Marcelino’s of Providence Opens a New Location in Boston’s Seaport
The upscale bar and restaurant from co-founder Marcelino Abou Ali triggers all five senses, and maybe more.
The bar at Marcelino’s Seaport. Photos by Paul Tabet.
For lovers of Marcelino’s in Providence, there’s a bigger, even more upscale version in Boston. Marcelino’s Seaport opened in late 2024, and it’s a luxurious escape into hospitality that engages all five senses, and maybe the sixth and seventh, too.
Located directly on the Boston waterfront with a postcard sunset view of the harbor, Marcelino’s combines a Mediterranean menu representing the Levantine region with experiential craft cocktails, the alluring aroma of incense, a sophisticated, stylish crowd, interior design featuring velvety fabrics and exquisite lighting, and pulsating music from renowned deejays. It attracts a crowd where anything can happen, chance encounters are unexplained, and it all just might be written in the stars.
The hotspot has been a long time coming from the co-founders, Marcelino Abou Ali and Basel Badawi. Marcelino originally wanted to open Marcelino’s in Boston, but he decided to launch in Providence first in 2020, and see where the hospitality brand would take him. After a successful venture in the Creative Capital, it was time to expand.
Kebabs at Marcelino’s.
“We started the Seaport space in 2021 right in the middle of the pandemic, and it took us three years for the build out,” Marcelino says. It was well worth the wait.
He hails from the Middle East, where he was raised on scratch cooking. Marcelino spent time helping out on his grandparents’ farm in Lebanon, where they grew citrus, peaches and vegetables, and everything was harvested daily for meals. He incorporated this type of traditional Mediterranean cuisine at the restaurant by hiring a chef from the Levantine region, Maroun Nohra, to recreate their culture in New England.
The menu is made up of many small plates for sharing including mezze options of hummus pil pil with shrimp, labneh with harissa-spiced tomatoes and wildflower honey, and roasted red pepper muhammara served with pita. Adana lamb chops and lamb, chicken and squid kebab skewers are meant for sharing, marinated with Middle Eastern spices like saffron, cumin and sumac. A tuna tostada is served with za’atar and lime crema while carpaccio involves slices of Wagyu dressed in lemon mustard extra virgin olive oil with capers.
The cocktails are on a whole other level. The most impressive sip is the caviar martini, served with a creamy bump, developed by bar manager Refaat Ghostine, who is a native of Lebanon and worked in some of the best bars in Dubai. Ghostine was the national winner for Lebanon in the 2015 World Class bartending competition, and he went on to compete in the global finals in South Africa.
A passion fruit martini at Marcelino’s.
To make the complex caviar martini, Ghostine infuses vodka with black tobiko for four hours, then runs the spirits through a rotavape, which is a rotary evaporator used in molecular cooking to prepare distillates and extracts. The machine infuses flavor through evaporation, granting the spirits a flawless appearance and oceanic flavor. The drink is made with Cocchi americano, Cocchi extra dry, black tobiko, dill tincture and clarified passion fruit. He serves it with a tiny wooden spoon filled with a scoop of salted whipped cream, perched on the edge of a delicate martini glass. The “bump” is meant to be tasted before sipping the cocktail.
The caviar martini at Marcelino’s. Photo by Jamie Coelho.
Another popular drink is the Oregano Tomato Cocktail made with Lunazul Blanco tequila, Del Maguey Vida mezcal, tomato water, sumac, grapefruit oleo saccharum, lime chile tincture and soda. This cocktail also comes with an edible experience in the form of a tiny cracker topped with tomato which you bite into before consuming the drink to fully capture its smoky, umami flavors.
While the food and drink menus are impressive, what really sets Marcelino’s apart from other bars and restaurants is the hospitality and vibe. The Marcelino’s team is composed of many people the co-founder grew up with, and who are just as passionate about hospitality and creating a unique experience as he is. “I believe it’s passion and taking things more seriously. We are always improving the skills of our team through seminars, travels and educational experiences,” he says.
Every detail is considered when creating the atmosphere. Marcelino imports incense from the Middle East including sandalwood scents combined with Mediterranean music. They have a deejay in the bar on Thursday, Friday and Saturday nights and hope to include Mediterranean jazz on the patio when it launches. “When I build my business concepts, I build them on the five human senses. In order to bring the right experience to the table, we focus on every sense you have; the smell, hearing, the feeling, the flavor and vision,” Marcelino says. “I’m trying to build an experience. If I trigger all the human senses to create the atmosphere, I can give people a more memorable night.”
Marcelino also worked with a Rhode Island designer for some of the bohemian and Andalusian-inspired interiors. Kyla Coburn helped curate the art on the walls for a warm and cozy environment. The Moroccan room features an intricate mural that immediately transports guests overseas. Vivid, jewel-toned fabrics in velvety textures grace booths and bar stools, contrasted by metal accents. Right when guests walk in, they are greeted by an infinity mirror with glowing light bulbs that continuously brighten the way to the great beyond, before entering through the glowing gold archway. The sprawling bar is illuminated by the soft glow of pendant lights and luxurious drop chandeliers.
The archway at Marcelino’s.
A waterfront patio with seating for 180 is next for June to capitalize on Marcelino’s sunset views of Boston Harbor. The team is designing a boho-style environment with a bar outside. “If you’re having a drink outside on the Sunset Bar, it’s like you’re just sitting and watching the postcard for Boston,” Marcelino says.
And there’s more to come. Marcelino is determined to build a global brand. “I am working on creating an experience in the hospitality business, from restaurant to lounge to cocktail bar,” he says. “Who knows? Maybe we’re gonna land on a boutique hotel in the Caribbean next?”
Marcelino’s Seaport, 2 Northern Ave., Boston, 857-967-0094; Marcelino’s Providence, 1 W Exchange St., Providence, 401-666-0088, marcelinosboutiquebar.com
