200 Boylston St
Boston, MA 02116
617-351-2037
Just a short walk from Boston’s Theater District, The Bristol Lounge is an ideal spot to grab a bite to eat or drop in for desserts, before or after a show. The inviting room, with its spectacular view of the Public Garden, comfortable club chairs and cozy fireplace is perfect for lingering over cocktails and dinner. On Thursday through Saturday nights, the casually elegant mood is enhanced by classical piano and light jazz.
The Bristol Lounge has received Gourmet magazine’s Top Table award in the category Top for Drinks and is also the winner of Boston Magazine’s Best of Boston award for “Best Martini.”
International Chocolate Day at The Bristol
Feeling blue about change in seasons? On Monday, September 13th, give your mood a little boost at The Bristol Lounge ...
Oysters & Pearls Party at Bristol Lounge
On Thursday, August 5th, celebrate National Oyster Day at the Bristol Lounge where they're teaming up with Pageo Pearls ...
Cocktails Take Center Ring at the Bristol Lounge
In preparation for Cirque du Soleil's arrival at the Waterfront on Sunday, July 22nd, The Bristol Lounge is introducing ...

With more than twenty five years with the company, Brooke Vosika is the most tenured Four Seasons Chef.
As the Executive Chef at Four Seasons Hotel Boston, Vosika oversees menu development for all of the hotel's food and beverage outlets - from the bustling Bristol Lounge, to banquet and In-Room Dining. Collectively, these outlets serve well over a half a million guests annually, making Boston among the busiest food and beverage operations in the company. Whether creating dishes for an intimate dinner or an event exceeding 1,000 attendees, Vosika's team of 65 cooks always strives for perfection: "We constantly aim to exceed guests' expectations. Each day is an opportunity to be creative and to deliver that wow experience to diners."
Following graduation from the Culinary Institute of America, Vosika's career began in 1982 as a Line Cook at Four Seasons Washington D.C. Vosika was quickly promoted through the ranks, graduating to senior positions at Four Seasons Hotel Chicago and the Four Seasons Olympic Hotel in Seattle. In 1997, Vosika earned the title of Executive Chef at Four Seasons Hotel Atlanta, and in 2001 he moved to into that role at Four Seasons Hotel New York.
Over the course of his career, Vosika has received high profile awards from the prestigious Bocuse d'Or and the James Beard Foundation. His talents have been showcased in food and wine festivals throughout the country in locales ranging from Epcot to Foxwoods and Nantucket to Tanglewood. Vosika has worked with renowned chefs and personalities of the likes of Martha Stewart, Alain Ducasse, Joël Robuchon, Gérard Boyer, Paul Bocuse, and cooked for Presidents Reagan, Clinton, and Bush.
Outside of the kitchen, Vosika enjoys tending to the gardens and orchards of his upstate New York cabin. His grandfather, a founding member of the Woodstock art community, built the cabin where he and Vosika spent summers gardening and cooking together, developing a sincere love for food and its origin. Vosika's wine collection invokes envy, with European vintages dating back to 1847, and American boutique finds from Screaming Eagle and Harlan Estates. His personal wine label, Sawkill Creek, and homemade maple syrup and apple cider, also flourish. Vosika carries on his family's connection to art too, with a gallery of original works from well-known artists like Andy Warhol, Damien Hirst, Peter Max, and photographer Annie Leibovitz.
Vosika credits his love for local, seasonal, and artisanal products as the foundation for the menus he creates at Four Seasons Hotel Boston. "The unique flavor of each ingredient is where a dish begins. From there, I layer every flavor to bring out the very best elements. The result is a memorable dish...and dining experience."
