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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

What’s New for LifeSavor 2013
For the 2013 edition of their annual fundraiser, Community Servings moves LifeSavor to the Westin Boston Waterfront for the evening.

Picnic Like You Mean It
Picnic on Beacon Hill (or anywhere else your heart desires, really) with some help from the al fresco-friendly folks at ...

Wine & Dine with Margerum Winery
The Beacon Hill Bistro team brings back their Wine & Dine Dinner Series for one springy evening on Monday, May 20th ...

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gravlax

at Beacon Hill Bistro

  • food
  • chef
  • info
Citrus cured gravlax with beet, radish and watercress salad with horseradish crème fraiche
 
 
Dictionary
 
Beurre rouge
1. noun Beurre blanc, but with red wine instead of white.
Brandade
1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Charcuterie
1. noun The French term for delicatessen-style items.
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.
Couscous
1. noun Granular semolina popular in North Africa.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Gravlax
1. noun Cured raw salmon.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Sorrel
1. noun A sour, buckwheat-related herb.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Terrine
1. noun An earthenware container, or the dish cooked therein.