25 Charles Street
Boston, MA 02114
Phone (617) 723-7575
stay@beaconhillhotel.com
A Warm Welcome To Our New Executive Chef
Lucas Sousa

Lucas Sousa, most recently Executive Sous Chef of the award-winning Vidalia restaurant in Washington, D.C., began in early May as Executive Chef at Beacon Hill Hotel & Bistro. A graduate of the Culinary Institute of America, Chef Sousa previously held Sous and Chef de Cuisine posts in D.C. within the Knightsbridge Restaurant Group’s highly rated Bibiana, 701 Restaurant and The Oval Room.


In his own words: “Having done a stint at No. 9 Park several years ago, I’m excited to return to Boston and proud to have the opportunity to cook at BHHB for the neighborhood of Beacon Hill and for the community of Boston at large.”

Summer Menu Celebrates New England
Salad

This summer, we are celebrating the tastes and flavors New England has to offer with a new menu created by new Executive Chef Lucas Sousa. Chef Sousa is featuring everything seasonal, from a strawberry & rhubarb salad with spinach, arugula, pistachio and almond vinaigrette to chilled cucumber fennel soup with dill, charred yogurt and lemon oil to Scituate scallops with parsnip, roasted carrots, farro, brown butter and hazelnuts. With an emphasis on the array of ingredients coming straight from local farms and fishermen, these delicious dishes will more than satisfy and will evolve as the summer progresses. So enjoy these fantastic flavors while you can!
Click here to view the dinner menu

Whispering Viking
Whispering viking

A spin on the popular “Cheers” episode in which Wayne is stumped by the fictional drink order, “The Screaming Viking,” our expert bartenders here at BHHB have fashioned the “Whispering Viking,” a soothing and refreshing blend of vodka, cucumber, mint and fresh lime juice. This Viking is in perfect alignment with the summer solstice, and the languorous summer which follows.

The Whispering Viking
Muddled Cucumber
3 oz. Vodka
1 oz fresh lime juice
Soda water
Mint

Serve in a rocks glass over ice and garnish with mint and a wedge of cucumber!

Sparkle 7!
Beautiful woman in retro style

Mark your calendars for Sunday, June 8th, 2014 from 3:30PM – 5:00PM as we host “Sparkle VII,” an event billed as “…an afternoon of fashion, food & fun.” The event will bring together ladies and gentleman from around Greater Boston to sip cocktails, enjoy light fare and finger foods, and view the latest styles during an afternoon charity fashion show to benefit Rosie’s Place, a sanctuary for poor and homeless women.

Modeling the latest summer fashions will be editors, producers, writers and on-air talent from some of Boston’s most prominent media outlets. Graciously donating their time to this year’s event will be: Ami Albernaz, writer for The Boston Globe, Nelly Carreño, meteorologist on NECN, Cheryl Fenton, freelance beauty, fashion and lifestyle magazine writer, Brittany Jasnoff, managing editor of Boston magazine, Kate Merrill, anchor of WBZ-TV Morning News, Hilary Milnes, lifestyle reporter for BostInno.com, Lisa Pierpont, editor at Boston Common magazine, and for the first time in the history of the event, the first male model, Jonathan Soroff, columnist for The Improper Bostonian. This year’s special guest host will be one of Boston’s most well-known fashionistas, Tonya Mezrich, co-fashion designer for mike&ton, jewelry designer for her own label Jewel Design By Tonya and NECN‘s fashion expert.

This year’s style makers will be glammed up from head-to-toe in outfits, accessories and beauty products from Boston’s best designers, boutiques and beauty experts including: The Beauty Mark, Christina K. Pierce Fashion Agency, Crush Boutique, G2O Spa + Salon, Holiday, LIT Boutique, mike&ton, Shake the Tree, Twilight and Uniform.

The all-inclusive $25.00 admission price is not only a front row seat to the afternoon fashion show, set in communal seating to encourage gab and gossip, but also includes: gourmet hors d’oeuvres, (1) cocktail provided by Brockman’s Gin (full cash bar also available), an exclusive “Sparkle VII” discount giving attendees 15%-20% off at all participating vendors, and a complimentary gift bag filled with goodies galore. Proceeds from the event will go directly to Rosie’s Place.

Every year Sparkle sells out well in advance. Tickets are required and can be purchased by visiting https://sparkle7.eventbrite.com. All major credit cards are accepted and tickets are non-refundable. This is a 21+ event.

Beacon Hill Hidden Garden Tour
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It’s finally spring! The sun is shining, the flowers are blooming and the birds are chirping. Well, almost!!! One date you do not want to forget is the Beacon Hill Garden Club’s annual Hidden Gardens tour on Thursday, May 15.  Stop in for lunch or a drink during the tour or end your day in the classic Beacon Hill Bistro. Please call for reservations at 617-723-7575..

 

Chocolate Madness
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On Tuesday, April 29th, 2014, we were excited to participate in the annual Chocolate Madness event held by Mass NARAL at the Boston Center for the Arts Cyclorama! Judged by some of Boston’s most acclaimed foodies, this year we claimed the prize for best dessert in the “Cookies and Bars” category for our Crispy Chocolate and Mango Bite. Thank you to everyone who came out that evening to support the cause!

Graduation Dinner Madness
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No more professors, no more books. Hats off to you, Class of 2014! Welcome to adulthood. But before that, you may want to have just one more celebration with Mom and Dad footing the bill. Beacon Hill Bistro has put together a celebratory $55 prix-fixe 3-course dinner with an accompanying sparkling wine toast to celebrate your Commencement. Sanctify your achievement with beautiful and bountiful bistro food that will make the Ramen noodles of your past and future seem far far away. Last but not least, don’t forget to thank your parents! It will make it all worthwhile for them when they hear those two simple words. Please call for reservations at 617-723-7575.

The Rites of Spring
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It would have been the Beacon Hill Hotel & Bistro Rangers, but unfortunately the children (and their jerseys) are just too small!

We at Beacon Hill Hotel & Bistro are proud to sponsor the minor league seven to nine year-old Rangers in South End Baseball.

Go Rangers!

Mother’s Day Brunch
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Mother’s Day comes but once a year. On that day we celebrate Mom, Mother, Mama, or Mammy – a.k.a. the woman who made it all possible.  Why not let us make it easier to show your appreciation? Beacon Hill Hotel & Bistro will be offering a special $39 prix-fixe Mother’s Day Brunch on Sunday, May 11 from 10:00am – 4:00pm. Space is limited. For reservations please call Beacon Hill Hotel & Bistro at 617-723-7575.

View the menu here.

“What’s Cooking” with Channel 7: Turkish Passover Cake
WHDH

Channel 7 joined us in the kitchen this week to cook a traditional Turkish Passover cake. Click here to watch the video, or try the recipe at home!

Turkish Passover Cake

Ingredients
6 eggs, separated
1 cup sugar
3/4 cup almond flour
Juice and zest of 1 orange
1 & 1/2; cups walnuts (or pecan, or pistachio), toasted and chopped
Oil and matzo meal for baking

Directions:
Preheat oven to 350 degrees.
Beat the egg yolks with sugar until well mixed and pale in color.
Add almond, meal, orange juice, orange zest and walnuts. Mix well.
In a second bowl, beat egg whites until stiff, then fold into egg yolk and nut mixture.
Oil a 9-inch spring form cake pan and dust with matzo meal. Pour batter into pan.
Bake 1.5 hours.