Fall Menu at Regal Beagle
The relatively-small bar produces big results in a consistent manner. Regal Beagle’s cocktail menu boasts classic cocktail recipes done right along with their own creations. Where many bars might have either one or the other, Regal Beagle’s really has something for everyone. Both menus are well-balanced, ranging from gin and vodka, to rye, rum and mezcal. Ever since my first visit, my favorite of the Regal Cocktails has been the Sassy Coworker. Bits of basil add that touch of savory that always makes it difficult for me to order something different. Not to mention it’s a quite a pretty drink.
The Sassy Coworker (Hendricks, fresh lime, simple syrup, basil leaves; $10) and The Rye Not (evening’s drink special)
A back bar section of the restaurant is filled in with casual high tops, perfect for snacking on bar bites while catching up with friends. Reasonably priced from $4-8, you can order a few for the table and get a taste of everything. Marinated olives are a large portion perfect for sharing. Beef Yakitori is a delicious, fun-to-eat beef skewers atop a cool vert sauce that provides just enough kick to compliment the Asian marinade. If you’re feeling more adventurous, Octopus Ceviche is a little lighter on the palate, and a very nice way to try octopus if you are unfamiliar with it.
Olives (marinated with thyme and lemon; $4)
Beef Yakitori (soy marinated beef skewers; $6)
Octopus Ceviche (quinoa and charred leek vinaigrette; $8)
If you are staying for dinner, the dining area in the front of the restaurant is split between small and large tables. On one side, a row of two-tops line the wall, providing an intimate setting for date night. Deep red walls, low lighting and table-top candles help set set the tone for a cozy evening. If you’re dining with a larger group, Regal Beagle is more than accommodating with tables for four on the other wall of the restaurant.
Dinner Bonus: the fried pita bread in the bread basket is so good its almost addicting.
Salads and entrees on the fall menu play to the comfort foods of the season. Autumn Greens might as well be renamed Fall on a Plate, with large slices of simply-seasoned grilled pumpkin, cranberries and goat cheese. The tart cranberries, although a little difficult to stab with your fork, play right into the savory goat cheese for a salad large enough to share at the table. Seared scallops arrive with a beautiful golden sear, accompanied by more fall colors of butternut squash with an apple jam that highlights the natural sweetness of the scallops. Grilled lamb is perfectly cooked to the Chef’s recommendation of medium rare. The spicy vert sauce (also served with the yakitori) really goes nicely with the lamb, perhaps displaying some of Chef Michael Navarrete’s Mexican heritage, as well as adding more color to the dish. Polenta is delightfully creamy, which left me scraping up every last bit of it from the plate!
Autumn Greens (grilled pumpkin, cranberries, goat cheese, cider vinaigrette; $9)
Seared Scallops (butternut squash, grilled leeks, tart apple jam; $25)
Grilled Lamb (grilled broccoli rabe, polenta, spicy sauce vert; $26)
The service and staff at Regal Beagle further heighten your dining experience; professional yet fun, knowledgeable but unpretentious. We both asked for wine recommendations with our dinner, and both pairings were spot on. Regal Beagle’s wine list offers the traditional chardonnays and pinot noirs, but I really appreciated the staff’s recommendations, which encouraged me not only to try a wine I have never even heard of, but also their ability to select that complimented my entree. Training extends into the kitchen, as evident by the daily meeting with Chef Michael that the entire staff attends.
Gruner Veltlinier “Lois” (Loimer, Austria ’10; $9/34) and Barbera (Piazzo, Italy ’10; $7/26)
Last but certainly not least, Regal Beagle offers a range of desserts, with classics like the Brownie Sundae and Fresh Fruit Cobbler, both playing into the idea of sweet, comfort food, while the Banana White-Chocolate Bread Pudding (with raspberries and toffee sauce) extends takes a traditional dessert to a new level.
Brownie Sundae (cherries, hot fudge sauce, banana caramel, vanilla ice cream and whipped cream; $8)
We hung around for some after dinner cocktails. My Maker’s Markham was was a touch on the sweet side for me, but a great drink for those that don’t often order bourbon. Jon went with a classic New Orleans staple, the Sazerac, which was well-made and perfect for sipping.
The Maker’s Markham (Maker’s Mark, St Germain, Carpano Antica Formula, orange blossom water; $9) and Sazerac (Redemption rye, simple syrup, creole bitters, St George Brandy Absinthe rinse; $10)
Regal Beagle really shines with its creative and expertly-created menus all year round. This fall menu is really special, as it highlights Chef Michael’s flare for modern fusion atop his classic training, all while blending in his native Mexican flavors to create dishes that are topped with small details that all form a beautiful presentation and hit the mark on taste. Regal Beagle’s versatility makes it a perfect spot for date night, drinks with a friend or just a great meal. Set it Brookline’s Coolidge Corner, it offers a change of scenery for those living in the city as well. We have been diners here on several occasions and will continue to go back for more.
Regal Beagle is located at 308 Harvard St, an easy walk from the Coolidge Corner T stop (green line, C).
This dinner was complimentary; all opinions are our own.
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