Steven J. Pellegrino
Public Relations for The Ritz-Carlton, Boston. Email
Micole Rivera Suarez Heats Things Up for Guests Traveling Near & Far
Micole Rivera Suarez, recently named Chef de Cuisine of Artisan Bistro and Avery Bar at The Ritz-Carlton, Boston, is pleased to introduce new menus for Winter 2018 that reflect the spirit and flavor of her native Puerto Rico. Literally providing a warmth of coziness during our cold New England winters, Rivera Suarez invites guests to experience a taste of her travels around the world through traditional comfort dishes with an infusion of bold, vibrant flavors. New menu highlights include:
Duck Confit: Leg & Thigh, White Bean Cassoulet, Housemade Sausage, Lemon Oil
1855 Filet Mignon: Grilled Local Beef, Roasted Sweet Peppers, Red Wine Jus
Foley Family Farm Salmon: Wild Rice, Coconut Green Curry, Coriander, Burnt Lime
Rivera Suarez says, “I wanted to provide a narrative of my adventures for both locals and guests traveling from afar to enjoy. Although it is difficult to choose a favorite dish, I’m particularly excited for the Duck Confit with house made Bacon Cassoulet. I cure and smoke the protein as well as confection the sausage directly in house. In addition, our new coconut-green curry Foley Farm Salmon is also an exciting dish because of its amazing balance of flavors and freshness; the simplicity behind the crispness of the produce truly brightens up the dish.”
For both Artisan Bistro and Avery Bar, Micole Rivera Suarez is taking a few (well-thought) risks to allow guests to savor and experience new flavor combinations.
At Artisan Bistro:
To infuse some Argentinian & Caribbean inspiration into the bistro's rustic and bold flavors, Micole is experimenting with local produce, using it in new and interesting ways, e.g. in its entirety so the flavors can truly stand on their own. She hopes this will allow the restaurant's loyal and new guests to enjoy something “unexpected." This season she will be incorporating wild game as part of the restaurant’s protein offerings with the intention of showcasing something that is not only hardy (for cold weather months), but memorable.
At Avery Bar:
Rivera Suarez will continue to experiment and excite guests with novel high-end small bites which have been very popular with the bar's guests. Look for something along the lines of Tostones with garlic butter and cilantro-lime aioli. She wants to take the warm and cozy feel of Avery Bar and infuse it into some new small plates, especially as the temperatures drop. She's excited to bring her experience from The Ritz-Carlton, San Juan and that hotel's Ocean Bar & Grill to Boston, to heat things up a bit.