What's New
… AT BHHB // EVENTS
The blend of modern convenience and classic character remains. But the comfort level, elegance and contemporary boutique feel has jumped a category or two. Our guests love it!
We invite you to come in and see for yourself!
Click here to book your hotel reservations online! |
Valentine's Day -- Choosing the perfect location for Valentine’s Day doesn’t have to be a daunting task. Beacon Hill Hotel & Bistro, nestled atop the gaslit red brick sidewalks of romantic Beacon Hill, is the perfect place to enjoy a romantic evening. Share a cocktail in front of the fire in the bistro’s charming bar area; then enjoy an amazing four course, prix fixe dinner presented at the award-winning Bistro for $68 per person (beverages not included). Please call 617-723-7575 for reservations.
Fondue Sundays -- Make Sundays fun again at Beacon Hill Hotel & Bistro's Fondue Sundays. Featuring fondue in the classic Swiss style, with pots suitable for sharing, the fondue is served with small potatoes, cornichons, pickled vegetables, and rustic bread with just the right crunch and chewiness to match up to the delicate and rich fondue. Fondue Sundays run as a special in conjunction with our regular Sunday dinner service, available 5:30PM - 10:00PM. Click here for more information! 
The Return of a Series -- While we know that you may be enjoying Downton Abbey and may even be waiting for the return of Madmen, there is one series which beats them all. Get your passport ready, because Wine & Dine Mondays are coming back! Our spring series will have you globetrotting without ever leaving the comforts of Boston. Cecilia and Tracy are back to lead the easy-going and lively wine discussion, as well as the general good times which are a staple of Wine & Dine Mondays. Join us on February 27th with a trip to Southwestern France. Then it's off on a worldwide jaunt to explore the many faces of Pinot Noir on March 12th. With four great wines and four paired gourmet courses (all for $60.00 per person), you had better start planning your voyage now! Click 
Beacon Hill Hotel & Bistro's New Guest Rooms -- Having just passed our ten year anniversary, we've been doing some sprucing up on the hotel side of things. Top to bottom renovation of our guest rooms, from colors and carpeting to furniture and fabrics to lighting and new and improved LED TV's. All designed by Kristine Irving of Koo de Kir.
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Married Too Long? -- The Married Too Long Package, which traditionally kicks off on Valentine's Day, is a getaway for two with a refreshing slant. Couples will receive an overnight stay for two, dinner for two, and breakfast for two. After check-in, guests may separate and do their own thing! She will receive an exclusive shopping pass offering between 10%-20% off at Beacon Hill boutiques and as well as a shopping bag drop off service. He will be able to enjoy drinks and snacks at Beacon Hill Bistro's bar; lounging all day in one of Beacon Hill Hotel's luxurious beds watching sports or movies; free admission to the Boston Sports Museum; and a complimentary universal remote upon checkout (parting gift!). Couples reunite at days end for a lovely evening of dining at the award-winning Beacon Hill Bistro and then retiring to their room to compare notes on their day with a complimentary glass of champagne! 
Take a peek at our menus here!
… AT BHHB // THE BAR
Our bar, with its stained glass inspired by Piet Mondrian and Frank Lloyd Wright, is especially alluring in early and late evening. 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.)
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Original Sin -- Start from the beginning: boy meets girl. For this Valentine's Day season, the mixologists from Beacon Hill Hotel & Bistro have come up with a delicious (and dangerous) cocktail. The "Original Sin" showcases the savory flavor of black fig-infused vodka along with luscious, bright apple cider, and is topped off with a fresh apple twist (does it look like a snake to you?). This Valentine's Day grab your date and stop by the Beacon Hill Hotel & Bistro to indulge in an "Original Sin" or two! … AT BHHB // THE MENU
As we move full into the Winter, we are 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. View the dinner menu
… AT THE BHHB // RECENT MENTIONS IN THE PRESS
On October 22, 2010, Boston Magazine named Beacon Hill Bistro one of Boston's Top 50 restaurants with the following praise::
"When we heard that long-time chef Jason Bond would be departing the restaurant this fall, we crossed our fingers and hoped his brand of French bistro cooking with a seasonal take would survive him. Thankfully, Matthew Molloy (formerly of Lumière) has made the transition seamless."
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