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The Basics: The Bristol Lounge restaurant information

The Bristol Lounge

200 Boylston St
Boston, MA 02116
617-351-2037

The Bristol Lounge restaurant information
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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.”

News and Events at The Bristol Lounge restaurant

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 ...

Brooke Vosika

Executive Chef at The Bristol Lounge

Chef Brooke Vosika at The Bristol Lounge

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."

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Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Compote
1. noun Slow-cooked fruit in syrup.
Concassé
1. noun A coarsely chopped or ground mix.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Infuse
1. noun The flavor extracted from herbs, spices, tea or coffee by steeping them in boiling water. The liquid derived from the process of infusing is also called an infusion.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Kaffir lime
1. noun A type of tree bearing dark green leaves used in cooking, and small, bright green, wrinkled-looking citrus fruit.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Pancetta
1. noun Cured Italian bacon.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quiche
1. noun A savory, open-faced pie made from cheese and eggs.
Ragu
1. noun Tomato and meat sauce from Bologna.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rocket
1. noun See "Arugula."
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tomatillo
1. noun A diminutive green relative of the tomato.