With eight screens in the Seaport District’s Fulton Building, the iPic Theater skills is for those procuring for a classier night time out on the movies—slightly decadence, a contact of luxurious and a measure of privacy.
Its plush premium seating pods, with pillows and blankets, are without a doubt a spotlight, but perchance iPic’s perfect drawcard for premium company is its excessive-quality in-theater eating skills, with in-movie wait provider—you summon your server on the click of a button—and a elephantine menu designed by chef Sherry Yard.
Yard, a three-time James Beard Award winner, runs the food operations the least bit iPic locations across the country (the chain relies entirely in Florida), and has mastered the culinary kind of cinema-obedient food—or, as iPic has it, “Dine in the Sad” dishes. “The matter,” says Yard, “is now not any knife and fork, no noise, and, significant, now not too pungent!”
Alternatives consist of angus, filet and turkey sliders ($14-$20); diminutive, red meat and chicken kebobs ($17-$23); cheese/charcuterie boards ($20); and truffle fries ($10) as riveting as any contemporary blockbuster. There’s also an broad beer, wine, and cocktail menu, and a Third-floor bar and restaurant called the Tuck Room, estimable for pre- or post-point to eating.
Requested what objects easiest encapsulate the strong point of the in-cinema menu, Yard capabilities to the inviting tuna on crispy rice (guest-starring pickled ginger and wasabi) and turkey sliders (with avocado, smoked gouda, romaine and inexperienced goddess aioli in key supporting roles). “Each and every are unexpected and delicious,” she says.
As well, every month, as portion of the “Sherry and Chums” program, Yard invitations a fellow celeb chef to blueprint a signature dish for iPic. In November, chef Elizabeth Falkner presented a tarte flambe with caramelized onions, gruyere cheese, and roasted fingerling potato money. This month, Tina Casaceli, of Milk & Cooki