10 Avery Street
Boston, MA 02111
617-574-7176
Recently opened in The Ritz-Carton Boston Common, Artisan Bistro serves as a gathering spot where guests can connect over approachable craft cooking. The menu features fresh local and seasonal dishes, using native ingredients, as well as uniquely sourced products, with subtle bistro influences.
The modern dining room is dressed with rich woods and features elegant European design elements. Crafted wood wainscoting envelops the room and dramatic ambient lighting from above bathes white-washed wood floors to reflect a bistro-like setting. New, ivory stitched-leather banquette seating lines the dramatic windows overlooking Avery Street.
The restaurant's bar is an integral part of the fun. The cocktail program includes local favorites, numerous microbrews and a signature Bloody Mary menu. The mood at the bar, like the restaurant itself, is lively and inviting, yet relaxed and casual.
Cooking Live
Join Ming Tsai as he gathers a gaggle of his chefly friends for an evening of - what else - cooking.
Taste the South End
Enjoy some of the city's top restaurants in one fell swoop at the Taste of the South End.
Feast Your Eyes - Artisan
Artisan at The Ritz-Carlton, Boston Common debuts on BostonChefs.

Chef Andrew Yeo graduated with excellence, from Asia's foremost tourism and hotel school, Singapore SHATEC. He is certified by the Culinary Institute of America in Wine & Food pairings and is known for his original and inventive food presentations with a distinctive style of Asian-influenced cuisine.
At the age of 24, he joined The Ritz-Carlton Millenia Singapore as a cook where he worked alongside several notable French chefs to develop and hone his skills and knowledge in French cooking. In 2002, he competed against other chefs for the Singapore Chaîne de Rôtisseurs and was awarded Outstanding Young Chef and then in 2003 he became Chef de Partie. He continued his career with The Ritz-Carlton and moved to the United States.
He joined The Ritz-Carlton Golf Resort of Naples as an Assistant Garde Manger Chef and soon there after accepted the position of Garde Manger Chef. In 2006, Chef Yeo was named Chef Tournant. His responsibilities included managing all aspects of the entire food and beverage culinary operation for the hotel. He has been instrumental in the design of banquet's culinary presentations.
In 2007, Yeo transferred to The Ritz-Carlton, Orlando Grande Lakes as the Chef Tournant. He oversaw all of the outlets, including menu developing, food ordering, banquet operations and event setup.
In 2009, he was promoted to Executive Sous Chef, overseeing the entire Culinary Division and giving support to the Executive Chef in all areas.
In 2011, Yeo took his new role and become the Executive Chef of The Ritz-Carlton, Boston Common.
