NOTE from Chef Tom
Lincoln, Massachusetts has always been a special place for me. I’m a closet Revolutionary War buff, so I have always been drawn to the rural landscape. When Ruth and I lived in Cambridge and our children were young, we often escaped to Drumlin Farm and the Community Gardens at Codman when we needed a place to run around or get our hands in the dirt.
We’ve been making our life in Sudbury for almost ten years now, and the chance to bring a restaurant to Lincoln is an exciting opportunity. We look forward to contributing to the special character and community that makes this town the special place that it is.
Real is the culmination of a lifelong dream. Real is an honest approach to food that reflects the 20 year journey that Ruth and I have taken in the kitchen. We have created a menu that is approachable, sophisticated and contemporary. It is fresh, seasonal, and, at times, unintentionally healthy.
Where our food comes from and how it gets to the table are what I have made my life about.
It’s a privilege to host you. We hope to see you soon.
FOOD & DRINK
Fresh sourcing. Scratch cooking. Genuine Hospitality.
Full menu available for take-out
your neighborhood restaurant
a chance meeting. a shared passion, and a lifetime of interests and experiences have brought us here.
following a great eight-year run at Gibbet Hill in Groton, Chef Tom Fosnot is excited to team up with his wife Ruth-Anne Adams and partner Lindsey Parker to bring a new restaurant to Lincoln, Massachusetts that speaks to today’s lifestyle. fresh sourcing of seasonal ingredients transformed by scratch cooking into a contemporary casual restaurant experience.
comfort food, classics, and chef-inspired seasonal dishes.
a full bar, 10 taps, and a curated wine list.
all delivered with genuine hospitality.
all in a relaxed atmosphere.
we look forward to sharing our creative vision of food and design with you.
Cooking has been a part of Ruth-Anne’s life since the early days of high school. What began as an interest in creating desserts for a highly anticipated annual holiday party has developed into a very well-rounded talent both behind the stove and inside the business of restaurants. After graduating from the Culinary Institute of America more than twenty years ago, Ruth-Anne worked her way up the ladder in kitchens from Michela’s, The Blue Room, and Rialto, to Casablanca, where she was Executive Chef for five years before leaving the stove to have more time for her three children. Since that time she has pursued numerous part-time opportunities, not the least of which was to fulfill a dream of working at Hamersley’s, as well as catering gigs and cooking classes, to keep her hand in the kitchen.
With an interest in making food that began simply enough – making milkshakes alongside his mother – Tom too graduated from the Culinary Institute of America. Tom’s success comes from his dedication to his craft as much as his dedication to the guest and his team in the kitchen. Having spent the last eight years as Executive Chef at Gibbet Hill in Groton, Tom is committed to cooking within the seasons, but his earlier training in Cambridge and Boston restaurants such as Clio, Rocca and Rialto taught him a wide range of cooking styles and styles of service. With a stack of cookbooks from around the country and around the world on his bedside table, Tom continues to look for new ways to create simple, clean flavors that guests can regularly enjoy.
Ruth-Anne and Tom live in Sudbury with their three children.
Lindsey made her career in socially responsible investing at a private family trust office in Boston. After leaving that behind more than a few years ago, she became interested in a restaurant as a way to create both place and community. Lindsey stays out of the kitchen but likes the art of good food, good design and good hospitality. Lindsey lives in Concord, MA with her husband Rob and two teenage children.