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Tuesday, November 13, 2007

Stanhope Grille


Jurys Boston Hotel

Jurys Hotel opened four years ago at the former site of the Boston Police Headquarters in Back Bay at the corner of Stuart and Berkeley Streets. Stephen Johnston is the General Manager and has done a wonderful job running 223 superior and deluxe guest rooms plus two executive suites and an elaborate Presidential Suite.
Young Bostonians are drawn to the CUFFS bar on the lower level, before entering the main dining room, The Stanhope Grill. I1 BARISTA is a bar-lounge on the main floor.
The STANHOPE GRILL has prepared a new menu for the current season which includes specialties such as Braised Lamb Shank ($34), Tournedos of Beef Tenderloin ($30), Pan Seared Ahi Yellow Fin Tuna Steak ($31) and Fresh Herb Tagliatelle Pasta ($22).
We began by sampling exotic two portion carafes of martinis from their “Most Wanted” list ($11), including a Green Monster named in honor of the Red Sox, as well as a Watermelon Martini.
Our dining adventure commenced with an Amuse Bouche consisting of a pan seared scallop in a light Miso and PonZo glaze. Fresh Focaccia Bread with delicate herbs, olive oil and imported Irish butter, was a fabulous beginning to a lovely evening. We split an order of Tagliatelle Pasta, tossed with asparagus, olive oil poached tomatoes, kalamata olives and spinach that can be garnished with pecorino Romano cheese. It was the most delectable pasta dish I’ve had in a long time, exceeding the North End and yet prepared by an Irish Chef!
I had the Casco Bay North American Atlantic Cod ($28), bacon crusted and served with a lentil ragout, Chanterelle mushrooms, smoked tomatoes and pearl onions. It is so good, the Chef should win a Culinary Oscar! My assistant, Marion, had a 12 oz. Northeast Family Farms Sirloin $38 with a Pinot Noir risotto cake, asparagus and red onion jam accompanied by a Bordelaise sauce. She reported a savory melt-in-your mouth beef. Susan, another guest, had the Niman Ranch pork chop ($30) on the bone, cooked to perfection – thick, juicy and well-trimmed, served with a Vermont goat cheese bread pudding and steamed spinach with a mustard sauce and pancetta. The flavors combined to create a hearty celebration of the harvest season.
There also is an extensive list of domestic and imported wines.
Deserts ($8) include Strawberry Rhubarb Shortcake with Chantilly cream to die for, Chocolate Fondant with espresso ice cream and Jameson carmel sauces, peach sorbet, Mango Crème Brulee and several others including home made ice cream.
The STANHOPE GRILL is tucked behind CUFFS BAR. Low ceilings, walls covered in textiles and a comfortable mix of banquettes and stand along tables.
The STANHOPE GRILL is open for lunch and dinner, 7 days and breakfast is served both buffet style and a la carte with a special Irish breakfast ($17) two eggs, home fried potatoes, black and white pudding, rasers & sausage, Bachelors baked beans, grilled tomato and brown bread. Whew! This breakfast will last you for days and is worth every dollar bill! Brunch is available on Saturday from 7:00 am to 11:30 am and Sunday from 7:00 am to 2:00 pm.
An inexpensive menu at CUFFS served day and night includes such favorites as BBQ Pulled Pork Sandwich ($9), CUFFS Blackened Burger ($13), ¼ pound Hot Dog ($9), Grilled Chicken Sandwich ($10) and Lobster Roll ($16).

350 Stuart Street
Boston, MA 02116

Hotel Telephone – 617-266-7200
Stanhope Grill – 617-532-3827
Fax – 617-266-7203
Breakfast Hours – 7:00 am – 10:30 am
Brunch -Saturday – 7:00 am – 11:30 am
-Sunday – 7:00 am – 2:00 pm
Luncheon – 11:30 am – 2:00 pm
Dinner (week days) – 5:50 pm – 10:00 pm
Dinner (Friday & Saturday) – 5:30 pm – 10:30 pm
All Credit Cards Accepted

November 2007
C. Paul Luongo is the President,
C. PAUL LUONGO COMPANY, Public Relations and Marketing, Boston