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.

Born and raised in Brentwood, New Hampshire, Chef Stephen Hamilton took his first job at the town diner as a dishwasher at the age of sixteen. After six months the owner asked him to join the culinary team and he began work on the line in the kitchen. He was there for 2 years before leaving to attend Southern New Hampshire University in Manchester. Hamilton completed an internship working at Bald Peak Colony Club in Melvin Village under Chef Ed Bigwood.
After receiving an Associate's Degree in Culinary Arts he continued on at school earning a Bachelor's Degree in Restaurant Management. During this time he worked as a server and an assistant dining room manager at Currier's, his first hotel job in what is now the Radisson in Manchester, NH.
After graduation, he accepted a position at the Exeter Inn under Chef Woody Drobia and worked his way through the ranks culminating in the position of Executive Chef. He left the Exeter Inn to help open Hagan's Grill in Hampton, NH and spent some time in the kitchen at Ship to Shore in Newfields.
Hamilton joined the Royal Sonesta family in 2007 as Sous Chef for ArtBar Restaurant & Patio. He spent 18 months overseeing the hotel's extensive banquet operation, before taking full responsibility for ArtBar's day to day activities as Chef de Cuisine. He embraces the hotel's philosophy of using only fresh, local ingredients whenever possible, as well as designing and tailoring the restaurant's menus to best reflect the seasonal bounty available from local farmers.
