The Fireplace

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

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.

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Jim Solomon

Chef at The Fireplace

Some like it hot and none more so than The Fireplace's Owner and Chef Jim Solomon. After 14 years of learning every facet of the restaurant industry, Solomon opened his dream restaurant, The Fireplace, in September of 2001.

Located at 1634 Beacon Street in Brookline, The Fireplace is a New England grill and barbeque, with an emphasis on wood-smoked and rotisserie dishes utilizing the freshest offerings of the New England region.

Solomon, a native of Brookline, has worked and studied across the country to bring extensive culinary and business skills and talent to his first restaurant. Although he began his career in financial services working for Citibank NA and Goldman Sachs, he soon changed course once he acknowledged his passion for food.

Early exposure to the culinary world enchanted him as a teenager, working for The Wayside Inn in Sudbury, and at Pacos Tacos in Harvard Square and Fanueil Hall. Years later, Solomon returned to restaurants on the management side of the business opening and managing Pizzeria Uno restaurants in New York City. After opening the company's new flagship restaurant on the Upper West Side, he exercised his marketing savvy and doubled sales of Uno's East Village location. Solomon left Uno's to earn his degree at the Culinary Institute of America of St. Helena, California.

Before and after culinary school, he worked with some of the country's finest chefs including Paul Prudhomme (K-Paul's), Thomas Keller (Bouchon) and Todd English (Figs). In addition to his contributions to Pizzeria Uno, Solomon built a solid background in management, marketing and development for restaurants including Levy Restaurants of Chicago, Baja Tortilla Grill of Minneapolis and Spencer's Steak and Shrimp, based in Connecticut.

Solomon also contributes his culinary talents and time to the non-profit organization, Seeds of Peace. Seeds of Peace work to secure peace in the Middle East and other regions of conflict by equipping teens with the tools to make peace. The program brings together young people from twenty nations in the Middle East to the neutral supportive environment of a summer camp in Maine.

Years of hard work and a passion for food have brought Solomon within blocks of his childhood home to open a restaurant that exemplifies his philosophy as a chef: hearty, clean food with integrity - food that embraces the abundant offerings of the region prepared simply yet thoughtfully.

Dinner
Lunch
Mid Day Menu
Brunch
Gluten Free Lunch
Gluten-Free Menu

Appetizers

Mini Salmon Burgers (no bun), Pickled Cucumber & Lemon Zested Dill Yogurt 14

Cape Cod Mussels Steamed in a White Wine, Garlic, Tomato and Toasted Almond Broth 14

Grilled Artichoke Tart with Confit Lemon, Sweet Garlic, Roasted Beets & Melted Spring Brook Farm Tarentaise (VT) Cheese 13

Roasted Portabella Mushroom, Melted Maggie’s Round Cricket Creek Farm Cow’s Milk Cheese (MA) and Rocket Pesto with Balsamic Glaze & Wilted Lemon Spinach 12

Steak Bites with Horseradish Cream, Arugula and Slivered Radish Salad on Garlic Crackers 13

RAW BAR

Pat Woodbury’s Wellfleet Littleneck Clams 1.50 each

Shrimp Cocktail 2.50 each

East Coast Oysters (Ask your server for varietals) 2.75 each

Artisanal Cheeses & Meats

Cheese Plate with One Item 8 Each Additional Item 5
All Cheeses and Meats are served with Chef ’s Tasty Little Garnishes

CHEESES

Hooligan
A cow’s milk cheese from Colchester, CT. With notes of grass and walnuts on top of an underlying sweetness, it is at once delicate and beefy.

Cabot Clothbound Cheddar
Aged at Jasper Hill in VT. A cow’s milk cheese with savory, sweet, nutty and fruity notes.

Lake’s Edge
A creamy goat’s milk cheese made at the Blue Ledge Farm in Salisbury, VT. A striking appearance with a line of ash through the center and a melt in your mouth texture.

Bonne Bouche
This ash covered, pasteurized goat cheese is bright and tangy with a silky mouth feel from Websterville, VT.

Pawlet
Raw Jersey cow’s milk cheese from West Pawlet, VT. It has been aged 4 to 6 months and has a buttery flavor and a balanced finish.

Plymouth Cheddar
A cow’s milk cheese that has a smooth creamy texture, with a hint of grassiness. Aged for 10 months in Plymouth, VT.

Mossend Blue
A sheep’s milk cheese from Bonnieview Farm in the Northeast Kingdom of Vermont. Aged 4 to 5 months, it is crumbly at first bite, but then melts in your mouth with a balance of savory and sweet.

Tarentaise
A nutty, fruity and herbal cheese from Spring Brook Farm,Reading, VT. This classic cow’s milk cheese is one of New England’s finest.

Maggie’s Round
Made with raw cow's milk and aged over 60 days at Cricket Creek Farm in Williamstown, MA. It is semi-firm and inspired by the toma cheeses of the Italian Alps. Flavor is sharp and bright with citrus notes.

Willoughby
A cow’s milk cheese from Ploughgate Creamery in Northeast VT. A wash rind cheese with smoky notes and overtones reminiscent of spring.

MEATS
Basquese
A soft-textured spicy salami from Salumeria Biellese in New York. This is a dense salami with a warm rich flavor.

Toscana
A slightly salty salami with a deep burgundy color. The highest quality pork made from naturally raised animals in the Midwest.

Soups and Salads

Butternut Squash Bisque with Middlebury Blue - Blue Ledge Farm (VT) Cheese & Toasted Pumpkin Seeds 9 Bowl, 4.50 Cup

Shrimp & Fire Roasted Tomato Chowder with New Hampshire Bacon 11 Bowl, 5.50 Cup

Add to Any Salad: Roasted or Grilled Chicken 8, Steak Bites 13, (6) Grilled Shrimp 16, Salmon 12

Pear and Pomegranate Salad with Shaved Fennel, Arugula & Pine Nuts with Pomegranate Vinaigrette 12

Crispy Crunchy Vermont Creamery Goat Cheese with Heirloom Beets, Candied Cashews, Frisée, Baby Spinach and Local Maple Vinaigrette 12

Herbed White Bean & Arugula Salad with Fresh Lemon & Olive Oil, Zucchini, Torn Basil & Shaved Asiago 12

Seared Confit Duck and Arugula Salad with Dried Apricots, Heirloom Radish, Bonnieview Farm Sheep’s Milk, Mossend Blue(VT), Pickled Red Onion and Lemon Vinaigrette 14

Warm Smoked Bacon & Baby Spinach Salad with Hard Cooked Eggs in a Mustard Vinaigrette & Large Cornmeal Crouton 11

Classic Caesar Salad with White Anchovies and Grilled Sourdough Croutons 10

Local Baby Green Salad with Bay of Fundy Sea Salt and Lemony Mustard Vinaigrette (my wife loves it with Salmon) 8

Entrees

House-Aged Rib Eye with The Fireplace Steak Sauce, Roasted Beets, Cauliflower, Shallots and Scallions with Crispy Hash Browned Potatoes 36

Crispy Duck in Port Cherry Sauce, Roasted Turnips, Parsnips, Rutabaga & Carrots with Cornmeal Johnnycake Wrapped Duck Confit & Bok Choy 33

Pan Seared Scallops with Fresh Foraged Mushroom & Green Onion Fricassee, Butternut Squash, Barley, Garlicky Spinach & Sautéed Shallots 33

Braised Beef Short Ribs with Gray’s Stone Ground (RI) Cornmeal Porridge, Baby Bok Choy, Little Carrots & Pickled Cauliflower 32

Cedar Plank Salmon with Roasted Red Pepper & Caper Braised Chard over Scallion and Toasted Almond Tossed Quinoa 32

Dijon & Chive Crusted North Atlantic Cod on Lemony Spinach & Black Lentil Sauté 29

Grilled Pork Chop with Sweet Potato Mash, Sticky Cider Bourbon Glaze, Apples, Bacon & Brussels Sprouts 32

Grilled Bavette Steak with Herbed Blue Cheese Butter, Sautéed Broccolini and Roasted Shallots 26

The Fireplace Signature All-Natural Spit roasted, Maple-Glazed Half Chicken with Mashed Potatoes and Sage Brown Butter 26

The Fireplace Burger-Shelburne Farms Cheddar (VT) Stuffed Grass Fed Vermont burger with Thick Cut Bacon, Caramelized Onions, Lettuce, Tomato and House Brined Dill Pickle, on a Homemade English Muffin with Hand Cut Fries & Kale Chips 16

Baked Fresh Pasta Layered with Tomato Sauce & Béchamel, Sautéed Spinach, Three Cheeses and Toasted Garlic Chips 24

Carrot & Rhode Island Feta Ravioli with Roasted Fennel and Arugula Pesto, Shaved Asiago and Pine Nuts 24

Sides

Cheesy Cornmeal Porridge 4

Black Lentil Sauté 4

Creamy Mashed Potatoes 4

Sweet Potato Mash 4

Hand Cut Fries 4

Kale Chips 4

Garlicky Broccoli 4

Sautéed Bok Choy 4

Lemony Spinach 4

Boston Baked Beans and Brown Bread 6

Mushroom and Green Onion Fricassee 6

Quinoa, Scallions and Toasted Almonds 6

Sautéed Little Carrots 6

Apples, Bacon and Brussels Sprouts 6

Roasted Red Pepper and Caper Braised Chard 6

Roasted Fall Vegetables 6

Broccolini and Roasted Shallots 6

Desserts

$8.50 each

Strawberry- Rhubarb Crisp with Honeyed Thyme Ice Cream

Narragansett Creamery Ricotta Pie with Lemon Zest & Toasted Almond Crunch

Butterscotch Bread Pudding with Rum Drunken Raisins, Fresh Whipped Cream & Caramel Drizzle

Peanut Butter Fudge on Classic Chocolate Chip Cookie with Vanilla Ice Cream, Salted Caramel Sauce, Toasted Almonds & Hot Chocolate Fudge

Apple Doughnuts w/Three Dipping Sauces - Caramel, Chocolate, & Sticky Cider - and Espresso Bean Brittle

Stone Ground Organic Taza Chocolate Fudge Cake with Creamy Peanut Butter Sauce & Vanilla Bean Ice Cream

After School Cookie Plate with Vanilla Milk

Ice Cream: Buttery Walnut, Vanilla Bean

Sorbet: Damson Plum, Blackberry Merlot, Cucumber

Sweet Little Bites $3.50 each ($12 - for all)
two cookies; one doughnut; peanut butter fudge; single scoop (ice cream or sorbet)

Kids Menu

All choices excluding pasta and pizza are served with vegetable or fries

Pasta with butter and cheese or tomato sauce 5

Hamburger or Cheeseburger 6 / 7

Grilled hot dog 6

Grilled chicken breast 6

Grilled cheese sandwich 6

Fried chicken tenders 6

Mozzarella cheese pizza 6

Peanut butter and jelly 5

Some dishes may contain raw or undercooked fish, meat, poultry or eggs. Consumption of raw or undercooked fish, meat, poultry or eggs increases the risk of contracting foodborne illness. Before placing your order, please inform your server if you or a person in your party has a food allergy.

PLEASE NOTE: The items, ingredients and prices on all menus are subject to change. It is recommended that if you are interested in a particular dish you contact the restaurant directly to determine its availability.

Dictionary

Asiago: 1. noun Semi-firm Italian cheese made from cow's milk.

Carpaccio: 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.

Chorizo: 1. noun Crumbly, spiced pork sausage.

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.

Fricassee: 1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.

Gazpacho: 1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.

Pesto: 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.

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.

Rocket: 1. noun See "Arugula."

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