Towne stove and spirits, Boston’s definitive something for everyone restaurant located at the center of Back Bay’s shopping and business activity, announces exciting changes throughout the kitchen and dining room with new staff, menus, and programming.
With two levels of diverse dining and bar spaces, Towne is the next iteration of the warm, welcoming neighborhood restaurant that offers a host of lively experiences suiting guests from all walks of life. The restaurant’s new chapter maintains Towne’s blend of sophistication, dynamic energy and crowd-pleasing comfort, while bringing updated menus and a fresh feel to the dining experience.
Now at the helm of Towne’s impressive open kitchen is executive chef & culinary director Mark Allen, a seasoned Boston chef and former chef/owner of the esteemed Le Soir Bistro in Newton Highlands. He will oversee the entire culinary program – from back-of-house operations to developing and introducing new menus and programs. With deep and diverse experience in the restaurant industry both locally and nationally, Mark understands the varied needs of diners and takes particular care in designing creative dishes that fit an array of tastes.
Conceived by Mark Allen, Towne’s extensive, seasonally-driven menus span from weekday lunches for professionals and dinners for Back Bay residents to weekend brunches perfect for groups and late-night bar snacks for area revelers. Gluten-free and vegan menus are available upon request, in keeping with the restaurant’s truly something for everyone dining experience.
The dinner menu takes a thoughtful approach to home-style gastropub fare with a broad selection of dishes using New England seafood, meats from small farms, seasonal produce, and contemporary techniques & influences. Options range from a raw bar of freshly caught seafood and other shore-inspired items to wood-fired grilled meats & pizzas, a bevy of shareable & large plates, and daily specials. Among the signature dishes are Whole-Roasted Baby Monkfish with Bacon, Carrots, Garlic, Fingerling Potatoes and Lemon Sauce and Beer Can Herb-Roasted Chicken with Prosciutto, Stewed Zucchini & Summer Squash, Mashed Potatoes and Shallot Gravy.
Keeping the neighborhood’s fast-paced business and convention clientele top of mind, Towne’s lunch menu is a coveted combination of convenience and quality for simple, satisfying meals on the go. Available in the restaurant and for takeout, lunch options include build-your-own chopped salads with choice of lettuce, proteins, fruits & vegetables, cheeses, dressings and other toss-ins as well as a cup of soup & ½ sandwich combo. Towne’s new house-made candy bar (milk chocolate with caramel and praline) offers a sweet end to the meal or a quick afternoon sugar fix.
Weekend brunch at Towne is unparalleled in variety. Spread among myriad tables throughout the upstairs dining room, the buffet-style brunch features made-to-order and self-serve options at a reasonable price point. Stations display midday meal staples from assorted house-made pastries, breads, coffee cakes & cereals and bagels with salmon & other smoked fish to made-to-order omelets & pancakes and a carving station with rotating meats. Unlimited fresh juices, smoothies, coffee, and tea and classic brunch cocktails are also available.
Guests in the Street Bar looking onto Boylston stay well-fed with a lineup of sharable snacks and dishes complementing Towne’s expansive drink list. Toasts with playful toppings, small plates with global flair, grilled flatbreads, and burgers provide a solid foundation for after-work or post-shopping imbibing. For the late-night set, the menu is available until 11 p.m. on weeknights and midnight on weekends.
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