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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

Feast Your Eyes - Regal Beagle
Fresh from the fall menu at Brookline’s Regal Beagle: 6 beauties from Laura Henry-Zoubir.

Seventh Annual Eat Your Heart Out
There's plenty of crossover between rock stars and chefs - the tattoos, the late nights, the creative genius.

Henry-Zoubir’s Back on Chopped
Tune in to the Food Network next Tuesday, September 13th to see chef Laura Henry-Zoubir compete against three other Chopped ...

The Regal Beagle

308 Harvard Street, Brookline, MA 02446

brunch
  • Sun, Sat: 11:00 AM - 3:00 PM
lunch
  • Mon-Fri: 11:30 AM - 3:00 PM
dinner
  • Sun-Sat: 5:00 PM - 11:00 PM
  • phone 617-739-5151
  • reservations accepted
  • parking on-site lot, on-street
  • valet no
  • accessibility full
  • capacity: 60
  • credit cards
  • food
  • chef
  • info

617-739-5151

website

 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Cassoulet
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
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.
Sorrel
1. noun A sour, buckwheat-related herb.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.
Tomatillo
1. noun A diminutive green relative of the tomato.