A Glimpse of ArtBar’s Spring Menu
They are really doing things right over at ArtBar. New cocktail program. Enthusiastic Chef. Social media savvy. Don’t believe me? Then spend just five minutes chatting with Director of Food and Beverage, Troy Clarke. His passion is obvious and he wants to change the culture of hotel dining.
Pimm’s Cup Your Way (with Bitter Lemon or Ginger Beer, both house-made; $12)
Upon your arrival, I encourage you to sit at the bar, where any of their knowledgeable bartenders will be happy to offer suggestions and mix you up anything on their extensive menu, or even something off the cuff for your specific tastes. Hesitant? Don’t be. Troy puts all his staff through the same test: Pick 5 drinks from a stack of cards; candidates do not know what they will pull, but all possibilities are classics. They then take 3 cocktails and put a classical or modern spin on it. Third, they make a drink that represents them, which might be a favorite spirit or ingredient. Lastly, they are asked to take a random base spirit and create a balanced cocktail in 5 minutes. Wouldn’t you trust your drink with anyone that can pass that test?
Smoked Cherry Fizz (Lepanto Brandy, Amere Nouvelle, Smoked Cherry Phosphate; $17)
Not one for cocktails? You are in luck! Troy and his team have created a handful of nonalcoholic drinks. Finally options that go beyond water and soda!
Pressure (Ginger, Grapefruit Shrub, Agave, Lime, Honeycomb, CO2; $10)
Once you get settled with your cocktail, munch on some new appetizers. Get there early an entire these for $5 at the bar.
Deep Fried Macaroni and Local Cheese with Truffle Fondue ($10)
Easy to eat, creamy and delicious; a fun and modern take on a classic.
Bruschetta, Grilled Calamari, Olive Oil Poached Tomatoes, Marcona Almond Puree ($10)
Loaded with flavor, chock full of seafood.
Pork Cheek Tacos, Salsa Verde and Chili Aioli ($8)
With plenty of meat to go around, these tacos are great for sharing.
Arctic Char, Pan-Roasted Beluga Lentils, Sauteed Leeks, Savory Broth ($21)
This beautiful presentation of fish with the skin-side-up really encourages one to eat the skin, which you might otherwise not be inclined. Enjoy perfectly-cooked fish accompanied by flavorful lentils and broth.
Game Hen, Stuffed with Spring Vegetables, with Potato Cake and Pan Butter ($22)
In another beautiful presentation, texture is added to the nicely-cooked game hen by the vegetables with a crispy potato cake on the side.
For those with a sweet tooth, the dessert menu is not to be glanced over. Add an Irish Coffee and end your evening in style.
“Turtle” Panna Cotta ($6)
Sure to be a favorite among chocolate lovers, this panna cotta is rich, creamy and has a turtle surprise inside.
Almond Streusel Cake with Caramel Poached Peaches ($7)
Simply put: one of the best desserts you will ever have.
They are doing a lot of great things over at ArtBar: house-made infusions and barrel aging, absinthe bar, appetizer happy hour, and seasonal food. Don’t forget about the patio! And all at prices that compete very well, if not better, than any other hotel restaurant / bar in Boston. So do yourself a favor and head over to ArtBar and see for yourself all of the new things they have up their sleeves.
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ArtBar graticiously provided a tasting of their new spring menu; all opinions are our own.