At Anthem Kitchen + Bar, you’ll find a comfortable neighborhood restaurant tucked in the heart of Boston’s historic Faneuil Hall.

Visit and enjoy re-imagined American-fare, vegetarian dishes, fresh New England Seafood and flatbread pizzas. Pair your meal with a selection from our carefully curated craft beer and wine list or indulge in an inventive cocktail. We offer five types of burgers like our All American Burger and Wicked Spicy Burger, as well as lobster dishes including Lobster Cobb salad, Lobster Cheese Fondue, Shrimp and Grits, and Lobster Mac and Cheese.

Our creative menu pairs fresh, local ingredients with modern interpretations of classic American cuisine. Sample a variety of small plates, hearty soups and salads, sandwiches and entrées – including the Boston Chowderfest 2010 and 2012 award winner for “Best Chowder in Boston!”

Anthem Kitchen + Bar can host any type of event in our second floor private events space. Classic details in the space include original brickwork, cobblestone floors, two-story windowed greenhouse and Edison light chandliers.

Plan An Event

Ben Hennemuth

Chef Ben HennemuthIn April of 2010, Chef Benjamin Hennemuth and the Briar Group decided to revisit a past concept called Anthem Kitchen + Bar, opening in a prime location steps away from the State House, right in the heart of Faneuil Hall.

Chef Hennemuth works every day to offer guests a twist on traditional comfort food with fresh, local, ingredients and new innovative recipes. From sandwiches, pizzas, hearty appetizers for sharing and a range of entrees, Chef changes his menu seasonally, to offer something for everyone. Anthem offers brunch on Sundays, lunch, dinner, after work bites and late night dining daily.

Chef Hennemuth began life in London, England where he lived until the age of 5. His parents decided to pack up Ben and his 3 siblings and move them across the pond to settle in Cape Cod, Massachusetts. Ben got his start in the culinary industry, as many do, by teaching himself and learning from colleagues along the way. He spent his college years at UMass Amherst with a double major in Anthropology and Classics. At UMass Amherst he was a vegetarian chef at his college dormitory, where he was given full creative license and came up with some interesting creations for friends and students. After college, Ben worked at Basin Harbor Club, a Vermont resort on Lake Champlain and later moved to Boston to work with Legal Seafoods.

Ben began his career with the Briar Group in 1999 at their flagship establishment the Kinvara Pub. At the Kinvara, Hennemuth improved the Irish pub fare, while experimenting and teaching himself new techniques to excel in his craft. In 2001 he was promoted to Chef at M.J. O’Connor’s located at the Park Plaza Hotel. Here, Hennemuth showcased his talent and created daily specials that were unique, while still incorporating the Irish flare that is M.J’s.

Ben currently resides in Watertown, MA with his wife Kathleen and their two twin sons. In Ben’s spare time he enjoys playing guitar in his Iron Maiden Tribute band, Beast Over Boston. He is a freelance photographer, an Arsenal supporter and a found object artist.


  • Here's where to dine like a local in Boston 
    ~ OpenTable, August 2016

  • Sip riesling on Thanksgiving or after at Faneuil Hall ~ November 2015

  • Anthem Kitchen + Bar's Atmosphere is Amazing ~NESN, October 2015

  • Billy and Jenny Sit Down with Anthem Kitchen + Bar's Jody Nugent ~NESN, October 2015

  • Mike, Scott & Leigh are at Anthem Kitchen + Bar in Faneuil Hall checking out their Bacon Bourbon Brunch and so much more! ~NESN, June 2015

  • A Bacon & Bourbon Brunch Is Happening  ~Bostinno, June 2015

  • Chowderfest winner, Best Clam Chowder in Boston ~ Boston Chowderfest 2010, 2012

  • Where to Get Clam Chowder: 6 of Boston's Best Spots Apparently the Briar Group is really into chowder, because their venue Anthem also boasts two victories and two runner-up finishes at Chowderfest. Chef Ben Hennemuth’s rendition is velvety smooth, stocked with clams and potatoes, and nuanced with secret special spices. ~Thrillist, 2014