Brunch at The Bristol Lounge inside the Four Seasons


It’s a wonderful thing to show up some place and everyone seems to know why you are there, and they treat you like the most important person around.  We all love it, which is why I think we often go back to the same places to eat and drink all the time.  Often it’s not the food, location, or anything more than you like to be at a place “where everybody knows your name.”  This past Sunday I had brunch at  The Bristol Lounge, with an atmosphere like that, even though I had never been there before.  I was invited to brunch with a group from The Boston Brunchers which was generously provided free of charge by the Four Seasons Hotel, where The Bristol Lounge is located, and although I’m not required to blog about my experience or the food, I am because I loved it.

Pastry Chef Ashley in the pantry showing our group how to do chocolate lettering

Our group was greeted by Kristan Fletcher, Director of Public Relations at the Four Seasons Boston, and we were quickly led through back rooms and corridors to the Pantry, where the sweet and decadent delights produced by the Four Seasons all get their start.  Inside, a trio of bakers were busy making desserts for a baby shower, but took an amazing amount of time to show us a few tricks of the trade, answer questions, and even prepare a goodie bag for our trip home.

Chef de Partie Corbley puts the finishing touches on a chocolate dessert for two

At our table, our host Kristan introduced us to Executive Chef Brooke Vosika, as our server arrived with “Lobster Trap” Bloody Mary’s.   Chef Vosika, a 29 year veteran of the Four Seasons group, explained the inner workings of the various kitchens at the Boston property, as we sipped on the distinctively New England spicy cocktail.

Ricardo arrives with "Lobster Trap" Bloody Mary's for the table

Executive Chef Brooke Vosika of the Four Seasons

Chef Vosika explained the culinary direction he was taking at The Bristol Lounge, providing upscale comfort food with a twist.  One of the more popular items he mentioned that peeked my interest was a rabbit pot pie on the dinner menu.  Chef explained that everything that comes out of the kitchen at the Four Seasons is made from scratch from dinner in the lounge to a wedding reception and room service at 3AM, which keeps him and his staff quite busy most days.

Many hands make light work

You can read more specific food descriptions and see photos at my fellow brunchers sites through Boston Burnchers, but overall my experience at The Bristol Lounge was stellar.  The food was amazing- which I expected, and the French Toast Bread Pudding is something to lust after.  As tasty as the food was though, the atmosphere that envelops you as a guest is really what makes me want to return with my family and friends.  From the first person who greeted me at the door right up to Executive Chef Vosika, I felt as if I was in a place where everyone knew my name.   The time and effort of this staff, the warm and genuine feeling everyone gave me, confirmed the passion and professionalism often found behind the door marked “Staff Only.”

Thanks to my fellow Boston Burnchers, to Renee for organizing this and to the staff at the Four Seasons.

Remember, Food is Love!



7 Responses to “Brunch at The Bristol Lounge inside the Four Seasons”

  1. This is an absolutely beautiful pictoral of the meal! Thanks Justin!!

  2. Daisy says:

    Sounds like an amazing event! I’d love to try that Bloody Mary someday – what an inventive name!

  3. Megan says:

    Beautiful pictures, as always, Justin!! It was wonderful brunching with you yet again yesterday. What a fabulous time that was :)

  4. Katy says:

    great pics! looks like an amazing brunch experience

  5. Megan says:

    Those pictures are gorgeous. I love that you guys got to see some pastry tricks.


  1. […] Oh, and my apologies for the camera-phone pics. If you want to see what a really good camera and a talented photographer can do with our fabulous brunch, I suggest you check out this writeup from Justin at F2%. […]

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