Abuzz morning, noon and night, The Bristol Lounge at Four Seasons Hotel Boston is a favourite destination for locals and guests alike. Whether mingling by the bar, sipping cocktails by the fire, or dining at a scenic window table, there is something for everyone.

Executive Chef Brooke Vosika affirms: “when you come to The Bristol Lounge, you immediately understand why it’s called ‘Boston’s living Room.’ It’s warm, inviting, and all our dishes are comfort-driven and bursting with flavour.”

Though it’s known for its award-winning burger, house-aged steaks and fresh New England seafood, there is so much more to The Bristol Lounge than meets the eye:

• Number of years the famous Bristol Burger has won the Boston Burger Battle: 2
• Number of years the Boston Burger Battle has taken place: 2
• Number of famous Bristol Burgers served each month: 2,000
• Number of burger flavours offered each Wednesday during Burgers & Burgundy: 4 – the Original, the Montrachet, the Croque Madame, and the Grand Cru
• Runner-up for top selling dish next to the famous Bristol Burger: Miso cod with soy, ginger vegetable broth and wilted spinach
• Degrees Fahrenheit that steaks are cooked to perfection at in the broiler: 1,600
• Cuts of steaks aged in house: All
• Number of days the 16 ounce grass fed prime Bristol cut steak is dry-aged before serving: 45
• Most popular dessert: Crème brulee
• Most requested wine: Pinot noir
• Most popular Bar cocktail: Grey Goose Martini
• Most ordered dish on the Bar menu: Crispy fried baby calamari
• Most ordered dish that’s not actually on the menu: French Fry Trio (truffle, barbecue, sweet potato)
• Year The Bristol Lounge was honoured with the “Best Watering Hole for the Well Heeled” award by the Improper Bostonian magazine : 2011
• Busiest time of day: breakfast, lunch, cocktail hour and dinner
• Busiest time of year: Teddy Bear Tea, a month-long event for families every December. Reservations open on September 1 each year, and the event always sells out within 24 hours
• Number of teddy bears The Bristol Lounge has donated to charities and hospitals since the first Teddy Bear Tea 17 years ago: 60,000
• Types of Afternoon Tea experiences: 2 – Four Seasons Tea and the Royal Tea, served with a glass of Kir Royale
• Served alongside homemade ice cream at the Saturday night Dessert Buffet: Homemade crepes
• Chef Vosika’s favourite ice cream flavour: Pistachio
• Number of fireplaces: 1
• Number of window seats overlooking the Public Garden: 8
• Celebrity sightings include: Conan O’Brien, Derek Jeter, Mark Wahlberg, Bruce Springsteen, Ben Affleck, John Mayer, Jerry Seinfeld, Kobe Bryant, LeBron James, Nicole Richie, Tom Colicchio, Ryan Seacrest, David Ortiz
• Number of years Chef Vosika has worked for Four Seasons Hotels and Resorts: 30
• Number of cooks on staff: 65
• Number of female Sous Chefs: 1
• Locally sourced ingredients include: Pumpkins, squash, apples, potatoes, seafood, maple syrup, goat cheese, butter, salad greens
• House made ingredients include: Oyster crackers, mozzarella, pastas, olives, pickles, potato chips
• Number of urban gardens grown at the Dorchester Boys & Girls Club: 1 – Sous Chef Anthony Welch taught the children there how to grown and tend to their own urban produce, and the importance of eating fresh, healthy foods
• Number of fruits Chef Vosika grows in his home garden: 20 (6 types apples, strawberries, peaches, raspberries, 2 types grapes, kiwis, currants, cherries, plums, blackberries, figs, quinces, rhubarb, persimmons)
• Bottles of wine Chef Vosika produces each year under his personal label, Sawkill Creek: 300