*These items may contain raw or undercooked ingredients. Consuming raw orundercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Cucumber-Melon Margarita 11Freshly muddled cucumber. House-made watermelon aqua fresca. Reposado tequila. Happiness in a glass.
Franklin, My Dear... 11We don’t give a damn that it’s autumn! Relive your warm days with this vodka refresher. Citrus vodka, dolin blanc vermouth & campari play nicely with fresh-squeezed lemon juice and homemade lemon zest simple syrup. So grab your sunnies and drink up.
Irish Eyes 10A tip of the hat to some of Boston’s early merchants. Irish whiskey, fresh lemon juice, agave nectar and a dash of angostura bitters topped with ginger beer. Slainte!
Merchant 75 11Gin & lemon with cava is hard to beat. Know what makes it better? Add some aperol, grapefruit & house-made raspberry syrup! As light and refreshing as they come.
Sailor's Cider 12As the weather gets cooler, we all need something to keep us warm. Smith + Cross navy strength rum (114 proof) will do just that. We balance it with lillet blanc, agave nectar and fresh local apple cider to make this drink a true autumn classic.
The Penultimate Word 12We take an old classic and prempt it by one ingredient, using smokey mezcal. Add fresh squeezed lime juice, luxardo liqueur & green chartruese and you’ve got yourself an herbal crowd pleaser.
The Saber-Tooth 12Botaniacal with a bite! Small batch gin, elderflower, lemon & grapefruit, shaken up with our house-made szechuan pepper agave, and a dash of orange bitters for good measure.
The Squirrel's Purse 12Bourbon, benedictine, and amaro lucano make this a sweet but warming cocktail. Why stop there when we can add some fresh lemon juice, demerara syrup and black walnut bitters? Created by our very own Jillian Maio!
The brasserie style restaurant originated in France in the mid to late 1800's. The word literally translates as “brewery”, and was commonly a restaurant that brewed its own beer to serve its guests. A Brasserie is typically defined as a large, informal restaurant, that serves food and alcohol throughout the day, and late into the evening.
The Merchant borrows from these ideas, and while we don't brew our own beer, we offer a wide variety on draft, and in bottle & can. The bar is a major focal point; providing a convivial atmosphere and top-notch product. Along with our selection of over 60 beers, we also offer an approachable and interesting wine list, including 3 wines on tap, and a great cocktail program. Our kitchen serves food from open ‘til close, to give our guests sustenance whenever they may need it. The menu, created by Executive Chef Matt Foley, is designed to offer a quick bite, or a full coursed meal at lunch or at dinner. We also offer late night dining for our friends and neighbors, who need something to eat after a long evening's work.
The Merchant is located at 60 Franklin St. in Downtown Crossing, on the edge of the Financial District. We are extremely excited to be a part of the revitalization of the neighborhood, and strive to become a neighborhood go-to. The Merchant name is in part an homage to the great history of the neighborhood, and the previous tenant 'London Harness', who traded at the space for almost 100 years. We look forward to contributing to the culture and dining of Downtown Crossing.
Validated parking available at the 33 Arch Street Garage, entrance located on Hawley Street.
Daytime Parking 20% discount on posted rate
Nighttime Parking (Mon-Fri 3:30pm-3:00am, up to 10 hours): $6 with validation
Weekend Parking (All day Saturday and Sunday, up to 10 hours): $6 with validation
Executive Chef Matt Foley
Matt Foley was born and raised right here in the lovely city of Boston, Massachusetts. Throughout his youth, Matt found a great deal of interest in playing sports, especially Hockey and Bowling, along with being an incredible pianist. But during his youth, he caught the cooking bug and never let go, and decided to attend Johnson and Wales in Providence, Rhode Island. He graduated from there with an Associates Degree in Culinary Arts, and a Bachelors Degree in Food Service Management. Matt then moved on to work with famed Chef John Elkhay for 7 years; 3 of which as acting Executive Chef of Citron in Providence. Along with cooking, Matt has a large passion for wine, and passed his level two sommalier certification at the age of 23. After 7 years in Providence, Matt decided he still had much to learn, and moved to Boston to begin a 2 year stint at Radius. From there, he worked at Craigie on Main for 4 years; 3 of those years as Sous Chef and the right hand man of Chef Tony Maws. After his time at Craigie, he went to help friends David Punch and Lydia Reichert in the opening of Sycamore in Newton MA, where he met with owner Shane Smyth, and the two hatched plans for The Merchant. Being involved since the pre-opening stages allowed Matt to get involved in planning from the bottom up, and really stamp his vision for a new restaurant. Matt spends his nights off at his second job as a Ninja. If he's not saving the world, he can be found hanging out with his regal cat, Muscat. Matt is not afraid of heights but is nervous around very low spaces. He enjoys Grape Soda, Ice Cream, and hopes to one day be the first person to Moonwalk a marathon.
Every Sunday 11am-3pm
Enjoy live jazz with you Merchant brunch every Sunday.
Every Monday 8pm-12am
For our hard-working friends & colleagues in the restaurant industry $4 PBRs, $5 Fernet, $4 High Lifes, $1 Oysters
The Merchant offers a variety of private dining options, including 2 private dining rooms, to cater to each individual client from business meetings and social events to bridal showers, baby showers and holiday parties. Our professional staff can customize your menus to suit the needs of you and your guests to create an unforgettable event.
Open 11am - 2am, 7 days (starting 10:30AM on Sundays)
10:30 - Midnight, Sun 11am - Midnight, Mon - Wed 11am - 1am, Thurs - Sat
Wednesday, November 23rd: 11am-11pm
Thursday, November 24th: Noon-8pm
Saturday, December 24th: 11am-7pm
Sunday, December 25th: CLOSED
Sunday, January 1st: 10:30am-11pm
Monday, January 2nd: 11am-Midnight
We are now hiring all positions, front & back of house.