Welcome to Mission on the Bay 

A New England escape to fit your every mood and desire. Each floor of our eatery sets a different scene – each curated with you in mind.

The Dining Room 
Whether you are dining at one of the chefs tables, or enjoying a cocktail at one of the (two!) bars, you’ll be guaranteed a breathtaking view of the Boston skyline, and some real tasty food. The menu features classic New England fare with dishes influenced by classic Brazilian and Asian cuisine.

Ocean Bar
Whether it’s date night, girls night out, or the end of a long work day, The Ocean Bar is an excuse to sit back, relax, and set your troubles aside. Sip craft cocktails, savor in the tastes of some New England. favorites and take in the sweeping views of the Boston skyline with the fresh salt air on your skin, as you watch the sunset.


Wellington Augusto brings his native Brazilian influence to the flavor of Mission Oak Grill in Newburyport, Mission on the Bay in Swampscott, Mission Beach House in Revere, and Mission Boathouse in Beverly. Combining his love of food with his passion for hospitality, Wellington’s flair for the use of simple, yet potent ingredients and flavors is what sets him apart from his peers. In addition to successfully managing some of the best-known restaurants in Boston, including concepts for celebrity chef Todd English, Wellington has also served as Executive Chef for several of Boston’s most prestigious restaurants. Since leaving his native Brazil in 1984, Wellington has become recognized as one of the area’s most prominent industry figures. By combining his research of distinct culinary styles with his ability to develop teams of stellar kitchen and dining room personnel, Wellington hopes to create a unique and enjoyable dining experience for each guest


David Buckley never imagined his love affair with food that began as a14-year old teenager, would someday lead to his becoming the Executive Chef of Mission Oak and Steeple Hall. His appreciation of food at such a young age led him to work his way through commercial kitchens. Holding every position imaginable has given Buckley a unique understanding of restaurant operations and food preparation, that traditionally- educated chef’s may not be privy to. “It’s about so much more than the food. It’s the full experience from the food to the ambiance, including how the tables are set, and everything in between.” Buckley’s all-encompassing point of view serves him well, as he points out the importance of a good crew. “I rely on my team. I trust them. I only have two hands and it’s up to the entire team to execute a dish. Our dishwasher is just as important as everyone else on the team, in providing a memorable dining experience.” That’s what it is all about


Marty Bloom is a veteran restaurant entrepreneur and executive. He was founder of the Vinny Testa’s Italian Restaurant company from 1993-2002 growing the company to 11 restaurants. He was the company’s C.E.O. and Chairman of its Board. Previously he opened a collection of restaurants in southeastern Massachusetts including Fred’s Turkey House, Bloom’s Prime Rib House, Starbuck’s American Bar and Grill and Stromboli’s, the precursor of Vinny Testa’s, from 1981 through 1992. As a restaurant owner, Mr. Bloom has been involved with conceptualizing, designing and operating eight separate restaurant concepts. After Vinny Testa’s was sold in early 2002 to the public company Buca di Peppo, he has developed and invested in various real estate, retail and restaurant projects. He is a partner at the Mission Oak Grill in Newburyport, sister restaurant to Mission on the Bay. Marty has a true passion for hospitality and is thrilled to bring a “Boston like dining experience, to the Northshore”.