25 Charles Street
Boston, MA 02114
Phone (617) 723-7575
stay@beaconhillhotel.com
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 multi-course holiday feast, served from 1:00PM – 10:00PM. Afterward, unwind with hot cider in the fireplace bar as the gentle cacophony of cheer fills the background.   Reservations are strongly suggested and can be made by calling 617-723-7575.

 

 

Winter Get Away Package
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The Winter Get Away Package is offered at $575.00 USD (not including room tax, beverages and gratuities) and includes Fireside Cider Welcome for (2), (2) nights’ accommodations in one of the Beacon Hill Hotel & Bistro’s charming queen rooms, a 3-course dinner for (2) at the award-winning Beacon Hill Hotel & Bistro featuring Executive Chef Josh Lewin and breakfast each morning for (2) at the Beacon Hill Bistro. Booking is available from December 1, 2012 – March 30, 2013. Stay an extra night and receive the room at 50% off. Blackout dates may apply.  Not available New Year’s Eve, Christmas or Valentine’s Day. Call 617-723-7575 for reservations.

Click here for additional rates and specials.

Holiday Shopping
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Very few places in Boston are as charming as Beacon Hill during the holiday season.  Charles Street, with its wonderful independent specialty stores and boutiques, and Beacon Hill Bistro have long been favorites for those who look to do holiday shopping with flavor. This year is no different. Situated less than a five minute walk across the Public Garden from the larger chain stores of Newbury Street; Charles Street and Beacon Hill Bistro welcome you early, late, and in between this holiday season. Open for breakfast, brunch, lunch and dinner, Beacon Hill Bistro is the perfect place to meet, take a break and recharge.
Click here to view our menus

Beacon Hill Hotel & Bistro’s New Guest Rooms
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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.

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!

AT BHHB // THE BAR
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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.)

369The Colorado – Already famous for its green forests and rocky mountain highs, Colorado seems to be taking “green” to a whole new level.  The bartenders at BHHB have come up with “The Colorado,” a 100% legal post-election cocktail. Made with gin from Amsterdam (where else?) & mixed with St. Germain, Chartreuse, and a dash of Holy Basil bitters, this earthy, herbaceous cocktail will leave you wanting more.

Come try ‘The Colorado’ here at The BHHB or make it at home for friends & family to enjoy!

“The Colorado”

1 oz Damrak gin ( Amsterdam gin)
2 oz Green Chartreuse
1 oz St. Germain
Splash of Lemon juice
Dash of Holy Basil bitters

Mix all the ingredients in cocktail shaker. Shake well. Serve straight up and garnish with dried basil. Enjoy.

One of Boston’s Top 50 restaurants
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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.”

The Boston Globe’s Bar Code
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“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.”

Devra First of The Boston Globe wrote
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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…
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“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

Tablecritic.com
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“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.”