The Eliot Hotel
Hotel · Back Bay ·
Elegant hotel with suites, cozy sushi bar, and prime Back Bay location
Elegant hotel with suites, cozy sushi bar, and prime Back Bay location
"In Back Bay I found The Eliot Hotel to be a refined boutique option with 95 rooms and suites in calming earthen tones and light baby blues, and roomy two-bedroom suites for longer stays; the hotel is home to acclaimed Uni, a contemporary Japanese restaurant overseen by James Beard Award–winning chef Ken Oringer, and it offers special packages with bespoke experiences and discounts on area attractions, though amenities are somewhat limited by its boutique size." - Stacey Leasca Stacey Leasca Stacey Leasca is an award-winning journalist and co-founder of Be a Travel Writer, an online course for the next generation of travel journalists. Her photos, videos, and words have appeared in print or online for Travel + Leisure, Time, Los Angeles Times, Glamour, and many more. You'll usually find her in an airport. If you do see her there, please say hello. Travel + Leisure Editorial Guidelines
"Even before you step inside, it's not hard to tell that The Eliot is a deeply elegant hotel—the neo-Georgian building it's housed in was built in 1925. That sense of grandeur continues into the vaulted, marble-filled lobby, which feels like a throwback to another era. The property is opulent without being imposing, and decadent without being impersonal. With only 95 rooms, most of which are suites, the Eliot never feels too busy or commercial. Rooms are tastefully outfitted with Italian marble, beautiful toile fabrics, and stately beds topped with fluffy pillows. The Eliot also houses Uni, one of the best Japanese restaurants (best restaurants period, actually) in the city." - Shannon McMahon, Todd Plummer
"Located on one of the final corners of the Boston Marathon course, offering a dramatic viewing experience."
"Uni, which Messina owns alongside Boston restauranteur extraordinaire Ken Oringer (Coppa, Toro, Little Donkey, etc.), is situated on the ground floor of the hyper-fancy Eliot Hotel, and is known for its izakaya-inspired menu and extensive caviar selection." - Terrence Doyle
"An izakaya inside Boston’s boutique Eliot Hotel known for meticulous presentation and a staff that feels like family; longtime regulars rave about the Chiang Mai duck carnitas, with one diner preferring it to several Michelin-starred meals. During the pandemic the restaurant introduced a private-suite dining option in the hotel’s rooms: bedless suites converted into dining spaces for up to six guests with a 90-minute limit, QR-coded menus, masked-and-gloved servers who take orders once and deliver all dishes on a cart, and a throwback hip-hop soundtrack and sake displays that enhance the atmosphere. The program balances warmth and perceived safety (two parties per suite nightly) and has become a preferred, exclusive way to dine for some customers even beyond pandemic concerns." - Allie Volpe
