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The Basics: Beacon Grille restaurant information

Beacon Grille

100 Sylvan Road
400 TradeCenter 128
Woburn, MA 01801
781-933-3333

Beacon Grille restaurant information
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Located at TradeCenter 128, Beacon Grille draws diners from all over Greater Boston to Woburn with its unpretentious contemporary American fare, including exceptional steaks, fresh seafood, and an impressive array of specialty entrées and side dishes. Its sophisticated décor, vibrant atmosphere, and approachable price points create a dining experience where everyone feels welcome whether they’re dining out for business or pleasure.

known for its outstanding wine and cocktail programs, Beacon Grille was recognized with Wine Spectator’s Award of Excellence in 2011 and 2012. Guests can enjoy drinks in the lively 90-seat bar and lounge, and stay for an exquisite meal with outstanding service in the main dining room.

Groups ranging in size from 10-250 can take over any of the five charming private and semi-private rooms available for corporate functions, social events, weddings, showers, and more. Outdoor seating areas, including a pond-side reception site, are idyllic during the warm summer months.

News and Events at Beacon Grille restaurant

Brunch at Beacon Grille Gets Musical
Your plate of eggs benedict (or burger or Baja fish tacos if you’re not into the whole breakfasty thing ...

Jackson Family Wines
Sample the flavors of Sonoma Country when Beacon Grille plays host to Jackson Family wines.

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Beacon Grille

100 Sylvan Road, 400 TradeCenter 128, Woburn, MA 01801

lunch
  • Mon-Sat: 11:00 AM - 3:00 PM
dinner
  • Sun: 11:00 AM - 9:00 PM
  • Mon-Thur: 3:00 PM - 10:00 PM
  • Fri, Sat: 3:00 PM - 11:00 PM
  • phone 781-933-3333
  • reservations recommended
  • parking on-site lot, nearby garage
  • valet no
  • accessibility full
  • capacity: 350
  • credit cards
  • food
  • chef
  • info
OpenTable.com

781-933-3333

website

 
 
Dictionary
 
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.
Coulis
1. noun A thick puree or sauce.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Demi-glace
1. noun A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.
Fra diavolo
1. noun Generally describes tomato-based sauces that are spiced with chiles
Fricassee
1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Papillote
1. noun The term "en papilotte" is used to describe a dish that is cooked (and usually served) in a parcel of greased parchment paper that protects it from the high heat of the oven and retains aroma and flavor.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Poivre
1. noun French for "pepper."
Ramp
1. noun A wild onion.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.