Named after Toronto’s latitude, North 44º serves fare prepared by chef Mark McEwan. A redesign by the team at Yabu Pushelberg gives North 44º a more contemporary dining room with tan colored walls lined with mirrors and white linens. Appetizers include the pan-seared Quebec foie gras with toasted brioche, while main dishes range from East coast halibut baked in banana leaf to herb crusted magret duck. The extensive spirits list includes a selection of more than 30 single malts and fine whiskeys, red and white wine by the glass, and specialty cocktails.
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