What's New
Restaurant Week is coming, Restaurant Week is coming! - Please join us on March 14-19th, 2010 and between March 21-26, 2010 as we offer special three-course dinners and lunches (Sunday brunch not included) with Executive Chef Jason Bond's personal touch. Reservations are recommended and may be made by calling 617-723-7575. View the menus
… AT BHHB // EVENTS
Wine & Dine Mondays - After a seven week break, the Wine & DIne Monday Series recommences on January 25th with a trip to California's Mendocino and Lake County. Then it's off on a worldwide jaunt through Puglia, Greece, Australia's Barossa Valley, France (Alsace), Austria and two very special survey dinners. With four great wines and Chef Bond's four paired courses, you had better start planning your voyage right now ... But that's right, you don't need to travel anywhere, just straight on in to Beacon Hill Bistro in your own back yard. See the full itinerary
Winter Get Away Package - Imagine yourself unwinding with hot cider next to a roaring fire as a gentle cacophony of cheer fills the background. This is only the beginning of your Winter Get Away Package. When ready, leave the fireplace and settle into your table at the cozy and award-winning Beacon Hill Bistro while Executive Chef Jason Bond prepares your dinner. After dinner, retire back to your room as the gentle charm of Beacon Hill just outside your window sends you into a deep and restful nights sleep. The next morning after enjoying complimentary breakfast, maybe you’ll stroll the cobblestone streets of Beacon Hill moving from shop to shop, grab your skates and head to the Frog Pond, or enjoy one of the many other activities Boston has to offer all winter long. See the Package Details
Seasonal Strolling - Charles Street, with its wonderful independant specialty stores and boutiques, and Beacon Hill Bistro have long been favorites for those who love strolling with flavor. This year is no different. Charles Street and Beacon Hill Hotel & Bistro welcome you early, late, and in between this holiday season. Open for breakfast, brunch, lunch and dinner, Beacon Hill Bistro is the perfect place to meet, take a break and recharge.
Fondue Sundays - The cold weather is here. To make that cold winter night just perfect, Beacon Hill Hotel & Bistro is bringing back our special Fondue Sundays. They will feature fondue in the classic Swiss style, with pots suitable for sharing. The hot pot of Cheese Fondue is served with small potatoes boiled in sea-salted water, cornichons, pickled vegetables such as ramps, cipollini onions, and cauliflower and rustic bread with just the right crunch and chewiness to match up to the delicate and rich fondue. This offering will run as a special appetizer in conjunction with regular Sunday dinner service, except during restaurant week.
… AT BHHB // THE BAR
Our bar, with its stained glass inspired by Piet Mondrian and Frank Lloyd Wright, is especially alluring on cold winter nights, with our fireplace lit and warm. Bring a friend… or two – to sit and sip, while the conversation envelops you and suffuses you in a radiant glow which says you would not want to be anywhere else. (Check out the Boston Globe review of our bar below.)
Here is the recipe for our new "Holiday Road" :
1.5 oz Appleton Rum, .75 oz Demerrara syrup, .75 oz fresh lemon juice. Shake with ice and strain; serve straight up.
Instant Winter Vacation!.
… AT BHHB // THE MENU
Even during the winter, Executive Chef Jason Bond is constantly updating our menu to include the best that our excellent cadre of dedicated growers, farmers and cheesemakers have to offer. We at Beacon Hill Hotel & Bistro are especially proud of these close working relationships which Jason has forged. View the dinner menu
… AT THE BHHB // RECENT MENTIONS IN THE PRESS
December 25th, 2009 from The Boston Globe's Bar Code:
"Charles Street is one of the most picturesque neighborhoods in the city. Tourists come from around the world to breathe in its rarified brahmin air; locals avail themselves of the bounty of high-end boutiques so precious you could snap them in half in your hands. Gliding down the gaslit, cobblestone streets framed by handsome, historic brick buildings decked out this time of year in holiday luminescence, it’s easy to imagine yourself playing a part in some idealized Capraesque vision of city life. Minus all the traffic and cabs blasting their horns, that is.
There’s also a wealth of dining options to choose from here, cozy Italian bistros and pizza shops in particular. Bars not so much, unless you’re partial to the quintessential dive bona fides of the Beacon Hill Pub, or the slouching collegiate charm of the Sevens. Perhaps it’s that dearth of bar real estate that made the Beacon Hill Hotel & Bistro such a welcome respite when we ducked in on a glacial December evening. The dry blast of warmth from the fireplace didn’t hurt either. Coupled with the flush on our cheeks and the smell in the air, the fire made us feel like we were coming home for a family holiday gathering, except no one criticized what we were wearing or pestered us about getting married."
On November 25th, 2009 Devra First of The Boston Globe wrote, "Thanks for the sense memories -- 2009’s roster of memorable dishes." Her words follow:
"It’s Thanksgiving, time to reflect on the things for which we are grateful: family and friends, good fortune, and - of course - good food. Here are some of the dishes I was most thankful for in 2009. (All things must pass, even the delicious: Call before you head out if your heart is set on a certain selection.)
Steak frites at Beacon Hill Bistro I love this bistro’s bistro for its duality: Both innovative and traditional fare excel here, and I can’t decide which side of chef Jason Bond’s cooking I prefer. His steak frites was just about perfect, from the first whiff as the plate approached to the last slender, golden McDonaldian fry. (For those who must have a chewy cut, abstain. This was a tender strip steak, topped with herb butter.) I could just as easily choose a different dish: a vegetable herb broth with raviolini that was served in the spring. It sounds spare, but the broth was round and lush, the pasta stuffed with bracing green nettles and light ricotta. It couldn’t have been more different from the steak frites, but it was every bit as wonderful."
From the three star Boston Globe review from April 15th of this year . . .
"How does a kid growing up in a family of ranchers in the mountains of Wyoming wind up with the soul of a French chef? Through some sort of Dalai Lama-esque reincarnation, perhaps. This is what seems to have happened to Jason Bond of Beacon Hill Bistro. Paul Bocuse is happily still alive, or I might pinpoint him as the one - Bond's comfort with embracing tradition or poking holes in it, his market-driven cooking and grasp of technique, seem inherited from "the grumpy pope of French cuisine," as Alain Ducasse once described Bocuse in Time magazine."
To read the full review, click here
"Although the food can easily compete with some of Boston’s culinary giants, the reasonable prices and relaxed atmosphere make the BHHB a weekly dining destination. The menu changes often to accommodate seasonal offerings and Chef Bond uses local ingredients whenever possible. Even if Beacon Hill isn’t your neighborhood, you should claim its bistro as your own."
- Tablecritic.com, November, 2008
"According to Beacon Hill Bistro’s Jason Bond, it takes more than a perfectly calibrated oven and a judicious sprinkle of salt to turn out reliably crisp-skinned roasted birds. ‘Every chef’s secret is goose fat or duck fat… they use it in everything. I rub the skins of my chickens and turkeys in duck fat. It gives you a really great crispy skin.’ Bond renders the fat himself, but a good butcher, like Savenor’s or John Dewar, may offer it for sale by the pound."
Boston Magazine, “The Protein Hall of Fame,” November 2008
"Visitors who want to pretend they live in Beacon Hill should check into this charming hotel, on the bustling corner of Charles Street… In warmer weather, the hotel’s much coveted private roof deck is perfect for a cappuccino and the Herald, and the bustling first-floor brasserie an excellent choice for lunch or dinner."
Indagare Travel Guide, November 2008