Beacon HIll Bistro

The award-winning Beacon Hill Bistro has received national and international praise. The modern, yet classic Bistro environment is the perfect complement to Executive Chef Jason Bond’s cuisine. Chef Bond crafts menus calling on contemporary French bistro cuisine, with a special emphasis on local organic production. From the sourcing of the ingredients to the selection of wines to the three types of bread we bake daily, Beacon Hill Bistro strives for excellence across all domains. A true urban venue, Beacon Hill Bistro is open for breakfast, lunch and dinner 7 days a week, 365 days a year. While breakfast and lunch have an American/International flavor, at dinner the accent is decidedly French. The fireplace bar is the perfect beginning (or ending) to any evening. The Bistro serves late-night dinners until 11:00 p.m. for the after-theater, symphony and film crowd. And, of course, Saturday and Sunday brunch.

Jason Bond, from a family of ranchers, spent most of his youth in the mountains of Wyoming.. Both of his grandmothers were great cooks, influencing the way he looks at cooking and dining. Jason studied music in college, then worked along the Eastern seaboard under several nationally known chefs and in two Relais & Chateaux properties, The Inn at Little Washington and The Ryland Inn. Following his passion for French cuisine, he studied charcuterie in Paris and travelled extensively throughout France to expand his knowledge of cheese. Jason spent four years at No. 9 Park, the last two as chef de cuisine. He helped design and open B&G Oysters and The Butcher Shop. After working as Executive Chef at Burdick Chocolates in New Hampshire, Jason returned to Boston as Executive Chef at Beacon Hill Hotel & Bistro. Jason constantly strives to balance tradition with modern tastes and techniques.

" Grade: A — Beacon Hill Bistro’s Bond has the Midas touch. . . the restaurant is on the cusp of national recognition and deservedly so. Thanks to Bond. Jason Bond." - The Boston Herald "—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.." - The Boston Globe Best of Boston, Neighborhood Restaurant Hill dwellers flock to this chic little bistro for its cozy atmosphere and inspired French cooking. And while the long, narrow dining room is packed most nights for dinner, weekend brunch is the real draw, with mouthwatering fruit-topped pancakes and fluffy omelets—perfect accompaniments to coffee and the morning paper. - Boston Magazine