WHAT’S ON
MYSTIC TAKES BOSTON Chef’s dinner
Wednesday, November 13th | 6:30 pm
James Beard Award-winning Executive Chef David Standridge from The Shipwright's Daughter and acclaimed bakery owner Adam Young of Sift, A.T.Y Hospitality are traveling from Mystic to Boston for an exclusive collaboration with Executive Chef and Partner Robert Sisca (Himmel Hospitality Group) and Executive Chef Edson Rojas (The Banks Seafood & Steak). An optional wine pairing will be curated by Wine and Beverage Director Benjamin Chesna (Himmel Hospitality Group).
Together, they will host a four-course dinner at The Banks Seafood & Steak, right in the heart of Boston's Back Bay. This special event will showcase the chefs' favorite fall flavors, providing an unforgettable culinary experience.
Four Courses | $125pp
A special thank you to our sponsors, Wulf’s Fish and Saratoga Spring Water.
NEIGHBORHOOD HAPPENINGS
Inspired by the recently opened Titanic: The Artifact Exhibition nearby, we’re offering exclusive dinner and drink specials available daily.
Half Rack of Lamb | mint sauce, creamy polenta, sunchoke chips
Inspired by the Titanic’s first-class menu, Executive Chef Edson Rojas makes the traditional dish his own with creamy polenta and sunchoke chips.
Trans-Atlantic | gin, maraschino, crème de violette, lemon
This cocktail is Wine & Beverage Director Ben Chesna’s modern take on the Aviation, a popular drink invented around 1910-1912. Navy Strength Gin serves as the base spirit, a choice often associated with upper-class British society and highly favored during this era—likely enjoyed by many of the Titanic’s guests.
Jack and Rose | applejack, lemon, pear liqueur, grenadine
This cocktail offers a twist on the classic Jack Rose, a drink that originated around the same period. It emphasizes the fall-inspired, pomaceous fruit aspect, adding a seasonal touch.