By | December 1 2020
The stunning views over Boston from the 52-storey high dining room are but one of many compelling reasons to the Top of the Hub Restaurant and Skywalk.
Executive chef Mark Porcaro and his team have created a menu that blends New England classics with “contemporary cuisine” with an Asian and Californian influence in dishes that make full use of local New England ingredients, particularly fish and seafood. Signature dishes include toasted sesame-crusted tuna steak or sautéed Atlantic salmon with charred cippolini, roasted pepper vinaigrette, Yukon Gold potatoes, and baby braised beets.
The food—and live jazz in the Skywalk bar—is accompanied by a deeply impressive wine list. For the judges at the World’s Best Wine Lists 2015, it was “the very strong American selection,” that impressed the most, followed by “a great representation of France and Italy.” Back vintages are also a strong point, with a deep vertical of Harlan Estate among the many older-vintage highlights.
For award-winning content from the world’s most respected and intellectually satisfying wine magazine.