Page and Pichai are defendants and potentially crucial witnesses in a billion-dollar shareholder class action accusing the company and top executives of concealing user privacy vulnerabilities, including in the Google+ social network, in securities filings in 2018.
After more than a year hiatus, Encore Boston Harbor’s esteemed Master Classes will resume this June with two courses to be taught on one of the property’s stunning outdoor terraces.
•Sunday, June 13: Oyster Shucking and Champagne Tasting – Back by popular demand, Rare Steakhouse executive chef John Ross will lead an expert oyster shucking Master Class on the Harborside outdoor terrace. In partnership with Island Creek Oysters, guests will learn how to expertly choose and carefully shuck the ideal oyster while being educated on New England oyster harvesting. Additionally, patrons will sip Veuve Clicquot and enjoy canapés made with the freshest seafood New England has to offer such as black bass crudo with watermelon radish and hackleback caviar, charred Spanish octopus with salsa verde, and more. Guests will depart with an event-themed gift bag containing their very own oyster shucking tools, exclusive recipes and other surprises. This course will take place from 2 p.m.
The Harwood District’s Unique Approach to Restaurant Reopening
With nine notable restaurants, the district is cranking things up again with star-power chefs and revamped menus and designs.
By Kelsey Vanderschoot
Published in
Business & Economy
January 29, 2021
11:00 am
While others in the industry scrambled to pivot toward takeout and delivery, the Harwood District, home to nine restaurants, has taken what has been nearly a year of closure to revamp and reevaluate its restaurant business models.
“Together, we initiated a powerful renaissance within Harwood Hospitality Group while our concepts were temporarily closed,” Harwood Hospitality Group vice president Michael Muskat said.
With no pressure from landlords Harwood privately owns and operates all of its properties the district has been able to implement a phased reopening process preceded by employee training, menu remakes, new culinary leadership, and interior remodels.