(TV Diner) – It takes a team to tackle a challenge, but Chef Steve Johnson from Rendezvous in Cambridge’s Central Square, might just be our favorite culinary coach. Whether it’s riding a bike to work all year round, or building a menu with seasonally available ingredients – Steve can always be counted on to set [...]

Guided by chef Steve Johnson’s dedication to local, sustainable ingredients, Rendezvous wine director Nicole Bernier puts an emphasis on organic and biodynamic options from the West Coast and Europe. But the kicker here is value: Most bottles fall below $50. We also appreciate that Bernier introduces us to small producers, labels, and even varietals that [...]

On Tuesday, July 26th, WCVB Channel 5 Boston’s local news magazine, Chronicle, featured chef/owner Steve Johnson in his Westport River houseboat kitchen. On weekends during the summer months, Steve enjoys a change of pace from city life and the hustle + bustle of the restaurant to savor the simplicity, beauty and community on the river [...]

In staying true to New England waters, Steve Johnson of Rendezvous Restaurant in Central Square, Cambridge, courageously puts fish on his menu that – oh no! – has bones. Mackerel. Grilled to a charry crispness, dripping with olive oil, delicate filets lifting off of eight inches of spiny vertebrae, mackerel. Follow this link to watch Steve and Food Columnist Heather Atwood from The Taste of the Times.

Chris and Steve have reunited in this video presented by “Taste of the Times” to make Clams Johnson, but the exact recipe from Steve seems to have evolved over the years. We can show you the original recipe and in this video you can see how it has changed.

In summer, Steve Johnson, chef-owner of Rendezvous in Cambridge, lives on a boat with a small kitchen. He concocted a similarly small space to demonstrate to a class how to grill clams, saute mushrooms,and make vegetable stew.

Read “Serving up Sustainability” a feature in Edible Boston’s Summer issue with excerpts from an interview with Steve and featuring his recipe for GRILLED MACKEREL WITH SPICY CUCUMBER SALAD.
“It’s made it easier for me to develop a very focused approach, which is that almost all of the species we serve are north Atlantic,” he says. His priorities start with healthy fish stocks, so migratory species that are carefully regulated such as striped bass and blue fish, are served in season while a species like squid, caught off of Point Judith, Rhode Island, are on the menu year-round.”

Eating from the Center of The Diving Board. Coffee and Sardines with Steve Johnson. Written by Heather Atwood on April 19th, 2011 There really is something called the Sardine Diet, which I discovered while having coffee and sitting around googling “sardines” with Steve Johnson, the chef and owner of Rendezvous in Central Square, Cambridge. I [...]

Boston: Braised Pork and Veal Meatballs with Toasted Orecchiette at Rendezvous in Central Square Posted by Liz Bomze, December 30, 2010 on Serious Eats [Photograph: Liz Bomze] Of all the restaurants that sit on my to-eat list for months or years before I get to them, the one I most regret waiting on is Rendezvous [...]

Festive holiday drinks add something special to the season Featuring our bar manager, Scott Holliday By Julia Rappaport Wednesday, December 8, 2010 Boston Herald “You may talk of brisk Claret, sing Praises of Sherry, Speak well of old Hock, Mum, Cider and Perry; But you must drink Punch if you mean to be Merry.” So [...]