Restaurant.
Fenway diners can enjoy a new menu of creative comfort food with an emphasis on seasonal and local New England cuisine. You could say we’ve gone ‘back to basics’ but on Chef de Cuisine Jon Gilman’s terms.
Church’s new dinner and bar menus feature an extensive list of creative and affordable dishes, many meant to be shared among friends or snacked on with drinks.
In addition to menu changes, a new, casual lounge-like atmosphere has been incorporated into the dining room itself. Guests can continue to eat in the existing bar area or at the traditional dining room tables, however those wanting a more casual and intimate experience, can eat living-room style on sofas with low communal tables and soft oriental carpet underneath.
Our contemporary take on a gothic theme is complemented by commissioned pieces from several local artists. From custom stained glass windows to hand-poured flagstone floors, hand-made decorative wall art and edgy local photography, dinner and drinks at Church of Boston is a memorable experience.
Our menus.
Laura Henry-Zoubir
Laura Henry-Zoubir's eclectic and unique style of cooking reflects her experiences in several of Boston's great kitchens. A Culinary Institute of America graduate, Laura's professional career has taken her from Biba, with Chefs Lydia Shire and Susan Regis, to Hamersley's Bistro, Prezza and on to Taranta where she was chef de cuisine. Most recently, Laura had been the Executive Chef at the Lanam Club in Andover.
Currently serving as Culinary Director of Church and its sister restaurant The Regal Beagle in Brookline, Laura’s menus showcase her passion for delivering a well-balanced menu of not just creative but approachable food that "makes you feel all warm inside."
Jon Gilman
Chef de Cuisine Jon Gilman teams up with Laura Henry-Zoubir to debut Church’s new Spring menu that will continue to offer creative comfort food but now with an emphasis on seasonal and local New England cuisine.
Jon’s passion for sustainable cooking comes from being brought up in Halifax, MA, a small rural town in Massachusetts, and raised by parents who taught him the importance of local farming and gardening Jon will bring his experience in working with local farms and sourcing local and sustainable products to Church’s kitchen.
