REVIEW: The Bristol at Four Seasons Hotel Boston, Massachusetts
Ahhh, summertime in Boston's Back Bay. If not headed to Nantucket or Martha's Vineyard, I can only think of one other place I'd rather be: The Bristol at the Four Seasons Hotel—situated directly across from the Public Garden.
First things first, we checked-in with concoctions from the island inspired hand-crafted cocktail menu. Hints of lavender and coconut with aloe leaf garnishes, left us asking our server for sunscreen.
Bristol at the Four Seasons Hotel in Boston
Friends joined us for the evening, newly transplanted Bostonians from California, and were eager to enjoy the first time ambiance at one of their favorite hotel groups. We knew the summer menu at The Bristol would be the perfect opportunity to show off the city's nonstop food scene.
Bristol at the Four Seasons Hotel in Boston
Luckily, we all enjoy most of the same tastes in cuisine and without hesitation started off with a New England classic, the lobster cocktail—with the addition of a few local oysters. The smile on everyones face when they see fresh, chilled lobster: priceless.
Bristol at the Four Seasons Hotel in Boston
Out came the Hamachi Crudo. With compressed watermelon, hearts of palm and slivers of jalapeño—not only were we captivated by every bite, but the colors fast-tracked us into summer mode.
If the Hamachi Crudo wasn't visually pleasing enough, well this should be.
Bristol at the Four Seasons Hotel in Boston
Two words: Strawberry Gazpacho. Puréed with St. Germain, crème fraiche and basil, there were ultimately three essential necessities missing. A swaying palm tree, a coconut and more sunscreen.
Completing our pre-entree agenda, the Heirloom Tomatoes beckoned us with smoked chili boursin croutons, baby corn and red pepper romesco. Simple perfection.
Bristol at the Four Seasons Hotel in Boston
Pops of color everywhere.
When the first entree arrived, it was an ohhh moment.
Bristol at the Four Seasons Hotel in Boston
Pan Seared Halibut nestled atop lump crab with a pressed lemon and tarragon broth was tangy and back to the ohhh—so refreshing.
The Summer Truffle Basted Ribeye Rossini was pan-seared to perfection and topped with foie gras, while black garlic only enhanced this truffled, decadent delicacy. Potato croquette in the midst.
Bristol at the Four Seasons Hotel in Boston
The vegetarian in our party (along side each and everyone one of us) thoroughly enjoyed this Sweet Corn Tortellini—made with ancho pepper, spiced prosciutto and Manchego cheese. We simply requested the prosciutto on the side. Who can pass up bacon's evil little twin?
Bristol at the Four Seasons Hotel in Boston
We finished off our entrees with plump, Georges Bank Sea Scallops, complete with charred eggplant puree.
Bristol at the Four Seasons Hotel in Boston
Putting our diets aside (for one last innocent time), our fun-filled evening full of conversation and laughter just wouldn't have been complete without dessert.
Bristol at the Four Seasons Hotel in Boston
And with Buttermilk Panna Cotta...
Bristol at the Four Seasons Hotel in Boston
