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Chef Michael Schlow shot to acclaim with the Financial District’s fine-dining flagship, Radius, which closed in 2013. Now he’s rolling the dice on Everett: He’ll return to the local upscale dining scene with Seamark Seafood & Cocktails and cocktail bar Old Wives Tale at Encore Boston Harbor this spring.

Schlow calls his nautical menu “pier to plate,” with a focus on local shellfish. This marks a turning point for the James Beard award-winning chef. His current Boston presence centers around food hall spots: Sauce Burgers at Hub Hall and Italian Kitchen at Time Out Market.

Schlow plans to “take the most amazing, fresh, pristine seafood and create a menu that offers the best raw bar, Northeast classics, and simple yet creative entrees,” he says, plus steaks and pasta.

Patrick Mahomes is honoring his wife, Brittany Mahomes’, accomplishments ahead of Super Bowl LVIII.

The pair was spotted celebrating her Sports Illustrated Swimsuit photoshoot at Las Vegas’s Carversteak restaurant Friday night, just two days before Patrick, 28, takes on the San Francisco 49ers at the 2024 Super Bowl.

“Everyone’s jaws dropped when [Brittany] walked in with her friends,” an eyewitness told People following their surprise appearance.

“And then again when Patrick later walked in to join the party in the private dining room.”

Brittany, 28, gave her Instagram followers a peek of the celebration on her Story Friday night, showing off what appeared to be an espresso martini that had “Congratulations Brittany” written on top.

She also shared a photo of a large steak bone that was decorated with Patrick’s face and his name, plus the Kansas City Chiefs logo.

She shared a video of a few of her smiling friends dancing at the party and some cheerful-looking selfies as well.

Brittany dressed in a black corset top paired with matching flared pants for her celebration. She added a white faux fur coat on top and appeared to be in high spirits.

È nato a Lecco, ma è cresciuto in Friuli nell’attività di bar della famiglia, e dopo importanti esperienze presso gli hotel Gleaneagles in Scozia, Cipriani di Venezia e Gstaadt in Svizzera, nel 2000 è sbarcato negli Stati Uniti, a Las Vegas, per iniziare quella che sarebbe diventata una carriera stellare nel mondo della mixology internazionale. Negli anni, Francesco Lafranconi si è distinto per un crescendo di esperienze e vittorie, iniziando a lavorare per la compagnia di distribuzione di bevande alcoliche più grande in America, la Southern Glazer’s Wine & Spirits, passando per la creazione di Mr. Coco, cocktail lounge nella Fantasy Tower del Palms Casino Resort, che vanta diversi riconoscimenti, come l’Eater Award per il miglior bar di Las Vegas nel 2019 e finalista a Tales of the Cocktail come miglior bar d’albergo.

Sei arrivato negli Stati Uniti nel 2000. In ambito mixology come era la situazione?

Ai tempi non esisteva ancora una vera e propria cultura in tal senso. Si iniziava forse a percepire il vantaggio di utilizzare ingredienti freschi come succhi di frutta tipo lime e limone al posto di quelli pre-confezionati. Del resto, la più tradizionale cultura culinaria americana predilige cibo in scatola o pronto per il microonde, ricco di additivi. A Las Vegas ho creato una scuola per mixology: la Academy di Spirit and Fine Service, grande opportunità di cambiare le sorti della mixology statunitense divenne realtà.

In cosa consiste l’impronta di Lafranconi nella mixology americana?

Ho innovato concretamente quando ho iniziato a lavorare con catene di alberghi e ristoranti a livello internazionale, tra i quali il Four Seasons e l’Intercontinental, tra le più importanti all’epoca. La svolta è stata utilizzare tecniche e ingredienti culinari di pasticceria nei cocktail, come coulisgelatinespezie particolari e olii essenziali. Inoltre, ha inciso notevolmente l’aver collaborato con grandi chef stellati come Daniel BouludThomas Keller, e Roy Yamaguchi che lavorano con prodotti etnici e che quindi aprono a più possibilità e abbinamenti. Ho cercato di migliorare “l’aestethic value” sia del drink attraverso una scelta più elevata del bicchiere e delle guarnizioni, ma anche del barware/bartools.

Un respiro internazionale fin da subito…

Diciamo che ho attirato la curiosità, prima di supplier locali, influenzando il mercato del Nevada e poi quello statunitense, per poi evolvere con un’esposizione internazionale grazie a diversi agreement con marchio di spirit, che mi hanno portato a girare letteralmente il mondo e a conoscerne le tendenze in fatto di mixology.

Sono passati più di 20 anni dal tuo arrivo in America. Oggi, grazie anche al tuo ruolo di ambassador, la situazione è cambiata?

Sebbene manchi ancora sostanzialmente una vera e propria cultura del “bere bene”, riferendomi alla qualità verso la quantità, cocktail bar e speakeasy oggi prendono molto più seriamente la propria offerta anche nelle zone più rurali, come ad esempio il Missouri o il South Carolina e il Middle West. Nei primi tempi di insegnamento nell’Academy, parlavo di una dozzina di distillerie di whisky americano in Kentucky, oggi in America si contano attualmente 2100 distillerie. C’è un fervore incredibile, ma persiste tuttavia una grande differenza tra la realtà americana e quella europea, anche per due fattori determinanti. Sto parlando del costo del lavoro e dei volumi di clientela, che in America sono decisamente maggiori per entrambi i casi.

Come incide nell’esperienza nel locale?

Cambia il discorso inerente all’etica del lavoro, con un approccio professionale differente. In America c’è molto meno “pride of ownership” e molti dipendenti si sentono tali, senza ambizione o troppa devozione. In Italia, invece, nei locali si lavora per crearsi una carriera, con la conseguenza di lavorare più ore e con più passione, anche senza essere retribuiti appropriatamente e in assenza del 20% di percentuale mance sullo scontrino. E questo emerge nel clima, nella proposta e nell’esperienza all’interno di un locale.

Invece quali differenze a livello di consumo?

L’americano cena con il cocktail e non c’è da meravigliarsi se ordina un Martini o addirittura un Espresso Martini in accompagnamento alla bistecca. In generale, a livello nazionale questo è il momento dell’agave, della tequila e del mezcal, soprattutto grazie alla spinta lifestyle data dal brand Patrón tra il 2010 e il 2020. Oggi molte celebrità, infatti, stanno investendo in tequila per capitalizzare su questo distillato che, a livello di consumi, è decimo posto per consumo mondiale di bevande alcoliche.

Altri trend in atto?

Dal punto di vista della presentazione, in America si sta tornando al minimalismo, a un approccio giapponese essenziale con un bel bicchiere, un bel ghiaccio e nessuna guarnizione. Ancora oggi siamo un po’ indietro con la conoscenza merceologica e c’è molta segmentazione, con accentuata verticalità a seconda dei gusti e delle mode. Solo attualmente, per esempio, si sta iniziando a imparare come usare i vermout e come preservarli correttamente in un ambiente refrigerato.

Ecco, di che mondo stiamo parlando?

Il vermouth è un’esperienza sensoriale unica, trascendente, con un pout Pot-pour-ri di spezie che trasporta in territori lontani, dove trionfano botaniche esotiche particolari. Confronto agli amari, inoltre, il vermouth richiede molta disciplina nell’enotecnica e l’utilizzo di vino di alta qualità. Il vermouth, del resto, rappresenta la storia della nazione. Pensiamo al commercio delle spezie che ha alimentato imperi fin dal 1600, definendo la geopolitica internazionale, ma anche all’aristocrazia torinese che durante la fusione delle due Italie con il Piemonte nel periodo dell’illuminismo in poi, lo consumavano come bevanda dopo teatro. Si tratta di vera e propria impronta culturale.

Dove trova le sue origini?

L’Italia è stata la prima nazione a commercializzare il vermouth nel 1786 con il vermouth di Antonio Benedetto Carpano. Poi seguirono i francesi con una ricetta commerciale del vermouth dry, e poi ancora gli spagnoli. Se Italia, Francia e Spagna hanno una più lunga storia e tradizione in tal senso, pian piano altre nazioni del mondo stanno capendo che ci sono interessanti opportunità di espandere l’utilizzo dei loro vini in ricette come il vermouth.

Come per esempio l’America?

Ad oggi, è in effetti più innovativa nell’utilizzo di assenzio, ma non tutti i produttori di vermouth lo includono nelle loro formule. Tornando alla storia, fino al Proibizionismo il vermouth era abbastanza popolare in America, tanto che anche a New York fino agli inizi degli anni Venti del Novecento veniva gustato piacevolmente e la sua spinta di gloria risale agli inizi anni 70 dell‘Ottocento, quando venne inventato il cocktail Manhattan, di cui è un ingrediente molto importante. Oggi di vermouth ce n’è per tutti i gusti e per tutti gli abbinamenti, dal dry o extra dry che può essere degustato con molluschi o al chinato ideale per i dessert. Io vivo ogni giorno il vermouth, provandolo in ogni luogo che visito, così da impararlo sempre di più. Da circa il 2010 il Negroni ha preso piede e di conseguenza molti brand di vermouth trovano una loro vetrina per proporre nuove formule al di là dei marchi tradizionali in questo fantastico cocktail tutto italiano.

Da grande ambasciatore del vermouth, qual è la sua attualità?

Secondo la mia opinione manca un prodotto di altissimo livello e c’è ancora molto da esplorare nel mondo del vermouth. Il vermouth è una cosa seria, ma è molto simpatica da bere e si basa su un complicato processo di preparazione che necessita di una certa materia prima, di erbe officinali, di una specifica percentuale di umidità delle erbe botaniche, di metodi per preservare il vino e molta cura dal punto manifatturiero.

La Rosevale Cocktail Room

Con lo scopo di creare cultura sul mondo del vermouth attraverso esperienze guidate, Francesco Lafranconi ha studiato un preciso piano per la Rosevale Cocktail Room dell’Hotel Civilian di New York. Qui sono presenti quasi 200 etichette di vermouth in cinque stili diversi da esplorare in base al livello di dolcezza, alla complessità aromatica e al paese di origine.

«La mia intenzione è far decollare il concetto di vermouth che trova nel bar Rosevale il suo epicentro e meta di pellegrinaggio, dove chiunque può assaporare un esempio di civiltà che si manifesta attraverso alta cultura enologica e le giuste spezie – spiega Lafranconi -. Proprio per far comprendere questo rito, ho ideato dei percorsi di degustazione di vermouth. Tra essi c’è il Giro d’Italia, tributo al vermouth prodotto nello Stivale che viene degustato nella quantità di una oncia (30 ml) per ciascuno dei quattro campioni, a cui sono abbinati cibi dolci e salati».

On Feb. 11, Flanker Kitchen + Sports Bar at Mandalay Bay is offering a Swelce Sando ($24), Flanker’s take on Travis Kelce’s favorite sandwich (the Z-Man from Joe’s Kansas City) featuring 12-hour smoked brisket, melty provolone, onion rings, housemade barbecue sauce, and bread and butter pickles, all on a potato bun.

Flanker is also offering a Shake It Off milkshake ($15) made with Squashies (Taylor’s favorite candy), vanilla and double chocolate cookie dough ice cream and chocolate sauce, and a Love Story cocktail ($20) fashioned from DeLeón tequila, lime juice, triple sec, blood orange purée and simple syrup.

Actor David Harris is currently playing the role of the Duke of Monroth in the long-running Broadway hit Moulin Rouge.

An Australian native, who is also a an acclaimed singer, Harris now calls New York City home.

Below, he shares his favorite diversions and spots around town.

I like to take visiting friends and family to a pre-show dinner at Rosevale Kitchen which is on street level of The Civilian Hotel on 48th street. It has casual but chic décor with a clean, fresh menu which doesn’t weigh you down ahead of watching or performing a show. I am fond of the burrata for starters, and either fish or a steak for entre whilst sipping a champagne or two, (when I don’t have a show to perform, of course). The flutes they are served in makes it taste even nicer. They also have a great cocktail bar on the second floor and rooftop bar with great views.

No matter which teams end up going to the Super Bowl, this year’s game could be the biggest ever — Las Vegas will host the title match-up for the first time. For perspective, the city is already the world’s biggest destination for Super Bowl Sunday, with about 300,000 people annually flooding the hotels, sports books and restaurants. Add the excitement of proximity, and analysts estimate that number could go up to 450,000 visitors by kickoff on Feb. 11.

While only 65,000 fit into Vegas’ Allegiant Stadium, those unable to score a ticket will have plenty to see. Here is the play-by-play on where to stay, what to eat, the pre-celebrations to attend and the thrilling game-day watch parties.

Flanker Kitchen + Sports Bar at Mandalay Bar sits adjacent to Allegiant Stadium and showcases the 50-yard line experience with a 30-foot-long LED viewing screen in the main dining room and high-definition TVs throughout the venue. There is a premium open bar, an all-you-can-eat menu and a post-game party.

Boston’s storied past and engaging historic sites are admittedly part of its allure, but the dynamic city teems with new energy year after year. And there’s no better time to visit this coastal capital than summer. Here are 10 of the best new things to do, eat, and enjoy in Boston during the summer of ’24.

Sip a storied cocktail on the 17th story 

The luxe hotel brand Raffles unveiled its first American property in Boston last year with a 17th-floor homage to the Singapore original. With sweeping views of the South End, Back Bay, Charles River, and Cambridge via floor-to-ceiling windows and an outdoor deck, Long Bar & Terrace at Raffles Boston has all-day food offerings and cocktails like the Boston Sling, tinted pink with pomegranate liqueur and cranberry compote. 

Hit the Walking City Trail

Visitors and locals alike will want to explore one of the most walkable cities in the country via a newly mapped-out network of park paths, city streets, and built features. Devised by local writer and urbanist Miles Howard, the Walking City Trail connects 27 miles from Dorchester to Charlestown with free, easy-to-follow GPS and PDF guides at bostontrails.org.

Sofra’s cardamom-spiced morning buns with orange-blossom glaze.
Photo Credit : Kristin Teig

Savor a second helping of irresistible baked goods

One of New England’s favorite bakeriesSofra is opening a larger second location this spring in Boston’s Allston neighborhood. Led by James Beard Award-winning chef Ana Sortun and multi-year Outstanding Baker semifinalist Maura Kilpatrick, the second Sofra will have more seating (a major upgrade from the Cambridge original!), host classes, and showcase the illustrious lineup of sweet and savory Middle Eastern-inspired treats for which the spot is known, such as cardamom-spiced morning buns with orange-blossom glaze.

Delivered Daily: The Latest in Travel, Food, and Living in New England

Stock up at a non-alcoholic bottle shop

The sober-curious movement has a new beacon in Boston. Dray Drinks, the city’s first “packie” dedicated to non-alcoholic spirits, beer, wine, canned cocktails, and more, carries more than 200 different zero-proof products. Whether you’re abstaining from alcohol entirely or just moderating your day drinking this summer, Dray has something fun and festive in store.

Dray Drinks in South Boston is devoted to non-alcoholic adult beverages.
Dray Drinks proves adult bevvies don’t have to contain alcohol to be fun.
Photo Credit : Courtesy of Dray Drinks

Whether or not you golf, the public green and driving range in Brookline is worth checking out for lunch. Alex Saenz, a venerable chef formerly of local fine-dining kitchens, helms Hemlock Grill at the Robert T. Lynch Municipal Golf Course. Grab a seat on the porch and order at the counter to try satisfying salads and sandwiches like the signature fried chicken with house pickles and ranch and a side of perfectly seasoned chips. Don’t skip a cold can of IPA from nearby Trillium Brewing Company.

Paddles up at PKL Boston

Here’s hoping for a sunnier summer this year, but it’s still smart to be ready for some rainy-day activities. PKL Boston is a locally owned, totally fun indoor emporium for pickleball—the easy-to-learn sport beloved by retirees, college kids, and pretty much everyone else who’s picked up a paddle. The South Boston spot has five courts for pickleballing, plus shuffleboard and cornhole, as well as a dining room and multiple bars.

Joyfully celebrate diversity and freedom

Now in its third year, the Embrace Ideas Festival celebrates Juneteenth in Boston with three days of art, ideas, culture, and scholarship. This summer’s fest kicks off June 19 with a Juneteenth Concert at the Embrace Monument on Boston Common, with more activities amplifying anti-racism through June 21 to be announced.

Score a seat at the city’s newest sports brewery

Boston famously eschewed English culture some 250 years ago, but today it’s mad for football (though it’s soccer, to us). The city will have its own professional women’s soccer team in 2026. Meanwhile, it recently welcomed Drawdown Brewing just down the hill from the proposed stadium site. Owned by sports fan Liz Nicol, Drawdown has a diverse draft list of malt-forward styles like Altbier and Porter, plus big plans to highlight this summer’s Euro soccer tournament on the TVs in its Jamaica Plain taproom.

Cocktail at Old Wives' Tale Speakeasy Encore Boston Harbor
The cocktail presentation game is strong at Old Wives’ Tale: Boston’s newest speakeasy.
Photo Credit : Courtesy of Encore Boston Harbor

Take a gamble on a new seafood spot and speakeasy

Vegas-style casino Encore Boston Harbor feels like a vacation no matter how you experience it—but we highly suggest you take the free shuttle boat there from Boston Harbor. This summer, the Everett resort unveils a new take on local flavor, Seamark Seafood & Cocktails, with pier-to-plate lobster, shellfish, and more, plus a 16-seat speakeasy called Old Wives’ Tale. With James Beard Award-Winning chef Michael Schlow overseeing the culinary program, dining here sounds like a sure bet.

Catch a taco pop-up by a top chef

James Beard Award-nominated chef and Dorchester’s own Valentine Howell Jr. is contending on Top Chef this season. If his turn on the hit Bravo TV reality competition is making you hungry, give his pop-up @blackcattacos a follow on Instagram to see where he’ll be next. Howell recently left his role as executive chef of acclaimed Back Bay wine bar Krasi to focus on his own flavor of Caribbean Latin cuisine.

Here’s a closer look at Boston’s newest eateries, drinking spots, hotels, conference areas, private rooms, and other spaces available for events this spring. The new and renovated Boston area venues are available for corporate parties, weddings, fundraisers, outdoor functions, business dinners, team-building activities, conferences, meetings, and more.

Wyndhurst Mansion

Tucked away in picturesque Lenox on the Miraval Berkshires Resort & Spa property, Wyndhurst Mansion is a former Gilded Age estate that’s been reinvented as a stunning destination. Boasting more than 20,000 square feet of indoor-outdoor function space, the Wyndhurst has a variety of options for private events. The recent upgrades, which were completed in August, include updates to its five standard rooms and five suites, as well as the outdoor gathering spaces and 1894 Restaurant. The grand ballroom, which measures 2,750 square feet, accommodates 204 guests.

W Hotel Boston

Located in Boston’s Theater District, W Hotel Boston just completed a multimillion-dollar renovation of its 5,000-square-foot meeting and event space. Featuring large-scale graphic artwork by Boston artist Cedric Douglas, the spaces blend organic textures, wood, and granite elements. The largest room, the 1,900-square-foot Great Room, features 15-foot ceilings and accommodates as many as 200 guests. However, there are also several smaller spaces, including five studios, which range from 350 to 530 square feet. Equipped with full AV capabilities, W Hotel Boston provides speedy Wi-Fi, customizable menus, and ergonomic memory foam padded chairs.

Blind Duck

Towering high on the 17th floor of Raffles Boston, Blind Duck opened in December. Elegant yet welcoming, the 1,500-square-foot speakeasy is spread throughout two floors and accommodates as many as 96 guests for a reception-style event, or 80 seated. Available for full buyouts outside of traditional business hours, they serve up custom cocktails like the El Jardinero, made with the venue’s very own Blind Duck gin, cucumber juice, clarified tomato juice, and tarragon-infused St-Germain. While there are no video capabilities, screens and projectors can be rented based on event requirements. The venue’s existing audio system can also be used.

Hilton Boston Park Plaza

One of Boston’s most iconic properties, the 1,060-room historic hotel became Hilton Boston Park Plaza in October. Featuring 70,000 square feet of meeting and event space, its most famed gathering area is the 13,215-square-foot Grand Ballroom. Boasting floor-to-ceiling windows, original Baccarat crystal chandeliers, and ornate balconies, the space accommodates as many as 2,200 guests in a variety of formations. The hotel has a total of 35 meeting rooms and three ballrooms, and features full AV capabilities.

Puttshack Natick

Featuring three nine-hole mini-golf courses, Puttshack Natick is the latest location of the tech-infused mini-golf experience. Available for full or partial buyouts, it opened in Natick Mall in February. Measuring 22,000 square feet and spread across two floors, it features a dining area and full-service bar on each floor, as well as an outdoor patio and semiprivate seating options. The first floor, which measures 7,983 square feet, can accommodate 75 guests for a private event, while the second level, which measures 13,787 square feet, accommodates 125.

The Artisan Hotel at Tuscan Village

A 165-room boutique hotel tucked in Salem’s Tuscan Village, The Artisan Hotel opened in October. With 12,000 square feet of indoor and outdoor event space, there are endless opportunities to create your own custom event. The 3,970-square-foot grand ballroom can accommodate groups ranging from 115 to 350 in a variety of formations. There are also several other spaces, including the 3,378-square-foot fifth-floor rooftop, which accommodates 300 guests for a reception. The rooftop features a 500-square-foot private dining room that accommodates 20 guests. The Artisan Hotel at Tuscan Village is equipped with full AV capabilities.

Eastern Standard

One of Boston’s most beloved restaurants, Eastern Standard reopened in its new location at Bower, Fenway Center’s mixed-use residential complex, in October 2023. Back with its beloved craft cocktails and brasserie-style menu, the 8,000-square-foot venue is available for both semiprivate and private events that accommodate groups ranging from 15 to 300. The main dining room accommodates 160 seated guests, while there’s also a 23-seat white marble bar and 65-seat outdoor patio. A 48-seat private dining room, which measures 680 square feet, features a projector and wall plates for a band or DJ to connect to the state-of-the-art sound system designed and installed by John Lyons Systems. Get the burger if you know what’s good for you.

Seamark Seafood & Cocktails

Set to open in April, Seamark Seafood & Cocktails will be tucked inside Encore Boston Harbor. Serving elevated New England seafood favorites, the 217-seat restaurant, which measures 5,400 square feet, features a welcoming nautical environment. The main dining room, which measures 1,550 square feet, accommodates 86 seated guests or 110 for a cocktail-style event. A private dining room known as the State Room measures 323 square feet and welcomes 39 seated guests or 50 standing. A private dining room called Old Wives Tale, which currently functions as a speakeasy, measures 450 square feet and accommodates 16 seated guests or 25 standing. There’s also a 1,078-square-foot showcase bar and lounge, which welcomes 42 seated guests or 72 standing, as well as a 920-square-foot terrace that accommodates 34 seated or 50 standing. The restaurant will have full AV capabilities for private events and meetings.

Good Company

Charlestown “farm-to-glass” cocktail bar Good Company opened in November. Unique and creative, its mixologists serve up drinks like the Strawberry Roots, a mix of Del Maguey mezcal, strawberry-beet amaro, pickled beets, dill, roasted celeriac, and fermented garlic honey. The 1,700-square-foot space accommodates 40 seated guests or 60 for a cocktail-style function. There’s also a 22-seat patio, which measures 500 square feet. While there’s no AV hookup, Good Company can connect to Spotify and Wi-Fi.

Davio’s Back Bay

A staple of Boston’s dining scene, Davio’s Back Bay completed a renovation of its private dining spaces in December. Accommodating groups ranging from 10 to 300, the Northern Italian steakhouse welcomes 15 to 30 guests in several different spaces, including the 435-square-foot wine room. There’s also the 8,480-square-foot adjacent atrium space, which welcomes 200 seated guests or 800 for a reception. Davio’s is equipped with full AV capabilities.

Drawdown Brewing Company

An LGBTQ+ and woman-owned brewery in the Jamaica Plain neighborhood of Boston, Drawdown Brewing Company opened in December and will start hosting events this spring. Featuring an industrial interior and movable seating for flexible setup options, the 2,500-square-foot space is divided into two sections: the 1,300-square-foot brewing area and 1,200 square feet designated for meetings and social gatherings for as many as 90 people. The space also offers three 65-inch flat-screen TVs that can be connected to any device to show and promote relevant content to guests.

Carver Road Hospitality, which recently announced its New England debut with the April 12, 2024 opening of Seamark Seafood & Cocktails and its intimate speakeasy cocktail bar Old Wives’ Tale at Encore Boston Harbor, has appointed James Beard award-winning chef Michael Schlow as Chef Partner at Seamark Seafood & Cocktails. Designed by award-winning architecture and design company Rockwell Group, Seamark will offer a contemporary interpretation of New England’s timeless seafood dining experience, blending tradition with innovation.

“We are thrilled to welcome Chef Schlow to lead Seamark’s culinary program,” said Carver Road Hospitality CEO Sean Christie. “As a celebrated chef and an acclaimed restaurateur, he is perfectly suited to help Seamark make its mark as the area’s must-visit elevated seafood  destination.”

In his role as Chef Partner, Schlow will continue to highlight Carver Road Hospitality’s commitment to culinary mastery while strengthening Encore Boston Harbor’s reputation as the region’s premier luxury resort and casino. He will lead Seamark’s culinary team and help to develop signature recipes.

“It is an honor to partner on another restaurant venture in my home city of Boston,” said Michael Schlow, Seamark Seafood & Cocktails Chef Partner. “With a focus on elevated New England seafood and a unique pier-to-plate concept, this one is particularly special as I have the privilege of working alongside my dear friend and Carver Road’s Sean Christie, a native to the area, who understands the nostalgia of this project as well.”

Situated adjacent to Encore Boston Harbor’s majestic Garden Lobby and across from the stunning Ferris wheel, Seamark Seafood & Cocktails will boast a bounty of elevated New England seafood favorites, featuring the freshest pier-to-plate cold-water fish, lobster, and shellfish available. The welcoming and luxurious nautical inspired restaurant, designed by the award-winning architecture and design company, Rockwell Group, will include an 82-seat main dining room, a 30-seat alcove dining room, 41-seat showcase bar and lounge, 34-seat outdoor terrace, 21-seat corridor terrace, and 16-seat private dining room.

Hidden behind the back wall of Seamark Seafood & Cocktails, Old Wives’ Tale will be a hidden room with a concealed façade inside of Seamark featuring intriguing antiques and gadgets that add a unique element of detail to this secret space. The cocktail program, curated by internationally renowned spirits expert Francesco Lafranconi, draws from lore and legend intertwined with New England’s seafaring history. The menu will offer guests the opportunity to explore ports of call around the globe, featuring spirits and flavors collected oceans away. This journey will be a testament to the allure of the open sea, the mysteries of the deep and the wonders that await those who dare to venture.

Schlow has been the recipient of many awards including being named “Best Chef in the Northeast” by the James Beard Foundation, “Best Chef in the Country” by Sante Magazine, as well as the “Culinary Award of Excellence” by Robert Mondavi. His ability to capture a variety of global cuisines and techniques has led to appearances on numerous national television programs including Bravo’s Top Chef Masters, The TODAY Show, Good Morning America, Food Network, CBS This Morning and The Tonight Show with Jimmy Fallon, among others. He is the author “It’s About Time, Great Recipes for Everyday Life.

Schlow has opened highly acclaimed dining destinations spanning the country, including Alta Strada with various locations on the East Coast; Nama Sushi Bar and Nama Ko in Washington, DC; and Via Matta, Radius, and Tico – all formerly located in Boston. He also currently oversees Italian Kitchen at Time Out Market in Boston and Sauce Burgers at Hub Hall.