L'Espalier
Mandarin Oriental, Boston
774 Boylston St. (Fairfield St.) 
Send to Phone
Boston, MA 02199
617-262-3023 | Make Restaurant Reservations | Menu
lespalier.com
L'Espalier Restaurant is one of GAYOT's 2013
| Top 10 Boston Food Rating Restaurants
| Top 10 Boston French Restaurants
| Top 10 Boston Wine List Restaurants
| Top 10 Boston Special Occasion Restaurants
| Top 10 Boston Business Restaurants
| Top 10 Boston Mother's Day Brunch Restaurants
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See photos of L'Espalier restaurant at GAYOT.com's photo gallery.
Cuisine
Open
Lunch & Dinner daily, Afternoon Tea Sat.-Sun.Features
- Private room(s)
- Full bar
- Reservations suggested
- Valet parking for a fee (Mandarin Oriental entrance at lunch & restaurant entrance at dinner)
- Jackets & ties suggested
Wine
Great Wine List* Click here for rating key
 L'Espalier Restaurant Review: Chef/proprietor Frank McClelland’s French-inspired New American cuisine is exquisitely built from impeccable local ingredients. Patrons choose from seasonal dégustation and chef’s tasting menus along with à la carte lunches and a prix-fixe dinner option at eye-popping prices, though few would challenge their value given the parade of topnotch meat, fish, shellfish and produce embellished with luxury flourishes like foie gras, all beautifully plated. (Vegetarian gourmands can dine exceptionally well here.) First courses like Cape Cod Bay crab consommé with Okeechobee shrimp, coconut water noodle, Nantucket Bay scallop and plankton might precede mains ranging from whole roasted duck for two with chestnut soufflé, celery root coffee purée, glazed root vegetables and spiced jus to butter poached Maine lobster “pot-au-feu” with eggless carrot flan, cloved onions and oxtail agnolotti. Dinner may also be enjoyed at the Chef’s table inside the kitchen. Anything from the cheese cart, meanwhile, is sure to delight --- overseen as it is by expert fromager and maître d’ Louis Risoli. Pastry chef Jared Bacheller presents desserts such as “ants on a log” frozen praline parfait with celery, Moscato raisins and white rum ice cream. Stylishly spare dining areas in austere gray and taupe tones dominate the space, while the book-lined back room provides a library-like oasis. The subtle, highly-polished service doesn’t miss a beat, and a superb wine list rounds out the kind of experience most patrons reserve for big-number birthdays, anniversaries or business deals. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
