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606 Congress

At 606 Congress, seasonal farm cuisine meets modern technique for an unmatched culinary experience.


Chef Richard Garcia’s menu showcases the best of local, sustainable products enhanced by classic and cutting edge techniques. A kiss of lemon“air” – foamed lemon juice – brightens plump katama oysters and sweetbreads are prepared Buffalo-style with Bayley Hazen blue cheese and a bright celery leaf salad. Flash-frozen raspberries shatter like ice, adding a flavorful “pop!” to molten chocolate cake.


“For me, it’s about every bite giving you a different flavor or texture,” says Chef Garcia. “You’re always discovering something new.”


“The humble chicken reaches new heights when Garcia pairs a Southern fried drumstick with a perfectly roasted chicken breast for a dish that’s crunchy and soft, succulent and savory. Grilled octopus stays soft on the inside, crisp on the outside after a luxurious slow steep in oil.
Chef Garcia practices a whole-animal philosophy – creating delectable dishes from the butcher’s afterthoughts like beef heart, veal cheeks and yes, those sweetbreads – and he visits his farmers and ranchers whenever he’s not in the kitchen. As a special homage to the restaurant’s waterfront location, the winner of sustainability awards takes special care in sourcing his fish. His pan-seared haddock studded with chorizo comes off a day boat less than an hour from Boston, and his fluke comes from two hook-and-line fishermen that deliver it the same day.


But Chef Garcia knows good food doesn’t come only from good deeds. “I really believe when people leave they remember an experience,” he says. “We do our part with the food.”



Renaissance Boston Waterfront Hotel
606 Congress St.
Boston, MA 02210