Cuisines and Dishes at Top of the Hub:
- Seafood
- American
Top of the Hub
800 Boylston St,
Boston
MA
02199
topofthehub.net (617) 536-1775
Menu for Top of the Hub
Menu for Top of the Hub provided by Allmenus.com
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Other menus for Top of the Hub
Dining options for Top of the Hub
Ratings and Reviews for Top of the Hub
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May 08 2012
Barbara K. via Yelp
I took a girlfriend here for her 40th birthday with 6 other friends and we all loved it. Our reservation was at 5:30 p.m and didn't get seated until 6 p.m...read more
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May 07 2012
D N. via Yelp
Been here twice for dinner, and a handful of times for a post-work drink. Unfortunately, despite the amazing view, I would not come here expecting amazing...read more
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May 06 2012
Thuy L. via Yelp
I agree that food is just okay. However, what makes this place better than others is the view. Where else can you have freshly baked cookies while...read more
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Jan 15 2009
bostonfoodsnob via Citysearch
I've heard all the bad things about this place, but i can't see what everyone is talking about. I went in with my boyfriend recent...read more
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Nov 05 2008
redsoxlite2 via Citysearch
From the view to the staff, this is a restaurant that goes above and beyond for me everytime I go there. The food is exceptional w...read more
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Jun 27 2008
PK2008 via Citysearch
Guys, if you want to impress a girl, bring them here. Book a reservation far in advance. When you come in ask for a window view. A...read more
From Citysearch
The Scene
The laid-back elegance of ample tables, crisp white linens and hefty silver and glassware produces a lush, romantic feel. So does the 52nd-story vantage. Patrons--conventioneers, locals celebrating birthdays and anniversaries--dress to match the prices. Service is knowledgeable and unobtrusive.
The Food
The food is inventive without being esoteric, and the artful compositions delight both eye and palate. A wide, shallow bowl holds swirled roasted squash soup surrounding a short tower of seared scallop, foie gras and cranberry jam. Slow-roasted pork tenderloin (enough meat for two) perches on a bounteous array of roasted baby vegetables, including yellow carrots. Seared yellowfin tuna steaks stack up on crunchy coconut-jasmine rice in pools of cucumber-cool green and hot yellow-curry sauces. Even desserts display panache, as wacky shapes give a stylish quirk to warm chocolate cake, raspberry shortbread and caramel ice cream.
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