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Jeffrey Beers International designed 13,000-sq.-ft. space
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The Towne Stove and Spirits restaurant, the first collaboration since 1982 by two high-profile Boston chefs, has opened in that city's John B. Hynes Veterans Memorial Convention Center. The 397-seat restaurant was designed by Jeffrey Beers International, and chefs Lydia Shire and Jasper White are serving as its culinary directors.
The 13,000-square-foot space is divided into the three dining rooms and three bars over two floors. The space's design features include floor-to-ceiling glass windows; barn-wood beams that frame the dining room; a reflective ceiling, a glass-encased, second floor show kitchen; and soft-cream walls, tables and chairs.
The restaurant results from a private-public partnership involving the Massachusetts Convention Center Authority (MCCA) and developers Patrick Lyons and Ed Sparks. “This restaurant serves the people of Boston, from the thousands of visitors to the thousands of workers and residents in the Back Bay,” Lyons said. “We believe in Boston, so as ambitious as this project is, we built it with the future of this city in mind.”
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