70 Rowes Wharf
Boston, MA 02110
Prominently positioned at one of the most scenic spots on the harbor, the Rowes Wharf Sea Grille at the Boston Harbor Hotel showcases the best offerings of the sea through contemporary, nautically-influenced design; simple, fresh cuisine; and a vibrant harbor setting. The light, airy dining room is awash in rich, ocean inspired blues; the floors and tabletops are unadorned hardwood; and the photographs on the walls depict artful perspectives of sky, sea and sails.
The menu at the Rowes Wharf Sea Grille features the freshest seafood, simply but artfully prepared. The harbor right outside the windows leads to some of the richest fishing regions in the world, and the menu reflects the best of the local catch. The menu changes regularly with fresh, seasonal selections prepared in a minimal and contemporary style.
During warmer months, the Rowes Wharf Sea Grille features a spectacular harborside patio. Large umbrellas shade the patio for cool, comfortable al fresco dining. In the summer months, guests on the Rowes Wharf Sea Grille terrace also enjoy live entertainment four nights a week as part of the Boston Harbor Hotel's award-winning Summer in the City Entertainment Series.
A Platinum Gala
For the sixth year running, TV Diner is hosting its Platinum Plate Gala with help from a bunch of their ...
Weeks & Weeks of Wine
The 24th annual Boston Wine Festival returns to the waterfront on Friday January 11th.
Born and raised in northern New England, Chef Daniel Bruce graduated with honors from Johnson & Wales University in Rhode Island, and then traveled to Italy and France for more traditional training. Upon his return to the United States, he began working in New York City at 21, becoming in quick time the youngest Executive Chef in the history of that iconic restaurant.
In 1989, when he was one of the country's most promising young culinary talents, Bruce was lured into the kitchens of Boston's landmark waterfront hotel, the five star Boston Harbor Hotel at Rowes Wharf. His passion for food and wine launched the Boston Wine Festival, the nation's longest-running food and wine pairing series - a culinary marathon lasting three months and including more than 50 events. Over the years, Bruce has worked with the finest winemakers from around the world and created more than three thousand original dishes, each one designed to perfectly complement the special wine with which it was served.
Chef's dream, however, was to create a signature restaurant with an innovative concept all his own. That dream became a reality with the October 2002 opening of Meritage, a bold restaurant featuring the pairing of culinary flavors to wine flavors, rather than the traditional pairings of grape varietals and cuisine. Lovingly created by Bruce, the restaurant is a true manifestation of his personal passion, housed in the beauty and elegance of the city's architectural treasures.
Today Bruce keeps himself busy creating new menus at Meritage and bringing the Wine Festival to new cities. In 2006 he launched the French Quarter Wine Festival at the Maison Dupuy in New Orleans, and in 2010 he will launch the Capital Wine Festival at the Jockey Club at the Fairfax at Embassy Row. Chef Bruce is presently serving as culinary consultant for the grand reopening of the Jockey Club, creating the menus and modernizing the classic cuisine with his typical inventive flair.
Internationally-renowned, Chef Bruce was recently awarded the title of Vice Consellier Culiniaire, Bailliage de Boston, and he has been honored twice as one of the Best Hotel Chefs in America at the James Beard House. Additionally, Bruce is an honorary member of Chevalier du Tastevin and has been recognized by Boston Magazine as the city's Best Hotel Chef. Chef Bruce has made numerous live television appearances on national programs such as NBC's Today and Live with Regis and Kelly. He was awarded an honorary doctorate from his alma mater, Johnson & Wales University in 1996.