For a true dining experience, you first eat with your eyes.
“It’s so aesthetically pleasing to with the color of the purple cabbage. It’s a perfect taco.”
Then it’s all about texture.
“I love the texture and the crunch of the Crostini bread paired with…that soft creamy burrata. You pick this up and have at it.”
And most importantly taste.
“Instead of frying the wings, we bake them which locks in that really nice true flavor.”
And you will get all three at The Beth.
Located in the Hingham Shipyard, The Beth Kitchen and Bar is the latest installment from the Briar Group- the culinary force behind over a dozen restaurants around Greater Boston over the years.
“It’s a family run restaurant and you feel like family when you walk in the door. It all started with my grandfather. All of our other restaurants are in the greater Boston area. And this one happens to be in Hingham, which is my family’s hometown and we’re very excited to add to the dining scene and hang them and a South Shore.”
That’s Carlie Pardini, third generation Briar Group- and Hingham native. And with The Beth, She and her team have created an elegant waterfront dining spot that they named for another group of hometown girls.
“So where we are right now was one of the largest shipbuilding sites in the United States during World War Two. So the shipyard was called Bethlehem Hingham Shipyard. And because most men were fighting in the war. It was mostly women. And it was mostly women working as welders building the ships. So we’re so happy and proud to honor that.”
The global menu at The Beth offers a little something for everyone. With wings slathered in a variety of sauces like Buffalo, Garlic Herb and Korean Barbecue Sauce. And the oh so unctuous Confit Duck Tacos.
“So we confit the duck to give it a rich, nice moist flavor we add a sharp cheddar cheese. And then after that we add some cabbage for a nice texture. So we tossed the cabbage and cilantro lime dressing. And then it is finished in an Asian style hot sauce. It is awesome.”
There’s creamy dreamy New England Clam Chowder. And crispy flatbread topped with sausage and hot honey.
“It has fennel sausage, garlic, basil, fresh mozzarella and a Calabrese hot honey. The Calabrese hot honey really gives it a nice kick and helps cut through some of the creaminess of the mozzarella. I can’t get enough of that one and our customers can’t either.”
But if you ask Carlie, nothing quite tops the burrata.
“The local burrata is one of my favorites. So it’s paired with a fresh basil pesto. And then it sliced was some sun dried tomatoes to give it a nice acidity and a crostini bread that has a great crunch to it. It is amazing. I could eat it every day.”
Moving on with your meal, you could go for a handheld like the spicy Nashville Hot Chicken Sandwich, served on a bulky roll with lettuce pickles and mayo.
Or the so-called, Falafel Naanwich.
“So our falafel is tossed in a spicy tahini. It is served with a little bit of romaine lettuce and pickled red onions. And then we finish it in a tzatziki sauce on warm naan bread. You get the crunch from the falafel you get some of the pickled onions, sweet brine flavor, you get this crunch from the lettuce. It is amazing.”
For some Italian, try a bowl of The Beth’s hearty pasta Bolognese.
“It’s a three meat Bolognese. So it’s veal, pork and pancetta. We simmer that all down. We add a little bit of tomato paste, cream and wine…We use a fresh tagliatelle, a noodle which is the perfect width to really capture all of the sauce. And what’s an Italian dish without basil.”
Since you’re right on the water, seafood seems only right with options like Seared Scallops presented over crispy rice cakes with grapefruit and shaved fennel and the jaw dropping Thai Coconut Curry Lobster.
“We use a coconut curry bisque. We bring in a PEI mussels. We add in corn fritters and potatoes. And then we finish it off with a pound and a half of unshelled lobster. It is a spectacle it goes out and guess you can see guests looking at it and saying what is that asking their server and saying I want that too. It’s beautiful.”
And for more of that awesome Asian flavor in lobster form, get yourself a lobster maki.
“We have a traditional lobster, we toss it in a spicy aioli. And then instead of putting a lemon on the side, the chef creates a lemon caramel sauce It’ s topped with avocado and scallions. You’re gonna want to try this roll.”
And when the end of the meal comes around, nothing quite hits the spot like the Mini Churro Donuts, paired with an absolutely addictive sauce.
“We have lightly fried doughnuts tossed in cinnamon sugar, and what’s a churro without a little chocolate and a little bit of spice. So our chef makes a fabulous chocolate chipotle sauce to dip these doughnuts in. They’re to die for.”
And you’ll feel like you’ve died and gone to heaven with just one visit to The Beth.
