Forum Comes Together In Boston's Back Bay

Euz Azevedo President of Boston Nightlife Ventures is proud to announce the opening of Forum Restaurant. Forum is Azevedo's vision of vibrant city dining, complete with a chic bar on the first floor and a sophisticated dining room on the second. Opening tonight, Wednesday July 13, 2011 at 755 Boylston Street. The restaurant's creative cuisine and selection of craft cocktails with house-made infusions promise to have foodies flocking to this dynamic two-level Back Bay restaurant.

THE CUISINE
Forum's menu is comprised of whimsical dishes, creatively presented and affordably priced. Appetizer standouts include Raviolo with bacon, ricotta, farm egg yolk and black truffles, Scallop Crudo with pickled radishes, jalapeno oil and salmon roe, BLT Soup of heirloom tomatoes, Boston lettuce and lardons, Caprese Salad of house-made mozzarella stuffed with heirloom tomatoes and balsamic.

Entrees are highlighted by Forum's House-Made Ricotta Gnocchi with lobster, tomatoes and beurre blanc, Salmon with farro, beet, cipollini and pancetta, Short Ribs with jalapeno polenta, summer squash and red wine, 18oz Delmonico with pomme puree, topped with bone marrow butter.

Bar menu boasts Chicken Waffles with jalapeno maple syrup, Charcuterie-wild boar rillet, chicken liver pate, and duck prosciutto, Champagne infused melon with speck, Forum Burger.

BEVERAGE PROGRAM
Stepping up to Forum's bar is like stepping up to a show where bartenders mix creative and sophisticated cocktails using fresh herbs picked-to-order off the plants suspended above the bar. Forum will focus on fresh, crafted cocktails and house-made infusions as well as conjuring up new classics. A selection of barrel-aged cocktails will debut in the Fall. The internationally focused wine list has been well thought out, just like the restaurant's unique spaces, with all types of diners in mind. Forum's wine list boasts over 160 labels and 23 wines by the glass, housed in a 1300 + "wine penthouse" artfully displayed on the second level.

THE DESIGN
Designed by New York-based Martin Vahtra from Project Design Associates, his portfolio includes L'Espalier, Mandarin Oriental Boston and Silver Screen Lounge in Los Angeles. Upon entering the restaurant, guests walk into a chic bistro area with floor to ceiling glass doors that open up onto bustling Boylston Street and large hanging lamps suspended overhead creating an open-air, yet intimate atmosphere. The bistro seats twenty-four guests and opens up to the patio. The remainder of the first floor is a modern interpretation of a city bar, featuring a 45-seat bar that has HD-TVs lining above. The backside of the lounge has an alcove area that features it's own communal table and TV.

Walking up the stairs an oversized mirror sculpture, commissioned for the space dramatically lines the staircase up to the second level. This floor features an intimate bar and a large posh dining room featuring strategically placed origami inspired bent metal accent walls. The dining room seats 130 and features warm chocolate and cream tones, large vertical windows create a big city feel and one-of-a-kind chandeliers. Forum has private dining options, including a private room complete with it's own bar, an iPad controlled 100" high definition projection dropdown screen.

THE TEAM
Robert Cioffi, Director of Operations
Among his vast experience Cioffi served as the food & beverage director at Boston's Four Seasons Hotel where helped earn accolades for both the hotel and Au'jourd'hui. Cioffi later moved and worked in Paris, New Orleans and most recently Los Angeles.

Jared Chianciola, Executive Chef
Raised in Western Massachusetts, Jared Chianciola studied at the San Diego Culinary Institute. Chef Chianciola has since honed his craft in the kitchens of hotspots around the Boston area, which included 28 Degrees, Eastern S