Four Seasons Hotel Boston
200 Boylston St.
Bostons long tradition of hotel fine dining is refreshingly updated at the Four Seasons, where Aujourdhui has been reinvented to attract younger patrons. Theres no more jacket-and-tie dress code and the menu has been developed by 31-year-old chef William Kovel, whose résumé includes stints at Jardinière in San Francisco and Radius in Boston. Kovels cuisine is deft, delicious, and not at all stuffy. Good-bye beef Wellington. Hello seared Thai snapper in Asian-spiced lobster consommé, grilled rib eye with roasted poblanos and chimichurri, and veal chop with creamed leeks and gnocchi. Every Tuesday, theres a reasonable $45 prix-fixe wine-tasting dinner. The only thing that hasnt changed is the interior: With its yellow-and-blue carpeting, mirrored shutters, and window view of the public garden, the room remains gorgeous.
Courtesy of Clio Clio
370 Commonwealth Ave.
Ken Oringer is one of Bostons busiest chefs, with Toro tapas bar, La Verdad taqueria, and KO Prime steakhouse. Oringers empire began at Clio, a contemporary French-American restaurant, and it remains closest to his heart. Oringer is still in the kitchen making dishes like butter-basted lobster, allspice-crusted venison, and caramelized swordfish au poivre—food thats uncommonly pretty and delectable. The 65-seat restaurant with its taupe banquettes, faux-leopard carpet, and dramatic flower arrangements is a chic setting for such luxurious fare. Walk downstairs to Uni sashimi bar and you can try the highly recommended fish tacos and grilled Kobe beef.
9 East St.
You might not expect a guy named Tim Cushman to make world-class sushi, but—after working with Nobu Matsuhisa and Roy Yamaguchi—he is now a master. As a result, theres often a wait at his 40-seat contemporary Japanese restaurant, located in a cozy, quiet converted firehouse. Cushmans small plates of sushi, sashimi, Kurobuta pork, poulet rouge chicken, and Wagyu beef are as delicious as they are beautiful (and expensive). Cushman serves raw sea urchin on sea-urchin mousse, tops foie gras with chocolate and raisin jam, and dishes up a robiola-stuffed omelet in a pool of truffled dashi. Wife Nancy is the sake sommelier. O ya means gee whiz in Japanese. Thats an understatement.
Courtesy of Salts Salts
798 Main St.
Gabriel Bremer and Analia Verolo have captured the citys hearts and stomachs—he with his French-inspired modern American menu and she with her sweet, front-of-the-house management style. Youll feast on dishes like truffle-poached sturgeon, black trumpet-dusted lamb loin, or diver scallops and braised pork belly. The tiny dining room—filled with flowers and baskets of fruit—feels like the couples home and youll feel like a welcome guest. Be forewarned: Brioche-stuffed, boneless roasted duck for two, carved tableside is so popular you must reserve it in advance.
Note: All restaurant information subject to change without notice. Please contact the restaurant for the most current information.
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