Azure in Boston, MA | American

Fathman Chef opened Azure with numerous awards and accolades to his credit.
He was a "Featured Chef" in the James Beard Foundation's Discovery Series and he received national recognition as chef at Trio in Boston. Beyond Boston, Fathman served as executive chef at the Waterfront Restaurant in Cincinnati and as chef at several California restaurants including The Water Grill, I Cugini and the Pine Avenue Fish House. It was during this time on the West coast that Fathman fine-tuned his appreciation for regional seafood and a devotion to local products and ingredients.
Menus
Known for his innovation and playful risk-taking in the kitchen, Fathman describes Azure's cuisine as "clearly American with subtle French, Asian, Latin and Mediterranean influences. Flavors and ingredients are treated with respect and integrity, but there is enough balance and flavor to appeal to everyone's taste." Azure's menu features inspired seafood dishes that showcase regional ingredients from Northeast and Pacific coast waters.
Private Dining
Ideal for business or pleasure, the private dining room with it's gold leaf ceilings and intimate, warm lighting can be set in various configurations to fit the needs of your guests; round table discussions, lectures and private celebrations. In addition, Azure has many other creative dining and event options for groups including:
Customized menus by Chef Robert Fathman
Pre-select wines from our Wine Spectator award winning wine list
Audio-visual equipment available upon request
Floral arrangements
The private dining room can accommodate up to 32 guests.
Special Events
Azure is the ideal escape from the demands of your day, an elegant spot to host a wine tasting evening, pre or post theater gathering, celebrity chef tasting, vintner dinner, or corporate business affair.
Fathman's propensity for the creative will lend itself to certain elements within the dining room. For example, he has commissioned local artist Steven Murphy to custom design a dramatic tabletop presentation. "The sea salt, butter and a seasonal chutney or relish will be presented in three small, hand-thrown bowls, each one larger than the next," explains Fathman. "Our hope is to convey that every aspect of this restaurant is thoughtful, creative and playful." Another personalized touch from the chef: giving guests "tricked out goodie bags" with homemade cookies, malted milk balls or chocolate truffles with a personal thank you note from Fathman.