Quincy, a city of 101,597 people just south of downtown, holds some of Greater Boston's most exciting urban restaurants. It's home to the state's largest Asian-American community outside Boston proper, with roughly 31,000 residents. And 33 percent of the people here are foreign-born. This diverse population creates a dynamic food scene.

Jimmy Liang's Culinary Empire

Lifelong resident and restaurateur Jimmy Liang runs the JP Fuji Group, known for its sushi restaurants. He also operates Niveaux Patisserie in North Quincy, a technicolor fantasy land of glass cases showcasing delicious treats like rosy-pink strawberry mille-feuille and ube egg tarts. This week, he added wine, champagne, and mixed drinks. Later in December, he'll launch Masons, an upscale steakhouse, on Hancock Street, the city's culinary spine.

His ancestors came to the US from China, and his family settled in Quincy in 1980. He grew up enjoying local foods and now offers a wide range of culinary experiences.

Benefits of Quincy for Small Businesses

The city is very conducive to small businesses. There may be a barrier to entry in terms of liquor licenses, but Quincy has available licenses for people to apply. In contrast, in cities like Boston, obtaining a license can be costly. Liang emphasizes that Quincy offers a more affordable option for potential restaurant owners.

For example, at View Boston atop the Prudential Center, a full-bar liquor license costs a jaw-dropping $600,000. In Quincy, this isn't the case, making it an attractive place for entrepreneurs.

Michelene Desormeau's Haitian Cuisine Journey

Michelene Desormeau came to New York City from Haiti in her early twenties, looking for opportunities. After a messy divorce and becoming homeless, she started cooking as a hobby. During COVID, she began her food business, accepting catering jobs for small private parties and weddings.

With the help of CommonWealth Kitchen, a nonprofit food-business incubator, she expanded her business. They provide a shared kitchen space for BIPOC and women-owned endeavors, helping them grow and succeed.

Laurence Louie's Second-Generation Restaurant Success

Laurence Louie is a second-generation restaurateur. He took over Contempo bakery from his mom and transformed it into Rubato, a counter-service, Hong Kong-style storefront. His sandwiches, steamed buns, and congee are popular, and he's won awards like being named a Best New Restaurant by Bon Appétit and a James Beard semifinalist.

He sees a mix of locals and people from other areas coming to try his food. Many dishes are priced affordably, making it accessible to a wide range of customers.

Chef Peter Nguyen's Remake of Pho Linh

Chef Peter Nguyen helped remake longtime Quincy Vietnamese restaurant Pho Linh into Lê Madeline. It offers a more contemporary take on Vietnamese food with dishes like bò né prime ribeye, served with various accompaniments.

The prices are reasonable compared to Boston restaurants, attracting customers who don't want to travel far for good food. Nguyen also considers the community and wants to take care of Quincy first.

Quincy truly offers a diverse and vibrant food scene with opportunities for entrepreneurs and a wide range of culinary experiences for everyone.