40 Edwin Land Boulevard
Cambridge, MA 02142
617-806-4122
ArtBar is a warm, intimate retreat for food and art lovers located at the Royal Sonesta Hotel in Cambridge, MA. Showcasing stellar selections from the hotel's world-class art collection, the dining room looks out over the Charles River and offers unparalleled views of the city skyline. The seasonal riverside patio (with full bar service) draws diners from Cambridge, Boston and beyond
ArtBar's menus feature innovative cuisine with an emphasis on local and seasonal ingredients. The menu of refined American fare fits any type of outing from a happy hour repast to a romantic dinner to a communal feast with friends.
Feast Your Eyes - ArtBar
ArtBar's inaugural pages on BostonChefs show beauties from the kitchen and the bar.
Mixing Things Up at ArtBar
Make 2012 the year of the cocktail with a little help from the folks at ArtBar.

Chef Christina Allen Flores' passion for baking began very early with family and 4-H. During her formative years, club leaders and family taught her fire side cooking, canning, goats milk pasteurization and cheese making, bread and pastry baking. She moved from making cakes and pastries just for fun (birthdays and holidays for friends and family) to actively working in the field throughout college.
After graduating from Johnson & Wales University, Flores spent 9 years in Beverly Hills/West Los Angeles area mainly with the Beverly Wilshire Hotel a 5 Star/5 Diamond establishment in the heart of Beverly Hills. When she returned to the Boston area, she looked to continually expand her skills. Prior to joining Sonesta, jobs in local retail and specialty shops allowed her to gain experience in wedding and specialty cake production, chocolate work and production, and local sweet favorites.
Flores was named pastry chef at the ArtBar Restaurant and for the Royal Sonesta Hotel Boston in June 2010. In this role she is responsible for managing the bakeshop, overseeing production of as well as making pastries, breads, baked goods, and desserts for both the 3 meal a day restaurant and also for the hotel's extensive banquet operation. She is responsible for research, development, and testing of new original recipes for use in the restaurant, the extensive sweet tables created for special events, as well as for individual guests with allergens. One example of this creativity is the chocolate cupcakes and Twinkies she did for a retro themed party in the restaurant.
Baking and pastry remains a hobby as well, and Flores has been experimenting over the past 15 years developing egg free, dairy free, whole grain baked goods and artisanal breads at home.
