Cuisine:

• Bistro
• French
• Breakfast
• Fast Food and Hamburgers

Beacon Hill Hotel & Bistro Description:
Owners Peter and Cecilia Rait run a wholly different show than other restaurateurs, one devoid of ego and very smooth---a result of their European hotel school background. The restaurant is a long, thin, bright room with slightly arched ceilings, torch-like sconces and an oh-so-Parisian tile floor; to celebrate the acquisition of the first full liquor license to be issued on Charles Street in decades, an eight-seat bar was installed. The neighborhood's sophisticates linger over a rather reasonable wine list and mingle over streamlined bistro plates that boast a mixture of local products and provincial French conceptions. Seasonal entrées look to the heart and north of France in colder weather, to the Riviera when it's warm out. Dinner appetizers may include Rhode Island mussels with calamari, Spanish chorizo and tomatoes or black lentil and cumin soup with Parmigiano cream while main courses might range from roasted chicken breast with green beans and butterball potatoes to seared scallops in lobster broth. The dessert cart is sure to trigger overseas memories. Brunch and lunch star omelets, croque madame, steak frites and other simple favorites.


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