class - Regis College

21
Top left, Rosie with her brother and business partner, John, with
whom she opened Figaro’s in 2003. Top right, Rosie’s parents
both work at the shop. Above, Rosie has been curing meats with
her father since she was 15.
SPRING 13
Boston’s Le Cordon Bleu College
and makes them happy.
“Originally it wasn’t a family
business,” says Martone, who
opened Figaro’s in 2003 with her
business partner and brother,
John. Her parents got in on the act
after they retired from running an
indoor sports complex in Hingham.
Figaro’s has never been open
weekends, which gives Martone
the opportunity to run a busy
catering operation and tinker with
new recipes. All about the food,
Martone was glad to hand over the
management to John while devoting
herself to Figaro’s menu and
ambience, dispensing favorites like
grilled marinated chicken, roasted
red peppers, pepperoni, chipotle
mayonnaise, and mozzarella
cheese. On May 1 she’ll open
another Figaro’s in Revere Beach,
a more ambitious operation with
table service until 11 p.m., wine
and beer, and a changing menu of
globally inspired dishes along with
a
La famiglia Martone share
nearly identical broad, exuberant
features that easily ignite
into a signature smile. They’re
genetically linked in the humor
department too. “I’m only 60,”
says Geraldine, whom everyone
calls Gerry. “Why do I have
70-year-olds calling me mama?”
Help from the family, who all
share a “compound” in Saugus,
an insatiable devourer of food
magazines and cookbooks, to
bond with her father curing meat,
crafting cheeses, working focaccia
dough, and inventing pastries.
“We experiment and do artisan
things,” says Martone, whose
father also makes his own wine.
“I wanted a restaurant that
was approachable, something for
everyday people,” says Martone
on Italian opera, she named the