Chef Travis Cintron is now overseeing culinary operations at Precinct Kitchen + Bar and the Loews Boston Hotel in the Back Bay, bringing decades of experience to bear on a menu that’s meant to bring people together in a space where everyone feels welcome.
Most recently, Cintron was executive chef at Lake Rabun Hotel & Restaurant in Lakemont, GA, and has previously been the sous/pastry chef at Loews Hotel in San Francisco and banquet/sous chef at the Four Seasons Hotel San Francisco. Now in Boston, he’s focusing on seasonal and locally sourced goods from small farms, fisheries, and forages working closely with the hotel’s Flavor by Loews Boston Hotel partners, and developing an on-site herb garden to spice up his dishes.
His menus celebrate Boston’s past and culinary future with dishes like New England fish and chips, lobster roll with citrus-tarragon mayo and old bay fries, and fried calamari fritto misto with shishito peppers, fennel, and grilled lemon basil aioli. At brunch, guests can sit down to favorites like steak and eggs, challah French toast and lunch offerings of flatbreads, charcuterie and the Precinct burger topped with arugula, tomato and bacon jam and Vermont cheddar on a brioche bun.
Pop in to Precinct to catch Cintron in action; Precinct is open for dinner (in the dining room and out on their beautifully appointed patio) Wednesdays from 5:00-10:00pm, Thursdays through Saturdays from 5:00-11:00pm and for brunch on Saturdays from 8:00am-3:00pm and Sundays from 8:00am-2:00pm. Take a peek at the new menus below and book your table online.