About Us

We are a North Shore based pop up restaurant inspired by modern cooking techniques, focused on supporting local producers, and influenced by the flavors of Vietnam.




Rachel Miller first fell in love with cooking while working at a small restaurant on the coast of Virginia. It was there that she discovered the profound sensory impact of terroir, since the restaurant sourced ingredients from nearby farms and local fishermen. She also discovered a love for butchering and charcuterie, which quickly propelled her to move to Boston to pursue her talents with the knife. Over the next eight years, Miller worked her way into some of the best kitchens in Boston, taking on the role of Executive Sous Chef at Bondir Restaurants, Chef de Cuisine at TW Food, Coppa, and most notably Clio, Ken Oringer’s award winning flagship restaurant. She also was named one of Zagat’s 30 Under 30: Boston’s Hottest Up and Comers.

In the spring of 2017, Miller unveiled her pop up restaurant Nightshade, an urban-casual dining experience that offers different types of events from coursed meals with wine and beverage pairings, to Viet-Cajun Crawfish dinner parties and collaboration dinners with other chefs in Boston. Miller has attracted audiences to Nightshade with her creative and elegant culinary style and stellar team of collaborators including Sommelier Lauren Friel and previously, Pastry Chef Giselle Miller. She currently works as a freelance chef, and is happy to be expanding her knowledge of Vietnamese cooking while living close to the ocean.

Follow Rachel @rrrachelmiller




Lauren Friel is a freelance writer and sommelier living in Boston. She is a wine and lifestyle columnist with both ChefsFeed and Boston.com, the Boston Globe’s digital vertical, and her writing has appeared with EaterThe Kitchn, Terre Magazine, Bravo TV's The Feast, ThrillistGOOD, Wine Advocate, and Gear Patrol.

In addition to the freelance hustle, Lauren is the creative brain behind VinDrop, a beverage consulting and content development company she founded in 2014. VinDrop is fueled by Lauren's drive to bring good wine to everyone's table, and she's lucky to have written wine programs for retail and restaurant establishments up and down the East Coast, including Committee RestaurantThe Wine BottegaBAR New Haven, and Michelin-recognized Dirt Candy NYC. Lauren’s wine programs have been featured in Food & Wine, Forbes, Elle Magazine, the Boston Globe, Boston MagazineEater, VinePair, and Serious Eats, and she’s proud to say that the all-female wine list she developed for Dirt Candy is currently the only existing program of its kind in the US.

Previously, Lauren held the position of Executive Beverage Director at James Beard Award-Winning Sarma and Oleana restaurants, where her eclectic beverage programs received local and national recognition. including Wine Enthusiast's 100 Best Wine Restaurants Award in 2015 and Boston Magazine's Best of Boston Award in 2013. She is as enthusiastic about Baga as she is about Barolo, and though she learned more about wine in Christian Venier’s kitchen than she has in any classroom, she does hold Advanced Certification with Distinction from the Wine and Spirits Education Trust. 



Follow Lauren @vin_drop