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Down in the Cellar
Dining in the wine cellar does not phase super chef Eric
Brennan, Executive Chef at the boutique “Fifteen Beacon Hotel” on Boston’s
famous Beacon Hill. Brennan says “ It not uncommon to have our guests
requesting dinner in the cellar, …in fact we encourage it!” The Beacon’s Federalist restaurant is certainly a
restaurant with a difference; here guests can enjoy one of America’s most
unique dinning experiences while surrounded the best wine collection in North
America. At $US28 to $US12000 per bottle, the 17,000 strong
collection is in a class of its own according to Conde Nast Traveller Magazine, The cellar’s wine selection includes a 1907 Heidsieck
Monopole, rescued from a schooner sunk by a German U-boat, a 1937 Romanee Conti
Domaine and classic vintages of Chateau d'Yquem, Mouton Rothschild, Chateau
Petrus, Chateau Margaux and many others. If that wets your palette you should see what’s on the
dessert trolley! Visit Fifteen Beacon’s website at www.xvbeacon.com Edited by Andrew Taylor ahtaylor@hnpl.net |
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