We've been fortunate to receive some wonderful recognition from local and regional media outlets. Here's a collection of recent articles and mentions that highlight what makes our establishment special.
Our establishment serves what many consider among the finest burgers in the city. This neighborhood favorite offers an experience that feels like stepping back in time. From the rich wooden furnishings to the authentic fireplace, every detail creates an atmosphere reminiscent of bygone eras. Recent visitors have praised both the attentive service and exceptional quality of the food, noting that the wait times are reasonable even during peak hours.
Former New England Patriots player Max Lane served as celebrity bartender during our inaugural "Throwback Thursdays — A Summer of Charity" event. Proceeds from the evening benefited the Alliance for Lupus Research. Subsequent events have featured retired Bruins player Bob Sweeney supporting the Boston Bruins Foundation, and Dropkick Murphys member Josh "Scruffy" Wallace raising funds for the Claddagh Fund.
Our venue was featured in Boston.com's ongoing coverage of the city's nightlife scene. The article highlighted our second "Throwback Thursdays: A Summer of Charity" event, where staff members partnered with local celebrities as guest bartenders to raise money for New England charitable organizations.
We're thrilled to have been honored as the winner of the DWTV Night Life Awards for Best Neighborhood Bar! This recognition means the world to us and reflects our commitment to creating a welcoming space for our community.
Our Beacon Hill location was chosen as a filming location for a pivotal scene in the Anna Faris comedy "What's Your Number?" The film, which hit theaters nationwide, stars Faris alongside Chris Evans, Martin Freeman, and Blythe Danner. Owner Peter McCarthy and several staff members appeared as extras during filming. To celebrate the release, we created special movie-themed drink offerings.
While we've long been a neighborhood gathering place, owner Peter McCarthy has been working to elevate our culinary reputation as well. Chef Nick Bisesti, formerly of the Taj Hotel, joined our team to revitalize the menu. About five months ago, we launched monthly beer tasting dinners held on Monday evenings. For forty dollars, guests enjoy four expertly prepared courses, each paired with a complementary beverage. Recent dinners have showcased brews from Sam Adams and Cisco Brewers of Nantucket, with different breweries featured at each event.
"First things first. Holler at those sweet potato fries! I swear I ate the equivalent of 3 sweet potatoes last night. That is how many gorgeous fries were strewn across my plate."
One satisfied diner praised our simple but well-executed cheeseburger and the buffalo chicken wrap, noting that while the menu is focused, the quality is consistently high. The reviewer particularly appreciated the cozy ambiance created by dim lighting, describing it as the perfect spot for a cold winter evening. Service received high marks for being attentive without being intrusive.
"I think I have found myself a lovely hangout spot."
While situated near the imposing state house, this Beacon Hill establishment embodies the essence of an authentic neighborhood gathering place. You might walk right past the carved wooden sign on the brick exterior without noticing it, but in an area filled with upscale dining destinations, there's always demand for honest food and a cold pint. On a Thursday evening around seven o'clock, the bar area buzzed with post-work energy. Low wooden-beam ceilings, flagstone floors, a polished wooden bar, and diamond-paned windows create an ambiance somewhere between lively sports bar and intimate country tavern. Vintage posters, pub signs, and framed historical photographs adorn the walls modestly. Around the corner and up several steps lies the dining room, anchored by a brick fireplace.
Despite first impressions, this establishment offers much more than typical bar fare. Since joining the team several years ago, Chef Nick Bisesti has worked to make the menu memorable in its own right—not just standard freezer-to-fryer offerings for hungry patrons. While staying true to pub classics that customers recognize, the CIA graduate prepares as many components as possible from scratch. Beyond updating the regular menu and offering daily specials, Bisesti hosts monthly beer dinners, creating dishes specifically designed to complement beers from featured breweries, personally presenting each of the four courses.
At first glance, menu options might seem conventional, but closer examination—or better yet, hearing descriptions from the chef himself—reveals greater complexity. Spicy chicken quesadillas feature braised and shredded chicken thighs; loaded nachos pile tricolored corn chips high with toppings including fresh tomato salsa; salads showcase fresh ingredients and generous mix-ins; and the classic black bean chili is made entirely in-house.
Two recent menu additions caught particular attention. The truffle chive tater tots were far removed from school cafeteria versions. With creamy mashed potato interiors (more like croquettes than tots), heady truffle essence, sweet oniony chives, and crisp browned exteriors, the name seemed almost irrelevant. Despite personal reservations about fried foods, these morsels showed no traces of that 'fried' flavor or heavy texture. The accompanying chipotle-ranch aioli was thick and rich, with restrained smoked chile heat and unmistakable homemade mayonnaise tang.
The fish tacos paired lightly fried haddock with poblano puree in soft corn tortillas. House-made salsa of tomatoes, avocado, and red onion, plus cabbage slaw generously dosed with cilantro and jalapeno, were available for customization, with a final lime squeeze completing this complex package—fresh, bright, and ideal for summer.
Sandwiches, burgers, and pizzas dominate the main course selections. Pizzas topped with fresh tomatoes, basil and mozzarella; enhanced with roasted tomatoes and pepperoni; or graced with portabella mushrooms and goat cheese are all grilled on thin, crispy crusts. All burgers and sandwiches—including the classic half-pound burger, chicken BLT, smoked turkey with apples, onions, and honey mustard, and the unique bacon-enhanced tuna melt—come with choice of regular fries, sweet potato fries, or green beans.
A sampling of sliders showcased both old and new. Four mini cheeseburger sliders delivered diner classic appeal topped with American cheese, sweet pickles, Russian dressing, and caramelized onions—delicious in the simple, indulgent style of the best ballpark fare. A black angus portobello burger topped with Wisconsin farmstead blue cheese offered a more sophisticated take, with earthy mushrooms, intense blue cheese, and roasted tomato aioli proving equally satisfying. Both arrived on soft but sturdy buns that readily absorbed savory juices. The only disappointment came from artfully-stacked onion rings—slightly raw onion and heavy breading lacking proper crunch.
The Thursday special typically features house-made Bolognese, but on this visit, an alternative creation was available. A creative take on ziti with chicken and broccoli combined orecchiette, Italian sausage, broccoli rabe, cannellini beans, and sundried tomatoes. Finished with fresh herbs and a chili oil drizzle, it proved satisfying without being rich or heavy. The sweetness of sundried tomatoes, bitterness of rabe, and spicy fennel-laced sausage all made sense together, though the mild white beans seemed somewhat lost amid the bold ingredients. The orecchiette pasta (meaning 'little ears' in Italian) was cooked to perfect al dente texture.
While the atmosphere might suggest beer as the primary beverage, numerous other options exist. The cocktail menu includes signature drinks like pomegranate margarita mixing Sauza, lime, and Cointreau with pomegranate liquor and juice, and prohibition punch blending four types of rum with juice and liqueur. The 'Angry' Arnold Palmer pairs Firefly sweet-tea vodka with lemonade for supreme refreshment.
Beer maintains prominence with a generous selection of familiar domestic and imported options enriched with seasonal additions and special taps. The wine list, while limited and primarily California-focused, includes a Sauvignon Blanc from Spain's Rueda region and a Pinot Grigio from Italy.
This establishment has earned recognition including "Best Neighborhood Bar" from the Improper Bostonian and CitySearch, celebrating its role as a casual gathering place for socializing over drinks. With Chef Nick Bisesti on the team, it's also becoming a destination for satisfying, familiar fare that might surprise, intrigue, and excite diners. While minor missteps may occur, Bisesti's passion for serving quality food and engaging with diners shines through. With a loyal base of local patrons, this Beacon Hill institution invites you to come for the beer and camaraderie—and if you happen to crave something special like truffle-enhanced dishes, you might just be in luck.