Last month, it was reported that three Back Bay restaurants would close to make way for new concepts as part of The Lenox Hotel’s ongoing food and beverage revamp. Now, more details about these establishments have emerged.
According to a press release sent to What Now Boston, the hotel will soon introduce a trio of rebranded venues—Sweeney’s on Boylston, The Irving at The Lenox, and a soon-to-be-named concept—all overseen by Executive Chef Daniel Kenney.
A graduate of Johnson & Wales University, Chef Kenney brings over 20 years of culinary experience from prestigious properties like The Liberty Hotel and Boston Harbor Hotel, as well as the Four Seasons Resort in Costa Rica. Known for his innovative approach and commitment to local ingredients, Kenney’s leadership will “enhance all facets of The Lenox’s dining, catering, and banquet services.”
Opening November 1, 2024, Sweeney’s on Boylston will replace Sólás Irish Pub, offering a fresh twist on the traditional Irish venue. The menu will include Guinness Beef Stew, Ploughman’s Platter (Chef Kenney’s interpretation of the classic Ploughman’s lunch), and a Corned Beef and Cabbage Sando. With oversized TVs for sports fans, Sweeney’s will remain a lively neighborhood spot, open daily from 11 to 2 a.m., with weekend Irish breakfasts and daily specials.
The Irving, also debuting November 1, will be a cocktail lounge honoring Irving Saunders, the patriarch of the hotel’s ownership family. Located off the lobby where City Bar currently resides, it will showcase a bourbon and whiskey-focused drink menu alongside globally inspired small plates and hearth-baked pizzas. Signature dishes will include Fresno Chili Seared Gloucester Tuna, a Pineland Farms Ribeye Burger, and Cold Water Mussels. The Irving will be open Sunday through Friday from 4 p.m. to 2 a.m. and Saturdays from 2 p.m. to 2 a.m.
The third concept is set to launch in early 2025 and will replace City Table, which will remain open until that time. The new eatery “promises to complement the other rebranded venues with an innovative culinary approach and refreshed interior,” according to the release.
“Transforming our food and beverage 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 at The Lenox. “We are now able to directly curate a more cohesive experience that reflects our commitment to excellence and ensures that every guest, whether dining at one of our restaurants, staying in the hotel or attending an event, feels the Lenox difference.”
