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Sensing goodbye, hello Aragosta!

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Fairmont Battery Wharf finally decided to make some long-needed changes at their wonderful hotel and put in a new restaurant. This new venture will be led by the acclaimed chef from the Wauwinet in Nantucket. As someone in the neighborhood, I look forward to the changes and I look forward to a bar and restaurant that I draws me in and keeps me coming back for more. I hope with the changes, they replace the old bartender or give him a lesson in how not to drive customers away. When you enter an establishment through the bar, the first impression you get from the staff there is pretty important. I don't need to be kissed up to but I do expect to be welcomed pleasantly and made to feel like I want to stay - particularly at the prices they charged for their bevs. As someone who prefers to eat at the bar with friends, the bartender is as important as the chef. (well almost!) I am really looking forward to the opening of Aragosta next week.

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  1. I'll drink to Sensing's demise. Nothing worse then an absentee chef.

    1. David Daniels was a Boston chef before he went to the Cape...In fact, wasn't he at The Federalist or whatever that was called before it was Mooo?

      -----
      Mooo
      15 Beacon St., Boston, MA 02108

      9 Replies
      1. re: tatamagouche

        No idea, but I hope you are researching for an upcoming visit. ;-)

        1. re: yumyum

          Hopefully soon. Although Heather & I decided you needed to be the 3rd in a row who meets a Denver man and moves out here.

          So this doesn't get tossed, have you (or has anyone) been yet?

        2. re: tatamagouche

          Daniels was exec chef at Toppers and (I believe) the opening chef at The Federalist; also did prior stints at Stephanie's on Newbury and Ambrosia.

          http://mcslimjb.blogspot.com/

          1. re: MC Slim JB

            Let's hope this spaceshot lasts longer than those shining stars.
            CocoDan

            1. re: CocoDan

              He's definitely got talent but the venue never seemed to be quite right.

          2. re: tatamagouche

            He was the chef at Stephanie's on Newbury.

            1. re: almansa

              That is NOT a good thing. Stephanie's food was mediocre at best.

              1. re: StriperGuy

                I've eaten at Topper's a few times over the past couple of years. I've never been sham-wow'd by the food, just the location and the prices.

                1. re: T.Clark

                  Sham-wow reference, FTW!!!

          3. I KNEW that Sensing would not last...Overpriced and just not at all approachable in so many ways in this day and age...I stayed at this hotel last fall and was perplexed as to what to get for room service as everything was so unappealing to me...I felt like I was stuck in a time warp from the 90s'

            3 Replies
            1. re: jinet12

              I think at least as big a problem with Sensing was having Guy Savoy's name on the project when he clearly had almost nothing to do with it, whooshed through the place every nine months or so. It was a bait-and-switch.

              http://mcslimjb.blogspot.com/

              1. re: MC Slim JB

                now when will the intercontinental revamp the tumbleweed town that is miel?

                1. re: hotoynoodle

                  ha! tumbleweed town.