You’re walking down State Street, the wind is whipping off the harbor, and you need a spot that feels like old-school Boston but doesn't taste like a tourist trap. That’s usually when people start looking for the Bostonia Public House menu. It’s a massive space. It’s loud. It’s got that polished mahogany vibe that screams "Financial District power lunch," but the food is surprisingly soulful. Honestly, it’s one of the few places in the city where you can get a refined crudo and a massive pile of tater tots in the same sitting without it feeling weird.
The building itself, the Board of Trade building, is a piece of history. But people aren't coming here for the architecture anymore. They’re coming for the refined New England comfort food. It’s a tricky balance to strike. Most places either go too fancy and lose the "pub" feel or stay too casual and can't justify the price tag. Bostonia sits right in that sweet spot where the quality of the ingredients justifies the bill, but you can still wear sneakers.
The legendary Bostonia Public House menu starters
If you haven’t heard about the tater tots, have you even been to Bostonia? They’re basically a local celebrity at this point. We’re talking about "The Ultimate" Tots. They’re huge—not those little frozen nibbles you got in the elementary school cafeteria. These are hand-rolled, stuffed with bacon and jack cheese, and topped with a dollop of sour cream and chives. It’s a heavy start, sure, but it’s the kind of dish that defines the Bostonia Public House menu. If you’re at a table of four, you order two. Trust me.
Beyond the potato-heavy fan favorites, the raw bar is actually legit. You expect a pub to have "okay" oysters, but since they’re so close to the water, the rotation is consistently fresh. They usually feature local stars like Island Creeks or Row 34s. The tuna crudo is a sleeper hit too. It’s clean, bright, and usually dressed with something acidic like a citrus vinaigrette or a bit of pickled jalapeno to cut through the richness of the fish. It’s the perfect foil to the heavier pub fare that dominates the rest of the list.
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Brunch is a whole different beast
Brunch in Boston is a competitive sport. At Bostonia, it’s an endurance event. The Bostonia Public House menu for weekend brunch is famous mostly because of the "Build Your Own" Bloody Mary bar. It’s a spectacle. You get a glass of vodka and then you’re unleashed onto a buffet of garnishes that includes everything from stalks of celery to jumbo shrimp and skewers of cheese. It’s basically a meal in a glass.
But don't ignore the actual food. The Maine Lobster Benedict is the heavy hitter here. They don't skimp on the meat. You get those big, buttery claws perched on top of perfectly poached eggs. The hollandaise is rich, maybe a bit too rich for some, but that’s the point of brunch, right? If you’re more of a sweet-tooth person, the Brioche French Toast is thick-cut and usually topped with some kind of seasonal fruit compote. It’s decadent. It’s loud. It’s exactly what a Sunday morning in the city should feel like.
Moving into the main event: Steaks and Seafood
When you get into the dinner side of things, the Bostonia Public House menu leans heavily into its New England roots. The Scallop Risotto is often a standout. New England scallops are world-class, and when they’re seared right—with that golden-brown crust and a translucent center—they’re unbeatable. Bostonia pairs them with a creamy risotto that changes slightly with the seasons. Sometimes it’s peas and lemon; other times it’s mushroom and truffle oil.
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Then there’s the meat. The Steak Tips are a Boston staple, and Bostonia does a version that feels more upscale than your neighborhood dive bar. They’re marinated until they’re tender enough to cut with a dull fork and served with mashed potatoes that probably have more butter than actual potato in them. It’s soul food for the corporate crowd. The Braised Short Rib is another one. It’s slow-cooked until it basically collapses under the pressure of a spoon, usually served over some kind of root vegetable puree. It’s the kind of dish you want when it’s 20 degrees outside and the snow is starting to pile up on the sidewalk.
The drinks that tie the Bostonia Public House menu together
You can’t talk about this menu without talking about the bar program. It’s a "Public House," after all. The cocktail list is surprisingly inventive. They do a lot with house-infused spirits. The "State Street Manhattan" is a classic for a reason—it’s stiff, well-balanced, and fits the vibe of the room perfectly. They also have a massive selection of local craft beers. Whether you want a hazy IPA from a brewery in the Seaport or a classic lager, they’ve got a tap for it.
The wine list is also more robust than you’d expect from a place known for tater tots. They have a solid selection of California cabs and French whites that pair surprisingly well with the seafood. The servers actually know their stuff, too. If you ask what white wine goes with the lobster roll (yes, they have a great one, served warm with butter), they won't just point at the second cheapest bottle on the list.
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Why people keep coming back
There’s a certain "lived-in" feeling to the Bostonia Public House menu that’s hard to replicate. It doesn't feel like it was designed by a committee trying to hit every trend. Sure, there’s avocado toast on the brunch menu, but it feels like it’s there because people want it, not because they’re trying to be "hip." The core of the menu is built on things that people actually want to eat: steak, potatoes, fresh fish, and really good bread.
It’s also about the atmosphere. The live music—often a piano player or a small acoustic set—adds a layer of energy that makes the food taste better. There’s something about eating a high-end burger while someone is beltin’ out a cover of a classic song that just works. It’s quintessentially Boston. It’s not pretentious, but it’s definitely not "cheap." It’s an investment in a good night out.
What to skip (and what to double down on)
Look, no menu is perfect. Sometimes the louder, more crowded nights can lead to a bit of a wait for the food, and when the kitchen is slammed, the fries might not be as crispy as you’d like. If you’re looking for a quiet, intimate romantic dinner where you can whisper sweet nothings, this isn't the spot. It’s loud. The tables are close together.
But if you’re looking for the best version of Boston pub food, you double down on the New England classics. Get the Clam Chowder. It’s thick, creamy, and loaded with actual clams, not just potatoes. Get the Lobster Roll. And for the love of all things holy, get those tater tots. They aren't a gimmick; they’re a masterpiece of deep-fried engineering.
Real-world tips for navigating the menu
- Make a reservation: Especially for brunch. If you roll up at 11:30 AM on a Sunday without one, you’re going to be staring at the bar for an hour.
- Check the specials: The kitchen often gets in fresh catch-of-the-day items that aren't on the standard Bostonia Public House menu. These are usually where the chef gets to show off a bit more.
- The Bar Seating: If you’re solo or just with one other person, try to snag a seat at the massive wrap-around bar. The service is usually faster, and you get a front-row seat to the cocktail-making action.
- Dietary Restrictions: They’re actually pretty good with gluten-free options. Just ask the server; they have a dedicated protocol for allergies which is a relief in a busy kitchen.
Practical Next Steps
If you’re planning a visit, start by checking their official website for the most current seasonal rotations, as the Bostonia Public House menu does shift slightly between summer and winter. Aim for a mid-week lunch if you want a quieter experience, or go all-in on a Saturday night if you want the full, high-energy Boston experience. If you’re bringing a group, call ahead to see if you can snag one of the larger booths toward the back—they offer a bit more breathing room. Finally, make sure to save room for dessert; their seasonal bread pudding is often the best thing on the table.