East
Boston Convention Center Opens New Restaurant With Star Chefs
August 10, 2010
In what is the first public-private partnership with the Massachusetts Convention Center Authority (MCCA), star chefs Lydia Shire and Jasper White have collaborated on a new restaurant at Boston's John B. Hynes Veterans Memorial Convention Center, MCCA announced last month.
Called Towne Stove and Spirits, the new restaurant — which MCCA describes as a "comfortable, urban brasserie with a popularly-priced menu that reflects the international audience of today's Boston" — is the brainchild of developers Patrick Lyons and Ed Sparks, who worked alongside MCCA Executive Director James Rooney to open the 397-seat eatery on July 30.
"We couldn't imagine a better addition to the Hynes Convention Center," Rooney said in a statement. "With two of Boston's best chefs and the creative business insight of Patrick Lyons and Ed Sparks, Towne is poised to not only enhance the experience of our convention guests, but also create a new benchmark for city dining."
Designed by Jeffrey Beers International, Towne offers 13,000 square feet divided into three dining rooms and three bars over two floors. Its special features include an open "salon" — an island of cooking surfaces that allows cooks to work more collaboratively — as well as a wood-fired rotisserie, a Peking duck oven and a tandoori oven, plus a vintage 1956 Chambers copper stove.
"This restaurant serves the people of Boston, from the thousands of visitors to the thousands of workers and residents in the Back Bay," Lyons said. "We believe in Boston, so as ambitious as this project is, we built it with the future of this city in mind."
This page is protected by Copyright laws. Do Not Copy