Boston, MA 02199
Boasting some of the most impressive views of the city skyline, Top of the Hub, on the fifty-second floor of the Prudential Tower, is the city’s ultimate fine dining destination. Outstanding cuisine, impeccable service, and a sophisticated ambiance have made it a longstanding favorite among locals and tourists alike. Visitors delight in seasonal dishes and local seafood in its refined club-like atmosphere. Whatever the occasion – an intimate dinner, festive celebration or just a cocktail and a change of perspective – Top of the Hub, serving dinner, lunch and Sunday brunch, fits the bill.
What’s New for LifeSavor 2013
For the 2013 edition of their annual fundraiser, Community Servings moves LifeSavor to the Westin Boston Waterfront for the evening.
Save the Date for Chefs in Shorts
Mark your calendars for this year’s Chefs in Shorts on Friday, June 14th.
Taste of the Back Bay
The South End may get top billing as Boston’s most restaurant-y neighborhood but the Back Bay shows it’s ...
The creative force behind the menu of fine American Cuisine at Top of the Hub is Executive Chef Mark J. Porcaro, one of Boston's most inventive chefs.
With more than two decades of experience in the restaurant industry, Porcaro keeps Top of the Hub on the cutting edge of culinary trends with a carefully conceived array of dishes that combine the freshest seasonal flavors with eclectic presentation. He works to provide his guests with a dining experience as memorable as the restaurant's panoramic views of the city.
In 2005, he received the Artistic Creativity Award at the Art Institute of Boston's Edible Art Competition for his inventive recreation of the Asian fishing village depicted in Ando Hiroshige's "Inlet at Awa Province." His landscape, complete with live goldfish in a sparkling sea pool, featured mountains, pagodas and a shoreline fashioned out of lotus root, wheat grass, chocolate, sheet gelatin, graham cracker crumbs and royal icing.
Having assisted in planning and executing menus for numerous events at Manhattan's prestigious James Beard House, Porcaro most recently served as Executive Sous Chef at the luxuriant two hundred fifty room Manele Bay Hotel in Lanai City, Hawaii. Prior to his work in Hawaii, Porcaro held culinary positions at Top of the Hub, Boston's Le Meridien Hotel, The Lodge at Koele in Hawaii, Chatham Bars Inn in Cape Cod, the Regatta of Cotuit in Centerville, and the Royal Sonesta Hotel in Cambridge.