25 Charles Street
Boston, MA 02114
Phone (617) 723-7575
Fondue Sundays Return in January

Join us at Beacon Hill Hotel & Bistro for Fondue Sundays featuring classic, French-style fondue! When the crisp winter air blankets New England and the ground is frozen and covered in snow, nothing warms a body faster than cozying up in the picturesque Bistro with a hearty pot of hot fondue.

Suitable to be shared as an appetizer or to be enjoyed as a main course ($26.00 per pot), guests will be treated to hot cheese fondue featuring the distinct tastes of Domaine Giachino Abymes from the Savoie, Bergkäse Alpenblumer, Emmentaler and Gruyére Vieux.

Served with rustic, locally sourced bread as well as less traditional accompaniments including small potatoes boiled in sea-salted water, cornichon pickled vegetables such as ramps, cipollini onions, and cauliflower, you will wonder if you are in Beacon Hill or the Alps. Fondue Sundays is being served every Sunday through the colder months, 5:30PM to 10:00PM, in conjunction with BHHB’s regular menu.


New Year’s Eve 2014

Celebrate the New Year bistro-style this year at Beacon Hill Hotel & Bistro. Guests will enjoy a delicious multi-course New Year’s Eve Dinner prepared by Executive Chef Josh Lewin. Wine pairings are naturally available. Early birds can finish dinner and enjoy First Night live music performances while visiting the beautiful ice sculptures in Boston Common, just steps from Beacon Hill Hotel & Bistro. Or guests can ring in the New Year by dining later in the evening, when the mood begins to levitate and the champagne starts flowing. Book early for this very special evening by calling 617-723-7575.

Click here to see the menu.

Give a Gift
Give a Gift

Give an evening, give a night, or give both. Give laughter, romance, and intimate conversation. Give the anticipation of a great dining experience. Give a memory. Personalized gift certificates are only a few clicks away. Available in any amount, a gift certificate to Beacon Hill Hotel & Bistro is a gift that keeps giving.

Click here to purchase.

Holiday Spirit
Holiday Spirit

We’ve got just what you need to get in the holiday spirit. Our new cocktail, “The Holiday Spirit” combines the seasonal flavors of cranberry and cucumber infused-
gin along with a playful splash of sparkling wine and lime juice ($11). Visit our fireplace bar, or get in the spirit with this home recipe!

The “Holiday Spirit”
3 oz. house-made cranberry & cucumber gin
Splash of Simple Syrup
Splash of lime juice
1 oz. Sparkling Wine

Serve on the rocks. Enjoy!

Christmas Day Dinner
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Leave the cooking to us this Christmas Day and come one, come all to Beacon Hill Hotel & Bistro! Experience the charm and warmth of Beacon Hill as Executive Chef Josh Lewin prepares an excellent three-course holiday feast, served from 1:00PM – 10:00PM.   While there are only a few spots still available, give us a call at 617-723-7575 and let us try to accommodate you.  Otherwise, how about our New Year’s Eve multi course feast and fest?

Click here to view menu.

Holidays On The Hill

We at Beacon Hill Hotel & Bistro can hear sounds of drumming in the distance. Is it the sound of nervous fingers drumming away on election day? No, it’s the sound of Champagne corks popping in the distance. Election Day, Thanksgiving, Christmas and New Year’s Eve are flowing in our direction. And they are all worth celebrating. Why not think ahead, just a bit? Let us help you share and celebrate the season when it arrives, be it personal or professional. When you plan your special gathering, for friends, family or colleagues, think of us at Beacon Hill Hotel and Bistro… Happy holiday gatherings without hassles. Call us at 617-723-7575 and let us help you make it memorable.

Click here to purchase a gift certificate!

Thanksgiving Feast
bhhb food 266

How many movies have been made about ups and downs of Thanksgiving Day? Why not ease your life and leave the cooking to us! On Thursday, November 28th, join us at Beacon Hill Hotel & Bistro. Celebrate with your friends and family in our dining room. From 1:00PM to 10:00PM, we will be serving a multi-course holiday feast ($61 per person, optional wine pairing for $29) with choices to satisfy everyone in your party. No slumped shoulders or un-enticed palates. And no dishwasher duty. Reservations are necessary and can be made by calling 617-723-7575.

Click here to view the menu.

Heading Toward Winter Wonderland: Snowy Wines and Warm Foods

Wine & Dine Mondays are back! Join us this autumn and experience the easy-going, lively and fun wine conversation, as well as the general good times which have become a staple of Wine & Dine Mondays.

Join us for the final dinner this fall on November 18th, 2013 with  ”Heading Toward Winter Wonderland: Snowy Wines and Warm Foods.”  Fondue, fires and the perfect wines are what make being indoors during the cold, long winter worth it. Enjoy a variety of bold wines alongside all those warming foods you take pleasure in during the heart of winter.With four great wines and four paired courses (all for $65.00 per person + tax and 18% gratuity) you had better get on board!


Arugula Salad with Poached Pears, Almonds and Parsley
N/V Bisol Desiderio & Figli, Prosecco “Crede” Brut (Valdobbiadene, Italy)

Charcuterie and Salumi with Seasonal Accompaniments
2012 Prunotto Barbera d’Asti “Fiulot” (Piedmont, Italy)

Fondue Savoyarde for the Table
2011 Frederic Giachino Abymes Monfarina (Savoie, France)

Dark Chocolate Brownie with Caramel Ice Cream
2008 Gérard Bertrand Banyuls (Roussillon, France)

The Coastal Table
Coastal Dinner Smaller

On Tuesday, November 12th, 2013 at 7:30PM join us for an unforgettable dinner inspired by personal chef and author Karen J. Covey and her book, The Coastal Table: Recipes Inspired By The Farmland and Seaside of Southern New England. Covey’s new book is a collection of dishes that represent beautiful Coastal New England, from beach day lunches to easy outdoor entertaining. Executive Chef Josh Lewin will serve a four-course dinner using the fresh seafood and produce that are unique to the coasts of New England and are detailed in Covey’s book.

$60 per person (not including tax & gratuity). Includes signed copy of the book and four-course dinner. $25 for optional additional wine pairing. Reservations are required by calling 617-723-7575.
Tuesday, November 12th, 2013

Bread and Garlic Soup
(page 35)

Red Fire Farm Beet Salad, Goat cheese, Candied Pistachio, Eva’s Garden Beet Sherbet
(page 51)

Seared Four Star Farms Polenta, Brooks Cloud Farm Bolognese, Parmigiano-Reggiano
(page 153)

Shy Brothers Farm Hannabels, Peace Field Farm Tomato and Lemon Jam, Sesame Cracker
(page 56)

Vanilla Panna Cotta, Shortbread Crumble, Lemon Granita
(page 204)

Le Potiron Ivre (The Drunken Pumpkin)
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There is arguably nothing more comforting than cozy-ing up with a flavorful, seasonal dish. This year we are taking it one step further and are inviting you to try our original Le Potiron Ivre (The Drunken Pumpkin, $11) cocktail made with Waltham butternut squash fresh from Eva’s Garden in South Dartmouth, MA, brown sugar and maple syrup. Come in and join us, sit back, relax and warm up with a drink that will raise your spirits as much as you’ll want to raise your glass.

“The Drunken Pumpkin”
4 oz of Jim Beam Bourbon
2 oz of house-made butternut squash purée
Splash of bitters
Splash of OJ
Splash of lemon juice
Cinnamon stick for garnish

Directions: Mix all ingredients in a shaker and shake well. Strain into a rocks glass served down with a cinnamon stick.