$25 for $50 Worth of Modern American Cuisine
The menu focuses heavily on fresh seafood such as a grilled monkfish with a lobster bordelaise ($36) and a flavorful tuna in mussel broth ($32). Land-based fare rounds out the lineup with a slow-roasted half duck sweetened by seaport honey ($34).
Aura Restaurant in the Seaport Hotel
Wrought of gentle curves, translucent skylight screens, and sleek, finished wood and marble, the dining room and bar at Aura Restaurant in the Seaport Hotel evokes the captain's quarters of a modern luxury yacht. Designed and executed by internationally trained chef Robert Tobin, the menus seasonally change. Entrees made in a European tradition combine international influences while holding true to the American aesthetic and love of all things flag shaped. Dinner might include the likes of a pork osso buco with spaetzle and chicory, littleneck clams with grapefruit and house tagliatelle, or the wild salmon, leaping up a stream of red-wine sauce and melted leeks. In 2003, Boston magazine singled out Aura on its Best of Boston list, citing in particular how “the plump lobsters come seared, with a subtly balanced, ever-so-tangy sesame-ginger broth.”