Aujourd’huiFour Seasons Hotel Boston200 Boylston St.617-695-9463www.fourseasons.com
Boston’s long tradition of hotel fine dining is refreshingly updated at the Four Seasons, where Aujourd’hui has been reinvented to attract younger patrons. There’s no more jacket-and-tie dress code and the menu has been developed by 31-year-old chef William Kovel, whose r?sum? includes stints at Jardini?re in San Francisco and [...]
Posted on January 22nd, 2009 by the big chef
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