Smith & Wollensky Restaurant Group (SWRG) celebrated the grand opening of its newest restaurant at 290 Congress in Boston on Wednesday. The restaurant is the ninth iconic location for the company and the second in Boston.
“Smith & Wollensky is a brand with a rich heritage and reputation as the premier American steakhouse,” said Michael Feighery, President of SWRG. “Our restaurants offer unparalleled hospitality, the best USDA Prime dry-aged steaks and an impeccable dining experience. We are excited to be a part of the transformation of the Fort Point Channel into a contemporary waterfront district with our new restaurant located on the historic Atlantic Wharf.” Feighery and Mark DeBlois, a Managing Partner with Bunker Hill Capital, hosted the evening’s festivities and welcomed guests as they arrived.
David Doyle, General Manager of Atlantic Wharf kicked off the official opening ceremony by welcoming the media and guests. Doyle was joined at the podium by Peter Christie, President and CEO of the Massachusetts Restaurant Association.
Guests at the invitation-only reception were treated to an array of appetizers prepared and served by professional staff which included sliced dry-aged sirloin on toasted baguette, beef ragout sliders, poached lobster hand rolls, assorted sushi, crudo and roasted California figs.
Chef John Piccolino, Corporate Chef for SWRG, and Chef Matt King, Executive Chef for both Boston locations officiated at the “Rib Eye Cutting” ceremony, a twist on a traditional ribbon cutting, which took place after Doyle welcomed the guests. Piccolino and King created the five course menu for the event which started with the Shellfish Bouquet and featured a new menu item, a Deconstructed Rib Eye. To view the entire menu and event coverage go to FoodChannel.com.
Kim Lapine, Vice President of Marketing and Joe Floyd, Northeast Director of Operations, along with representatives from Absolut Vodka, Boston Tea Party Ships & Museum and Stolzle, led the guests in a toast of the new location with the “Boston Tea Party Martini”. This signature cocktail is made with Absolut Wild Tea. The drink will be offered at all SWRG locations to celebrate the Atlantic Wharf opening. The wine and spirit menu was thoughtfully crafted by Stuart Roy, National Director of Wine and Spirits for SWRG, which includes featured varietals, such as Rodney Strong, Banfi, Franciscan and Ferraro-Carano, as well as the Smith & Wollensky Private Reserve Cuvée.
The event concluded with a check presentation to the Doug Flutie Jr. Foundation for Autism from beverage and event proceeds generated from opening activities. “My family and I are honored to accept this check along with Lisa Borges (Executive Director for the Doug Flutie Jr. Foundation for Autism) for the organization,” said Doug Flutie. “We are committed to supporting families affected by autism and with assistance from companies, such as Smith & Wollensky, we are able to continue funding these advocacy programs.”
“We selected this organization because it is near and dear to the Smith & Wollensky family,” said Kim Lapine. “The family of our northeast director of operations for SWRG, Joe Floyd, has had autism affect their lives directly. We are happy that Joe was able to join us in Boston to participate in the check presentation.”
Smith & Wollensky Atlantic Wharf features a full-service oyster bar inside the dining room and several intimate private event spaces. The outside patio includes a full-service bar and lounge with waterfront views. For hours of operation or to make reservations, visit the restaurant’s web page. The entire staff is ready and eager to welcome you.