Boston Common - Niche Media - A side of Boston that's anything but common.
Issue link: http://digital.greengale.com/i/526269
PhotograPhy by Cheryl riChards (team, mussels); Peter Vitale (interior): Courtesy of the four seasons boston (burger) Where everybody (really) KnoWs your name The Four SeaSonS BoSTon enhanceS iTS culinary Team and STepS up The Social programming in The ciTy'S moST FamouS "living room," The Bristol restaurant and Bar. by jessica bowne The News: Ever yone's favorite go-to spot for food, drinks, a nd people watching, t he Br istol Rest aura nt a nd Ba r, ha s revamped its culinary concept and team, added theme nights you won't wa nt to m iss ( Ma r t ini Mondays!), a nd g iven it s space a subtle face-lift. New Fare: On the heels of Executive Chef Brooke Vosi ka's ret i rement , new chef de cu isi ne Jelle Vandenbroucke and general manager Kim Lambrechts are taking the reins. Cunningly referred to by some as "com- fort couture," the menu includes a few of the old favorites, like the Bristol Burger, plus new standouts such as Maine family- farm chicken with roasted baby carrots, romesco sauce, and cumin yogurt; Catskill smoked salmon with a white aspara- gus salad, garden pesto, and ikura; and tomato Burrata with torn focaccia croutons and Noble Tonic 05 vinegar. Must- Have Cocktail: The Bristol is known for its perfectly made old-school martini (we like ours mixed with Bombay Sapphire or Grey Goose). Scene Stea lers: Steven Tyler, A sh ley Bernon, Erica Corsano, Laura Baldini, Arianna Huffington, and Linda Henr y have all stopped by. Bigger and Better: "The cuisine has to work hand in hand with the space," says Vandenbroucke. "Both need to be refined with a sense of ele- gance, without being stuffy or too complicated." That means backlighting, lamps made from pure quartz, and new stools in t he reva mped ba r, complement ing t he a mped-up menu and events. Best Seats in the House: The restaurant's bar, lounge, and seated table spaces make it a magnet for very dif- ferent t y pes of people. Wa nt a v iew of t he Public Ga rden? Reser ve a t able by t he w indows, where high-m inded phi- lanthropists can often be spotted brainstorming over lunch. Some of Boston's biggest deals are sealed in the nooks near the bar, and revelers who want bottle service grab a perch on one of t he t wo oversi ze sofa s. Sips a nd Bites: T he new programming means that on select Tuesdays, you can dine accompa n ied by t he sou nds of loca l ja z z a r t ist s, wh i le Wed nesdays br i ng Bu rgers & Bu rg u ndy, feat u r i ng you r choice of four varieties of the Bristol Burger and two tastings of Burg undy-st yle wines for just $35. 200 Boylston St., 617- 351-2037; fourseasons.com BC By the SeaShore the Bristol Lounge's new chef de cuisine shows off his mussels. "i'm an oyster lover—and a big fan of all seafood, as long as it's fresh," says Bristol lounge chef de cuisine Jelle vandenbroucke, who has added seafood dishes with a classic new england feel to the restaurant's menu. The Belgian-born chef cooked his frst meal at the age of 12, before entering culinary school. he went on to cook in michelin- starred restaurants in Bruges and england. lucky for us, he's now in our own backyard and introducing a menu that includes steamed Blue hill Bay mussels marin- ière with grilled baguette, and monkfsh cassoulet with littleneck clams and crushed tomatoes. vandenbroucke is also proud to fold his own culture into the mix with a traditional Belgian mussel pot. clockwise from below: The Bristol Burger; the newly revamped Bristol Restaurant and Bar; (from left) Jelle Vandenbroucke, Michael Daly, Kim Lambrechts, and Angel Cotto. 80 bostoncommon-magazine.com taSte CuiScene