500 Commonwealth Avenue
Boston, MA 02115
From the talented team behind bustling Kenmore Square mainstays, Eastern Standard and Island Creek Oyster bar, comes The Hawthorne. Nestled just below grade at the Hotel Commonwealth, the super stylish bar and lounge combines the finest elements of the craft cocktail movement with a heightened focus on hospitality, comfort and geniality – and, of course, a carefully curated menu of finger foods and sweet nibbles.
The bar is the centerpiece of this multi-leveled cocktail haven. The expansive cocktail menu, filled with nouveau classics, rediscovered gems and daily changing creations, can be sipped and savored at either of two bars or a convivial communal table. More intimate groups can seek out plush armchairs in cozy corners or congregate in lounge areas that feel like a friend’s (flawlessly appointed) living room.
Drink Many for DrinkOne
LUPEC (the Ladies United for the Preservation of Endangered Cocktails) and the USBG (United States Bartenders Guild) team up for ...
Congratulations to this year’s contenders for the James Beard Award – the long list of semi-finalists has been released and ...
A native of upstate New York, Chef Jeremy Sewall spent his childhood summers in Maine with family feasting on lobsters, clams, chowders and other New England specialties.
After graduating from the esteemed Culinary Institute of America with honors, Sewall returned to Maine and worked at the White Barn Inn, in Kennebunkport, a Relais and Chateau property. The European values of the Inn made his move to Europe a natural one. After working in various restaurants in London and Amsterdam, he returned to Boston and began working at the famed L'Espalier, known for their exacting standards and classic French applications.
A stint as an Executive Sous Chef for a Fortune five hundred company's executive dining room and Sewall was off to the West Coast, where he was immediately recognized for his technique and passion by Bradley Ogden, the Chef-owner of Lark Creek Inn, in Larkspur, California. Hired as Sous Chef, he was quickly promoted to Chef in 1999.
In 2000, just one year after his promotion to Chef at the Lark Creek Inn, Sewall was one of five chefs across the country to be nominated as a Rising Star Chef in America by the James Beard Foundation.
He moved back to the East Coast to open Great Bay restaurant in Boston as Executive Chef where he and the restaurant garnered many accolades from The New York Times, Esquire, Gourmet and The Boston Globe.
He left Great Bay to follow the dream of opening his own restaurant. In late February 2006, Sewall and his wife Lisa, a former pastry chef at L'Espalier, opened Lineage in Brookline, Massachusetts. Their appreciation for fresh ingredients and personal approach to modern American cuisine are always on display at Lineage. The restaurant has been recognized by Bon Appetit, Boston Magazine and other top publications.
In 2009, Sewall's friendship with Eastern Standard owner Garrett Harker led to a stint as Collaborating Chef of the heralded Kenmore Sq. hot spot. In 2010, they teamed up with Skip Bennett, the founder of Island Creek Oysters, to bring the Island Creek Oyster Bar to the city of Boston. ICOB is dedicated to celebrating the diversity of New England Seafood and the passion of the people who bring it to us. For Jeremy Sewall, it's in his blood.