Fenway diners can enjoy a new menu of creative comfort food with an emphasis on seasonal and local New England cuisine. You could say we’ve gone ‘back to basics’ but on Chef de Cuisine John Rush’s terms.
Church’s new dinner and bar menus feature an extensive list of creative and affordable dishes, many meant to be shared among friends or snacked on with drinks.
In addition to menu changes, a new, casual lounge-like atmosphere has been incorporated into the dining room itself. Guests can continue to eat in the existing bar area or at the traditional dining room tables, however those wanting a more casual and intimate experience, can eat living-room style on sofas with low communal tables and soft oriental carpet underneath.
Our contemporary take on a gothic theme is complemented by commissioned pieces from several local artists. From custom stained glass windows to hand-poured flagstone floors, hand-made decorative wall art and edgy local photography, dinner and drinks at Church of Boston is a memorable experience.
As the new Chef at Church, John Rush brings a new and creative twist to the restaurant’s upscale comfort food driven menu. Most recently the Chef de Cuisine at Ashmont Grill in Dorchester, John brings his unique knowledge of comfort food to Church. John will be instrumental in elevating Church’s menu to the original style that has made it a neighborhood hot spot over the years.
Born in Allentown, Pennsylvania to Eastern European parents, John was exposed to food and the flavors of Eastern Europe at an early age. John’s early memories of food involve sitting around the family table covered with traditional dishes like stuffed cabbages, braised meats and perogies. This early love of food drove John’s passion and he ultimately chose to follow his heart by enrolling in the Culinary Institute of America in New York City.
After graduating from the C.I.A., in 2005, John traveled to Germany to begin his career around the food that he grew up eating as a child. There, he joined the culinary team at the famous Vila Vita Hotel & Residenz, where he trained closely with Chef Bernd Siener at his Michelin Star awarded restaurant. When John returned to the States in 2006, he worked closely with Chef Michael Schlow at Radius for 3 years, before he joined the team at Ashmont Grill and work with Chris Douglass to create many award winning menus. At Ashmont Grill, Chef John Rush gained his knowledge and love for local and sustainable foods, which he will bring to the newest menus at Church Restaurant.