Urso Promoted to Chef de Cuisine: SDLT Back Bay

Sel de la Terre Back Bay

By Naomi Kooker

Sel de la Terre Back Bay has made it official: Justin Urso, who started as a line cook at Frank McClelland's fine-dining French L’Espalier and worked his way into being the sous chef at Sel de la Terre Back Bay, is now that restaurant’s chef de cuisine.

Urso will debut his talents June 7 with a “Whim Thursday” five-course menu of Spanish cuisine - a departure from the restaurant’s usual French fare (7 PM; $65 per person, with an additional $40 with wine pairings; 617-266-8800)