crystal and candlelight reflect off the mahogany dining table. The lobster potpies, served in vintage copper pots (facing page), are heated for 20 minutes, removed from the oven, topped with claw meat and pastry, and then baked until the tops, which Reynolds makes with three layers of puff pastry for a dramatic presentation, are crispy.
red linen velvet. “This room was designed to be used at night,” says
Casey. “We almost never open the blinds.”
On the glistening antique mahogany table, a Reynolds family heir-
loom, is an ornate antique silver plateau with a mirrored bottom that
is used, much as it would have been in the 1800s, to reflect candle-
light. It is filled with an array of crystal votives and a row of purposely
low floral arrangements designed so dinner guests can talk over them.
For a recent holiday gathering to welcome Craig Coogan, the
newly appointed executive director of the Boston Gay Men’s Chorus,
the menu included an entree of lobster potpie, a variation on one of
Reynolds’s favorite childhood dishes. “When I was growing up,” he
says, “I loved it when my parents would go out for the evening, because
we would have chicken potpies. Mom would pop them into the oven
as she was leaving and we would pull them out 30 minutes later. This