George Aboujaoude Dishes On His Latest Venture – The Ghost Walks

George Aboujaoude has been slowly changing up the restaurant scene in Boston. From Back Bay‘s Cafeteria restaurant and Bijou Nightclub in the Theatre Distrct to the Seaport District‘s Committee Ouzeri + Bar and the fast casual concept Gre.Co, his haute collection of restaurants keeps growing. At the end of April, Aboujaoude debuted his latest venture, The Ghost Walks.

The cocktail bar and restaurant is named after the opening scene in Hamlet, paying homage to its location in the Theatre District. The 2,300 square foot restaurant features a theater-inspired interior along with a custom champagne vending machine stocked with bottles of Moët & Chandon champagne (there are only two of its kind in the United States – the other is in Las Vegas). There is also a funky wall installation featuring entertainment icons Frank Sinatra, Audrey Hepburn and Marilyn Monroe designed by local artist Timmy Sneaks, whose work has attracted the attention of stars such as Kevin Hart, Meghan Trainor, and Scott Disick.

The Ghost Walks1Photo Credit: The Ghost Walks

We caught up recently with Aboujaoude to find out a little more about this haute spot with the funky name.

Tell us about The Ghost Walks and how you came up with the name.

We were looking to find a name that would represent the Theatre District well. We decided on The Ghost Walks because it had reference to the opening scene of Shakespeare’s play Hamlet. (The phrase also had a secret meaning back in the days – Promoters and directors would talk to each other in the presence of others about the weeks success or in cases its failure. If the week was good and they had money in the house to pay the actors then “the ghost walks”, if the week was a flop, then “the ghost doesn’t walk”).

What are you hoping to bring to Boston with this concept?

We brought in a great chef, Aaron Lhamon, who will be serving up small and large plates (think Boston style chickpea backed beaks with chickpeas, molasses, bacon, and tomato; and braised short ribs with purple potato puree, seared broccolini, roasted rainbow carrots, and red wine demi lacquer). We want the food to be well recognized by diners. We hope to have the bar and food equally represented with a real creative spin so they complement each other. I hope The Ghost Walks brings a new dining experience with a very creative twist. Our mission is to welcome our guests with passionate hospitality and provide a great experience so that “the ghost will always walk”. (Cocktails include the Box Office made with Bulleit Bourbon, butterscotch, chocolate wine, blood orange, and lemon served in a popcorn sleeve and topped with fresh popcorn; and the Paparazzi banana-infused Don Julio Blanco, maple, eucalyptus, lemon, and aromatic bitters served in a camera lens vessel).

How does this venture different from your other restaurants?

Well, there’s a champagne vending machine that lets people know we are thinking outside the box. That’s just one way we are showing people that we’re not just putting drinks in a glass.

Champagne Vending MachinePhoto Credit: The Ghost Walks

There’s a champagne vending machine inside?

That was something one of my partners thought of. He saw it at the Mandarin in Vegas and thought it would be great to bring to Boston.

What are some of your favorite restaurants in Boston?

I love to go to The Smoke Shop in Cambridge, Andy Husbands‘ barbecue restaurant. My favorite restaurant for the last 21 years is Mistral because it’s just so consistently good. I also enjoy Sorellina.

The Ghost WalksPhoto Credit: The Ghost Walks