Episode 67: Max Ritcey (Ritcey East, Owner and Chef)

Meet Max Ritcey! He's the Owner and Chef at Ritcey East here in Watertown. In this conversation we talk about growing up in a four-generation family-run restaurant in Waltham, his journey through bartending and restaurant management jobs (and some of the funny stories from that era), and then finally landing his own spot here in Watertown. We dig into how it was important for his restaurant to be a welcoming space that helps people in small and big ways, from driving groceries to his employees throughout covid, to being available to chat and get to know customers, and even helping provide the space to feel comfortable himself as a trans male during his transition. Throughout the conversation we weave in how much he loves Watertown and giving to the community where he can and how it's a truly special place.

Released November 5th, 2025

(Click here to listen on streaming apps) (Full transcript below)

Find out more about Max and Ritcey East at ritceyeast.com

See info for Ritcey East's meals for SNAP recipients: ritceyeast.com/snap (See info for helping/getting help from others in the community as well: www.watertownfoundation.org/community-food-drive)

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Thank you Arsenal Financial for sponsoring Little Local Conversations! Listen to my Watertown Trivia episode with Arsenal Financial’s Doug Orifice to have some fun learning about Watertown!

Thanks to podcast promotional partner the Watertown Business Coalition, a nonprofit organization focused on connecting local businesses and strengthening our community. Check them out at watertownbusinesscoalition.com.

Thanks to promotional partner Watertown News, a Watertown-focused online newspaper. Check them out at watertownmanews.com.

This program is supported in part by a grant from the Watertown Cultural Council, a local agency which is supported by the Mass Cultural Council, a state agency.

Transcript

Matt: 0:07

Hi there. Welcome to the Little Local Conversations Podcast. I'm your host, Matt Hanna. Every episode I sit down for a conversation with someone in Watertown to discover the people, places, stories, and ideas of Watertown. This time I sat down with Max Ritcey, who is the owner and chef over at Ritcey East here in Watertown. A couple quick things before we dive in. First I want to remind people that I have the Little Local Holiday Giveaway going on. Where anyone who signs up to help support the podcast as a monthly supporter, a Little Local Friend, you'll have a chance to win over a thousand dollars worth of gifts that I'm giving away from local businesses and organizations that have been on the podcast, including today's guest. Max is giving away a $50 gift card to Ritcey East as part of this. So thank you, Max, for being part of that.

Matt: 0:50

Another thing I want to mention, because this was recorded before Max was starting to do this, but with the suspension of the SNAP benefits currently affecting people in the community, Max and Ritcey East has stepped up and is offering free meals for SNAP recipients while the SNAP benefits are delayed, they'll be offering free frozen prepared meals to anyone who needs a little help. Meals are available for free through their online ordering portal or during their regular business hours, and all meals come frozen and ready to eat at home. They’re also doing a community food drive, where if you bring in any non-perishable food donation, you’ll get a coupon for a free order for fried pickles, as their way of saying thank you. As we get into this conversation, helping people and being part of the community is an important part of Max's story, so I'll put those links in the show notes at the end of the episode, like usual, but wanted to mention that since we didn't talk about it since it wasn't recorded before then. Alright, so let's dive into the conversation with Max and get to know his story.

Max: 1:42

I'm Max Ritcey, owner and chef of Ritcey East in Watertown over on Waverly Ave. 

Matt: 1:48

Awesome. We'll get into the restaurant, but first, always like to go back in time. So, first, like, where are you from? Did you grow up in the area? How did you get into food and all that?

Max: 1:59

I did grow up in the area, just a town over. I grew up in Waltham. I got into it by default. My parents owned a restaurant that was the second longest running business in Waltham. It was open for 95 years. Ritcey Seafood Kitchen, that was on Moody Street. It closed with its fourth generation of family members, and that's just kind of, you know, what I grew up doing and how I loved doing it. And I was 18 when it closed. I went to college after and continued to work in restaurants and bars. And I think I worked maybe two months in an office and was like, this is the worst two months of my life. I'm not cut out for this. And then yeah, that was it. I graduated college and went back into restaurants and continued to stay around this area. I live in Newton now, so this seems to be my little triangle.

Matt: 2:43

Yeah. Nice. So what was it like growing up around the restaurant? Like what age were you doing stuff? Were you like busing? And, you know, what was your growing up in that environment?

Max: 2:52

It was definitely free child labor. I think about that now. When I have my dad come in and cut onion rings and he makes jokes that he's working for free, I remind him that he had 18 years of that before. And, you know, I've only been open eight. But really, just as long as I can remember, you know, I was a kid that'd be at a table doing homework. I'd have the bus drop me off there. I really did spend most of my days there. And the restaurant was open seven days a week. As I got older, they were open for breakfast on Saturday and Sundays. And not only was it an opportunity to like, you know, be in that environment, but to see my parents. My parents worked all the time, and it was just really fun hanging out there. And that was the culture I grew up in. And, you know, being able to chat with people and walk in the kitchen and cook a French fry when you're feeling like it was way different than the kids around me. And it was very cool.

Matt: 3:39

Yeah, that is different. You go home from school and cook up some french fries and.

Max: 3:42

And that's what it was. If, you know, I'd be hungry and my mom would say, Walk down to the restaurant, put in some food, order some food, go to the restaurant. And something so unique that I'd think about, you know, I'd show up and people like, you know, young fourth grade. Yo, you got wings, you got tenders. It was like, no, I can't cook for everyone. But yeah, I was the hookup.

Matt: 4:02

Yeah. So you were always welcome when you walk into the party. People like, yeah, yeah. 

Max: 4:05

Yeah, foods come in. Yeah, exactly. 

Matt: 4:08

Nice, nice. And did you ever get to the point where you were cooking stuff there for customers? Like, were you getting creative there, or were you kind of just following the line there?

Max: 4:16

I don't think creativity was what was allowed, but work was allowed. And I definitely was put to work at a young age. And I say put to work, but I'm sure that I was begging to do stuff because one, I'm very active. I know as a child I was. And I like to be part of things. Like I like to be doing stuff and I like to be learning. But I do think back on me like cutting potatoes, and it was like a potato peeling machine. You'd take the potatoes out of the water, pop them in this thing that looked like, I don't know, a snowblower, and it'd peel it and then pop it out the other side. And then you'd put it in the potato press. And who lets an eight-year-old, how do I have all 10 of my fingers? I think about that all the time. That I was cutting potatoes at a really young age. And the thing was you put the potato in and you move your hands away. But I think back on that of like, wow, that was reckless.

Matt: 5:04

You didn't witness anything early on that scared you off from those things?

Max: 5:08

No, not really. I think because I was always just so set on doing it and doing it myself, and that I wanted to do it. But that was, I mean, that was probably when I'm eight, nine, ten, I was probably doing the potatoes, taking bus buckets from the front of the house, bringing them back. Then probably 13, I was put on dishwasher, and maybe like Monday, Tuesday nights I work dishwasher, which really is the worst job. You know, people need to give more recognition to the people who do dish. It really is. You're wet, you're touching other people's food, you're around chemical smells all night long, no real interaction with people. You're in your own little cubby. But yeah, I did that. And then I think I finally begged and begged that I got in the kitchen. And I was toastmaster for two years, which I think was just a title that they gave me. And essentially I would do all the toast for breakfast, plate it, and then put it out on the window.

Matt: 6:02

You didn't like have to give a speech or something to, you know.

Max: 6:05

No one wanted to hear the speech. No, everyone was like, put it up in the window, let's go. Where's my order? It was more that vibe. And then I guess last two years I was in the kitchen Saturday nights, and that really was when I developed the love, right. Of when you're like working over a hot flame and things are crazy and chaotic and things are being yelled out because it's you versus you at that time. You do need to move in line with everyone else. But you know, keeping an eye on everything and like being four places at once is such a skill set and something so fun. I know it sounds crazy, but like I love doing it. It's very accomplishing. And to like put out something that people are enjoying, to like watch someone eat something and be like, wow, that's so good. And know that you cook that. I don't know, one of my favorite feelings. It's showing love in a form that they don't necessarily know, right. I put love into this and now you're eating it, enjoying it. And like we might not even have that connection other than I touch this plate and you touch this plate.

Matt: 7:00

Yeah. Yeah. That's interesting. Side note, I have a scar in my thumb from my summer working at a catering place where I was, you know, up at 4 a.m. doing that big onion chop. And uh let's just say we threw out that batch of chili. And uh and I can still hit it the wrong way, get the nerve tingle, you know. And that was decades ago. So that's amazing that you came out unscathed. 

Max: 7:22

Yeah, yeah. I mean, physically, maybe not mentally, but physically. 

Matt: 7:26

Sure, sure, sure. Yeah. So then you went off to college after that. What did you go to college for? 

Max: 7:30

Psychology. 

Matt: 7:31

Psychology. Okay. 

Max: 7:32

And I think I picked that one because I'm generally interested in people and how they tick, and it was the least amount of math that I had to take with anything. So it kind of, you know, went hand in hand with that. So yeah, I finished that up, and I do think that psychology is business, right? It's listening to people, understanding people, looking at what the trends of the world are right now, and kind of seeing how they circle back into your restaurant and like your atmosphere, handling people, managing people. I think that is all psychology.

Matt: 8:05

Yeah, definitely big overlap there for sure. So then after college, you came out and you said you worked at a few other places first, and your family business was done by that point.

Max: 8:14

Yeah. It closed in 2005. And during college, I worked as a bartender, server all things like that. Then when I got out, I got my first manager job. I did that for two years. I learned a lot, definitely learned a lot from that. And then I think I took a break maybe after that and did a little more bartending. That's something that I did. I was a manager for like two years. Then I'd take a four-month hiatus where I didn't want any responsibility and I'd just be a bartender. And I'd be sick of being a bartender because there wouldn't be enough responsibility. Then I'd move. So then I kind of made my way up through different companies, you know, bar manager, assistant manager, general manager. Then I was general manager at a few spots, which at the end of the day, man, running a place for yourself is way easier than running for someone else because I know why I'm doing the things. You know, like I don't always know why I'm going in to fire someone or why I'm going into a new spot and having to redo the menu, right? Like I know what's working, what's not, here, and and the whys behind it, not just some other person's. Is it for the bottom line? Is it really for success? Like I think it gets messy working for other people sometimes, especially when your heart's in it. You know, I'd like to say I'm not just an employee that shows up and punches in. I really do enjoy working for the most part. And if I'm not surrounded by people who are enjoying it too, it just doesn't make sense for me.

Matt: 9:36

Yeah. And we'll get into that a little bit later with your restaurant here, because it seems you kind of have like a cohesive vision of what it is. So then was it at that point you jumped into the depths and started your own restaurant here? Or was there another step in between?

Max: 9:50

Uh, so like pausing, waiting, it was kind of the middle. This is what I always wanted was a restaurant. Being proactive is probably not one of my greatest strengths in life. And so at this time, my dad, I think, I'm the youngest of six kids, and I think at this point he was thinking that he's done something for all his other kids, you know, he's helped them get a house or whatever it may be that he feels like, you know, maybe coming to the end of his life, he wants to check some things off. And, you know, I think I was the last one that he felt wasn't settled in some sort of way. And he really started pushing me and saying, like, so, you know, are you gonna open a restaurant? Like, what are you gonna do? Are you just gonna work as a bartender forever?

Max: 10:32

My goal was at 32, was like my idea of when I'd open a restaurant. And I kept telling myself, well, I have like two and a half more years, three more years to figure this out. And honestly, like without my dad's push, it just wouldn't have happened. And at that time, I was working at Paddy’s and O'Hara's that are in Newton. O'Hara's are great people. And, Carl O'Hara actually said to me, Hey, someone told me there's a place in Watertown, and the guy is like, you know, not really looking to sell, but not really enjoying the business. He's like, You should call him. And I'm like, I'm just gonna call some guy and say, Hey, I heard you're not enjoying your business. Can I buy it? And he looked me dead in the face and he said, Yeah. And I was like, No way am I doing that. And he's like, I'll call. And I was like, seriously? He's like, Yeah, I don't care, I'll call. 

Max: 11:18

So thankful for the people like this in my life. And he did. And I think the owner hung up on him and he was probably pissed. And Carl said, He'll call me back. Don't worry about it, he'll call me back. And I think a month later he called him back. And we went back and forth for almost a year on negotiating the price and the rent and things like that. Truthfully, he would not settle, and I just couldn't afford a space this size for what he was asking. And I just, you know, had to let it go. I just put it out to the universe and said, if it's meant to be, it'll be. And I went and saw a few other spots, and I just I didn't love them like I loved this spot. There was something about this that it's in a neighborhood, right? There was something that reminded me of my parents' restaurant, like the small bar, right, mostly dining room. And yeah, I waited it out and I put out to the universe and that was it. And he called one day and he said, you know, I want to talk about it. And I simply said, like, hey, I have nothing else to say. If you want to settle this, call my lawyer. And he did. And that was the beginning. I think my lawyer called me a couple days later and says, I have all the paperwork, everything's ready to go. If you want to sign and you want to meet. And as soon as that started, I mean, I think maybe that started in April or May. And I was in here July 13th of 2017. I remember that was the day I got the keys and I came in looking all around, being like, ah, you know, 

Matt: 12:39

Fresh palette to do what you want.

Max: 12:40

This is all mine.

Matt: 12:41

Cool. Well, before we dive into this place, is there anything else to talk about in any of those other places you worked at? Any funny stories or anything to share there?

Max: 12:50

I do think that restaurants, depending on the location and where they are, really serve a lot of different people and for a lot of different aspects, you know. And I worked at a place in Assembly Row, and this was one of my least favorite jobs that I had as a GM. There was a lot going on. It was a very hard atmosphere. I really had to go in and clean house. There was a lot of drinking on the job, a lot of drugs, a lot of things like that. But the crazy thing was in Assembly Row, you get a lot of tourists, a lot of people coming, and people who don't necessarily know the rules or care about the rules, maybe I'm not super sure. But I think I could write a book about the things that I experienced, things you had to deal with as a general manager. And these are, you know, people coming from next door at whatever the sports bar was, half in the bag, coming over and coming out to the outdoor patio. 

Max: 13:39

So, you know, it's a Friday night and we're pretty busy, and I'm looking out, and there's two fire pits. And I'm looking out and I see a family, and they're around the fire pit, and I see next to them they have a cooler. And I'm like, what is going on? And already we're like crazy. Like it's hard to even manage the spot as is because there's just so much going on. It really is drinking atmosphere. And this family that was from Revere had come down, and this was not their first time doing it. This was just their first time getting caught. That they came down to the restaurant's indoor fire pit and they set up and they were cooking meat over the fire pit outside. So I had to go out and say, you know, unfortunately, this is a restaurant and this is like a private thing. And they were really upset with me, arguing with me about they had raw meat out around, you know, the place where people sit and have their food. So needless to say, they did not finish cooking it and that they packed up and rolled the cooler out of there. But in different areas, you really see a lot of different things, and you see a lot of unique people. That's a way to put it. Unique people in unique circumstances. And you see a lot of bad parenting. That's something I'm gonna put out there as well. You see a lot of reckless parenting, like kids jumping over that fire pit or throwing pillows over the fire pit, and the parents just being totally fine having a glass of wine. But yeah, that really was that whole area was an arena, and I saw a lot of weird things there. But then you move to Watertown and you get a little more normal. A couple weird things here, but really that's it.

Matt: 15:10

Yeah, yeah. I'm sure at the bar you had lots of stories over the years, too, that you could fill a, like you said, a whole book. 

Max: 15:16

That's why we don't carry Bud Light.

Matt: 15:18

Yes. So let's get into here. You say, you know, you like the location. Should talk about this location a little bit. So we're at Waverly and Orchard. Anything about the neighborhood to mention before we get into it.

Max: 15:30

So I grew up going to St. Jude's. I grew up on the south side of Waltham, right near my parents' restaurant, closer to the Newton line. And it felt like all my friends were kind of Warrendale kids. And this is, you know, St. Jude's was over there. So I spent a lot of my childhood just kind of in this area and, you know, going over to Gerry's Italian kitchen. And there was something about Watertown that always struck me as like different, right? Because I was really used to Newton. You'd go explore and you'd go up to Needham Street, and Newbury Comics was over there. And I would take the bus to the Arsenal Mall, but there was no other part of Watertown I knew. And for it being four square miles, so interesting that like such a small place, you know, the only thing I'd think of in high school was like, careful driving through Watertown. The Watertown cops are bad, they'll pull you over. And that really was the only thing I knew about Watertown, except that it had a community feel and it was close to the neighborhood that I grew up kind of wishing that I grew up in, right. Like Warren Street and that area. Like I just, I love those houses. I love the community. And I think as a kid, I was always just kind of jealous of that area where everyone could ride their bikes so close. You know, I'm near Moody Street in Waltham. It wasn't as easy, not as many side streets, not as many parks. So something about this was, you know, it's not in Waltham, which I didn't want to be in Waltham. My dad's on the liquor board in Waltham. He's been a big figure in Waltham. And I just I'm very proud to be a Ritcey, I'm happy to be. But I don't want that to be why, right? I don't want to be another Ritcey in Waltham. I've worked in Newton a lot. The clientele's not as cool. Sorry. It's just not. There's a lot of different people in Newton and it doesn't feel as social. And, you know, Watertown is just a community that really resonates with me. And I feel like it's a lot of people in their like 30s and 40s and 50s. But like, you know, with young families and just like is the type of people that I surround myself with in general. So why not have that in my business as well.

Matt: 17:24

Yeah. So then take us from the next steps. You walk in, ahh, your own space here. What happens?

Max: 17:30

Yep. So a couple weird things, you know, like not putting the guy, you know, like the kegs were never essentially cleaned or changed. The fryer, you know, was essentially black. I still have photos of cleaning the first fryer. My friend Brian came in. He had a pizza place at noon and he's like, no, dude, as your gift, I'll clean your fryers. And he took a photo of one and then the other. You know, there was a lot of detail stuff, as much as it was exciting. You know, my cooler back here, I wasn't even open. I think I was here for a week and this cooler broke. Getting a bunch of orders in was obviously really fun. Again, to like plan all the food. But there was a lot of paperwork too, which is not my strong suit. Getting registered for all the accounts, all the food accounts, all the permits. That's something that people don't think about a lot. There is a lot of paperwork with the city, with the state, all the things that you have to keep up to date with, which again, not a strong suit for me. So it really did take a lot of just kind of focusing for me to kind of bring it in and realize, like, hey, this is like all on my plate now, right? Not other people doing it. I can delegate what I need to, but this stuff needs to get done at the end of the day because of me. So I think it was a mix of celebratory and kind of anxious feeling coming in here. But I mean, every morning I woke up feeling like it was Christmas. I like got up in the morning, had my breakfast, had my coffee, grabbed my keys, and came here. And I don't even know what I did. I literally think I just like sat at the bar, looked around, was like, oh, I think I'll do this, I think I'll do that. And everything was really last minute. We opened on September 7th. And I think most of the artwork went up Labor Day weekend. And that was with my mom being like, you need stuff on the walls. I'm like, I know, I know. But yeah, I think in the beginning I was really thinking that it all had to be ready on September 7th. And I still look now and see like little pieces I'm still adding and still putting up, right. To think that eight years later, still being changed a little bit.

Matt: 19:24

Yeah, you don't realize how much time you had then compared to then once it starts, it's like there's no time for that stuff, right?

Max: 19:30

Yeah, exactly. Grind mode.

Matt: 19:32

Yeah. But so what is the vibe of this place? You know, have people walk in here. What do you want them to feel?

Max: 19:38

I want them to feel comfortable. I want them to feel seen. That's something I think for me, as like someone who grew up in the restaurant industry, goes out to eat, worked in a lot of restaurants. I think the takeaway for the most people is, you know, they go out for connection. Some people are just hungry, they're here just to eat. But there's a lot of people who are lonely, who are looking to connect with people. And I love that I'm that person or like we are those people that, you know, we have a regular whose husband passed away during COVID. She's in her 70s. Three days a week, she comes right when we open sits at the bar, you know, and she's so happy that she's here, but I'm so happy that she has a place. Like I think about that all the time. Like when things get hard, like this is a place where people can come and like feel comfortable and kind of let stuff go and know that they're being looked after. And I think that's a lot for people to come out and feel taken care of. And that's like what I want to do in an honest way, not in like a BS way of like, you know, the customer's always right. Because I don't always believe that. I believe that you treat your staff really well and they're gonna treat your customers really well, and it's gonna kind of circle back, and your customers are gonna then tell people. 

Max: 20:45

So I think the vibe really is just I want you to feel like you're at home. Like you're not going to a restaurant, you're coming to my house, right. Except this is way cleaner. But yeah, not like a huge corporate restaurant. Things are lax around here for the reason that I want people to feel at home. You know, I, for me, I never felt as a transgender male, we haven't brought this up, but you know, like I worked in restaurants where you had to wear certain things that I didn't always feel complimented my body. I'm a heavier person. I didn't feel like things always complimented my body. I didn't feel like I could be myself. And because of that, I don't think I could give the best service, right. Like I didn't feel authentic. And I think that's what I try to give people the opportunity, staff and people that come in is to show up authentically just as yourself, whether it's a bad day, a good day. I just want you to come in, be you, and be attended to.

Matt: 21:37

Yeah. Yeah. So do you want to talk about that side of you at all? 

Max: 21:41

Yeah, yeah.

Matt: 21:42

So take us about that journey.

Max: 21:44

Yeah, definitely. When we first opened, we, me. Me, myself, and I opened Ritcey’s, I identified as a female and a queer woman. Deep down, I've always known I've been a trans male. I just, you know, something that I didn't think would ever really come out. And honestly, opening this restaurant and giving me the place to like really be myself and grow and develop is the space that allowed me to do this. Also, a big part of this for me, and this isn't like a preachy, was sobriety for me. I struggled when we first opened. I mean, I've struggled with alcohol for a really long time. But when we first opened, I had unlimited access 24-7 to alcohol. I was the boss, no one could tell me when, no, you know, and only eight years ago, but I'd like to say I still felt like a kid, and I was in this party zone. And, you know, there's a lot of association with the restaurant and alcohol, and it just felt good until it didn't. And then I found myself really depressed and really unhappy, and I couldn't really put a finger on what it was. And then I think the steps kind of fell into place. I got a therapist, I got sober, and within that allowed me really to see like what mattered in life, right. Like I couldn't be unhappy and cover this all up. And honestly, life's just too short for that. So, yeah, with the help of my therapist, my wife, some support groups that I went to, I came out as trans and I started as like a small inner circle, and then I came out to the restaurant because I knew I'd have to because I was starting to take testosterone and things were gonna change, and it's easier to give it on an official platform than have to, you know, have that conversation with everyone.

Matt: 23:21

Yeah.

Max: 23:22

And honestly, it really for the most part was a very easy transition in terms of like people being receptive. Even my family, I'm very thankful for because they're older, Catholic, you know, really kind of set in their ways. But I'm very happy for it. But I wish everyone could transition in the same way I did because it feels beyond lucky. I live in Massachusetts. I've had access to adequate health care. I've had no problem with my testosterone. I have a therapist in Massachusetts who specializes in gender-affirming care. I obviously have this space where I feel comfortable hanging a trans flag, and that really is different than, you know, 42 of the other states out there and people, let alone the world. So it feels very important what I do and speaking about it. And I love that I get to bring that into the restaurant as well and have a safe space for people who might not feel safe. And I've had people reach out online all different ways of about my sobriety. Hey, I love that you're open about your sobriety in the restaurant industry. Do you have any resources for me? 100%. Like I'm happy to do that. 

Max: 24:26

I've had parents reach out. Like, I have a gender non-conforming kid, and we came in for the first time, and they saw your pronoun pins up front and they saw your little queer library, and it brought them so much joy, and we'll be back, you know. And things like that are what make it all worth it on the days that, you know, feel hard and with everything going on around us, and you know, it can feel hard, but then to really focus in on the small, right. To move the microscope back a little bit and see all the great stuff that's happening around you. And I do think Watertown's a very accepting place, a very queer place. Recently I just did a, I hate to call it a campaign because it sounds like I'm trying to make something from it. This was just trying to spread some love. But I did 15 thank you cards and wrote out thank yous to people in the area that have pride flags and just saying, you know, it's a really tough time for the queer community. And whether you're an ally or part of the community, just, you know, really appreciate seeing it. It brings joy to me and I'm sure other people. And I put a $20 gift card in and I put them around to say that like I've put in the hours driving around hanging out. And I had 15 to hand out, and I think I have three more still in my car. So that's pride flags I've seen in Belmont, Watertown, Newton. 

Max: 23:40

And it is scarce, but Watertown seems to be the area where there's more flags and there's more yard signs and things like that. And whatever that might be, it is. But handing out those cards, one happened to go to regulars that I didn't know that was their house. They end up coming in being like, hey, we got one of your cards. And then another was really lovely, was actually people in Newton, and they're a lesbian couple that moved from Texas, and she was teary-eyed telling me when they came in because they had moved because they didn't feel like they had community. And then to come and find this, like at their door, this letter was really affirming and kind to them, they said. So to be able to offer that type of place because it's plenty of queer people here, and there's a lot of debate of like, you know, I see this online, like, is there queer spaces? And given this is a space for everyone, the thing is people say, Well, we're in Boston, everywhere's a queer space, but it's very different. Let's say that, you know, you are a straight person and you're going to look for a partner or whatever or friendship, and you're going to look, and you know, you as a female show up looking for a male and you show up to this place and it's all females. Like, yeah, of course, it's fine. It's females, you're accepted as a straight person in that environment, but there's no one there for you to try to connect with, right? And that's why queer space is so important because you know you're surrounded with other people that are similar-minded and that you can connect with on a different level.

Matt: 27:03

Yeah. And I'm sure you've connected with like Xin, who's putting up those flags in restaurants or businesses for World in Watertown.

Max: 27:10

Which I love that too. And I really see them. Our door is very small, so we have ours over by our library.

Matt: 27:15

But yeah, yeah, yeah. So there is a group of people who are trying to acknowledge these spaces.

Max: 27:20

Watertown really does. I mean, the Watertown Pride is city run, which is you literally never hear that. Like everyone else is donation based or like this foundation. So Watertown really, really does, you know. Watertown impresses me every day. I have to say that. And I tell everyone that. I tell everyone that that I really enjoy Watertown.

Matt: 27:40

Yeah. And are there any challenges with running a space that, you know, it's welcoming to queers, obviously, but like you said, it's welcoming to everybody. Have you run into any challenges with that?

Max: 27:50

Very few, honestly. You know, when we first opened, we had maybe a year in or two years in, we had a guy making a couple of comments that was asked to leave. I've had two issues that were unrelated really to guests. I had one person come in during a private party that was intoxicated. They weren't part of the private party. We asked them to leave. They got very upset. They end up physically attacking me, and they got outside, the police came. And at that time, they decided to open their mouth and use every word in the book on me. And you know, that was just like, that was whatever. Down the line, I got asked if I want to press charges and putting back to the universe, I was like, no, I don't, right. I just, I just want it gone. And then unfortunately, someone on my block in part of this 208 Waverly area, there's someone who isn't as receptive and over a parking spot in back had some choice words for me, but now I just ignore them. 

Max: 28:45

But I don't know. I think people's true colors shine. For me, often I maybe it's the psychology part. Like, I think there are very few people that are actually transphobic and homophobic. I think there's a lot of deep-seated some issues, whether it is self-hate, self-hate that's been taught through someone else who felt self-hate. People don't want to let their true inside out. I think there's a lot to it. And I think very rarely is it actually about me. And that's just kind of how I take it. And no one can hate me more than I hated myself. You can say whatever you want because I am happy with myself now. And that allows me not to worry or, you know, if this was before, you know, taking those words and letting them resonate and sit with me, but not anymore. I just say a prayer to the universe that they can have a little bit of understanding and they don't get treated like that. Or maybe they do, and maybe that's why they're doing it, right? The chain effect.

Matt: 29:41

Yep, it's always more complicated than it appears on the surface.

Max: 29:44

Always, definitely.

Matt: 29:46

So let's um why don’t we shift back to you opened the restaurant. Did you get people coming at first? Did it take some time? Like, what's the progression of that? 

Max: 29:55

Uh I still remember my first day being like, no one's gonna come. I'm gonna open this door. No one's gonna come. And we opened the door and people came in. I was like, okay, step one, we have people. And actually, the first people that came in was a gay male couple that used to live in the area. He unfortunately struggles with some substance use issues, alcohol being the primary, which I had then learned, they’re now out of the neighborhood. But argued with me that my house gin, $7 was way like he got a gin neat and it was $7, and he argued with me he'd never be back, that it's too expensive, and yelled at me the entire time. And then came in the next Friday and walked out on his bill because it was too expensive. I had never seen him again after that. I think that they moved. But the first day was funny because you know I got yelled at the first day. And of course, it makes you question everything. Like I priced everything out. I did everything by the industry standard, like $7, which is funny to think $7 because just the prices of everything, how it's increased. Because I mean, I'm not increasing those prices just to get more money. I'm increasing them every year doing the math. And I think our house gin now is at 10. And geez. So I think the same gin, too. It's just it's just the times. But yeah, I got yelled at on my first day by that guy.

Matt: 31:13

There's always somebody. 

Max: 31:14

Always somebody. Yeah, I broke it in. 

Matt: 31:16

You know, there's always tons of great people, but those problems every now and then just stick out a little bit in your brain.

Max: 31:22

And, I hired three people for the kitchen, one person showed up. So that I remember that happening, being like, oh my god, what am I gonna do? So we opened, I think, on a Thursday. So that Friday, my sister who's never worked in the restaurants really, she's seven years older than me. Maybe at my parents' restaurant, she like waitressed once in a while, but she is not meant for this environment. She's way too stressed out. I still remember her coming into the kitchen on the Friday night and looking at me with this terror, this terror on her face, and she's like, table 24, it's been like an hour, they don't have their food. And I mean, everything was going down. It was this was the Titanic at this point. The only thing I could do was play the violin. I was like, like, I don't know what to do. Like, just comp the meal, tell them we're so sorry. And they were pissed, they ended up leaving, they had a child, you know. Who knows if they ever came back? If you're listening to this and you came back, I would love to know if that was you on the first weekend with your child. But it really was just chaos, absolutely chaos, I think, for the first month. Lots of tears, lots of happy and sad tears. Because as much as you know what you're doing in anything in life, until you do it, you don't know.

Matt: 32:30

Yeah.

Max: 32:31

So getting started was exhilarating. That's the word I'm gonna use. It is exhilarating.

Matt: 32:36

Yeah. So it went from the problem from being nobody's gonna come to the door too. Oh no, people came in the door. 

Max: 32:40

Yes. Too many people came in the door. I don't know what to do. Yeah, that definitely, that definitely was it. And then I think October we did our first like pop-up. We did a Four Roses dinner, and same exact situation. I can count on one hand how many times this door has opened, and I've been like, my heart has sunk. Like, please God, no, no more people. And that's how it was on that four roses night. I think we, everyone here still talks about that night. That was just like grabbing ankles and praying all night. Oh God. We've come a long way. 

Matt: 33:13

Yeah, yeah, yeah. So, what's like the first milestone that you hit where you're like, all right, I feel good. I feel like this is gonna work, you know.

Max: 33:20

Uh I don't know if I've ever had that feeling. Um, honestly, it was like the December before COVID hit that my accountant was like, hey, you're just hitting the mark. Like, we're getting there, you're starting to pay off your stuff, like we're getting there. And that kind of was my feeling of like, damn, maybe I'm doing this. Like, maybe I am gonna make some money. Eight years later, he still didn't make money. Like that, I think that kind of was it. And then my next milestone was after COVID. And for me, it wasn't about necessarily making it through COVID. I have this conversation with myself literally all the time because I'm just in a ton of debt because of all the stuff I had to take out during COVID, SBA loans, all that. And you know, they started right after, so there's no slowing them down with the interests. But I have this conversation with myself all the time that I don't care. That I'm white. I was born in America, I was born in the United States, I have parents that are still around who can, you know, not rich, but can financially help me. I have a house I could move into if it's my parents' house. Like there's always an option for me. But at that time, there wasn't people who had those options, right? There wasn't people whose parents could help them out. There wasn't someone's house they could go stay at when this all hit. 

Max: 34:33

And, you know, I took that COVID money, everyone got paid every week. When we were close, everyone got paid. Chelsea and I, my wife, every single Monday we went to Market Basket in our like beekeeper suits, essentially, thinking we're gonna die. And we bought groceries for every one of our staff. We showed up every Monday morning and drove to every person's house, East Boston, Revere, wherever you were, and we showed up with groceries for the week for you and your family. And you know, that is when COVID ended, is what I'm most proud of. Not most proud of the restaurant being here. I'm proud of that I had the opportunity to help people get through that. Because, you know, I'm coming out on the other side no matter what. I'm privileged enough to have all those resources if I'm 35 at that time and taking on $100,000 debts. People would do that for school in a heartbeat, you know? And I look back on that. And even now I'm like, you know, counting pennies to pay all this stuff back. And I like for a minute, you know, will get this feeling of like, what did I do? Like, why did I do this? And it that feeling goes away so fast because immediately I'm like, I said it in the beginning. What I said was, I don't care if I accrue this debt for other people so that I can keep the restaurant running, keep everyone going. Those words come to mind every single time. And that's I will say 90% of those people that I fed during COVID are still here working right now. You know, like yeah, that I think was my big milestone was like keeping people safe, keeping people fed, and having a place for them to be. And that was that was my milestone right there. That I feel like was my biggest one. 

Max: 36:05

Yeah, and now I'm just plugging along. You know, my lease is up, not necessarily up, but my first lease is 10 years, and that's a year and a half away now, which feels kind of crazy. So realistically, I'm sure this is coming up too. I would like a bigger space. This I feel like we have outgrown the space, but I just love this space so much, and I just want to be in Watertown. Like, and it's I want to find a space in Watertown, which is you know, tough because I think a lot of people want to be in Watertown. So.

Matt: 36:36

Would you do like two locations or?

Max: 36:38

So really, not that I think Pizza Roma is gonna sell anytime, but I would really love to turn that into an ice cream spot to do ice cream and pizza out of there. I have like a whole line of different concepts. I have burgerlore, that's just my burger place. I have the happy mug, that's my breakfast place. Scoop, there it is, there's my ice cream place. So I have all different ones, but I really I think next I just really would like either a coffee or ice cream place. One because I spend all my money on coffee and I enjoy it. But an ice cream spot here would be so dope. Victory Field right there, the middle school, Ritcey right here, you know?

Matt: 37:15

Yeah. No, no, that comes up all the time when like they're doing the planning meetings. People like, we need an ice cream place, you know.

Max: 37:21

We do, right? Damn. Gotta get on that.

Matt: 37:26

Yeah. So are there any, is there anything else with the community that you do with the restaurant that is noteworthy to talk about?

Max: 37:33

I really think I try to get involved in anything I can financially and time-wise. I just did the chili cook-off. 

Matt: 37:40

At the fair and the square. Winner. 

Max: 37:43

Winner, yeah, very victorious. I actually had some woman come up and say, Do you sell this at the restaurant? And I was like, Oh no, like I just made it for today. She was very panicked. She was like, Do you have the recipe? And I was like, I was like, No, my mom would be so disappointed here. Like, I just made it off the top of my head. And I really wasn't sure where she was going with it, but she had her son next to her and she goes, My son doesn't eat anything. He's very picky eater, and he loves this. And he looks at me and just says, The other one wasn't good. But yeah, anything, any type of events I try to make sure I'm donating to or going to. I was asked to do dancing with the stars. And as much as I think I would have impressed and knocked people's socks off with these moves, I unfortunately didn't have time to do that. But yeah, anything I really do like getting involved with. And I can't plug Watertown enough. The people who do this stuff are fun people. Like a lot of stuff that you do with the city, not necessarily this, is an eye roll, right? Because it's just so systematic and this is what you do. But people here are really, they're creatives, and that's what they are. And it's a lot of fun stuff and a lot of art. Last night I catered at the Mosesian. 

Matt: 38:48

Mosesian Center. 

Max: 38:49

Mosesian Center. I say it wrong every time. But I catered there for the Shakespeare group. And you know, as long as I can get involved, I like to do that.

Matt: 38:56

Yeah. I will mention, because as some people listening might know, I ran PorchFest the past few years, and last year we tried a after hours thing for the first time. And you were the you were the only restaurant who did it, and you guys got slammed, but it was great, right?

Max: 39:08

I was the only restaurant that signed up for the chili, too. Suckers. Come on, guys, come on. But that, no, kudos to you on that, because that was extreme, not only extremely beneficial. We had so many new people. We were so busy, but one, a great relationship with the artists that came through. The artists that you put here are really like all of them wonderful. And now I follow them all on Instagram, have a good relationship, and I'd love to get them back in here. I never knew how music was gonna go here. One, because the audio isn't excellent in here with the high ceilings, and two, I have really hard time saying no to Dick Bob Harry with their guitar, being like, hey, you know, I play. It's hard to be like, mmm. But this really did open up for me to want to do music. And, you know, Bri, all of them, excellent. But I feel like that's gonna be someone be like, holy crap, she played I Ritcey’s, you know, in 2025, like you'd never even believe it.

Matt: 40:00

I was there.

Max: 40:01 

I was there, like she was in my restaurant, and not to mention she lives right down the street, and her and her partner come in all the time now, and it's cool. So, not only that, it made great connections and people really enjoyed it. I drove around during the day, people were out, didn't matter the weather, people were out in the crowds, so yeah, great job. I know it's a lot of work for sure.

Matt: 40:20

Yeah. Well, thanks for being part of that because restaurant owners are busy, so I understand getting buy-in from anyone is tough for those type of things. But it's good that you're involved in the community. I appreciate that. Maybe we should wrap up then. Like, we haven't told, like, what kind of food do you do here? We haven't actually described the actual restaurant itself. You know, what's the food here? What can people expect?

Max: 40:39

So it's funny, I went to a food show yesterday for my vendor, and the first person said, you know, what kind of restaurant, what kind of food? And I really just like just stared at him and I was like, you know, I really should have had like a phrase for this or something because I hate saying comfort food because it sounds so just like basic. And I hate saying elevated comfort food or elevated American food because we do all different things. So I really kind of go with anything that feels good today and maybe bad tomorrow. We have a lot of different salad options for those who don't care for that. But really well-made burgers, mac and cheese, wings. We like to elevate things, put love into what we cook. And, you know, if you check us out on Google and Yelp, I think you'll see that people definitely see that we put love into our food and that things are a little different. We don't just cut it out of a bag and toss it in some sauce, whatever it may be. I really try to make things from scratch and keep things unique and different and rotating.

Matt: 41:34

Yeah. Cool. Any other last stories or good anecdotes from the restaurant life?

Max: 41:40

I think, one to plug that, you know, also we have options for everyone. We have gluten-free, vegan, vegetarian options for everyone, that we do take allergies seriously as well. And really the only thing, you know, I saw in the questionnaire it said, you know, something about the restaurant that people don't really think of. I think a lot of people, for better or worse, come into restaurants and I want them to forget that this is my job, right? Like, I know that sounds funny, but sometimes I'll come out and people just start chatting with me, like I don't have a burger on the grill. And not and not like that. But you know, I I love to have a place where I feel kind of like an accessory on here, not a main stable that I bounce around and people can have these conversations with me and feel more like a friend that they're coming to chat with, other than like a business owner they don't want to disturb. Right. Like I like that people reach out to me asking for, you know, I can't always do donations, but like if it's donations or to do the chili or to be involved, or like I have a small catering for a block party that Watertown had last week, you know. I love being seen as part of the community and not just a business owner because from my point of view, we go into places and a business owner sometimes can feel like like someone you see, but you can't ever touch or talk to because they act like, not act like they are busy, you know, they are very busy. But I'm just happy that I can prioritize a little bit of everything to really sit down at a table with the community and like joke around and and know about their family and like ask how stuff's going on and not just be someone who's like walking to drop off a plate and walking back to the kitchen. Yeah, that really and the people that come in here have done that, you know, they've created that with me. It's not just me, right? 

Matt: 43:24

Yeah, created a community. 

Max: 43:26

Yeah, and that's what this feels like in here, community.

Matt: 43:29

Nice, cool. Well, I think we'll wrap up for the podcast there. So thanks for sharing your thoughts and stories and sitting down the chat. And yeah, thanks for taking the time. 

Max: 43:38

Well, I appreciate you. 

Matt: 43:39

So that's it for my conversation with Max. I'll put links in the show notes so you can find out more information about Max and Ritcey East. Again, including that food drive that they have going on and free meals for SNAP recipients who are having their benefits delayed currently. And if you like the podcast and you'd like to hear more episodes, you can head on over to Little Local Conversations.com where I have all the episodes, events coming up, and you can sign up for my weekly newsletter and you can sign up for the Little Local Holiday Giveaway. Where again, if you sign up to become a supporter of the podcast, help keep these conversations going, keeping the community connection going, you'll be entered into a chance to win goodies from local businesses and organizations from Arsenal Yards, Buttermilk and Bourbon, Condesa, Medium Rare, Mighty Squirrel, Tori Jiro, Boston Gold Kings, Cmapolongo Cookie Company, Cass School of Floral Design, Farina’s, Gore Place, Mosesian Center for the Arts, Mount Auburn Cemetery, Revival Cafe, and today's guest Ritcey East. Head on over to Little Local Conversations.com slash friend to find out more information. We have until the day before Thanksgiving, as I'll be giving away the goodies the day after Thanksgiving. 

Matt: 44:46

All right, and I want to give a few shout outs here to wrap things up. First one goes to podcast sponsor, Arsenal Financial. They're a financial planning business here in Watertown that's owned by Doug Orifice, a very committed community member. And his business helps people close to retirement, busy families, and small businesses. So if you need help in any of those areas, reach out to Doug and his team at arsenalfinancial.com. I also want to give a thank you to the Watertown Cultural Council, who have given me a grant this year to help support the podcast. So I want to give them the appropriate credit, which is, this program is supported in part by a grant from the Watertown Cultural Council, a local agency, which is supported by the Mass Cultural Council, a state agency. To find out more about them, visit Watertown Cultural Council.org and Mass Cultural Council.org. And a couple more shout outs to promotional partners. First one goes to Watertown Business Coalition. They're a nonprofit organization here in Watertown that's bringing businesses and people together to help strengthen the community. Find out more about them at Watertown Business Coalition.com. And lastly, promotional partner Watertown News, which is an online newspaper focused purely on Watertown. It's run here by Charlie Breitrose. It's a great resource. Go check that out at WatertownMANews.com. So that's it. Until next time, take care.