Liquid Art House is the Perfect Culinary Masterpiece in Boston
It’s funny. I am the art gallery type who speed walks to the famous painting in the entire building, snaps a photo, then bolts straight to the gift shop. Bucket List tick. Done. I just don’t seem to have that dire appreciation to study artwork then evaluate it pretentiously on the number of brush strokes it took to send the ultimate message. Perhaps it is the pretense when walking through the glass doors of creation that twigs my disinterest or perhaps it is the unapproachable feeling thanks to my lack of artsy blood. This was the exact sentiment Ruta Laukien had in her mind when opening her trendy art gallery restaurant in the heart of Boston. She was in tune with people like me who did not gravitate to artistry and wanted some place for us to appreciate it. She wanted to bring art to everyone no matter how cultured or distant while enjoying a fancy delicious meal. This my friends is the incredible Liquid Art House.
Picture yourself in a world of imagination; someone’s imagination. A world where brushes and bowls align. Where palettes and palates meet and create beautiful music together. An intersection of creativity and cravings. I could go on. This is what Liquid Art House is all about.
When I sought restaurants to celebrate my husband’s birthday in the heart of Boston, I hoped to find an interesting venue that would turn into a conversation piece after the trip. A memorable evening that tantalized our taste buds giving us a gastronomical experience to remember. The Liquid Art House did all of this and more.
A union of arts under one roof – culinary and fine, there is no other place where you can embrace art as you indulge in your chosen farm-to-fork masterpiece. An alignment to Laukien’s vision to make art more approachable, eliminate the pretense, and allow guests to immerse themselves into the moment. Museums bring a feeling of entitlement and intimidation at times. However, everyone can appreciate art. (Yep even you – the self-proclaimed unsophisticated one who has never heard of Monet…) Everyone can interpret creation and everyone can enjoy an artistic meal. This fusion is the desired approach shaping Liquid Art House into the swanky and unique eatery it has become.
Being an art gallery, the Liquid Art House takes pride in its one of a kind pieces throughout the restaurant and brings new flair and talent monthly. With an in-house curator choosing themes and media to display, the restaurant stays in touch with the current trends appealing to the inner connoisseurs in all of us.
Want to get hands on? Artsy events of various media are held here for celebratory occasions! Bring your sisterhood and have a hen party unlike any other, toast your grandparents’ Golden anniversary, or, for the eclectic couple, why not have that memorable wedding reception you always dreamed of? Speak with the Liquid Art House team for further details on making your event the best it can be. Heck, you can even do a body painting party! How modern!
During our visit the gallery’s theme was Paint and Paper. Resident curator Brenda Taylor, chooses a vast selection of pieces to showcase around the gallery while highlighting some of the best artists in the State. Did a piece speak to your artsy heart? Well, all pieces displayed are for sale! Choose the work you wish for your collection and make it your own. For more detailed descriptions and information do check out their website here.
The Gastronomic Experience
So now onto this incredible meal. I do not want to be gauche, but it was seriously great grub worth writing and raving about. And it is no wonder with a resident Executive Chef, Sous-Chef and Executive Pastry-Chef in the kitchen, as well as a Director of the House turned wine pairing expert ready to pour you the perfect Cab Sauv or bespoke libation. Here is our review on the five-course pairing meal that we devoured and enjoyed during our visit.
First course: Tuna Taretare
Our first course was such a treat. If you are a seafood lover, you must try this dish! It was a fusion of flavours with the seared tuna, avocado mousse and topped with yuzo and rice tulle. What we loved was the tang of the yuzo mixed with the smooth avocado, paired with Coquille Blanc white wine. Tuna taretare seems to be a very trendy appetizer at the moment in the fine dining industry, and it is no wonder when it is served with such sublimity.
Second Course: A Nod to Lithuanian Culture – Dumplings
Ruta is from Lithuania. A beautiful nation on the Baltic sea. One of the signature dishes of this lovely country is dumplings made with various sauces and accompaniments. As a nod to Lithuanian culture and cuisine, the chefs created a variety of special dumpling dishes made in-house dumplings with various flavours. We had the ultimate privilege to experience two of the unique offerings- Lithuanian cheese with green apple and shallots, and pork leek with scallions. Both absolutely divine and paired beautifully with a sweet red wine “Marques De Murrieta” from Spain. It is the sweetest touch to give a nod to a home country through gastronomy and these certainly were winners.
Course Three: Mixed Cauliflower & Watercress
Seasoned with mustard vinaigrette, pickled onions, fried capers, and watercress, this medley of coloured cauliflower was such a palate pleaser. A fresh mix between meat courses made the perfect intersection of savoury and healthy upon the fork. We had this delicious veggie dish paired with a delightful red wine from France. Cauliflower is currently the new “kale” when it comes to superfood and fresh accompaniments to mains. I loved how purple and yellow variations were brought in the mix making it not only delicous, but also attractive on the plate.
Course Four: Lamb Saddle
This was such a mix of flavour! The lamb was tender, herbed with green curry and resting on asparagus. The lamb sausage, slightly spiced with puffed rice and peas was a mouthwatering treat with each bite. The chefs truly fused the right flavours together with this delicious artistic medley upon our plate. A conversation piece of a tantalizing chef’s pallet of herbs and flavour, the lamb should not be missed when dining at Liquid Art House. It was true culinary genius. Pair it with red wine for the perfect gastronomic marriage.
Course Five: Dessert!
So we have made it to the sweetest part of the meal- dessert! For this course we had the absolute privilege of trying two bespoke treats skillfully created by the in-house executive pastry chef Ryan. We were served a delicate white chocolate mousse Gobstopper-type treat with pickled strawberries, and rhubarb, coupled with “Breakfast in a Hotel Room” – homemade bagel chips, cream cheese mousse, peanut butter mousse, coffee ice cream, and peanut crumble. Both different in flavour and texture, but equally superb.
I truly loved these exquisite sweets as they were both full of flavour, reflected originality, and demonstrated the incredible talents of the in-house pastry chef. They were even more satisfying with dessert wine from an exclusively winery in Oregon carefully paired and shared with us.
More About the Wine
So, not only does Ruta have a very talented executive chef, sous-chef and pastry chef, but she also has a House Director who is a resident expert in wine pairings. He seeks the best wines from across the globe and assures guests have the perfect match with their chosen courses.
With thirty years of experience feeding his love for finding the best wines around the world, John brings this talent and sensitive wine palate to the Liquid Art House with a punch. Many guests are unaware of the flavours and blends within most wines and will call on his expertise with choosing the right blend for their table. In particular we were quite impressed by his obvious passion for dessert wines made in exclusive wineries only a select few in the sommelier game would be familiar with.
Meet the Team
We had the privilege of meeting Ruta Laukien and her many talented and impressive staff both in front and behind the scenes.
It was a joy to have them come to our table and show such pride and passion in their trade as we savoured their creations.
The Executive Chef, Johnny Sheehan, agreed to be interviewed on his experience creating daily one-of-a-kind culinary artworks, and here is what he had to say:
FMP: What is your favourite part about being a chef for such a unique restaurant?
JS: My favorite part of being a chef of such a unique restaurant is the fact that I’m not stuck to doing any specific form of cuisine. I can utilize my inspirations from all over the globe and reinterpret them through my own lens. The room for creativity is endless.
FMP: Through your career as executive chef, what was the most interesting dish you created and what were patrons’ reactions?
One of the most interesting dishes I have created would have to be a seafood dish utilizing amazing seafood from both the Atlantic and Pacific Oceans. The dish was composed of Maine sea urchin, Santa Barbara sea urchin, and Mero sea bass. The bass was pan-seared and the sea urchin lightly poached in a cream sauce infused with toasted oak chips, citrus, and chili. Everything was presented in the shell of the Santa Barbara urchin shell and smoke from oak wood chips was perfumed into the shell and kept in place by a sugar glass peppered with nori seaweed. Table side the sugar glass was shattered allowing for a waft of oak smoke to be experienced by the diner before eating the dish.
FMP: How in your mind does Liquid Art House set the tone of Boston’s gastronomy scene?
I am not overly concerned with the Boston Gastronomy scene. I try to create a unique dining experience that anyone can enjoy.
FMP: Have you seen any trends through the restaurant on what guests expect and want? Are there particular cuisines you find are setting the tone for the restaurant’s menu over and over again?
There are no trends that I see with guest expectations. The beauty again of the restaurant is the ability to constantly change, staying “liquid” if you will.
FMP: And lastly, what are your goals for Liquid Art House’s culinary future?
My goals for Liquid Art House are to continue creating delicious cuisine and continue to build the restaurant so as many people as possible learn about this cool unique restaurant and come and dine with us.
It is incredible to have such a unique setting take off so successfully with a three year anniversary recently celebrated here in the heart of Boston. Laukien, a former Wall Street financier, certainly defied the odds bringing her vision to the world in the form of one of the most unique dining settings to date. It takes courage to leave the familiar to face the challenges of the extraordinary and the unknown, but Laukien proved that chasing your dreams can result in ultimate success.
And her success and idea comes with this ultimate message: all of us should have the chance to identify ourselves through art and embrace it how we can. We should all have the opportunity to enjoy a meal surrounded by works of creativity and appreciate the talents around us both on canvas and plate. After one visit among the first dates (popular venue for this!), girls outings, travellers, and the locals, I can definitely confirm that her goal of making art approachable by everyone was attained. You would seriously be missing out if you don’t pop in for an evening of art, flavour, and an atmosphere that is clearly a Bostonian masterpiece.
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Fill My Passport were a guest of Liquid Art House in Boston on our recent trip. All opinions in this post are our own and were not influenced in any way.
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