Boston | Sunday, Mar 15th
Everyone knows that food and wine are good together but a fine whiskey with a meal can be great too. On March 30, The Wellington executive chef Dante deMagistris and chef de cuisine Rob Neely create a 4-course menu featuring dishes inspired by, made and paired with whiskeys from three local distillers, Cabin Fever, Boston Harbor and Walrus Blood. This limited ticketed event will take place in the restaurant’s beautiful Well Room, the glass-enclosed private dining room with high ceilings and big windows. Tickets are available for $100 which includes tax and gratuity.
75 Leonard St., Belmont
Photo: The Wellington
