Since Boston is often called the birthplace of the American Revolution, it’s only approrpiate that the Revere Hotel Boston Common pay homage to the city’s rebellious past with its new bar and restaurant.
Rebel’s Guild, which officially opened on the anniversary of Paul Revere’s midnight ride earlier this spring, hopes to channel the spirit of our Founding Fathers with its funky decor and menu offerings. Located at what used to be the old Emerald Lounge, Rebel’s Guild blends modern bar aesthetics with artwork that embraces Boston’s revolutionary history.
The 4,500-square-foot space is adorned with a copper masonic eye and tiered chandeliers that were inspired by colonial craftsmen, as well as murals that blend scenes from events like the Boston Massacre with contemporary street style. Local artist Bruce Rosenbaum has also created a massive cannon that sits in the middle of the restaurant. Guests can enjoy food and drinks at the white marble bar and lounge area located near the entrance, or in the 145-seat dining room.
Executive chef Sean Dutson has created a menu filled with smaller, shareable bites of “New England comfort food” with an “edgy twist” that are in line with the venue’s rebellious scenery. Visitors can expect classics like baked beans, clam chowder and burgers, plus more adventurous takes on fan-favorite dishes.
Highlights include crispy buffalo oysters, which are served over a seaweed salad with carrots and blue cheese, and the smoked duck breast crostini, topped with wild Maine blueberry compote and crème fraîche. And it wouldn’t be a Boston restaurant without a few crustacean options. Duston has created a lobster-filled fritter made with vanilla-honey butter and thyme, as well as lobster bites, a smaller version of the traditional Maine lobster roll
“When I cook, I cook for myself,” Duston tells Metro. “I don’t make anything I don’t love.”
As far as the drinks go, Rebel’s Guild’s libations are also heavily influenced by the Revolutionary War theme, such as the large lineup of tea-infused spirits that harken back to the Boston Tea Party. Many of the cocktails are named after prominent American rebels as well, such as the Paul’s Punch, a tiki-style drink that features a mix of Newport Distilling Company’s Thomas Tew Silver Rum, Thomas Tew Amber Rum, Falernum, and fresh pineapple, and the Henry Price, an homage to the “Father of Freemasonry” made with Bulleit Rye, egg white, fresh raspberries, simple syrup and lemon.
Rebel’s Guild is open for breakfast, lunch and dinner every day of the week, from 6:30 a.m. to 1 a.m. Weekend brunch and the 40-seat patio area are set to debut later this spring.
If you go:
Rebel’s Guild, 6:30 a.m.-1 a.m., 200 Stuart St., Boston, reverehotel.com