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The Basics: The Regal Beagle restaurant information

The Regal Beagle

308 Harvard Street
Brookline, MA 02446
617-739-5151

The Regal Beagle restaurant information
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Though it's named after the much-loved local pub from Three's Company, the Regal Beagle certainly doesn't feel like a throw-back to the 70s or 80s. The dapper little restaurant, housed right on Harvard Street in Coolidge Corner, has a chic décor, a modern menu of seasonal, creative comfort food and a cheeky list of inspired cocktails.

Like its sister restaurant in the Fenway, Church, the Regal Beagle is a true neighborhood bistro - affordable, yet upscale with a full bar and a rotating wine program that offers a small selection of boutique wines, all by the glass. Whatever the occasion or the mood - patrons can grab a table for a bite to eat or snag a seat at the bar for cocktails. If they want a little of each they can relax in the lounge.

The spirit of the Regal Beagle lives on in Brookline. Go and knock on their door (for lunch, dinner and brunch); they've been waiting for you.

News and Events at The Regal Beagle restaurant

Pumpkin Cook-Off
The Regal Beagle’s Stacy Cogswell heads for the North Shore on Tuesday, October 29th for a pumpkin-themed cook-off against ...

Home Sweet Home at the Beagle
Chef Stacy Cogswell, who took over as Executive Chef at Coolidge Corner’s Regal Beagle over the summer, is getting ...

Storied Sips Dinner & Drinks
On Monday, October 14th, Coolidge Corner mainstays Brookline Booksmith and Regal Beagle team up for an evening of dining and ...

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308 Harvard Street, Brookline, MA 02446
617-739-5151
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salad

by Chef Stacy Cogswell

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Fattoush Salad with herbed yogurt, pita croutons and za’atar spice
 
by Chef Stacy Cogswell
 
Dictionary
 
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Osso Buco
1. noun Veal shanks braised Italian style with white wine, tomatoes, stock, olive oil, garlic and other ingredients.
Pancetta
1. noun Cured Italian bacon.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
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.

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