Boston Harbor Hotel
70 Rowes Wharf
Boston, MA 02110
617-856-7744
Prominently positioned at one of the most scenic spots on the harbor, the Rowes Wharf Sea Grille at the Boston Harbor Hotel showcases the best offerings of the sea through contemporary, nautically-influenced design; simple, fresh cuisine; and a vibrant harbor setting. The light, airy dining room is awash in rich, ocean inspired blues; the floors and tabletops are unadorned hardwood; and the photographs on the walls depict artful perspectives of sky, sea and sails.
The menu at the Rowes Wharf Sea Grille features the freshest seafood, simply but artfully prepared. The harbor right outside the windows leads to some of the richest fishing regions in the world, and the menu reflects the best of the local catch. The menu changes regularly with fresh, seasonal selections prepared in a minimal and contemporary style.
During warmer months, the Rowes Wharf Sea Grille features a spectacular harborside patio. Large umbrellas shade the patio for cool, comfortable al fresco dining. In the summer months, guests on the Rowes Wharf Sea Grille terrace also enjoy live entertainment four nights a week as part of the Boston Harbor Hotel's award-winning Summer in the City Entertainment Series.
Lunch for the Road from Rowes Wharf
Chef Daniel Bruce invites midday diners to enjoy his handiwork anywhere they like - the award-winning chef has just added a ...
23 Years of Wine at the Boston Harbor Hotel
Hark, wine lovers and rejoice - the 23rd Boston Wine Festival is mere weeks away.
A Cup of Good Cheer at Rowes Wharf Sea Grille
The Rowes Wharf Sea Grille is ready to go a wassailing with the return of their holiday tea.

Chef Bill Romiza has been baking all his life. He learned the ropes very early on working in his grandparents' Portuguese bakery on Cape Cod. Growing up in that shop, he did everything from bagging to baking.
As a young man eager to see the country, Romiza ventured down to Naples, Florida to work with his brother in the pastry department of the Naples Beach and Golf Club. He was a snowbird chef for his first two years, spending the winters in Florida and the summers in New England, learning techniques and expanding his repertoire while working alongside talented mentors. He cooked at hotels and resorts in North Carolina, Connecticut, New York, and Arizona before landing at the Boston Harbor Hotel in 1998. He was named head pastry chef in 2004.
As pastry chef at the five star Boston Harbor Hotel, Romiza has prepared desserts for countless celebrities, traveling dignitaries, and heads of state. He also lends his expertise to the Boston Wine Festival, hosted annually at the hotel, by creating desserts to complement and pair with each dinner and featured wine.
Chef Romiza prides himself most on his versatility. As pastry chef, he is responsible for a staff of as many as eleven cooks, a kitchen whose ovens have not been shut down for well over a decade, and the quality of production of literally every baked good served at the hotel. That list includes, but is not limited to, wedding cakes, bread, muffins, hamburger buns, even crackers.
When he's away from the hotel, Chef Romiza enjoys fishing, spending time in Florida, and following Boston's sports teams. He is also a self-described history buff. He is also active at Boston's Franciscan Hospital for Children, where he brings in pastries and leads decorating classes.
