Northshore Magazine

Northshore October 2015

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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42 | OCTOBER 2015 Sophisticated, historic yet modern, Boston has achieved world-class status in recent years. A weekend getaway to this fair city of high culture, haute cuisine, and five- star hotels is just a short car—or ferry—ride away. WATERFRONT If you are looking for a luxurious experience with water views, plan a stay at the Boston Harbor Hotel on Rowes Wharf. Bordered by the Financial District, the North End, Faneuil Hall, and the Rose Ken- nedy Greenway, the hotel's central location offers myriad choices. You won't be disappointed by the elegant ambiance, unparalleled service, and spectacular panoramic views of Boston Harbor. The grand hotel's incredible archway—referred to as photographs courtesy of Boston Harbor Hotel the gateway to the city—welcomes guests arriving by land or by sea, with its 34-slip marina. The rooms and common areas are beautifully appointed with traditional furnishings and fabrics, and historical maps from the Nor- man B. Leventhal Collection adorn the walls. The guest rooms offer dramatic views and dreamy soft beds to collapse into after a day of museum crawling. And its contem- porary spa, state-of-the-art fitness center, and saltwater pool positively enhance the luxe stay. Dining at the Meritage Restau- rant + Wine Bar is a must during your time at the hotel. At the helm of this four-star dining sensation is internationally renowned execu- tive chef Daniel Bruce, who trans- formed Boston's culinary experi- ence for food and wine enthusiasts by opening Meritage in 2002 and founding the Boston Wine Festival. The Meritage reopened last spring after an extensive renovation, and Bruce continues the tradition of his vineyard-to-table dining concept. Chef Bruce works with wine direc- tor and general manager Nicholas Daddona to create a symphony of flavors for the chef's tasting menu, which changes nightly. It is a sim- ply divine five-course foodie event: Prince Edward Island oysters on the half shell accompanied by cucumber and lime granita paired with a 2011 BY NANCY E. BERRY Boston brims with arts, music, and theatre in October. Culture Hub Guests can arrive by car or boat at the Boston Harbor Hotel—a luxury hotel on Rowes Wharf. Below left, Guest rooms are well appointed with views of the harbor. Chef Daniel Bruce creates a four-star dining experience at Meritage Restaurant + Wine Bar. P LACE S

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