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SITE: Eighteen

ADDRESS: 18 York St., Ottawa, Ontario, Canada K1N 5T5

PHONE: 613/244-1188


VISUALS & VIBE: Located in a 19th-century building, Eighteen features an open-plan layout divided into smaller spaces that promote an intimate atmosphere. The restaurant's walls are decorated with a revolving gallery of artwork by local and international artists that changes on a monthly basis.

EVENT AREAS: The 3,500-square-foot restaurant includes a seasonal outdoor patio that seats 30; the Wine Room — a semi-private dining area with antique decanter chandeliers and a wall filled with more than 1,500 bottles of wine — can seat 20. The main space features a tiled waterfall bar and fireplace, accented with leather, stone and steel touches.

ON THE MENU: Lobster bisque with fresh tarragon and orange essence; wild mushroom strudel with cabernet and tarragon reduction; pan-roasted sea bass with white beans and chorizo.

BAR STARS: Signature cocktails include Basil, a mix of crushed strawberries, Chambord, Grand Marnier, sugar, basil and pepper; and Bubbly, which mixes Stoli Raspberry vodka and sparkling wine.

EVENT CLIENTS: L'Oreal Canada; Microsoft; EMI Music.

“One trend is the ‘one-stop shop’ approach. Our corporate clients as well as brides and grooms appreciate the convenience of choosing an event venue that can host the wedding ceremony, the PowerPoint presentation, the cocktail reception, the dinner and the dancing.”
Lyne Vaillancourt, event manager

SITE: UpStairs on the Square

ADDRESS: 91 Winthrop St., Harvard Square, Cambridge, MA 02138

PHONE: 617/864-1933


VISUALS & VIBE: The two-level restaurant features imaginative rooms decorated with details such as gold leaf, lavender suede banquettes, a rose-colored bar and fireplaces. The welcoming space is popular for both social and corporate functions.

EVENT AREAS: The 1,000-square-foot Monday Club Bar can accommodate 100 for receptions; the 600-square-foot Zebra Room seats 50. The top-floor main dining room, the Soiree Room, can host 125 for seated events and includes the Jewel Box Bar, a semiprivate room that can be closed off by a set of French doors.

ON THE MENU: Seasonal menu items include glazed sea scallops with celeriac puree and French lentils; cauliflower ravioli with zucchini flowers and black truffle butter; and coconut pro-fiteroles with warm chocolate sauce.

BAR STAR: The Jackie O blends Stoli O vodka, apricot nectar, lemon juice, crème de cassis and champagne.

“Planners are budget-conscious ever since 9/11, but with expanding programs and budgets, they now know the bargains available, particularly when it comes to wine choices and bar options. Rarely do we see the lavish spending on wine that used to come up regularly.”
Mary-Catherine Deibel, co-owner

RECENT EVENTS: Book party for chef Jacques Pepin; International Association of Convention and Visitor Bureaus leadership lunch.

SITE: Herveé Restaurant & Wine Bar

ADDRESS: 31 Kongens Gade, Government Hill, St. Thomas, U.S.V.I. 00804

PHONE: 340/777-9703


BRIEF HISTORY: The intimate restaurant features a main dining room with floor-to-ceiling windows that offer 180-degree views of capital city Charlotte Amalie's harbor during the day and the city lights at night. Corporate, wedding and rehearsal dinners are popular events.

EVENT AREAS: The main dining room measures 650 square feet and can seat 50 guests; the 400-square-foot, semiprivate Wine Room seats 20, while the 200-square-foot outdoor patio terrace can accommodate 45 for cocktail receptions.

ON THE MENU: Conch fritters with mango chutney; yellowtail snapper with mango salsa; grilled beef tenderloin with cabernet sauce and gorgonzola cheese; crème caramel.

BAR STAR: Herveé champagne cocktail with Chambord.

EVENT CLIENTS: Pitney Bowes; Schieffelin & Somerset; Cola-Cola Corp.; CNA Insurance; Audi of America.

“Our No. 1 feature is the spectacular panoramic view and elegant dining room, with lampshade candles on every table and special lighting creating a beautiful ambiance. Recent trends include an increase in corporate groups and incentive travel clients.”
Paulette Keffas-Chassin, co-owner

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