Jim Booth - ArtBar CambridgeRoyal Sonesta Boston is happy to welcome Chef James Booth to ArtBar, the place to relax over a finely prepared “Food Is Art” meal on our outdoor patio with views of the Charles River. A New England native, Chef Booth is a proud graduate of Johnson & Wales. He comes to us from successful stints at Pigalle, The Green Monkey and, most recently, Verve at the Crowne Plaza in Natick, Massachusetts. He has enjoyed the pleasure and honor of cooking dinner at the James Beard Foundation in New York City.

New England’s seasonal products bring magic to his every dish, whether harvested from the land or the sea. In fact, Booth’s first foray into the kitchen was as an oyster shucker in Hampton Beach, New Hampshire. Since that day long ago, his love of the beloved bivalve has grown and he expects to add more oyster dishes to ArtBar’s waterfront patio menu.

“Our location along the Charles River is amazing and naturally makes me think about oysters and introducing fun, approachable snacks perfect for relaxing on the patio,” he says. “Not to mention a variety of sliders that are ooey and gooey with liquid gold cheddar and other toppings.”

Sounds good to us! Luckily, there’s a signature Liquid Art cocktail up Booth’s sleeve to complement these delicious small plates. It’s so refreshing, he has added it to ArtBar’s new Spring cocktail menu …

Royal Mule - Liquid ArtRoyal Berry Mule

Royal Sonesta Boston


1½ oz New Amsterdam Berry Vodka
½ oz lime juice
1 oz berry syrup puree
2 blackberries, muddled
Splash of ginger beer
Blackberries for garnish




In a mason jar mug or Moscow mule cup full of ice, combine berry vodka, lime juice, berry syrup puree and muddle blackberries. Stir well and top off with ginger beer. Add blackberries to garnish.