In the kitchen with Adam Donnelly

light haired man with beard, wearing polo shirt, outside on sunny day, smiling

Adam Donnelly of New Boston is the executive chef of the Riverside Grille (737 River Road, New Boston, 384-2149,, which opened in January. Known for its eclectic modern-American menu, served alongside a full bar in a family-friendly casual setting, Riverside Grille offers items like burgers, wraps, sandwiches and flatbread pizzas in addition to plated steak and seafood dishes. Donnelly is originally from Goffstown and has several years of local restaurant experience, mostly specializing in classic French and Italian cooking.

What is your must-have kitchen item?

The easy answer is to say a French knife, but it’s because it’s true. You can use it for almost anything.

What would you have for your last meal?

Mac and cheese. Always has been and always will be. … You can always mess with it a little bit and do it how you want.

What is your favorite local restaurant?

It’s Firefly [American Bistro & Bar] in Manchester. They are old friends of mine and great owners. I learned more from Chef David [Becker] when I was younger than anyone else and I attribute a lot of what I’ve done to those relationships.

What celebrity would you like to see eating at the Riverside Grille?

To be honest, I would much rather see the members of my community enjoying themselves. We have been missing a gathering point for our communities and I love that people can do that here. Especially in a small town like this, I think it’s really important.

What is your favorite thing on your menu?

I would love to say it’s the new app sampler or the Mixed Grille, but it is definitely the grilled stuffed chicken. [It has] fresh spinach and feta cheese, topped with roasted tomatoes and a garlic cream sauce. It’s got everything you want in a dish.

What is the biggest food trend in New Hampshire right now?

I have really enjoyed that people are getting back to basic homestyle dishes — classic Americana. The culinary world got pretty pretentious for a while and I think it’s kind of returning to its roots now.

What is your favorite thing to cook at home?

I really like to cook breakfast for my kids [ages 9, 8 and 7] in the morning. They have been picky up until now, but they’re really opening up to new things. Cheese omelets are their newest favorite.

Tasha’s pan sauce
From the kitchen of Adam Donnelly of the Riverside Grille in New Boston

Any cut of steak to your liking
Red wine
Pinch of garlic
Pinch of rosemary
Pinch of thyme
1 cup beef stock
1 to 2 Tablespoons butter

Sear the steak in a cast iron pan and finish it in the oven. Remove the steak and deglaze the pan with red wine. Add the garlic, rosemary and thyme and simmer for a minute. Add the beef stock and reduce by half. Take off the heat and add a couple of tablespoons of butter. Swirl until melted. Stir it up and serve.

Featured photo: Adam Donnelly, executive chef of the Riverside Grille in New Boston. Courtesy photo.

Author: Matt Ingersoll

Matt Ingersoll writes about all things food and drink, covering new restaurants and following the most delicious foodie trends in the state. Reach him at [email protected]

Terms of Service