Boston Just Got A Serious Case Of Riviera Fever: LPM Is Landing At Four Seasons One Dalton

Photo Credit: Ruben Pictures

Photo Credit: Ruben Pictures

Come September 25, Back Bay is going to smell a little less like New England fall and a lot more like sun-warmed tomatoes and olive oil. LPM Restaurant & Bar — the nearly two-decade-old French Riviera institution born in London in 2007 — is finally making its Northeast U.S. debut on the second floor of Four Seasons Hotel One Dalton Street, with Head Chef Gabriela Guitron running the kitchen, a menu stacked with LPM’s greatest hits (Warm Prawns in Olive Oil and Lemon Juice, Yellowtail Carpaccio, a Boston-only Seafood Tower, that Lobster Risotto everyone won’t shut up about), and — deep breath — yes, the Tomatini is coming with it.

I have thoughts. Mostly good ones. Let’s get into it.

First, the pairing itself, which is almost suspiciously logical. One Dalton has spent the last several years quietly becoming one of Boston’s most polished luxury addresses — the kind of place where the lobby smells like money and the elevators feel personally offended if you press the wrong floor. LPM, meanwhile, has spent nearly two decades perfecting an atmosphere that’s simultaneously sophisticated and wonderfully unstuffy: great art, beautiful rooms, serious food and the kind of leisurely, convivial energy that turns a reservation into a three-hour situation nobody’s mad about. Put those two together and you get exactly what Boston’s been missing — somewhere that takes the Côte d’Azur seriously without taking itself too seriously.

Founded in London in 2007, LPM now operates in cities from Dubai to Miami to Hong Kong, but its identity has never wandered far from the South of France — the food, the art, the joie de vivre of the Riviera, exported wholesale and remarkably well-preserved. Boston becomes its 14th global location and third in the U.S., after Miami and Las Vegas.

Photo Credit: Ruben Pictures

The Scene

The new dining room, on One Dalton’s second floor, comes courtesy of Sagrada Studio — bright, airy and unmistakably art-forward, leaning into the Belle Époque influences that have become part of LPM’s visual language everywhere it lands. Think relaxed elegance rather than stiff formality: a room built for lingering, not for checking your watch.

Photo Credit: Ruben Pictures

The Food

The philosophy here is refreshingly uncomplicated: exceptional seasonal ingredients, simple French technique, plenty of olive oil and very little interference with anything that doesn’t need it. Pastas are handmade in-house, seafood plays the starring role, and the menu moves easily between lighter Riviera classics and the more indulgent stuff you order when you’ve decided tonight isn’t a light night.

LPM devotees will recognize the signatures on sight — the Warm Prawns in Olive Oil and Lemon Juice (arguably the dish that best sums up the whole restaurant), Yellowtail Carpaccio, and Escargots de Bourgogne with garlic butter and parsley. Boston gets its own accent, too: a locally sourced Seafood Tower joins Salt-Baked Sea Bass and LPM’s signature Lobster Risotto, all leaning on New England’s genuinely excellent seafood, while Handmade Gnocchi and Lamb Chops offer a richer counterpoint for anyone not in a seafood mood. Save room for dessert — the Crème Brûlée is unapologetically classic, and the signature Cheesecake somehow manages to be both light and decadent, which I didn’t think was legally possible in a dessert menu.

Photo Credit: Ruben Pictures

And Then There’s The Tomatini

The bar is every bit as central to the LPM experience as the kitchen, and anyone who’s been to one already knows what to order. The Tomatini — a savory, bright, tomato-based cocktail that captures the Mediterranean in a martini glass — has built a genuine cult following, and I fully expect it to do the same to Boston.

But the program goes well beyond its calling card. Pablo is LPM’s crisp, herbaceous take on a Gimlet, inspired by the absinthe shared by Jean Cocteau and Pablo Picasso (a detail I find deeply, unreasonably charming). Lettre à Coco looks to another French icon, Coco Chanel, layering Champagne with bergamot, jasmine and rose in a cocktail built around the sensory world of Chanel No. 5. For anyone skipping alcohol, the house Black Lemonade is LPM’s non-alcoholic signature. The wine list, unsurprisingly, stays rooted in the restaurant’s geography — refreshing bottles from the South of France alongside a considered American selection.

Why Boston, Why Now

“We’re proud to continue our U.S. expansion with a new opening at Four Seasons Hotel One Dalton Street in Boston,” LPM Restaurants CEO Nicolas Budzynski says. “Boston’s vibrant hospitality landscape and access to exceptional local ingredients, particularly seafood, make it a natural next step.”

For One Dalton, the arrival gives the hotel another significant culinary draw, joining Zuma and Trifecta as its third restaurant and cementing its case as one of Back Bay’s most legitimate dining destinations — not just a place to sleep between meetings.

There’s something particularly satisfying about LPM’s timing, too. Outside, Boston will be trading summer for crisp New England air. Upstairs at One Dalton, the tomatoes, olive oil, Champagne and rosé will be keeping the Côte d’Azur alive year-round — which, frankly, is the entire point of a good Riviera restaurant in a cold-weather city.

The Details

LPM Restaurant & Bar Boston opens September 25 at Four Seasons Hotel One Dalton Street, 1 Dalton Street, Boston. Breakfast runs 7 a.m. to 11 a.m., dinner runs 5:30 p.m. to 10 p.m., with lunch service to follow.

More From Haute Living Boston

Craving more of Back Bay’s dining and drinking scene before LPM opens its doors? Read up on the best cocktail bars in Boston right now, or, for the hotel dining scene one door down, our take on The Langham’s own history-steeped Boston property. And if Boston’s Michelin ambitions are more your speed, don’t miss the city’s first Michelin-starred omakase counter.

Frequently Asked Questions

When does LPM open at Four Seasons One Dalton in Boston?

LPM Restaurant & Bar opens on September 25 on the second floor of Four Seasons Hotel One Dalton Street in Boston's Back Bay.

What kind of food does LPM serve?

LPM serves French Mediterranean and Niçoise-inspired cuisine built around handmade pastas, seafood and simple, olive-oil-forward technique, with signatures like Warm Prawns in Olive Oil and Lemon Juice, Yellowtail Carpaccio and Escargots de Bourgogne.

What is the Tomatini?

The Tomatini is LPM's signature savory, tomato-forward martini and arguably the drink most associated with the brand — a Riviera classic with a genuine cult following.