Boston has a new address for a long lunch with a South of France state of mind. LPM Restaurant & Bar has opened on the second floor of Four Seasons Hotel One Dalton Street in Back Bay, bringing its French Mediterranean approach to the Northeast United States for the first time. The opening, announced September 28, places the restaurant alongside Zuma and the hotel’s Trifecta lounge, adding another reason to visit One Dalton without booking a room.
LPM began in London in 2007 and has grown around a recognizable formula: lively rooms, bright flavors, olive oil used generously, and polished service that still leaves room for a spontaneous evening. Boston’s version is led in the kitchen by head chef Gabriela Guitron. It is also a distinct local test for the group, following its Miami launch and putting its Riviera-inflected menu in a city with an especially strong seafood identity.
A Riviera room in Back Bay
Sagrada Studio designed the dining room with an airy, art-centered feel. The setting aims for transport rather than literal imitation: a room that suggests the ease of the Côte d’Azur while still belonging to the rhythm of Back Bay. The hotel location gives it a built-in international audience, but LPM will have to earn a place in the city’s local dining routine as well. The most compelling hotel restaurants work on both levels.
One Dalton already hosts Zuma, the Japanese izakaya-inspired restaurant, and Trifecta, the hotel’s bar and lounge. LPM adds a different mood. Where Zuma can make a night feel like an event, the new room is designed to carry a leisurely breakfast, a business lunch or a dinner that stretches into drinks. That range is part of the appeal of the all-day restaurant, especially in a neighborhood that moves between residences, offices, culture and hotels.
The restaurant says it will welcome guests for breakfast, lunch and dinner. Four Seasons lists breakfast service from 7 to 11 a.m. and dinner from 5:30 to 10 p.m.; guests should check the restaurant for current lunch hours and reservations. It is located at 1 Dalton Street, making it easy to pair with an afternoon in Back Bay or an overnight stay at the hotel.
What is on the menu
LPM’s best-known dishes favor clarity over complication. Warm prawns in olive oil and lemon juice are a straightforward statement of its kitchen: fresh ingredients, acid, and richness in balance. Yellowtail carpaccio and escargots de Bourgogne sit alongside salt-baked sea bass, a seafood tower built around local supply, and lobster risotto. Handmade pasta is prepared in-house, with gnocchi and lamb chops among the heartier choices.
That selection gives Boston an interesting point of contact with the restaurant’s Mediterranean language. The city knows seafood well, so the kitchen cannot rely on an imported concept alone. The decision to include a locally sourced seafood tower is a practical sign that LPM is looking at its new market. How the seasonal menu develops over time will tell diners more than the opening menu can.
Dessert stays close to the restaurant’s established style, with crème brûlée and cheesecake. At the bar, the Tomatini is the signature order. LPM also lists Pablo, its herbaceous take on a gimlet, and Lettre à Coco, a Champagne drink with bergamot, jasmine and rose. Black Lemonade offers a nonalcoholic choice that still feels considered rather than an afterthought. Wines from the South of France share the list with American labels.
The larger hospitality play
For Four Seasons, LPM gives One Dalton another draw for people who may never pass through a guest-room corridor. Successful hotel dining can serve the neighborhood and the hotel at the same time, keeping a property relevant throughout the day. For LPM, the move extends a recognizable international restaurant identity into a city that is both a travel destination and a demanding local dining market.
CEO Nicolas Budzynski has described Boston as a natural next step after Miami, citing the city’s hospitality landscape and access to seafood. That is a statement of intent, not a guarantee of the outcome. The dining room’s atmosphere, the kitchen’s consistency and how easily people return for an ordinary Tuesday lunch will decide whether the opening becomes a lasting address.
It also arrives at a moment when luxury hotels increasingly treat restaurants as their own destinations. Diners who come for a meal may return for drinks, a celebration or a stay; guests discover a neighborhood through the dining room before they explore beyond it. One Dalton’s existing restaurant lineup makes that strategy visible in one building. LPM brings a different culinary accent, but the shared challenge is straightforward: deliver the kind of welcome and cooking that make a local diner choose a hotel address on its merits. Boston’s seafood, international visitors and appetite for energetic dining give the team plenty to work with.
For readers planning a visit, start with the simple route through the menu: prawns, a seafood dish, a glass selected for the table and enough time to enjoy the room. The opening gives Boston a recognizable Riviera name, but its strongest opportunity is to make that experience feel at home in Back Bay.
Source: Four Seasons press announcement, September 28, 2026. Details and hours may change; confirm directly before visiting.