Dan Friley joins Executive Chef Hugo Corado to form the new culinary team in the transformation of Historic Salem's popular Lyceum restaurant. Friley's and Corado's joint vision for The Lyceum includes a series of seasonal menus featuring seafood, poultry, meats, pastas, salads and soups. Both feel strongly about using fresh, local produce and ingredients, and about making quality food affordable, while serving vibrant, nourishing, Mediterranean-inspired food.