Down in the CellarDining 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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