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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

Black & Tan Dinner at Beacon Hill Bistro
It's no secret, chef Jason Bond is a fan of pork - his made-in-house charcuterie plates are known around the ...

Wine & Dine Mondays at Beacon Hill Bistro
Now that the holidays have come and gone, chef Jason Bond turns his attention back to his Wine & Dine Mondays ...

Helping Haiti
Boston restaurants are reaching out to help victims of the recent earthquake in Haiti.

Jason Bond

Chef at Beacon Hill Bistro

Chef Jason Bond at Beacon Hill Bistro

Coming from a family of ranchers, Chef Jason Bond grew up in Wyoming and Kansas. After studying music in college, he drove to the East Coast to study cuisine. His resume includes stints under many nationally known chefs and at restaurants like The Inn at Little Washington and The Ryland Inn.

Bond has studied charcuterie in Paris and traveled extensively in France as a way of expanding his knowledge of cheese. He spent four years at No. 9 Park where he ultimately became Chef de Cuisine. He assisted Chef-Owner Barbara Lynch in designing and opening both B&G Oysters and The Butcher Shop.

After a year working on the other side of the swinging door and a year at Burdick Chocolates as Chef, Bond returned to the Boston area as a consulting chef at Restaurant Pava in Newton. He is currently the Chef at the Beacon Hill Hotel & Bistro.

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Dictionary
 
Cavatelli
1. noun Small pasta shells with wavy edges.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Gravlax
1. noun Cured raw salmon.
Ragu
1. noun Tomato and meat sauce from Bologna.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.