Skipjack's (boston / Back Bay) To Do Complete Renovation & Adds Sushi Bar

After 15 years, Skipjack's owner Jeffrey Senior is pleased to announce his flagship location on Clarendon Street in Boston's Back Bay will undergo a complete renovation and redesign beginning on January 4, 2004! The goal is to reopen by January 30th. Good news for Skipjack's fans! Prices will remain the same and all your favorite dishes will be complemented by more daily specials and a brand new sushi bar is being added.

NEW LOOK
Jeffrey Senior's goal is to bring the interior of the restaurant "up to the same level of sophistication as the menu." The renovation will encompass the dining rooms, bar, cafe area, restrooms and the kitchen will be completely overhauled. A sushi bar is being added in the bar/cafe area. The new design will incorporate glass panel "air walls," pressed tin accents, primary colors and mahogany paneling throughout to slightly evoke the impression of a ship's lounge. Occasional lowered ceiling panels will give the restaurant a more intimate feel. Additionally, banquettes will be reupholstered, walls repainted and artwork and murals replaced. When the redesign is complete, the dining area will be able to be divided to allow for separate dining rooms and private parties. Work will take an estimated five weeks.

SUSHI BAR ADDED
Sushi fans will be elated to learn that Skipjack's will now offer prepared-on-premises sushi by master sushi chef Tsui "Otto" Hiu Tou, whom, prior to his tenure at Skipjack's worked at Oiishi and Ginza. "When we decided to add this option to the menu we knew we were taking a risk by competing with hundreds of other restaurants in the area," says Jeff Senior. "But by having the right chef and concentrating on getting our product completely genuine, we've seen tremendous success in our Newton and Natick restaurants and knew Boston was ready for it."

WINE LIST
Skipjack's extensive wine selection-one of Boston's best priced-will be featured more prominently as dinners enter. Skipjack's offers 180 bottles, 30 half bottles and 11 different wines by the glass. The restaurant has been awarded Wine Spectator magazine's prestigious "Award of Excellence" every year since it opened. Skipjack's also offers a full separate bar with creative cocktails and a raw bar in the bar/cafe area that makes for a perfect after-work gathering spot.

A THANK YOU TO PATRONS
Senior calls the renovation as "a living thank-you card" to guests: "We have such a loyal crowd of regulars who have been so good to us over the past 15 years," he says. "This is our way of saying we've been listening, and we're grateful." Senior is optimistic about business. "Things are rebounding," he says. "And with the DNC in July 2004, plus the continued growth of the Boston area, we're looking to do further expansion on the South Shore during the summer."

ABOUT SKIPJACK'S
Skipjack's-nationally known for its fresh seafood and creative cooking-was the first New England restaurant to offer orange roughy, the first to import mahi mahi and the originator of one of today's most popular dishes, blackened tuna sashimi. Skipjack's began business in 1986 in Brookline and has expanded to other locations including Newton, Boston's Back Bay, Natick and a South Shore location to be announced later in 2004.

BACK BAY LOCATION
Located for over 15 years on Clarendon Street in the heart of the Back Bay, Skipjack's is a local favorite for fresh seafood, sushi (in its Natick and Newton locations) and a consistent, yet innovative menu. Their Sunday Jazz brunch featuring the fabulous Winiker Orchestra is considered a must-attend classic and has been featured on 60 Minutes. All Skipjack's locations offer a separate bar and dining room.

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