In 1995 David Dubois was approached by Maureen McLaughlin, one of Boston’s most well known bartenders, with the idea of opening a South End neighborhood restaurant/bar that would reflect Boston’s growing cosmopolitan sense of self.
After sixteen months of development and build-out David and Maureen opened the Franklin Café in December of 1996. The restaurants unique ability to combine some of the cities best Modern American cuisine, a great wine list, nine microbrews on tap, with a lively eclectic bar scene made it an instant favorite. This coupled with a full menu served seven days a week until 1:30 a.m. Made late night at the Franklin Café the place to unwind for the staff from many of Boston’s best restaurants.
Four years later Maureen fell in love with the northern Massachusetts fishing port of Gloucester. From this their second restaurant The Franklin Cape Ann was born. The Franklin Cape Ann, shortly after its’ opening, was honored with a 2001 Boston Magazine Best of Boston award for “Best New restaurant-North.” The Franklin Cape Ann has continued in it’s excellence winning the same award from Boston Magazine again in 2008.
In November of 2008 the newest member of the Franklin Restaurants opened in South Boston, one of Boston’s most historic and prolific neighborhoods. Bringing on board Phil Audino and Brian Reyelt who have worked for Dave and Mo for many years, the new team of four have strengthened the talent and commitment to serving great food in a neighborhood atmosphere. Franklin Southie was the culmination of the desire to be a part of this great area and the need for a late night dining option for the many residents of South Boston. Franklin Southie is a sleek, modern restaurant reflective of this part of Southies forward thinking design esthetic, while still being a warm and comfortable neighborhood place.
All these years after the first Franklin opened in 1996, the Franklin Restaurants have become synonymous with consistent quality, value, and a great time. Along with bringing these two area natives local, national, and international accolade and attention. Most importantly to David and Maureen these restaurants have become a healthy and productive part of the fabric of their respective communities.