Fava Restaurant

Fava aims at delivering something more than the "good food at good prices" theme that had been predominant among little restaurants that dot the downtowns of the bedroom communities around Boston.
The emphasis here is on packaging a complete dining experience that begins with warm ambience and proceeds to an inventive yet very accessible menu, a carefully crafted wine list, friendly and attentive service and skilled culinary execution in the kitchen.
But Fava does not take itself too seriously. For all its pleasing upscale trappings, it exudes the welcoming air of a neighborhood place where its clientele enjoy returning on a regular basis.
When you enter Fava, you glance at Chef/Owner Jeff Kaye and Sous Chef Josh Mayo in the open kitchen on the right and beyond it you are welcomed by the glow of the dining room with candle-lit tables and an atmosphere of cozy elegance.
Jeffrey Kaye, Owner/Chef
"It seems like owning Fava was my destiny all along," said proud owner/chef Jeffrey Kaye.
Jeff grew up in a family where his father did most of the cooking. When he would come home from college his dad would prepare meals for him and then he'd sit and watch him eat. He used to say that watching Jeff eat gave him great pleasure.
Kaye's professional culinary journey started in 1989 when his passion for cooking led him to change careers. After working in the printing industry, he followed his dream and landed his first job in 1990 as a line cook at Portland, Maine's popular Back Bay Grill.
The following year, Jeff's fortunes landed him in Cambridge, MA as a line cook for newly appointed chef Jody Adams at the critically acclaimed Michela's. The cutting edge Italian restaurant became a breeding ground for young chefs and for taking an unconventional approach to even the most familiar menu items.
In mid 1992, Jeff took a job as sous chef at the recently opened Tuscan Grill in Waltham, MA. Owned by nationally recognized chef, Jimmy Burke, it was here that Jeff honed his skills serving rustic Northern Italian cuisine with a bistro-style approach to both the food preparation and presentation. During his seven-year stint, the restaurant received positive coverage in Food & Wine, The New York Times, and The Boston Globe among others.
After brief stops at Margo Bistro in Boston and Arturo's in Westborough, MA, Kaye seized the opportunity to own his own restaurant, Fava where his New American menu features his interpretation of a vast array of dishes that stay true to their authentic multi-cultural influences, offering diners choices of both the familiar and the exotic.