Sometimes, one just gets bored with eating. Nothing seems to stand out anymore and food just doesn’t hold the pleasure it used to. Writer Julie Hatfield found a restaurant in the Envoy Hotel in Boston that, per its serendipitous name, gives diners a new outlook on food, via its Outlook Kitchen.

Meet Executive Chef Tatiana Poirot Rosana of Outlook Kitchen. Photo by Timothy Leland.

Executive Chef Tatiana Pairot Rosana uses color and texture every bit as much as taste in her inventive cooking. The winner of last fall’s television Food Channel’s Chopped Champions award, Rosana offers what she calls “progressive American” cuisine to diners in the main floor Outlook Kitchen and Bar, upstairs at the wildly popular Lookout Rooftop and Bar, and for all the Boston Envoy Hotel’s in-room dining options. The restaurant menu of small plates, shareable dishes and full meals, combines her Cuban background, her French training (Le Cordon Bleu College of Culinary Arts), her Korean wife’s heritage and her New England experience to make a lovely blend of fresh tastes. . . and looks. . .and crunchiness.

Take, for example, the appetizers – how many cups of miso soup have you seen that are bright green in color, with numerous vegetables and smoked tofu in them? The deviled eggs are soy cured, with crunchy garlic, scallion and togarashi (a Japanese spice containing seven different ingredients). A tuna tartare tostada has blue corn, avocado, Gochujang (Korean red chili sauce), sesame seeds and Tobiko (flying fish roe). Not your average tuna fish by any means!

Green Miso Soup with Smoked Tofu. Photo by Timothy Leland.

An entrée of Yuca Gnocchi consisting of sweet shrimp, saffron, Calabrian chilies, fennel and Cotija (a Hispanic-style cheese) is first on the list. Likewise, entrees, such as red snapper, that in other restaurants might come out in the form of the expected plain old fillet, at Outlook Kitchen is presented inside a banana leaf, with Arroz Amarillo (yellow rice), Thai chili and perilla (sesame) chimichurri, turning it into yet another gift of exotica from this kitchen.

Outlook Kitchen’s version of S’Mores – called Campfire Torte – consists of dark chocolate ganache, graham cracker crust, hazelnut lace, meringue and house-made marshmallows. Their strawberry fig crumble comes with a polenta hazelnut crisp topping and a scoop of honey thyme gelato.

Guests enjoying themselves at the Outlook Kitchen. Photo by Timothy Leland.

Rosana worked in the kitchens of Harvest Restaurant in Cambridge and the Mandarin Oriental Hotel in Boston before taking the head position in the Envoy kitchen. In keeping with the new, trendy Seaport area hotel with a great view of Boston Harbor, everything at Outlook Kitchen is fresh, clean, inventive and plentiful in aromas, dramatic colors, and, flavors that are enough to re-awaken a weary palate.

Snacks and appetizers are $12-$16, entrees $23-$48; desserts $9-$12 at Outlook Kitchen, 70 Sleeper Street, Boston MA 02210, telephone 617-338-3030.

— Story by Julie Hatfield. Photos by Timothy Leland.

George Bank Scallops with Java Beans, Sweet Peas, Heirloom Cauliflower, Couscous, Golden Tomato Coulis, and Leektop Foam. This is an excellent example of the way Chef brings out color, texture, and taste. Photo by Timothy Leland.

Share this dining find with your friends by pinning it to Pinterest.

Please note: RealFoodTraveler.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn a small amount of advertising fees by linking to Amazon.com while providing convenience for the reader.