39 Stanhope St.
Boston, MA 02116
617-638-0077
Developed by Big Night Entertainment Group (the folks behind swanky night spots like Shine at MGM Grand Foxwoods, Scorpion Bar at Foxwoods and High Rollers Luxury Lanes and Lounge), Red Lantern offers a sophisticated, sensual style dining experience unlike any other in the Back Bay.
While the expansive loft-like space, with its exposed beams and brick walls, feels very Bostonian, the décor is all eastern chic - from the carved wooden doors at the entrance to the decorative lanterns hanging from the ceilings in the bar and dining room.
But the room's real focal point is the open kitchen, complete with sushi counter, custom wok station and oversized, gold-leaf ziggurat hood. Executive Chef Kevin Long and his team produce an eclectic pan Asian menu that pulls from the culinary traditions of China and Japan recreated with local ingredients.
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An impressive innovator, chef Kevin Long serves as Executive Chef for four successful restaurants owned and operated by Big Night Venues and Eat Well, Inc. In Ledyard, Connecticut, Long presides over the kitchen at SHRINE Asian Kitchen, Lounge and Nightclub at MGM Grand at Foxwoods Resort Casino; The Scorpion Bar at Foxwoods Resort Casino; and High Rollers Luxury Lanes and Lounge at Foxwoods Resort Casino. Long also leads the culinary teams as executive chef of Tosca and Caffe Tosca in Hingham, Massachusetts. In June 2011, Long will take the culinary reins at Big Night's latest venture Red Lantern, a boutique Asian restaurant and lounge in Boston's Back Bay.
As Executive Chef of each property, Long showcases his culinary dexterity by focusing on distinct and diverse cuisines. SHRINE is Big Night's 20,000-square-foot nightclub, lounge, and stylized dining venue, offering a Las Vegas-style nightlife experience within a classic Asian-designed interior and gourmet Eurasian cuisine. Long has held the leading position at SHRINE since the restaurant's inception in May 2008. Scorpion Bar features the feel of a traditional Mexican tequila cantina with the attitude of a rock bar, while offering the area's most extensive selection of tequilas and a menu of affordable, authentic Mexican cuisine in a dark, atmospheric setting. It opened in May 2009 with Long helming the kitchen. Tosca and Caffe Tosca serve regional and highly authentic Italian cuisine. The innovative menu at High Rollers features an eclectic array of appetizers, sandwiches, salads, and easy-to-share dishes. At Red Lantern, Long's menu will offer world-class fare made from the freshest ingredients that evoke Asia's vibrant culinary culture.
In his role as Executive Chef, Long oversees the entire kitchen operation and is responsible for menu creation and execution in all five restaurants. As each property focuses on divergent cuisines, Long has developed eclectic menus that are largely reflective of his culinary mission to incorporate interesting and high-quality ingredients to create unique cuisine with international influences.
Long's career was born in the kitchens of several family-owned restaurants on Boston's South Shore. He first joined the cooking line at Hingham's Tosca in 1995, where he was quickly appointed Sous Chef under the masterful guidance of renowned Chef Ken Oringer.
While at Tosca, Long developed a meticulous attention to detail that continues to permeate his cooking in the restaurant's dramatic open-kitchen environment. From selecting the freshest local produce, meat, and seafood, to collaborating with his sommelier to create the perfect wine-pairing menu, his hands-on approach earned multiple accolades from the likes of Boston Magazine and Wine Spectator.
Eager to continue his climb up the culinary ladder, he joined with restaurateur Seth Woods for the opening of the fine French bistro, Aquitaine, in Boston's trendy South End. After honing his skills in the city, Kevin returned to his roots in 1999 to take the reins as Executive Chef in the Tosca kitchen. In 2005 he expanded his role and took on duties as Executive Chef at Caffé Tosca, Tosca's sister restaurant.
In order to train his palate and strengthen his skills, Long has traveled around the globe to cook amongst the world's top chefs. Long has had the opportunity to cook alongside nationally-renowned chefs including Thomas Keller at the James Beard House, and at Manhattan's Park Avenue Café
Chef Long brings his sharply tuned metropolitan sensibility to all of his restaurants, where he applies his knowledge of fresh ingredients and innovative techniques to satisfy even the most sophisticated palates.
