Helmed by Executive Chef Brandon Baltzley who joined the restaurant in the winter of 2016 after positions at Ribelle, the 41-70, ongoing pop-up project The Buffalo Jump, and more, Café ArtScience’s progressive menu blends forward thinking with an appreciation for traditional technique through reinterpreted European and new-American classics. Baltzley’s menu is designed to flow from lightest to heartiest, allowing for multi-course a la carte dining. To appeal to every palate, he incorporates unique, unexpected ingredients in tasteful ways, finding enjoyment in introducing guests to something new.
These rare menu experiences draw on Café ArtScience’s highly innovative bar service. Barman Todd Maul oversees the WikiBar of Café ArtScience, where his innovative cocktail creations, for several years the talk of Boston, now include the new food design innovations emerging from Le Laboratoire, the cultural innovation center partner of Cafe ArtScience.
Cafe ArtScience's innovative vision by Laboratoire founder, scientist, and inventor David Edwards.
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