*ACCOUNT NO LONGER ACTIVE* Please follow us on Instagram: https://nitter.cf/t.co/muTuX72URx Craft cocktails & a farm-forward menu, located inside the @fairmontcopley hotel
Back Bay, Boston, MA
Joined April 2012
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This is our last tweet. Please find us actively sharing news & photos on Instagram: instagram.com/oaklbk/
And Facebook: facebook.com/OakLongBarKitch…
We will not check DMs or notifications, connect with us on @FairmontCopley.
Website link in bio, reservations via OpenTable.
Our September 𝐌𝐀𝐑𝐊𝐄𝐓𝐀𝐈𝐋 spotlights beets from the Copley Square Farmers Market. 𝘉𝘦𝘦𝘵 the heat with this recipe: beet juice, sipsmith lemon drizzle, lemon juice, ginger syrup & vegan foam.
We’ll always have our signature 𝐌𝐀𝐈𝐍𝐄 𝐋𝐎𝐁𝐒𝐓𝐄𝐑 𝐑𝐎𝐋𝐋 on the menu, but it tastes *especially* good when enjoyed on a holiday weekend 🦞
There’s a fantastic stretch of nice weather coming up! Our patio is open daily from 11:30am to 9pm, first come first served.
Almost two weeks into our new 𝐒𝐡𝐚𝐫𝐞𝐚𝐛𝐥𝐞𝐬 concept and the food is 🔥…literally. Each dish is cooked in the Hearth Oven behind the bar: expect charred & smoky tastes. Share a few or share them all - there’s something for everyone.
👩🏽🍳: Chef Izzy
Last year our burger placed 3rd. This year we are gunning for the trophy! Purchase tickets here with our special discount code:
bostonmagazine.com/battle-of…
Happy 𝐍𝐚𝐭𝐢𝐨𝐧𝐚𝐥 𝐃𝐨𝐠 𝐃𝐚𝐲! The dog days of summer have been the most fun now that our patio welcomes all dogs. Visit us outside from 11:30am to 9pm, weather permitting of course.
🐶: Jimmy @thehenrystudio
Oak Long Bar+Kitchen retweeted
We are delighted to announce that USA Today’s @10Best awards has named Fairmont Copley Plaza the nation's
✨Top Five Best Pet-Friendly Hotel
✨Top Ten Best Hotel Bar (Way to go, @OakLBK!)
Thank you to everyone who voted for us! We are truly honored.
1st 📸: @thepieddogwalker
Oak Long Bar+Kitchen retweeted
‘I’m surprised that there’s no Michelin star here yet’: new OAK Long Bar + Kitchen chef de cuisine Izzy Buasier on the Boston restaurant scene trib.al/zTAyCLr
Our 𝐁𝐋𝐀𝐂𝐊𝐄𝐍𝐄𝐃 𝐁𝐄𝐄𝐅 𝐑𝐈𝐁 is seared and marinated for 24 hours in a cabernet brine, then braised for 5 hours low & slow.
This new Shareable has a green peppercorn crust and is served with heirloom radish & castelvetrano olives. A hearty, sticky piece of meat!
Just in time for #NationalRumDay tomorrow🍹is the debut of our new cocktail: 𝐎𝐔𝐓 𝐎𝐅 𝐎𝐅𝐅𝐈𝐂𝐄.
@SelvaReyRum white rum, blue curaçao, lime, pineapple & orgeat. Tastes like vacation!
Customer favorite: 𝐁𝐋𝐔𝐄 𝐇𝐈𝐋𝐋 𝐌𝐔𝐒𝐒𝐄𝐋𝐒, grown in the cold, clean waters of eastern Maine.
This dish gives the heat 🔥 with plum tomato sauce, 'nduja, sweet chilies & potato straws.
Lunch goals: 𝐒𝐌𝐎𝐊𝐄𝐃 𝐓𝐔𝐑𝐊𝐄𝐘 𝐎𝐍 𝐅𝐎𝐂𝐀𝐂𝐂𝐈𝐀 with applewood bacon, farmstand tomato, bibb lettuce & our secret sauce.
One week left to vote! Click the link, it only takes a second! Thank you for the support: bit.ly/besthotelbar
