OWNERS

Husband-and-wife team Laura Fryer and Alec Barber bring more than four decades of combined hospitality experience to Mother’s East Tavern. Born and raised in Boston, Alec’s love of restaurants began at age fourteen working at a lobster pound in the South Shore. After moving to New Orleans for college, he discovered the richness of regional American cuisine and began working in French-Creole kitchens before transitioning to the front of house. A series of dive bartending jobs eventually led him to Cure, the James Beard Award-winning cocktail bar that helped define modern American cocktail culture. From there, Alec went on to open and manage bars in New Orleans, San Francisco, Oakland, and Los Angeles – most recently running a legendary hundred-year-old, subterranean tavern in Koreatown called The Prince. Born in Cheshire, England, some of Laura’s fondest childhood memories are being in the pub with her family - a home away from home. After moving to California at the age of seven, Laura soon began working in restaurants at fourteen as well, quickly discovering a passion for the operational and human side of hospitality. Over the past seven years, she worked alongside acclaimed chefs Ori Menashe and Genevieve Gergis, overseeing operations for the renowned Los Angeles restaurants Bestia, Bavel, and Saffy’s. Laura and Alec met while running a beloved farm to table restaurant in Oakland, CA before continuing their hospitality careers in Los Angeles. With two young children and decades of industry experience between them, Mother’s East Tavern represents both a homecoming to Boston and the culmination of their shared vision: a welcoming neighborhood public house built on genuine hospitality, strong community, and timeless craft.

CHEF/PARTNER

Chef/Partner David Quinlan brings a deep respect for flavor, technique, and consistency to the kitchen at Mother’s East Tavern. Originally drawn to the energy of professional kitchens while working a series of early restaurant jobs, Quinlan began his formal culinary career in Los Angeles at Odys + Penelope, where he quickly rose through the ranks and gained his first leadership role in the kitchen. In 2019 he joined the team at Bavel, the acclaimed Middle Eastern restaurant from Chef Ori Menashe and Genevieve Gergis, where he eventually became the lead Sous. Under Menashe’s mentorship, Quinlan developed a rigorous approach to cooking built on layered flavors, disciplined technique, and an obsessive commitment to consistency.. At Mother’s East Tavern, Quinlan brings those fine-dining sensibilities to a more relaxed setting, drawing inspiration from his own Irish heritage. His menu explores the depth and richness of traditional tavern cooking while maintaining the creativity and technical precision that have defined his career. For Quinlan, the goal is simple: to serve food that feels familiar, but delivers unexpected flavor