Counter Debuts at the Hotel Salem Tonight With Ahi Tuna Toast and Beef Filets | Eater Boston

"Opening January 24 on the ground level of Hotel Salem at 209 Essex St., this full-service restaurant focuses on seasonal New England ingredients and cocktails under group executive chef Justin Perdue, who brings experience from Bobby Flay’s Bar Americain, NoMi and Topolobampo and oversees several properties for Lark Hotels. Inspired by the building’s past as Newmark’s department store, the rotating menu pays homage to midcentury counter lunches with salads, light starters, breads and toasts alongside entrees that range from hearty meats—like braised short rib—to pasta and a classic beef burger. Standout items include a duck confit toast paired with chestnut bisque and an anjou pear salad, while cocktails include offerings such as Fae’s Fire (made with local Deacon Giles gin) and Calm Snow (a rum-based drink with house-made falernum syrup). The dining room features a 20-seat counter and seating for about 35 at tables; bar service runs until midnight, lunch and weekend brunch will be added in the coming months, and outdoor seating for 36 is planned for spring." - Dana Hatic