Magazine Shoot

Foodies of New England, a fine local magazine that seeks to fuel its readers' passion for excellent food, visited Beacon Grille recently for an upcoming feature story. Look for Beacon Grille in the glossy pages of the January issue!

(Above) Executive chef Dave Fitzgerald watches as the Foodies photographers prepare the Beacon Sea Scallops for their big moment in front of the camera.

Fall Cocktails

As each season brings it own unique appeal, so do the seasonal offerings at the Beacon Grille lounge. Beacon's talented team of bartenders recently unveiled a new line of "fall" cocktails. Try a Sicilian Toddy, Apple of Dad's Eye, Czech Mail, Cleopatra's Demise, or the Olde Square (above.) Made with bulleit rye, Benedictine, Cognac, and bitters, this drink is sure to take the chill out of any autumn night! Even more reason for repeat visits to Beacon Grille.

Private Grotto

The addition of a new curtain has transformed the elevated semi-circular booth in the brick-lined area of the lounge, affectionately known as "the grotto," into a more private VIP area.

It's Worth the Wait

Lead bartender Kevin Kelly and bartender Melissa Filgerleski make Beacon Grille's Limoncello, an Italian lemon liquor! The batch will be ready Friday, November 4. The distilling process may take time, but it is well worth the wait!

Azaluna Brand Feature

Beacon Grille is proud to feature Massachusetts-raised Azuluna beef. High quality and full-flavored, this premium beef comes from local family farmers who use sustainable farming methods. Currently, Beacon Grille is offering a one-pound top sirloin, encrusted with herbs, sea salt, and pepper (above.) This local beef is high in quality and full of flavor!

Chef Speak

Osso Bucco, Ossobuco, or osso buco is literally Italian for "bone with a hole" (osso: bone, buco: hole), a reference to the marrow hole at the center of a cross-cut veal shank in the Milanese specialty. The veal shanks are typically braised with vegetables, white wine and broth, garnished with gremolata (a chopped herb condiment made of lemon zest, garlic, and parsley) and traditionally served with risotto alla Milanese.

Servers Elyse Colby (left) and Wendy Golini (right)

Line cook Zach Spinazola (left) and dishwasher Sebastiao Gomes (right)

Innovations Night

Beacon Grille recently catered Mass Innovation Nights at the TradeCenter 128 Atrium. This gathering of local innovators helps increase the Lead bartender Kevin Kelly developed "The Angel Investor" a special cocktail to commemorate the event.

'Tis the Function Season

The approaching holiday season means a big increase in functions at Beacon Grille. The sophisticated décor and flexible floor plan have made the private dining rooms popular for both daytime and evening functions, business and family holiday gatherings.

The calendar is filling quickly, so any interested parties should call early to secure their preferred date.