Outlook Kitchen and Bar Opens in the Envoy Hotel in Boston
Helmed by executive chef David Verdo, this 153-seat restaurant located within The Envoy Hotel offers a modern take on regionally inspired, locally sourced cuisine in a lively atmosphere featuring fearless, high-concept design.
The design of Outlook Kitchen and Bar strikes a balance between exploration and restraint. A simple and sophisticated palette of deep grays and teak wood recycled from shipping vessels is mixed with dramatic elements like a floor-to-ceiling rope “wall” hugging the booths, and an abstract lighting fixture that represents the city lights reflected across the bridge.
Outlook Kitchen and Bar offers a chic-urban setting with a nod to its prime waterfront location. A high-energy bar with of-the-minute technology—including power outlets at every seat—gives way to a refined dining room and a seasonal patio overlooking the harbor. Guests are invited to enjoy an up-close and personal dining experience at the two-seat chef’s table located just off the kitchen, available for reservation at no additional charge.
The concept’s menu is updated seasonally with locally sourced ingredients, and offers a variety of small plates, shareable fare, and full meals available for breakfast, lunch, and dinner. Signature items include: Thai-Spiced Lamb Belly served with pistachio, pearl onions, sesame, and pickled coconut; Moulard Duck Breast with sweet potato, anise, golden raisin,s and parsnip; and Northern Atlantic Halibut served in a kaffir-lemongrass broth with baby bok choy, enoki mushrooms, and smoked almonds
Executive chef David Verdo brings 10 years of experience in the hospitality and restaurant industry to Outlook Kitchen and Bar. A graduate of Le Cordon Bleu College of Culinary Arts in Cambridge, Verdo served as sous chef for the French brasserie Miel at the InterContinental Boston Hotel, followed by two years as sous chef at Asana at the Mandarin Oriental Hotel, a AAA Five Diamond and Forbes Five Star property. Most recently, Verdo made his mark as executive chef at CHOPPS American Bar and Grill at the Boston Marriott Burlington.
Bruno Marini, an award-winning industry veteran with more than 25 years of experience, oversees day-to-day operations. Marini is a graduate of Johnson & Wales University with experience at some of the area’s most esteemed restaurants, including Strega Waterfront and The Federalist at XV Beacon Hotel.
Helmed by veteran bartender Michael Ray, Outlook’s bar features crafted cocktails with locally sourced ingredients, a signature beer by local Harpoon Brewery, and a comprehensive wine list. Drinks are accompanied by a selection of bar bites and shareable plates like flatbreads and charcuterie.
The extensive list of signature cocktails includes: Vim and Vigor with Bully Boy whiskey, lemon, crème de peche, and peach bitters; Go Go Bordello with Berkshire Mt. Ethereal gin, lemon, hibiscus, and Champagne; and Come Play With Me with Piedra Alma mezcal, lime, mint, and chipotle bitters.