Hours of Operation
11:30 AM to 2 AM Monday through Sunday
Kitchen open until 1:30 AM nightly
opened its doors in the Back Bay in 1990, occupying the small second floor and rooftop patio at 384 Boylston Street. Within three years, The Rattlesnake was so popular that the owners expanded operations to occupy the first floor, more than doubling capacity.
Today, Poe’s Kitchen at The Rattlesnake is open seven days a week to serve lunch, dinner, and myriad specialty drinks. The outdoor patio is open to the public April through October (and when the weather cooperates during the rest of the year), accommodating 50 people with a full bar and menu available. New to the Rattlesnake is the street level outdoor patio.
We can accommodate private parties for groups of 25 to 325, offering an extensive and personalized catering menu. Private events are also offered off-site and delivery will be available to offices and residences in the months ahead.
Chef Brian Poe…
is a seasoned and skilled chef who has continually pushed himself and his food to the max for the past two decades. Originally from a small town in Georgia, Poe began his cooking career during the 1996 Olympic Games in Atlanta. From there, he made his move out west to Arizona and began to hone his skills at the Pinon Grill, located in the Millennium Scottsdale Resort. Then he returned east and received three- and four-star reviews from DiNora, Zagat, and local newspapers and magazines for his tantalizing menu at Siro’s in Saratoga Springs, New York.
In 2003, Poe moved to Boston, where he presided as the Executive Chef and Director of Food and Beverage for the renowned Seasons Restaurant at the Millennium Bostonian Hotel. It was there that Poe proved that he had what it took to be a premier Boston chef, as his predecessors at Seasons included local icons Jasper White and Lydia Shire.
Anyone who knows Poe knows he loves to travel. Over the years he has passed through thirty-eight states and ten countries. He has hit every wine region in both North and South America (with the exception of Washington) and he explores the food scene everywhere he goes, from farms and production lines to family barbecues. He spent much of 2008 traveling in Chile, Peru, Brazil, Argentina, and Bolivia.
In February 2009, Chef Poe partnered with The Rattlesnake to create Poe’s Kitchen at The Rattlesnake. The new menu intertwines Mexican cuisine with flavors from the Southwest and South America.