The food at Rendezvous features chef/owner Steve Johnson’s direct, accessible style of cooking.  The freshest, top-quality ingredients — often from local farmers, fishermen and specialty purveyors — prepared with care and attention to detail, presented in straightforward fashion and without pretense.
The menu at Rendezvous is inspired by the flavors and aromas of the western Mediterranean — Italy, France, Spain and North Africa — as well as by the market approach to cooking common to people in that part of the world.  We continually look around these regions for ideas and flavor combinations that interest us, and then we try to give them our own personal twist.

We update the menu regularly as we move through the seasons, changing about a third of the dishes on it each month.

We would like to acknowledge the region’s farmers, fisherman, foragers, et al, who supply us with so many delicious vegetables, fruits, meats, fish and shellfish throughout the year.

Verrill Farm
Nesenkeag Co-op Farm (RIP!)
Bay End Farm
Parker Farm
Ben Maleson
Eva Sommaripa
Falter Farm
Pat Woodbury
Kimball Fruit Farm
Dick’s Garden Market
Hutchins Farm
Allandale Farm
Pio Angelini
Vermont Quality Meats cooperative
Fancy Meats from Vermont cooperative
members of the Vermont Fresh Network
numerous New England cheese producers
numerous New England fishing fleets and shellfish operations
all the members of the wonderful Central Square Farmers’ Market