We are still open through the COVID-19 crisis, providing a safe space for those who need to travel to Boston.
Our services are a bit more limited and our cancellation policy is completely flexible, but we're as welcoming and happy to have you as ever. More details can be found here.
×
Arrival
Departure
Adults
Children
Code

Our Promise

We are passionate about your experience on our website and the content we provide here. Selecting a hotel can be daunting, and we strive to make that process a little easier by painting a true picture of what we are about. From the pictures of our staff to the blog posts written by them, what you see here is genuinely who we are.

If you are shopping around and see a different offer for The Lenox on another site, let us know and we will make it right. We would be honored to be your home in Boston!

[email protected] | 800.225.7676

New Menu at City Table

New Menu at City Table

What better way to enjoy the final weeks of summer in Boston than with a brand new menu at City Table? Executive Chef Sean MacAlpine has crafted a delicious, unique menu that is sure to satisfy your taste buds, no matter what your preference is. The Tuna Tartare is one of the most popular new items, but there are many other options including the short rib flatbread, a charcuterie board, and a delicious slow roasted cod loin. Click here to see the full menu!

Dine Out Boston is also in full effect until August 11, and then again from August 13 through August 18, where you can get a full three course meal for $33 per person. Between the delicious new menu and Dine Out Boston, you really can’t go wrong at City Table!

If you would like to learn more about our Executive Chef, Sean, check out his Chef’s Bio here.

Interested in cooking up one of Sean’s dishes from the new City Table menu? Check out the recipe below!

City Table Tuna Tartare

Miso Dressing

3 tablespoons red Shiro Miso paste

1 teaspoon sesame oil

1 tablespoon rice vinegar

Juice and zest of one lim

1 tablespoon dark cup brown sugar

½ cup plain yoguet

One clove minced garlic

1 teaspoon grated ginger

Directions:

Whisk all the above ingredients in a large bowl set over an ice bath until well incorporated.

Tartare

3 ounces of diced Yellowfin tuna

1 teaspoon toasted sesame seed

1 Scallion, green part sliced thinly

1 tablespoon finely chopped cilantro

Assembly:

Combine the tuna, sesame, scallion and cilantro in a small mixing bowl. Drizzle the miso dressing while gently folding with a wooden spoon. Serve as cold as possible with rice crackers, tortilla or wontons.

Food & Beverage Director