Born and raised in Stoneham, MA, Chef Nicholas Peters Bond attended Southern New Hampshire University and soon began his professional chef work at Harvest, on Brattle Street in Cambridge, where he quickly rose to Sous Chef. After Harvest, Nicholas moved to the widely-celebrated Somerville restaurant Bergamot. After his stint at Bergamot, Chef Nick decided to take on a Private Chef job with a quieter schedule that allowed Peters to write recipes and create a blog. This is when the Hell’s Kitchen production team took notice and reached out to him. Peters took a leap of faith and went to LA to try out for the FOX reality TV show. Nick placed in the top 5 of Season 14 receiving the coveted black jacket from Gordon Ramsey.
Fresh off Hell’s Kitchen, Nick helped open Sea Level in Salem Ma, soon followed by taking the Executive Chef job at The Castle Manor Inn. This is where he was honored by ZAGAT as one of Boston’s 30 industry professionals under the age of 30. Now arriving at NO.8, Chef Nick hopes to bring an approachable, seasonal, New England driven creative menu.
About No 8 Kitchen
A surprisingly urban space highlighted by industrial elements reminiscent of the No. 8 mill for which it is named, No. 8 Kitchen & Spirits at once embraces its history and exemplifies modern trends. Featuring a forward-thinking menu dominated by shareable small plates and carefully crafted cocktails, No. 8 brings an urban experience to Amesbury.
No. 8 Kitchen & Spirits takes its name from the No. 8 mill that once occupied its location and towered over Amesbury’s Main Street. Built in 1862 and destroyed by a fire in 1929, the mill was home to both the Hamilton Woolen Company and the Bailey Carriage Company and was replaced by a row of retail spaces in the 1930’s.
The 94-seat restaurant embraces its history, juxtaposing a 1930’s shop feel with mill fixtures and furnishings. Designed by studioTYAK, No. 8 seamlessly integrates historic and contemporary elements. Reclaimed wood, metal factory chairs and a sign for the original mill give nods to the past, while clean lines and an open kitchen create a modern industrial feel. Diners can sit comfortably at the bar, or cozy up in carriage-seat inspired black leather banquettes. A 10-seat chef’s table and full dining room occupy the rear of the space. Full windows frame the entry way, welcoming guests off the street. In the warmer months, No. 8’s patio offers al fresco dining with beautiful views of the Powwow River and its historic falls.
Photo Gallery: http://www.no8kitchen.com/gallery.html
Make your Mothers Day Reservations Now!
Make your Mother’s Day Brunch reservations now! 10am-4pm May 8th
Beet Salad arugula, citrus roasted beets, peppered goat cheese, candied pistachios, strawberry poppy seed vinaigrette 8
Grilled Radicchio Wedge local blue cheese, grapes, crispy prosciutto, truffle balsamic vinaigrette 9
The Classic house made bacon, home fries, 2 eggs any style, toast 11
Mediterranean Omelette 3 eggs, spinach, red peppers, onions, artichoke hearts, feta cheese, olives, home fries 9
Italian Eggs Benedict 2 poached eggs, thinly sliced prosciutto, avocado, English muffin, balsamic-caper hollandaise, home fries 13
Cinnamon Raisin Swirl French Toast maple bacon butter, Nutella, fresh bananas 11
Ricotta & Lemon Buttermilk Pancakes strawberry rhubarb compote 10
Muffaletta Sandwich apple wood smoked ham, soppressata, prosciutto, olive relish, served on rye bread with house cut fries 13
HM Bacon 3, English muffin, rye or cinnamon toast 2, egg any style 2, home fries 3