twitter facebook
HOLIDAY HOURS: restaurant seating closed for dinner from 12-23 to 12-30. Precinct Bar will still be open with full Precinct menu Mon thru Thurs: 11am11pm | Fri & Sat: 11am12am | Sun: 11am-11pm

ABOUT


ABOUT PRECINCT

Precinct Kitchen + Bar embraces and celebrates the region’s tradition of food and drink, contributing its own sense of personality with creative vision and progression. Chef-executed interpretations of tried-and-true New England staples are served in a welcoming, casual atmosphere featuring a large furnished patio and in-door fire place. Whether for dinner, drinks or just a casual bite with friends, this is the perfect Back Bay locale.

And now, our guests can experience a taste of Boston without ever having to step out of the hotel with our Flavor by Loews Hotels partners. Check them out below!

HEAD CHEF


Olivier Senoussaoui, Executive Chef

Originally from the Dordogne region of France, Chef Olivier’s gastronomic career started at the age of 15 at the local culinary school in Perigueux, where he learned early on that seasonal, local produce was an integral part of cooking. After culinary school, Chef moved to London working alongside top chefs and at Michelin-starred restaurants, including Chef Jean Vessat and restaurant La Bastide.

In 1999, Chef Olivier joined Loews Hotels where he was the opening Chef at the Loews Portofino Bay Hotel before being promoted to banquet chef. He worked from 2005 to 2008 as the executive sous chef at the Loews Royal Pacific Resort, and executive chef at the Loews Annapolis Hotel for five years.

In February 2013, Chef Olivier arrived in Boston as the executive chef at Loews Boston Hotel and Precinct Kitchen + Bar, marking his foray into the New England culinary scene. A hands-on chef who brings a sense of urgency to the kitchen, Chef Olivier loves cooking on the line and excels at creating fresh, bold-flavored marinades for just about everything. During his tenure in Boston, he has forged relationships with local and regional food purveyors in New England to help create a menu that centers on dishes with locally-grown and hand-crafted ingredients inspired by the area.

When Chef is not cooking for guests of the hotel and restaurant, he enjoys cooking his mother’s roasted chicken dish every Sunday with his wife and three children at their home outside of Boston.

FARMS AND PURVEYORS

PRESS

PRECINCT KITCHEN + BAR...YOU HAVE MY HEART
nail the cocktail, fall 2018

Loews Boston Ghosts of Boston’s Men in Blue

GETAWAY MAVENS, SUMMER 2018

13 best bars in boston for drink afficionados
trekbible, summer 2018

TASTE OF THE STATES: 12 OUTSTANDING REGIONAL SPECIALTIES
OPEN TABLE, SUMMER 2018

GET PRISON-STYLE WORKOUT AT POSH BOSTON HOTEL
BOSTON HERALD, SPRING 2018

 

RINGING IN THE NEW YEAR: BOSTON
LA TRAVEL MAGAZINE, WINTER 2018

winter is coming
boston.com, winter 2018

staycation at the loews boston hotel
themommyhoodchronicles.com, winter 2018

PRECINCT KITCHEN AND BAR RESTAURANT REVIEW
nEW THEORY MAGAZINE, WINTER 2017

WINTER IS COMING TO THE PRECINCT PATIO
EATER, WINTER 2017

best hotel in back bay boston the loews hotel
new theory magazine, fall '17

Best of Beantown at Loews Boston Hotel
The malibu times, fall '17


the best places to indulge in truffle fries in boston
hauteliving.com, fall '17


HEAD OF THE CHARLES REGATTA  2017 - THE BEST PLACES TO EAT AND STAY IN BOSTON
FORBES.COM, FALL '17