As we pulled through the porte-cochère into the Four Seasons Hotel and handed the beloved keys to the A5 over to the welcoming valet—we were anxiously awaiting a scrumptious weekend tasting at The Bristol, Boston's posh hotel restaurant known for its breathtaking Public Garden views, and of course, relentless people-watching.
The Four Seasons Hotel in the heart of Boston's Back Bay, has held the prestigious Forbes 5-star rating for 18 consecutive years—the longest of any hotel in New England.
As the doormen opened the doors, we made our way through the lobby to The Bristol and approached the hostess. Walking through the spacious dining room adorned with floor to ceiling windows, we were shown to a premier table overlooking lively Boylston Street and the Boston Public Garden. The park, built in 1837, borders Boston Common—the oldest city park in the United States.
The historic park has played host as the filming location for many film greats, such as Good Will Hunting starring Robin Williams, Matt Damon and Ben Affleck.
After being seated we were greeted by both the maître d'hôtel and our server—we knew we were in good hands.
We started off with their signature martini known as "Ohranj is the New Black" an enticing concoction of Stolichnaya Ohranj vodka, St. Germain, fresh-squeezed grapefruit juice and finished with a brown sugar rim—plus a glass of Pinot Noir. The delicious martini had already been ordered in our minds before the server even suggested it. Match made in heaven.
Totally sidetracked daydreaming of the Public Garden soon-to-be-filled with dogwood, tulips and daffodils (plus actual green grass) in bloom we made our way to the menu..
Per usual, we chose to get numerous dishes and share them. It really is the best way to sample a variety of dishes without hogging an entire appetizer and entree to yourself. But to be honest, there are many days that I will outright smack you if you touch my dish. Fortunately, I wasn't starving and C was in luck.
We eventually ended up going with Tuna Tartare, Coffee Roasted Beet Salad, Cauliflower Agnolotti and Seared Black Bass over Fresh Ramen.
Setting the stage for an epic foodie experience and further enticing our palate, was the arrival of the seared black bass.
Served skin-on, the black bass was succulent—topped with pho broth, shaved peanuts and a 62° egg.
What's a 62° egg you might ask? The egg is slow-cooked in the shell in a water bath of 62° Celsius (144° Fahrenheit) and the shell is removed after the cooking process. The difference being a poached egg is removed from the shell before cooking and cooked in simmering water for a short amount of time. #themoreyouknow
I'll admit that I've never been a fan of eating fish skin, but this dish completely changed my mind—indeed forever. It was thin, crisp and absolutely delicious. While also never a true fan of ramen—this freshly prepared, in-house pasta has made me a true believer. This dish signaled some molecular gastronomy at its finest.
Next, we move on to a crowd favorite, Tuna Tartare.
Complete with white soy ponzu, the tartare was made a bit different than the usual standard you've come to expect and included Asian pear and thinly-shaved carrots, giving it an unusually sweet taste that just kept on bringing our fork in for multiple bites.
C is not a huge fan of fish, so while I dove into the black bass, he thoroughly made sure this plate went back to kitchen looking as if it had just come out of the dishwasher. I was fortunate enough to have a couple of bites and we were both head over heels for this mouthwatering masterpiece known as Cauliflower Agnolotti.
Agnolotti pasta is similar to small ravioli and these ones were made with vegetable ash, stuffed with multiple truffled cheeses and topped with shaved cauliflower. Did you make a reservation yet?
Knowing my love for beet juice in the AM, a meal is never complete without the nutrient-packed root vegetable. This coffee-roasted beet salad was finished with Stilton mousse, espresso "soil" crumbles and shaved winter citrus fruits, leaving me truly satisfied and a bit guilt-ridden after cutting into the stunning plating.
For dessert we instantly and mutually agreed on the Poached Seckel Pear, coupled with espresso. Deconstructed and complete with profiterole (French cream puff), Tahitian vanilla bean purée and brown butter. Sweet and succulent!
Until next time! We'll be seeing you soon spring.🌷
Want to simply stay here so you can indulge in breakfast, lunch and dinner from the comfort of your Boston Public Garden-view guest room via room service?