On Nov. 1, the storied Lenox Hotel in the heart of Back Bay welcomed two new restaurant concepts—The Irving and Sweeney’s on Boylston, formerly City Bar and Solas Irish Pub.
Esteemed executive chef Daniel Kenney is at the helm of The Lenox’s food and beverage revitalization, including the two previously mentioned hunts and a third soon-to-be-named locale set to open in early 2025 in place of City Table.
Chef Kenney traveled to Ireland to immerse himself in the culture, extracting only the best of traditional Irish cuisine and hospitality for a contemporary take on an arguably conventional culinary venture. Signature must-tries include the Guinness Beef Stew and the Ploughman’s Platter––Sweeney’s take on a traditional Ploughman’s lunch.
The new cocktail lounge pays homage to Irving Saunders––the family patriarch of The Lenox’s owners––not only in name but in ambiance. The Irving emulates the hotel’s historic legacy and showcases an extensive, carefully curated bourbon and whiskey selection, unique craft cocktails and a global menu that takes bar bites to a new level.
“Transforming our venues allows us to offer our guests the same level of quality, service and heartfelt hospitality that The Lenox has been known and loved for,” says Alison Majka, Vice President of Food & Beverage, regarding the decision to bring these operations in-house with the help of chef Kenney.
Opened in 1900 by the owner of New York’s Waldorf-Astoria, we will be waiting with bated breath for this landmark hotel’s third concept, which promises to complement the others in culinary innovation and reinvention.
Photography by: Courtesy of Brand
