The Godfrey Hotel Boston announced the opening of highly anticipated RUKA Restobar, a contemporary exploration of Peruvian-Asian cuisine. The lively, mural-clad restaurant is accessible from the hotel’s lobby, which houses a lounge bar, and the always-buzzing George Howell Coffee shop. With all three dining establishments, the luxury lifestyle hotel offers guests a variety of culinary and beverage options, making it one of Downtown Boston’s top destinations.
“Since we opened the hotel in February, the entire staff has been bombarded with questions from guests eagerly awaiting the restaurant’s debut. Needless to say, we are very thrilled to finally open the doors and welcome all to the city’s newest hot spot for a culinary journey,” says Larry Casillo, area general manager of East Coast Operations for Oxford Hotels and Resorts, owner of The Godfrey Hotel brand.
Led by Executive Chef Preston Miller, formerly with The Breslin in New York City, RUKA’s concept offers the city’s first Nikkei (Peruvian-Japanese) and Chifa (Peruvian-Chinese) menu. Each dish embraces the exquisite presentations and bold flavors of Nikkei and Chifa cuisines while expressing the harmony of South America’s dramatic landscapes and vibrant cities with organic design and dynamic service. In addition, the beverage program is designed to take guests on a journey. As the menu progresses, the options become more adventurous but each cocktail is crafted to accentuate the tastes of Peru and palates of the dishes.
“We aspired to create a fusion of Asian and Latin flavors that allow us to do things that are bit more edgy and vibrant. With Lolita on the mind, strong Latin influences and the team’s affinity for bold, balanced flavors influenced RUKA’s Peruvian cuisine,” says Tom Berry, culinary director for RUKA Restobar.
The innovative new concept is the latest from the team that created Yvonne’s and Lolita Cocina & Tequila Bar. The unique menu offers a melting pot of options, including Fuego Wagyu featuring A5 Miyazaki Wagyu, beef bulgogi futomaki, scallion, and peppers, Crunchy Salmon Tacos with salmon ceviche, avocado, roasted tomatillo salsa, and pickled radish, Grilled Long Bone Short Rib served with shiso chimichurri, mixed radishes, and Okinawan sweet potato, Lima Style Fried Calamari with leche de tigre-garlic butter, red onion, chilies, and bonito, Chilled Oysters Chalaca, a selection of east coast oysters with salsa criolla, aji crema, and Peruvian black mint, and Eggplant Motoyaki, grilled eggplant dressed with miso mayo, okonomiyaki sauce, and sesame. The restaurant’s dedicated sushi bar is spearheaded by Oishii Sushi Bar’s Ting Yen and Bing Liu.
