Major Credit Cards Accepted
50 Mass Ave., (Rte 2A),
The Bootlegger Restaurant opened its doors in May of 1995 and became a dream fulfilled for owner Allan Cosimi. Allan had been actively involved in the restaurant business for many years when the opportunity arose to purchase the then existing restaurant at 50 Mass. Ave, hence the birth of The Bootlegger. With encouragement from friends and family and with great acceptance from the town of Lunenburg, Allan was able to bring to the people of the area a fine dining experience which incorporates a menu of homemade cooking by his mother, Gloria, the unique and delectable creations of Executive Chef, Dan Kruseand his talented, dedicated assistants.
Chef Dan Kruse has over 16 years of culinary experience. He initiated his love of the culinary arts as a young man as the majority of his family hold some kind of position in the food service and hospitality industry. He has successfully held positions as Sous Chef at N.E. Patriots Gillette Stadium, Exec. Sous Chef at the Beechwood Hotel, Exec. Chef at Wedge Wood Pines C.C, and Exec Chef at Brew City Grill and Brew House. Chef Dan is passionate about his cooking and enjoys using fresh ingredients including imported Prosciutto and lobster in his American Pub and Italian dishes and is quoted “there are no rules in savory cooking.” Kruse enjoys spending his time off with his wife and two daughters.
Upon entering the doors of The Bootlegger you are impressed with an atmosphere of nostalgia for the Prohibition Era with photos and newspaper clippings from the 1920's and 30's. The restaurant features a main dining area and an upstairs dining room which can accommodate larger parties or a romantic dinner for two. They also have a function room downstairs that can accommodate up to 50 people for gatherings, showers, rehearsal dinners, banquets or family get-togethers. There is a full bar with tables in the lounge area and half-priced appetizers are offered from 3-6PM daily.
The Bootlegger features an extensive menu of freshly prepared selections including homemade soups, gnocchis, meatloaf, eggplant parmesan, meatballs and red sauce by Gloria Cosimi who can be found in the kitchen every morning preparing her specialties for the day. They have, because of numerous requests, most recently added a limited catering menu for those who wish to have an event at their home or business with all freshly prepared foods. In addition to many Pasta dishes they offer an extensive dinner menu selection including beef, veal, chicken, and seafood along with specialty dishes featured daily. The luncheon menu
also offers daily specials plus a varietyof sandwiches, salads and smaller
portions of some dinners along with a "No Delay Lunch Buffet"
featuring baked - haddock, every Friday.