Boston’s Local ‘Flavor’
Last month I celebrated my birthday in Boston and stayed the night at the Loews Boston Hotel, a fabulous property near Copley Square. The landmark building made from limestone that once housed the Boston Police Headquarters was restored in to a lovely stylish modern hotel featuring large guest rooms and city views.
Boston truly is a historical city filled with beautiful buildings and sites so before I set foot outside the hotel, a complimentary espresso in the Apothecary lounge gave me a boost. The city’s Theater District, shopping on Newbury Street, and the South End’s art galleries and restaurants are within walking distance. But with chillier days ahead, dining in at the hotel’s restaurant, Precinct Kitchen + Bar, makes sense. Executive Chef Olivier Senoussaoui cooks up delicious American dishes and New England specialties and there is a hot wine list to help keep you warm.
Loews just launched a very exciting program, “Flavor by Loews Hotels.”
The Flavor, an innovative food and beverage experience serves up the best of Boston’s local flavor. Rolling out nationally this year across the brand, Flavor is built on partnerships with local artisan food and beverage vendors ranging from bakers to ice cream makers. The indigenous products allow guests to experience a taste of the destination without ever having to step off property.
Hotel guests in Boston will enjoy the following Flavor by Loews Hotels offerings:
Get ready to scream for Little G’s Ice Cream. Handmade locally, Little G is the work of teenage owner and founder Grace Conner, who was motivated by the ice cream parlor she frequented on Nantucket, and became a gifted ice cream maker at the young age of just 8 years old. In January 2016, she walked through a snowstorm to deliver her first batch of Little G to a specialty grocer in Boston’s South End, which sold out in a week. Conner will attend Stanford University this fall while Little G’s Brownie Fudge, Cookie Dough and Peanut Butter Cup ice creams are on the menu at the hotel’s Precinct Kitchen + Bar.
Just in time for harvest season, guests of Precinct Kitchen + Bar can sip on The Patriot and The Suspect, two delicious rye-based seasonal cocktails from Boston Harbor Distillery. BHD was founded by lifelong Boston resident and spirits industry veteran Rhonda Kallman, who is credited with being responsible for paving the way for the “craft beer revolution.” Kallman and her team will also host monthly #WhiskeyWednesday tastings by Precinct’s fireplace for hotel guests and local diners.
Everyone will go nuts over Q’s Nuts, a family-owned and operated artisan nut company started by Beth and Brian “Q” Quinn. Q’s Nuts will showcase their Original Sweet Roast flavored nuts on Precinct’s popular charcuterie boards, and be available in individual snack packs for guests on the go.
According to Chef Olivier Senoussaoui, all their partners will offer something unique that will enhance the experience at Precinct Kitchen + Bar and the hotel. They even created “The Most Flavorful” dessert combining all three partners with Sea Salt Dark Chocolate ice cream from Little G’s, Sweet Roast Almonds from Q’s Nuts, topped off with Boston Harbor Coffee Liqueur.
Flavor by Loews Hotels is another great reason to get out town, but not too far from home. For more information, visit www.loewshotels.com/flavor.