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The Basics: The Fireplace restaurant information

The Fireplace

1634 Beacon St.
Brookline, MA 02446
617-975-1900

The Fireplace restaurant information
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Located on Beacon Street in Brookline’s Washington Square, The Fireplace is the quintessential New England grill and barbeque. As its name might suggest, the restaurant’s menu focuses on wood-smoked and rotisserie dishes, and uses only the freshest regional ingredients in its simple, thoughtfully prepared fare.

The split-level dining room with its floor-to-ceiling windows and blazing fireplace is sun-filled and airy in the summer, yet warm and cozy in the winter. A neighborhood restaurant that draws crowds from afar, the Fireplace also has live music and Fireside Chats, their semi-monthly wine, spirits and beer tastings.

News and Events at The Fireplace restaurant

Crazy for Cacao
Chocolate Madness is turning the streets of Boston sweet for the 32nd year on Tuesday, April 28th.

Earth Day Eats at The Fireplace
Green-leaning chef-owner Jim Solomon invites environmentally-conscious diners to join him for a special Earth Day dinner on Wednesday, April 22nd. 

Beyond Shelter Gala
With this particularly brutal winter in mind, pony up for a couple of tickets for the Biggest & Best Housewarming Party ...

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1634 Beacon St., Brookline, MA 02446
617-975-1900
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salad

by Chef Jim Solomon

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Seared confit duck and arugula salad with dried apricots, heirloom radish, Cremont sheep and cow milk cheese, pickled red onions and lemon vinaigrette
 
by Chef Jim Solomon
 
Dictionary
 
Charcuterie
1. noun The French term for delicatessen-style items.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Finnan haddie
1. noun Smoked, salted haddock, favored in Scotland.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Jerky
1. noun Meat, most often beef, cut into long, thin strips and dried. Tough and salty, jerky keeps indefinitely and travels well.
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.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Porcini
1. noun Smoky, meaty wild mushrooms.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

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