Smith & Wollensky Restaurant Group (SWRG) announces the grand opening of its second location in Boston. The Atlantic Wharf restaurant is located at 290 Congress St. and marks the ninth restaurant for the company.
“Smith & Wollensky is a brand with a rich heritage and reputation as the premier American steakhouse,” says 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.”
SWRG celebrated the opening of the Atlantic Wharf location with a “Rib Eye Cutting” event. The event included a traditional ribbon cutting with Feighery, Mark DeBlois, a managing partner with Bunker Hill Capital, and Peter Christie, president and chief executive officer of the Massachusetts Restaurant Association (MRA).
“Smith and Wollensky is a world-class steakhouse and Boston is a world-class city,” Christie says. “The MRA is pleased to have them as a member and the city is pleased to have them opening a second location at Atlantic Wharf waterfront. We wish them continued success.”
The “Rib Eye Cutting,” a twist on the traditional ribbon cutting, was followed with chef John Piccolino, corporate chef for SWRG, and chef Matt King, executive chef for both Boston locations, slicing the featured USDA prime rib eye. Stuart Roy, national director of wine and spirits for SWRG, Shawn P. Ford, executive director of Boston Tea Party Ships & Museum, and representatives from ABSOLUT, toasted the new location and museum now in development, with the “Boston Tea Party Martini,” a signature cocktail made with ABSOLUT wild tea.
The event concluded with a check presentation to the Doug Flutie Jr. Foundation for Autism from beverage and event proceeds generated from opening activities. “Laurie and I are honored to accept this check on behalf of the Doug Flutie Jr. Foundation for Autism,” Doug Flutie says. “We are committed to supporting families affected by autism and with assistance from companies, such as Smith & Wollensky, we are able to continue funding local autism programs.”
“We selected this organization because it is near and dear to the Smith & Wollensky family,” says Kim Lapine, vice president of marketing for SWRG. “The family of Joe Floyd, our northeast director of operations for SWRG, has been directly affected by autism. We are happy that Joe was able to join us in Boston to participate in the check presentation.”
Smith & Wollensky Atlantic Wharf has the classic steakhouse design, with an updated feel and hints of the building’s industrial warehouse origin. The restaurant features a full-service oyster bar and large outdoor patio. The inside dining room and bar seat up to 280. The outside patio offers dining, full-service bar, and lounge seating for up to 125. Several intimate private spaces are perfect for social and business events for eight to 45 guests.
Known for its unique on-premise dry-aging process, Smith & Wollensky procures beef from the top two percent in the nation—with the rich, even marbling found only in USDA prime. The restaurant’s menu will feature a wide variety of signature steaks and filets, along with an impressive collection of fresh seafood. Atlantic Wharf will offer new menu items, developed by Chef Piccolino and Chef King, to be introduced at all locations in October. New items include the “Deconstructed Rib Eye,” and “Cracklin Pork Shank.”
Stuart Roy, national director of wine and spirits for SWRG, thoughtfully crafted the wine and spirit menu. For the 24th consecutive year, the Smith & Wollensky wine list has earned top honors from Wine Spectator magazine. Roy created a unique wine and spirits menu for the new restaurant, which includes featured varietals, such as Rodney Strong, Banfi, Franciscan, and Ferraro-Carano, as well as the Smith & Wollensky private reserve Cuvée.
SWRG has added more than 100 employees to operate the new Atlantic Wharf restaurant, to be led by seasoned 14-year Smith & Wollensky veteran, David Doyle, as the general manager.