What's New
… AT BHHB // EVENTS
Picnic in the Park - What better way to enjoy a leisurely summer day than eating bistro-fare al fresco. Experience the Beacon Hill Hotel & Bistro's new "Picnic Style" amenity, which will be offered throughout the summer! Guests need only call 1-hour ahead to place their order "Picnic Style," and your lunch will be tucked away in a rustic picnic basket along with a blanket for leisurely picnic-dining just steps away at the Public Gardens or a destination of your choosing. Grab that special someone and get outside! Available Monday through Friday. See the menu
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Summer Restaurant Week - It's here! From August 15th through 20th and August 22nd to 27th, join us at Beacon Hill Hotel & Bistro as we indulge in Summer Restaurant Week 2010! Enjoy the last weeks of summer while experiencing our delicious fare at an excellent price! Space is limited. For reservations please call Beacon Hill Hotel & Bistro at 617-723-7575.
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Core de Vie Spa Package - This spring we have partnered with Core de Vie, Boston's most unique Day Spa and Lifestyle Center, offering best in class spa treatments, to create the ultimate spa package! Guests can enjoy a two night stay in our intimate Queen room, breakfast and a three course dinner for two in our charming bistro, two 50 minute massages, a private yoga, pilates or gyrotonic class for two, and 10% off Core de Vie's store! Core De Vie is located at 40 Charles Street, less than a block from the Beacon Hill Hotel & Bistro. For more information on pricing and availability please call Beacon Hill Hotel & Bistro at 617.723.7575.
… 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.)
"The Hoopla" Because no summer is complete without a signature cocktail, we have created "The Hoopla," a summery blend of Brandy, Cointreau, Lillet and lemon juice. The Hoopla is our way of saying "hooray" for summer! |
… AT BHHB // THE MENU
As we move full into the Spring, 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