The Porch accepts reservations 28 days in advance. For parties larger than 5 guests, limited reservations are available. If you do not see what you are looking for online, please call to inquire and we will do our best to accommodate your request. The bar area, communal tables and seasonal patio welcome walk-in guests.

A credit card is required to hold a reservation. We ask for 2 hours notice for cancellations. Reservations that do not honor their reservation will be charged $10 per guest. Book your reservation on RESY, or feel free to call us: 781.874.9357

kitchen administration fee

The wage gap between the front of the house staff (servers, bussers, bartenders)  and back of the house kitchen staff (cooks, dishwashers) has been well documented and widely discussed in recent years and several of our industry peers have taken steps to narrow that gap to the benefit of their kitchen teams. We believe this is the right and fair thing to do.

Because the front of the house’s wages come from tips calculated as a percentage of the checks, their wages have increased as inflation and prices in restaurants have increased. Unfortunately, the same is not true for the back of the house team since, by law, they aren’t allowed to share in gratuity, tips, or service charges that go to the front of the house. The only way to increase their wages is to take a larger portion out of the restaurant’s bottom line margin. However, as anyone who’s worked in the business knows, margins in restaurants are incredibly tight and the cost of operating high - and only rising with increased minimum wages, mandatory health insurance, mandatory paid sick time, and inflation in a high-growth urban environment- making it difficult to implement consistent back of the house wage increases that match the front of the house’s. Essentially, every time we increase menu prices to cover inflation, we essentially widen that gap.

Front of house staff now make nearly THREE times what their back of house coworkers make and they singularly benefit from any raises to menu prices. This isn’t right and it’s not sustainable. To provide an incredible dining experience requires the entire team and we recognize that everyone from the bartender to the server to the line cook to the dishwasher contributes to provide what we hope is an amazing dining experience.  For restaurants - especially smaller, independently owned ones- to survive and thrive, we need to change the model and ensure that those working in the back of the house earn a fair wage tied to top-line revenue that is more in line with their front of house colleagues.

While the cost of dining at The Porch will increase by 3%, that amount will go directly to our back of house employees, thereby reducing the wage gap. We thank you for your patronage as well as your support and understanding as we work to help correct this industry-wide issue.

Please always feel free to reach out with any questions.

Jonathan Post, Chef/Owner

(There is a 90 minute limit on indoor tables during dinner hours)