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The Basics: Beacon Hill Bistro restaurant information

Beacon Hill Bistro

25 Charles St
Boston, MA 02114
617-723-7575

Beacon Hill Bistro restaurant information
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Located in the heart of elegant and historic Beacon Hill, the Beacon Hill Hotel & Bistro offers the modern amenities and conveniences of larger hotels, in an intimate neighborhood setting.

The restaurant’s raised mahogany paneling, banquettes, mosaic tile flooring, etched glass, and crackling fireplace, all contribute to a refined bistro environment.

Owners Cecilia and Peter Rait, whose previous venture was La Brasserie de l’Entrecôte in Lisbon, Portugal, bring a uniquely European cosmopolitan sense to the staid Beacon Hill neighborhood.

News and Events at Beacon Hill Bistro restaurant

Taste of Beacon Hill Goes al Fresco
Stroll along Charles Street between Cambridge and Beacon Streets, and taste for yourself what the historic neighborhood has to offer ...

Beacon Hill Bistro Toasts the Graduates
During the months of May and June Chef Josh Lewin plans to pamper exhausted (and probably pretty hungry) graduates with ...

Maine Course Coming Soon
Save room (on your calendar, that is) for the Maine Course, scheduled for Sunday, May 5th.

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gravlax

at Beacon Hill Bistro

  • food
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Citrus cured gravlax with beet, radish and watercress salad with horseradish crème fraiche
 
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chantilly
1. noun Prepared or served with whipped cream.
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.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Rillettes
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.