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Modern day tavern to premier in Boston, Nov. 19
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This month, Morgans Hotel Group combines forces with Boston lifestyle impresario Seth Greenberg for the opening of Woodward, a modern-day tavern located in the new Ames, the company’s latest edition to its collection of boutique hotel “Originals.” Boston’s Financial District meets cutting edge style with this chef-driven destination that offers an exciting food and beverage menu with regional ingredients, a dynamic social experience and an expert Boston team.
Woodward Executive Chef Mark Goldberg, a Boston native, has spent nearly 15 years in some of the city’s most highly regarded kitchens including Mistral, where he worked closely with Woodward partner, Seth Greenberg. Chef Goldberg has developed a menu designed to encourage sharing in a social dining atmosphere using premium ingredients.
Woodward will serve breakfast, lunch, dinner and a late night menu, seven days a week. Lunch will focus on salads and sandwiches such as: \grilled shrimp salad with green beans, olives, tomatoes, and feta; roasted chicken salad with Vermont cheddar, sliced apples and cider vinaigrette; and a lobster salad sandwich with shaved fennel and citrus aioli.
Throughout the dinner and evening hours, all menu items at Woodward are designed for sharing and come to the table, as they are prepared. This flexible dining format for eating and drinking encourages guests to create their own, informal experience. “Must have” signature dinner items will be available to share at dinner: the rock shrimp with olives, garlic and tomato; mushroom toast with taleggio cheese and roast garlic; cod loin with preserved lemon, fennel and olive oil; and short rib pot roast with parsnip and carrot.
One of the distinctive culinary offerings at Woodward can be found in its pickling program. In keeping with Chef Goldberg’s commitment to fresh, regional ingredients, he is pickling the best produce available by season to enable guests to enjoy the bounty and flavor of the harvest long after the season has past. Vegetables, including green and yellow beans, carrots, cauliflower, peppers, beets and cucumbers will be pickled in a signature brine of vinegar, salt and spices and offered to guests complimentary at lunch and dinner. A variety of fruits such as cherries, figs, grapes and peaches will be preserved in a sweeter brine consisting of sugar, vinegar and spices. These fruits will be used to accent desserts and featured in some signature cocktails as well. Additionally, some items like pickled garlic and preserved lemon will be used in the kitchen for production.
Complimenting the flavors of the dining menu will be the lively bar showcasing imaginative, specialty cocktails and a masterfully created beverage program. Carefully concocted from the latest inspirations by Morgans’ master mixologist, John Lermayer, Woodward will feature a beverage program that is unmatched in Boston. Named one of the “World’s Greatest Hotel Bartenders” by “Travel +Leisure,” Lermayer is renowned for his hand-crafted cocktail program at Delano’s legendary Florida Room in South Beach. Woodward’s stellar head bartender will be William “English Bill” Codman, who was named one the cities most beloved bartenders by Improper Bostonian in 2008 and has worked throughout Boston at No. 9 Park, Locke Ober and L’Espalier. Lermayer and Codman have developed Woodward’s distinctive drinks menu featuring modern touches on beloved classics such as a Margarita infused with chamomile agave nectar and a Caipirinha with local apple cider and fresh rosemary. Woodward will feature a dozen wines by the glass, half carafe and carafe and 100 wines by the bottle.
Among the highlights of the bar will be Woodward Ale, carefully and expertly developed by Uzay Tumer, Director of Food and Beverage and the Woodward team with Smuttynose Brewing Company in New Hampshire. This crisp refreshing ale is brewed with generous amounts of aromatic malt, Sterling and Saphir hops and a touch of Curacao Orange Peel. This new recipe that is being barreled for the first time, is only available at Woodward. In the character of a modern-day tavern, Woodward Ale will be served by the glass and the growler.
“Every partnership endeavor we have pursued to create Woodward has been driven by a commitment to create an authentic, dynamic social experience with the best quality food and drink and the best creative talent in this great city”, said Howard Wein, from Morgans Food and Beverage. “From our partnership with Seth Greenberg, our Food and Beverage Director Uzay Tumer and our Executive Chef Mark Goldberg, to the intricacies of our food and beverage program and our community commitments, Woodward continues what Morgans’ is known for: creating energized environments that fuse design and entertainment with gracious hospitality and top-tier culinary art.”
In keeping with its commitment to creating a rich and authentic experience that is connected with the community, Woodward’s culinary team has partnered with the Food Project to enhance the importance of local and sustainable ingredients. The Food Project’s mission is to grow a thoughtful and productive community of youth and adults from diverse backgrounds who work together to build a sustainable food system. The Food Project produces healthy food and provides extensive youth leadership opportunities for residents of the city and suburbs. Most importantly, they strive to inspire and support others to create change in their own communities. Woodward’s partnership with The Food Project has many different components including being members in their community supported agriculture program, supporting the farmers markets they operate, working with the interns that participate in their educational programs and providing culinary support and training for the organization as needed.
Woodward’s rich environment, created through a collaborative effort between Rockwell Group and Morgans’ in-house design team, will offer guests two floors of luxury, comfort and class. Victorian-inspired display throughout the dining space will be curated with hand-selected objects of inspiration and eye candy, and will introduce a stylish and sophisticated, yet lively space, that continues the Ames’ juxtaposition of an historical building featuring modern interior.
Each floor features a main bar as well as a dining area, with finishes inspired by old meets new and with subtle unexpected details. The textural playfulness counterpoints the sleekness of the lobby and adds a surprising lightness to the sophistication of this dining experience.
Woodward continues the “Benjamin Franklin meets a supermodel” concept articulated throughout Ames. Designed by Rockwell Group in collaboration with the Morgans’ design team, Ames is a rich blend of historical ingenuity and innovative and awe-inspiring modernism. Located in the heart of the city, this 113-room hotel offers 95 guest rooms, one apartment and six deluxe one-bedroom suites.
Woodward will be located in Ames at One Court Street in Boston’s Financial District. For more information please log onto http://www.woodwardatames.com/ For more information on Ames Hotel, please log onto www.ameshotel.com or call 617.979.8100.
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