25 Charles Street
Boston, MA 02114
Phone (617) 723-7575
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)
photo (30)

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.

Wine & Dine Mondays Return!
WIne & Dine Fall 2013

The fall always gets us excited… Why? Because that means 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. Held on select Mondays of each month, each four-course dinner showcases dishes specially designed and prepared to accent each featured wine. Join us as we kick off the series on October 21st, with “Hate School, but Love Class?” During this fun dinner, we will discuss simple ways to make successful pairings to enhance the food, the wine, and, hence, the entire experience. With four great wines and four paired courses (all for $65.00 per person + tax and 18% gratuity) you had better get on board!

Wine & Dine Mondays Schedule

Hate School, But Love Class? (Wine 201)
October 21st, 2013 7:00PM
Get your head out of the books for a little and enjoy a night filled with the other kind of class! The one that comes in a glass… Delve into some classic wine selections that everyone should know, along with wine tasting 101 facts. Eat, drink and be varied! Click here to see the menu.

Expensive Taste
October 28th, 2013 7:00PM
Can you tell the difference between expensive wine and its less-expensive counterpart? Put your taste buds to the test! We will be mixing a variety of high-end and less-expensive varietals for you to try.

Heading Toward Winter Wonderland: Snowy Wines and Warm Foods
November 18th, 2013 7:00PM
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 comfort foods you take pleasure in during the heart of winter.

Introducing Our New Menu
New Menu Thumbnail

Since we opened our fireplace bar eight years ago, we have held aside certain special nuggets of pleasure solely for our bar menu. Smaller plates which married well with our cocktails and wine by the glass. After hearing for years, “Wouldn’t it be nice if those items were available in the dining room as well…”, we have changed our menu to do just that. Our new, and newly formatted, menu not only integrates the two separate menus, it gives new emphasis to Executive Chef Josh Lewin’s delicious and creative appetizers. While your favorite dishes are still there, there is much much more. Come on in and give it a try!

Click here to view our new menu.

James Beard Foundation’s Taste America Local Dish Challenge
Corn and Dill Soup Fennel

We’ve joined more than 100 other restaurants in the James Beard Foundation’s (JBF) Taste America® Local Dish Challenge. Restaurant go-ers nationwide are showing their local pride by participating in this social media-driven competition, which is part of the James Beard Foundation’s Taste America®: “Local Flavor from Coast to Coast,” 10-city tour exploring America’s diverse culinary diversity in Boston, Chicago, Las Vegas, Los Angeles, Miami, New York City, Philadelphia, Phoenix, San Francisco, Washington, D.C., September 20 through October 19, 2013.

Chef Josh Lewin has chosen to feature chilled corn and dill veloute, pickled clams, fennel and pink peppercorn brittle ($9) to showcase the best of the local food scene in Boston, MA, from September 1 through October 31, 2013. Beacon Hill Hotel & Bistro will donate $1 from each dish sold to the JBF Taste America® Education Drive, which supports JBF’s educational programs on topics surrounding our country’s food system. Help us win the local competition and raise funds for the Pine Street Inn by ordering the dish and posting a picture of it on Instagram using: #JBFTasteamerica and the hashtag of your city.

Example: “Just had this savory #jbftasteamerica dish from @jlewin @beaconhillhotel featuring delicious local produce in #Boston.”

Men of Boston Cook for Women’s Health
Men of Boston

Each year Beacon Hill Hotel & Bistro is honored to be a part of the 2013 Men of Boston Cook for Women’s Health event, an annual fundraiser to support women’s health programs. On Thursday, September 26th we joined an exceptional line up of restaurants all paired with celebrity chefs cooking for a great cause! Since 1995, Men of Boston Cook for Women’s Health has raised crucial funds to combat women’s health disparities in issues such as breast cancer, diabetes, heart disease, and HIV/AIDS.  (Shown here: Eric Alexander, New England Patriots Alum with Peter Rait, Co-Owner of Beacon Hill Hotel & Bistro and Carlos Arredondo, Boston Marathon Hero.)

Celebrate Seafood Dinner
Sustainable Seafood Dinner 2013

Most people never stop to ask their local fishmonger or restaurant chef where their seafood comes from. Nonetheless, this question is very important and the answer has an enormous impact on the future of the fish and other wildlife in the oceans, lakes and seas which cover over 75 percent of the globe. On Tuesday, September 24th, 2013 we will co-host a “Celebrate Seafood Dinner” with the New England Aquarium to raise awareness of the challenges facing the oceans and the benefits of sustainable seafood. For just $65 per person, $55 for New England Aquarium members, guests will be treated to a one-of a-kind, multi-course dinner with communal seating that will satiate the palate while satisfying the soul.  For an additional $30, guests can enjoy an optional wine pairing with each course.

Executive Chef Josh Lewin is committed to incorporating local products and sustainable practices into Beacon Hill Hotel & Bistro’s cuisine in unique and innovative ways. To bring this delicious and educational feast to diners, Lewin worked alongside the Aquarium’s Sustainable Seafood Program to bring only the freshest, most sustainable ingredients to the table. Joining the Bistro and Aquarium will be special guests, Pat and Barbara Woodbury of Woodbury Shellfish in Wellfleet, MA as well as Adam Fuller and Larry Trowbridge from Snappy Lobster Company in Scituate, MA to speak about their companies and the changing landscape that is affecting local resources. As they speak, guests will be able to taste their product firsthand by indulging into Chef Lewin’s creative take on Woodbury’s farmed shellfish and Snappy’s dayboat seafood.

Guests will not want to miss this chance to combine their passions for the ocean with their passion for food. For reservations please call: 617-723-7575. Seats are limited.


Swordfish Conserva, Mouse Melon, Tomato Vinaigrette

Wellfleet Oyster, gelled in its liquor. Horseradish and Whey Granita

“Rachel Rose” Scallop Mousse. Cherry Cilantro Jam, Mangalitsa Lardo, Sabzi

Harpooned Swordfish and Lobster, Heirloom Tomato, Tomato Consomme, New Potato

Olive Oil Cake, Mexican Chocolate, Beets

The New Bar Menu (with a surprise)
Stuffed Grape Leaves

Brief meeting? On the fly? Dining solo? Just in need of a quick bite? These are common scenarios for busy Bostonians and traveling tourists alike. That’s why we have created a new bar menu offered daily from 3:00PM to 11:00PM. The carefully crafted menu of small bites includes items such as Gougeres with Feta and Mint ($7), Herb and Pernod Steamed Mussels with Sourdough ($9), and Jordanian Hummus with Olive Oil and Roasted Peppers ($9). Perfectly priced and proportioned to be shared tapas style or alone, the new bar menu offers all the same quality, just a little less commitment. (And don’t look now, but there is a Bistro burger in the bar this summer…)

Summer Getaway

When you have something like this in your backyard, there’s no need to get away in order to escape. Located on Charles Street in the heart of Beacon Hill, Beacon Hill Hotel & Bistro is the perfect place to get away from city life without leaving all of its comforts. Whether you enjoy a leisurely day on the BHHB’s quaint patio, take a stroll along the Esplanade, peruse the local boutiques, or head down to the waterfront for a refreshing breeze, the BHHB is just minutes from it all. Book an overnight stay from now until August 31st in one of our Queen rooms (with a complimentary breakfast in our award-winning bistro) for only $285.00 a night. It’s our summer special for your special summer!!

Please note that tax, gratuities and alcohol are not included. Blackout dates may apply.

Click here to learn more about the hotel.

Summer Menu Celebrates New England

This summer, we are celebrating all the tastes and flavors New England has to offer with a brand new seasonal menu. Executive Chef Josh Lewin has revamped the menu to feature everything from a Lobster Roll with Spiced Crème Fraiche, Heirloom Corn Polenta, Local Egg and Summer Pickle, to Brooks Cloud Farm Lamb, Fresh Cranberry Beans, Pickled Fidlleheads and East Coast Halibut in Kombu Broth, Leeks, Potato, Puffed Rye. With an emphasis on the wide array of ingredients coming straight from local farms and fishermen, these delicious dishes will more than satisfy and won’t be available forever. So enjoy these fantastic flavors while you can! Pictured: House Made Merguez Sausage, Potato Turnip Salad, Spicy Bread Crumb

Click here to view the lunch and dinner menu