This weekend, Boston was all abuzz with a much anticipated restaurant opening near Fenway Park, a pop up dinner in the Fort Point Channel and a concert featuring the Boston Pops down on the Cape. Here’s a look back at the weekend’s hautest happenings:
Photo Credit: Bastille Kitchen
Bastille Kitchen in the Fort Point Channel celebrated its one year anniversary with a White Party. The neighborhood French bistro hosted the soiree that required guests to dress in chic all-white attire. DJ Malyna spun the tunes in Chalet located on the lower level of the restaurant, a private room complete with private bar designed to look like a rustic alpine hideaway in the French Alps.
Photo Credit: Hojoko
The team behind one of Boston’s best restaurants (o ya featuring James Beard Award Winning Chef Tim Cushman) has just opened their second restaurant concept known as Hojoko at the rock and roll themed Verb Hotel located on Boylston Street just steps from Fenway Park. The Japanese izakaya features a nice selection of sushi and sashimi, sake on tap, Sumo wrestling on TV and dishes like tuna poke, torched uni and steak ums (Wagyu beef topped with kimchi).
Photo Credit: Arts Foundation of Cape Cod
The Arts Foundation of Cape Cod hosted its 30th annual Boston Pops by the Sea Concert in Hyannis yesterday afternoon. Held on the Hyannis Village Green, the sold out fundraising concert featured conductor Keith Lockhart front and center of the Pops and also included celebrity guest conductors Charlie Gibson, Connie Chung and Maury Povich. VIP tables offered preferred festival seating for the more than 12,000 guests who attended. The event benefits yearlong arts and cultural events on Cape Cod, including educational programs as well as scholarships and grants.
Photo Credit: Filigree Suppers
Last night, Row 34 hosted Filigree Suppers, a pop-up dinner series that combines creative dishes with a special theme. The “Navigation” evening with Chef Francisco Milan took diners on a culinary voyage around the world featuring dishes like Spanish olives with pickled peppers and brown anchovy and roasted cod with Sparrow Arc peppers and capers. Each international dish was paired with a custom wine selection from the Loire Valley. The haute evening also featured local artisans Taylor Ceramics and Fayce Textiles on hand to display their nautically inspired creations, which were also available for purchase after the dinner.