In the heart of New Hampshire, a vibrant food scene thrives, thanks to the efforts of one remarkable individual. Jay McSharry, a Portsmouth-based restaurateur, has crafted an impressive culinary empire encompassing various cuisines and dining experiences. From Mexican eateries to seafood havens, his dozen restaurants and three inns contribute significantly to the local gastronomic landscape. This year marks the silver jubilee of Jumpin’ Jay’s Fish Café, a testament to McSharry’s enduring impact on the region's dining culture.
McSharry's approach to restaurant management is rooted in simplicity and collaboration. By partnering with passionate chefs and employing skilled managers, he fosters an environment where creativity and hard work flourish. His establishments participate actively in community events like Portsmouth's Spring Restaurant Week, offering prix-fixe meals at various price points. Through this engagement, McSharry not only supports fellow restaurateurs but also enhances the overall dining experience for locals and visitors alike.
The Philosophy Behind McSharry's Success
Jay McSharry attributes his success to a straightforward yet effective strategy. By collaborating with chefs who share his passion for cuisine, he ensures that each establishment maintains high standards of quality and innovation. His emphasis on teamwork and hospitality creates a welcoming atmosphere that resonates with patrons. Moreover, McSharry's personal journey from busing tables to owning multiple restaurants underscores the importance of hands-on experience in the industry.
From humble beginnings in Westport and Wilton, Connecticut, McSharry developed a deep appreciation for restaurants and their unique energy. Working at his sister's establishment during his youth ignited a lifelong passion for food and service. After graduating from UNH in 1990, McSharry embarked on a career marked by dedication and perseverance. He believes that every role within a restaurant, no matter how small, plays a crucial part in delivering an exceptional dining experience. This philosophy drives his commitment to excellence and community involvement.
McSharry's approach to managing multiple restaurants involves strategic partnerships with talented chefs who bring diverse culinary influences to the table. For instance, Matt Louis, a former chef at The French Laundry, introduced New England tapas at Moxy, blending Spanish traditions with regional ingredients. Similarly, Will Myska, whose mother inspired Ore Nell’s barbecue recipes, exemplifies the passion-driven ethos McSharry seeks in collaborators. These relationships foster innovation while maintaining authenticity, resulting in distinctive dining experiences that captivate guests.
Furthermore, McSharry emphasizes the significance of understanding the business before venturing into ownership. He advises aspiring restaurateurs to gain firsthand experience by working in established venues, learning the nuances of operations, and developing a genuine love for the craft. This preparation equips individuals with the skills necessary to navigate challenges such as fluctuating customer preferences and labor shortages. By adhering to these principles, McSharry has built a sustainable enterprise that continues to thrive amidst changing market conditions.
Portsmouth's Vibrant Dining Scene
Under McSharry's influence, Portsmouth boasts a dynamic food culture characterized by mutual support among restaurateurs. During events like Restaurant Week, establishments collaborate to create memorable experiences for diners. This cooperative spirit extends beyond promotional periods, with staff exchanges and shared resources enhancing operational efficiency. Despite its modest population of 22,000, Portsmouth punches above its weight in terms of culinary offerings, attracting food enthusiasts from across the region.
While acknowledging the strengths of the local scene, McSharry identifies areas for improvement. A notable gap lies in the absence of authentic Spanish tapas bars akin to renowned establishments like Toro or Barcelona. Introducing such venues would enrich the dining landscape and cater to evolving tastes. Additionally, McSharry advocates for transparent pricing practices, discouraging hidden fees that detract from customer satisfaction. By addressing these aspects, Portsmouth can further solidify its reputation as a premier destination for fine dining.
Beyond his professional endeavors, McSharry enjoys exploring lesser-known gems within the area. Durbar Square, a Himalayan restaurant, stands out for its flavorful dishes and vegetable-forward menu. Nikki’s Banh Mi offers quick bites with a Vietnamese twist, while La Maison Navarre serves exceptional tuna sandwiches and Niçoise salads. These hidden treasures reflect McSharry's appreciation for diverse cuisines and his willingness to embrace new experiences. Furthermore, his family's fondness for crepes during trips to France highlights the universal appeal of simple yet delicious foods.
In discussing common pitfalls in the restaurant industry, McSharry stresses the importance of attentiveness to detail. Neglecting basic courtesies, such as greeting customers promptly or providing adequate servingware, can undermine even the most well-conceived concepts. Drawing from personal anecdotes, he illustrates the value of constructive feedback in maintaining high service standards. Ultimately, McSharry's insights provide valuable lessons for anyone seeking to succeed in the competitive world of hospitality.