Kestra's dining room.
Omni Boston Hotel at the Seaport

Under the direction of Executive Chef Steve Peterson, the menu evolves throughout the day to reflect the Seaport District’s creativity and evolution.

Mediterranean-American Concept Kestra Rolls Out Lunch and Dinner Services

Kestra, the all-day Mediterranean-American eatery at Omni Boston Hotel at The Seaport, has rolled out for the first time ever its Lunch and Dinner services, in addition to its existing Breakfast service.

Under the direction of Executive Chef Steve Peterson, the menu evolves throughout the day to reflect the Seaport District’s creativity and evolution. New menu highlights include: Octopus a la Plancha ($18) featuring spicy tomato, pedro ximénez, & garlic aioli crunchy potato; Crunchy Falafel Wrap ($18) featuring pickles, onions, garlic tahini & Syrian bread; and Seaport Fish Stew ($32) featuring shrimp, clams, mussels, octopus, monk fish saffron, fennel, tomato & vadouvan.

Offering a playful take on Boston’s rich orchestral history, the airy, open space is layered with music-inspired artworks with a warm, lively, and convivial vibe. A deconstructed barrel vault ceiling, a modern take on the reading room of Boston library, runs the length of the space, which is anchored by a cozy fireplace, bookshelves, ambient lighting and long communal wooden tables for guests to gather. There is also a raised platform dining area, bar seating and private rooms with built-in stone booths and banquette seating that double as coworking spaces.

Located in the center of the bustling Seaport District, Omni Boston Hotel at the Seaport boasts 1,054 finely appointed guestrooms, including 52 suites, 100,000 square feet of flexible function space, several distinct dining experiences, including Kestra, a scenic rooftop pool (the only in the Seaport) and chic Breve Spa.

Kestra’s hours of operation are as follows:

·Breakfast: Monday-Friday 6:30-11am; Saturday-Sunday 7-11am

·Lunch: Monday-Friday 11:30am-2pm; Saturday-Sunday 12-3pm

·Dinner: Daily 5-10pm

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.