Special to the Times
1928 Beacon Hill is ushering in a new chapter with the arrival of Culinary Director Chris Maxson. Born and raised on the North Shore, Maxson brings deep local influences and culinary pedigree to the neighborhood gem, infusing classic American dishes with contemporary sophistication while maintaining the unpretentious warmth that defines the restaurant’s character.
“I believe dining should be transformative—a perfect harmony of exceptional ingredients, artful presentation, and genuine hospitality,” says Maxson. “This new menu is a reflection of New England roots and global influences.”
Maxson honed his craft at some of Boston’s most respected establishments, most notably as Chef de Cuisine at the prestigious Deuxave, where he refined his approach to fine dining. The new menu showcases Maxson’s talent for balancing classic French techniques with global inspirations acquired during his travels to Morocco, Japan and Italy. Guests can savor innovative dishes like the 18-Hour Cider Braised Pork Belly (bourbon caramel glaze, charred scallion coconut emulsion, chili crisp); Jerk Chicken Meatballs (BBQ pineapple glaze, pink pineapple salsa, cashew crumble) and an Overnight Braised Short Rib (honey thyme glazed baby carrot and parsnip, roasted brussels sprouts, vanilla parsnip puree).
The menu also features fresh seafood selections that highlight the finest seasonal catches like Seared Dayboat Scallops (ginger sweet potato farro risotto, kale, mushroom, sweet spiced brown butter, purple sweet potato crumble); Tuna Tartare (crispy scallion rice cake, carrot ginger puree, black garlic emulsion, citrus sesame tuille) and Citrus Herb Crusted Halibut (fregola sarda, bok choy, charred pineapple, red cabbage slaw, Thai coconut curry broth).
Maxson is taking the dining experience to new heights with The Beacon Hill Heist, a secret menu offering exclusive weekly specials that blend luxury with fun, featuring interactive tableside elements. This playful concept draws inspiration from the rich, intriguing history of the neighborhood, celebrating its colorful past while adding an element of surprise and excitement to every meal.
While 1928 unveils new cocktail menus seasonally, there are a few signature cocktails staying on the menu that customers know and love. The Pornstar Martini (Ketel One Vodka, Passionfruit, Vanilla, Lime, Champagne Foam), Down the Rabbit Hole (Roku Gin, Carrot, Red Bell Pepper, Celery Root, Lemon, Whey) and Beatnik (Mezcal, Red Beet Shrub, Ginger, Benedictine, Lime) showcase the bar’s commitment to innovative flavor combinations and expert craftsmanship that keeps guests coming back for more.
1928 Beacon Hill is open daily for bar service from 4:30PM-11:00PM and dinner is available Monday-Friday from 4:30-PM-10:00PM and Saturday & Sunday from 4:00PM-10:00PM. Brunch is offered every Saturday & Sunday from 11:00AM-2:00PM. For more information or to make a reservation, please visit https://www.1928beaconhill.com or follow along on Instagram at @1928_beacon_hill.
1928 Beacon Hill is an upscale yet cozy restaurant by Owner and accomplished Interior Designer and Art Preservationist Kristin Jenkins. Tucked away in Boston’s historic Beacon Hill, the neighborhood go-to serves classic American fare and prohibition era cocktails
in an antique filled atmosphere filled with character and history. The restaurant is a tribute to Jenkins’ grandfather, who sparked her love for the hospitality industry. The name pays homage to the year he was born, capturing the timeless essence of the 1920s. The restaurant’s design unfolds across three spaces. The lounge and bar features antique paintings, creating a cozy lodge inspired setting. The Ship embraces a nautical theme, and the Library is an intimate room with the charm of a refined supper club. For more information, visit https://www.1928beaconhill.com.