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BravoTV.com’s The Feast


Believe it or not, Yvonne's proffers a signature cocktail called 1989 (same name as Tay’s album!) that’s perfectly suited to her tastes. “It’s designed to be pretty appealing to someone who likes vodka highballs. We’re using bright, friendly flavors, but in a way that’s a little bit more celebratory and interesting,” says Will Thompson, who describes the tipple as “basically a lavender vodka with Champagne and a touch of elderflower.” Start by infusing fresh or dried lavender in vodka for up to 12 hours (check on it until it’s the right strength for you). Strain, mix with an equal amount of St. Germain (an elderflower liqueur) and chill. When you’re ready to serve, pour an ounce or two into a Champagne flute and top with dry sparkling wine. Thompson adds that a drop or two of celery bitters and a lemon twist garnish are nice if you have them, but otherwise, “just drink it as is.” Read more

Boston Magazine

     2016-02-01   Reference

Nothing about this glittery, over-the-top spectacle of a restaurant says serious food and drink- except for the serious food and drink itself.  Not to be a troll, but on paper Yvonne's in Downtown Crossing has made just about every wrong choice possible. Especially for a mid-2010s four-star restaurant. Which it is.  The food, by executive chef Juan Pedrosa and culinary director Tom Berry, is a grab bag of trendy styles and influences. You can have neo-Korean small plates a la David Chang. You can have Argentinean parrilla.  On the menu, to the left of the smattering of Filipino, Sardinian, Brit pub, and Turkish, you'll find Instagram-courtingbar bites of murky provenance. Very few Boston restaurants offer this much variety, and when they do, they're usually on the first and second floors of the Pru.   Read more

Boston Globe Magazine

  Global Staff   2016-01-11   Reference

Yvonne's For more than 130 years, this was Locke-Ober, where power brokers rubbed elbows over steak dinners. Now it is Yvonne's, featuring small plates and a sexy atmosphere. It is- once again-the place to be. With food from culinary director Tom Berry and executive chef Juan Pedrosa, it is the rare establishment that successfully bridges bar, restaurant, and club. Well-made cocktails, meaty platters designed for sharing, and boozy takes on classic ice cream treats are among the attractions. Read more

This is Boston’s most Instagrammable new restaurant. Is it as cool in real life?

  Boston.com   2015-11-13

“Damn. That’s a sexy restaurant.’’ That’s the first thing I thought upon seeing Hudson-toned photos of Yvonne’s, a “modern supper club’’ that’s opened to good reviews in Downtown Crossing. Read more

The Boston Sunday Globe

     2015-10-15   Reference

  Where to Yvonne's, a "modern reinterpretation of the supper club" from the team behind Lolita Cocina & Tequila Bar, located in the space that was Locke-Ober for more than a century.   Read more

Haute Living


When Boston’s historic restaurant Locke-Ober closed its doors in 2012, we waited with bated breath for the announcement of its replacement. After three long years, it’s finally about to happen. Introducing Yvonne’s, a modern reinterpretation of the supper club concept slated to open over the next couple of weeks. Read more

The Boston Globe

     2013-12-02   Reference

Every restaurant has a life cycle. It is easy to remember Locke-Ober toward its stodgy end, a stop for tomists in Tshirts and nostalgics who first frequented the place before women were allowed in. But in its heyday, the rest a.urant-in operation for more than 130 years - was the place to be. lhe city's politicians and over brokers mbbed elbows at the tables, which came draped in white cloths and beating steak dinners and mrut ini lunches. Regulars had their own chajrs. Jackets were required. A portrait of a scantily clad woman known as Mademoiselle Yvonne was draped in black whenever Harvard lost to Yale.   Now the space is called Yvonne's Read more

The Improper Bostonian

     0000-00-00   Reference

WHEN OLD-MONEY DINING institution Locke-Oberclosed in 20t2, it marked the end of several eras: the sunser of jackets-required dining in Boston, another bridge to Camelot gone, one less Boston resrauramwirh 19rh-cemuryroors. The ancient temple to Brahmin manners, silver-salver service and fusty Continenral cuisine had become obsolete.   Buras budding skyscrapers now creep upward all across downtown, new owners have transformed the !are grande dame into hot debutante Yvonne's, and she's already Boron's Miss Thing: boisterous, flamboyant, chic and sexy as hell. Read more

Thrillist Boston


Yvonne’s is divided into three distinct spaces that elegantly merge sophisticated modernism with Locke-Ober tradition. The dining room features a 129-year-old hand-carved Santo Domingo mahogany bar, while the lounge’s ceilings are exact replicas of the building’s original tin coffers (discovered during recent renovations). To top it off, there’s a gilded fireplace. Read more

TimeOut Boston


How in Kennedy’s name to replace Locke-Ober, the revered, wood-paneled downtown institution that hosted a million three-martini lunches? For starters, Yvonne’s has saved what matters: the 19th-century mahogany bar and the same clubby ambiance. But the new supper club—named for what used to be Locke Ober’s members-only club downstairs—otherwise sports a decidedly au courant vibe. Chef Juan Pedrosa looks forward, not backward, with international small plates like crispy tater cubes, chicken quinoa meatballs, baked oysters and popcorn brulee. Large-scale (i.e. scorpion bowl-sized) cocktails like the Moscow Mule are lovingly crafted and best enjoyed in the separate Library Bar, a tome-tiered respite that invites you to imbibe like a Brahmin. Read more

American Way magazine

     0000-00-00   Reference

WHEN JAMES BEARD Award-winning author David Wondrich wrote Punch in 2010, he shifted the course of the cocktail forever. Mixologists were already off ering the fruity drink on their menus, but Wondrich off ered a way to speed up the process and add a little more, well, punch. “When we send one out, suddenly everyone in the room wants to order one,”says Will Thompson, beverage director at Boston’s Yvonne’s, which specializes in creative serving vessels like fi shbowl-sized, copper Moscow Mule mugs and urns with spigots. “The punch conversation starts with David Wondrich. His book got bars excited about doing these classics in big bowls.”     Read more

The Aristocrat from Yvonne’s, Boston

  By Architectural Digest      0000-00-00

Cracking open bottles of Champagne is among the season’s more indulgent rituals. Bubbly always satisfies best when sipped on its own, but it also beautifully caps off cocktails like beverage director Will Thompson’s the Aristocrat, which cleverly melds red wine with summer-conjuring Pimm’s and strawberry syrup. Read more

Conde Nast Traveler online


This modern supper club is housed in the legendary Locke-Ober space, which first opened in 1862 as a cellar café and later evolved into a hotspot renowned for its secrecy and wealthy financiers. The latest incarnation is named after the iconic nude portrait of Mademoiselle Yvonne, which still hangs in the entryway of the grand dining room that used to be draped in black whenever Harvard lost to Yale. Amid the dark mahogany and gilded wallpaper, move seamlessly from dinner to late-night revelry in the mysterious library bar. Read more

Yvonne's Is a Place to See and Be Seen

  By DuJour      0000-00-00

Yvonne’s occupies the space of century-old icon Locke-Ober. The original mahogany bar intricately hand-carved by French woodworkers in 1886 still stands. Today, it’s topped with white Calacatta marble for a modern touch. Read more

hotspot renowned for its secrecy and wealthy financiers

  By Epicurious      0000-00-00

This modern supper club is housed in the legendary Locke-Ober space, which first opened in 1862 as a cellar café and later evolved into a hotspot renowned for its secrecy and wealthy financiers. The latest incarnation is named after the iconic nude portrait of Mademoiselle Yvonne, which still hangs in the entryway of the grand dining room that used to be draped in black whenever Harvard lost to Yale. Amid the dark mahogany and gilded wallpaper, move seamlessly from dinner to late-night revelry in the mysterious library bar. Read more

These full-bodied reds are the perfect pairing for a romantic date

  By Fortune      0000-00-00

After making dinner plans for Valentine’s Day, the next step is to start thinking about an incredible wine that will wow your date. Forget sparkling wines and rosés and set your sights on the rich, full-bodied reds. The main reason: If you’re dining out, it’s almost guaranteed that beef or a braised meat of some kind will be on the prix-fixe Valentine’s menu. Read more

8 Hotspots That Will Make You Rethink Boston

  By GQ online      0000-00-00

8 Hotspots That Will Make You Rethink Boston Read more


  By LA Travel magazine      0000-00-00   Reference

The city of Boston is well known across the globe for it's deep rooted history. crazy sports fans. baked beans, clam chowda and of course lobsta! When visiting the area for any extended time one must experience a few of the infamous activities available from taking a walk on the Freedom Trail, experiencing a duck tour to get a first hand view of the city from the land and sea and if the timing is right, attending a Red Sox game at Fenway! When spending the day diving into the dense, packed historic culture that is quintessential Boston, it can be quite easy to work up an appetite. Luckily for locals and tourists alike there is an endless amount of delicious culinary delights at every turn. No stopover in this city would be complete without experiencing some of the best seafood New England has to offer.  True foodies can easily spend days hopping from one food establishment co another taking in the latest and greatest the city has to offer. To cut down your research time we have a few "Best of Boston" suggestions your stomach will be thanking us for Later. Read more

Tell Jacy


3/4 oz. spiced cranberry syrup (see below)1 1/2 oz. Tequila Ocho ReposadoChampagne For the spiced cranberry syrup:Smash cranberries and coat in an equal weight of sugar. Let the mixture sit overnight. Make a “tea” of toasted star anise, mace, clove, and allspice by toasting all ingredients in a pan, then adding to water and bringing it to a boil. Once bubbles start to appear in the pan, kill the heat and allow the liquid to cool down to room temperature. Use the “tea” to dissolve the cranberry-sugar mix and strain. Combine tequila and cranberry syrup in a glass bottle and chill in the freezer or refrigerator (don’t let the mix actually freeze). When ready to serve, pour 2.25 ounces into a flute and top with your favorite bone-dry sparkling wine (dry cava works great here, but feel free to reach for champagne if you’re really feeling the holiday spirit). Read more

Give Your Bottles an Upgrade

  By Wall Street Journal      0000-00-00   Reference

Give Your Bottles an Upgrade If you're a martini fan, chances are your personal preferences are already established. Great. The cocktail rewards those who know what they want. But if you're just discovering the drink or want to play the field a little, here are some gins and vodkas, many of them new, that will  expand your palette. Read more