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Beacon Grille makes Wine Spectator list

TradeCenter 128's American-style steakhouse, Beacon Grille, has received the Award of Excellence from Wine Spectator, and will be recognized in the magazine’s August issue. Denise Ploof, the restaurant’s associate general manager, called the magazine’s designation “the most prestigious award program in the world for restaurant wine lists.”

Wine Spectator grants the Award of Excellence to restaurants around the world that offer well-chosen and interesting selections of quality wines that complement their cuisine and appeal to a wide range of wine lovers.

Ploof said judges look for vintage variety, storage capabilities, and superlative glassware when evaluating a restaurant.

“Most restaurants carry recent vintages, but ours go back to 1970,” Ploof said. “We are extra meticulous in our storage; everything is climate controlled, which enables our wines to age gracefully.” Additionally, top-quality Stolzle and Riedel stemware are used to serve the highest end wines.

The 350-seat Beacon Grille offers approximately 120 wines on its daily menu. An additional list, available upon request, offers another 40 selections, including the restaurant’s oldest and rarest wines. Currently, Beacon Grille is holding more than 3,000 bottles in its inventory.

On Tuesday, September 13, the upscale eatery will host a five-course wine dinner, showcasing selections from Patz & Hall, one of California’s most celebrated artisan wineries. Each Patz & Hall selection will be chosen to complement a gourmet menu prepared by Beacon Grille Executive Chef David Fitzgerald.

Originally conceived as a major amenity of the TradeCenter 128 business campus, Beacon Grille, in its short 18-month lifespan, has become one of the region’s major destination restaurants. During this time, it has undergone four expansions in order to accommodate demand for both dining and private functions. Additionally, responding to customer requests, Beacon Grille will be open Sundays from 11 a.m. to 9 p.m., beginning September 11, 2011.

One hundred percent of the restaurant’s net profits are donated to charity.

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