At 606 Congress, Chef Richard Garcia offers diners modern farm cuisine inspired by the sea. The menu features favorites including Bay “Scallops and Bacon,” where pork belly meets pickled cabbage, tart apples and a kick of violet mustard or seasonal specialties like crispy, sweet and savory chestnut fritters. The ingredient-driven menu reflects a commitment to supporting and celebrating local fisherman, farmers and purveyors. A pioneer in sustainable seafood, Chef Garcia’s skillful cooking was recently honored with 2 stars from the Boston Globe. Located inside the Renaissance Boston Waterfront Hotel in the Seaport District, 606 Congress takes inspiration from the nearby waterfront with polished dark woods, vaulted ceilings and elegant aquatic accents.
