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The Basics: The Beehive restaurant information

The Beehive

541 Tremont Street
Boston, MA 02116
617-423-0069

The Beehive restaurant information
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Located in the underbelly of the Cyclorama Building in the South End, The Beehive has the look and feel of a spacious artist’s studio. The former boiler room, with its rough brick walls, comes alive nightly with striking decorative murals and live entertainment from local musicians.

The “starving artist” menu offers a collage of rustic, artisanal fare from Europe, the Mediterranean and America. Behind the bar, an all-star roster of talented bartenders pours some of the city’s most sippable cocktails.

News and Events at The Beehive restaurant

Dos de Mayo at The Beehive
Get in the Cinco de Mayo spirit a touch early at The Beehive's full-blown fiesta scheduled for Wednesday, May ...

The Dining Docket
April 9th - April 15th 
So many delicious options, so little time. Lucky for you, we've laid out an entire ...

Marathon Monday and Music at The Beehive
The Beehive opens up early on Marathon Monday so swing by for brunch, dinner or drinks - depending on your mood ...

Rebecca Newell

Chef at The Beehive

Chef Rebecca Newell at The Beehive

Raised in Glen Falls, New York, Chef Rebecca Newell spent much of her youth traveling with her family to Old Quebec City, Paris, Italy, and Holland along with several other interesting places. By experiencing these different cuisines and cultures, Newell was exposed to what she now credits as an important part of developing her own unique style of cooking.

Newell attended the University of Maine in Orono on a swimming scholarship and later graduated with a degree in English. She then attended New England Culinary Institute to broaden her food knowledge. After culinary school, Newell moved to Naples, Florida and worked at Bistro 821 and Quail Creek Country Club. From there, she moved back to New England and trailed Kevin and Jill Crawely at Coriander Bistro and then Stephen Sherman at Union Bar and Grille. From Union Bar and Grille, Newell was promoted to Chef at Aquitaine Bis; and in October 2007 accepted the position as Executive Chef at Boston's The Beehive.

With a go-hard-or-go-home mentality, Newell strives to please all her guests. For every need, allergy, whim or quirky dietary restriction that any of her guests may present, she always tries to make her diners happy so they will want to come back again and again. By providing a dining experience that always runs smoothly "like a dance", Newell wants her patrons to receive the best meal possible.

When not in the kitchen, Newell loves to visit her home on Lake George, New York, explore Boston, go swimming, spend time with friends, and try new restaurants.

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Dictionary
 
Agnolotti
1. noun Small, half-moon-shaped ravioli.
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chorizo
1. noun Crumbly, spiced pork sausage.
Cornichons
1. noun A gherkin in France.
Couscous
1. noun Granular semolina popular in North Africa.
Deglaze
1. noun To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
Granité
1. noun A flavored, often sweetened, frozen mixture of water, sugar and liquid flavoring.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lovage
1. noun A celery-like vegetable.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Pancetta
1. noun Cured Italian bacon.
Shad
1. noun The largest member of the herring family.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Za'atar
1. noun An herb, or spice blend of sesame seeds, sumac, and herb za'atar that is used in Middle Eastern cooking, sprinkled on bread or on grilled meat.