The Restaurant at 1900 occupies the 1900 Building, where the structure's distinctive "tulip" columns carry into the restaurant's entrance. Chef Linda Duerr runs the kitchen, cooking modern American food shaped by her New England roots alongside Italian and French influences, with the menu updated seasonally around available ingredients. Dessert gets its own dedicated menu, and it's a section regulars single out.
The beverage program is run by Doug Frost, one of a small handful of people worldwide to hold both Master of Wine and Master Sommelier titles, and it extends into reserve bottles and allocated pours alongside a frequently changing cocktail and spirit-free list. Front of house is led by General Manager Keith Goldman.
The James Beard Foundation named Duerr a Best Chef semifinalist in 2019 and 2020, and recognized the restaurant as an Outstanding Hospitality semifinalist in 2023. Locally, it has built a reputation as something of a hidden gem, with regulars citing attentive service and a seasonal menu of creative flavor combinations as reasons the high-end pricing holds up.
The beverage program is run by Doug Frost, one of a small handful of people worldwide to hold both Master of Wine and Master Sommelier titles, and it extends into reserve bottles and allocated pours alongside a frequently changing cocktail and spirit-free list. Front of house is led by General Manager Keith Goldman.
The James Beard Foundation named Duerr a Best Chef semifinalist in 2019 and 2020, and recognized the restaurant as an Outstanding Hospitality semifinalist in 2023. Locally, it has built a reputation as something of a hidden gem, with regulars citing attentive service and a seasonal menu of creative flavor combinations as reasons the high-end pricing holds up.