425 Summer Street
Boston, MA 02210
617-532-4670
A modern American grill on Boston's burgeoning Waterfront, Sauciety at the Boston Westin Waterfront starts with a menu of simply prepared, high-quality regional cuisine and adds to it a unique and fun (not to mention tasty) little twist - a wide variety of flavorful sauces, spreads, dips and chutneys that allow you to customize each course. With fifteen sauces organized by flavor profile (from mild to bold to spicy) there's something to please every palate.
The casually elegant dining room is a comfortable space to enjoy a meal - whether it's a quick burger at the bar or an elaborate meal for two. Diners, whether they're in the midst of a busy business day at the nearby courthouse or convention center, or on their way to the Institute of Contemporary Art for a leisurely afternoon, will feel at ease dressed up or dressed down.
Taste of Quebec
So you like food, wine, and fun, eh?
Westin Waterfront Launches Cooking Demo Series
The Westin Boston Waterfront taps Executive Sous Chef Lucien Weavil to host the first session in their new Cooking Demo ...
Feast Your Eyes - Sauciety
Feast Your Eyes: The secret's in the sauce at Sauciety. See samples from chef Brian Anderson's summer menu.

At the age of 18, Brian Anderson started his culinary career working with his cousin, Executive Chef Charles Simmons at the Avon Old Farm's Inn. It ignited a love of cooking that led him to Rhode Island to pursue a degree in the Culinary Arts from Johnson & Wales University.
During his time at school, Anderson completed two internships. The first was in the kitchen at Boston's celebrated Salamander Restaurant, where he gained an intimate knowledge of the daily operations of a restaurant, and a deep appreciation and passion for food. On his second internship, Anderson traveled through Singapore, Thailand and Malaysia, studying new Asian and basic southeast-Asian cuisine.
After graduating, Anderson found a position as Sous Chef for the Breakers Hotel in Palm Beach, Florida. He continued to hone his culinary skills with extracurricular cooking - working part time as a private chef for residents in and around the Palm Beach and Manalapan area.
After moving back to the Boston area, Anderson signed on with the Westin, helping them open the Westin Boston Waterfront Hotel. After working in the Banquet Department, he soon became the Chef Tournant, helping to oversee the banquet and restaurant production.
Currently at the helm of Sauciety Restaurant, Anderson executes and perfects the restaurant's fresh and modern American grill menu that allows guests to share signature sauces and appetizers, and traditional-sized entrees.
