attending the Culinary Institute of America in NY. In 2005 he came to Boston for an externship at No. 9 Park, Chef Barbara Lynch’s flagship restaurant. Here he learned the finer points of haute cuisine.
Upon returning to the CIA to finish his degree something unexpected happened: Shannon fell in love with the service side of the industry. Excelling in his classes related to service and wine, Shannon moved to Las Vegas after graduation to hone his craft.
Working as a server at Morton’s Steakhouse, he immersed himself in every facet of the restaurant’s FOH operations. Yet Shannon only stayed in Las Vegas for a year as the kitchen again called to him. In 2007 he moved back to Boston and cooked on the line at Gargoyles on the Square. The next step was a stint at Chef Michael Schlow’s Radius. In 2011, Shannon was offered the opening sous chef job at Blue Inc. and was quickly promoted to chef de cuisine. When changes at the restaurant made the General Manager position available, Shannon saw the opportunity to switch gears and again work on his front of the house skills.
In the summer of 2013, good friend Amy Audette of Lineage Restaurant, approached him with an offer to join Chef Jeremy Sewall’s family in Brookline. As assistant general manager, he oversees daily service operations as well as cultivates their tea list. He is also currently working on his Tea Sommelier certification with the International Tea Masters Association. Shannon has also taken classes in the Court of Masters Sommelier program.


“Our menu is printed daily so we may capture the best of our local seasonal markets.”

Creamy Mushroom Soup
brioche croutons 10
Mixed Green Salad
radish, cucumber, shallot vinaigrette 11
Spicy Lobster Tacos
avocado mousse, mango salsa 15
Sparrow Arc Farm Beet Salad
goat cheese, hazelnuts, sherry vinaigrette 12
Wellfleet Oysters Wellfleet, MA
cocktail & mignonette sauce 275 each

Grilled Faroe Island Salmon
arugula, couscous, green garlic pesto 27
Oven Roasted Chicken
yukon gold potatoes, peas, chantenay carrots 26
Ricotta Gnocchi
fava beans, mushrooms, spring onion 24
New York Strip Steak*
mashed potatoes, herb butter onions, grilled asparagus 33
Prime Burger*
cheddar cheese, caramelized onions, brioche bun, hand cut fries 18lineage restaurant food