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Fond of fondue?

Maybe we’re out of the deathly winter freeze, but the Beacon Hill Bistro doesn’t take any chances and offers its Sunday winter treat of a warming, sharable pot of fondue until Boston’s first truly warm day.

Maybe we’re out of the deathly winter freeze, but the Beacon Hill Bistro doesn’t take any chances and offers its Sunday winter treat of a warming, sharable pot of fondue until Boston’s first truly warm day. Last year, that was through April!

Fondue is the original “grilled cheese” ski chalet snack, popularized in America in the 1970s. Immediately warming and densely flavored, it’s an icebreaker socially, as sharing brings people into one focal point. BHB’s fondue Savoyade is inspired by the French Alpine Savoie region and made with four traditional cheeses (aged gruyere, bergkase, alpenblumem, emmenthaler) and white wine; it’s served with croutons, boiled potatoes, pickled vegetables, cornichon pickles and a nicely dressed “petit” salad. It’s a hearty winter appetizer.

Follow up with an entree of tender local cod cooked rustic-style with a tomato-flavored yellow-eye bean ragout or an herb-stuffed lasagna with lentils. Winter brings its own delights at BHB: A cozy fire greets you in the bar off the foyer, candles flicker throughout dark evenings and crisp, white table dressings offer calm and order to contrast what seems like chaos piled high on the streets outside. When you remember it’s only snow, winter is cast in a whole new light.

 
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