Welcome to Mission on the Bay 

A New England Escape to Fit Your Every Mood and Desire

Each floor of our eatery offers a unique ambiance, thoughtfully designed with you in mind.

The Dining Room

Indulge in an unforgettable dining experience at our chefs’ tables or unwind with a cocktail at one of our two bars. Relish breathtaking views of the Boston skyline while enjoying a delectable menu that combines classic New England fare with influences from Brazilian and Asian cuisines.

Ocean Bar

Whether it’s a romantic date night, a girls’ night out, or unwinding after a long day, the Ocean Bar provides the perfect setting to relax and let go of your worries. Savor craft cocktails and New England favorites as you enjoy sweeping views of the Boston skyline. Feel the fresh salt air on your skin and watch the sunset in this serene, picturesque setting.

MARTY

OWNER 
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”.

WELLINGTON

OWNER 
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

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