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The Cottage Chestnut Hill has its origin in two different lifestyles. John grew up surfing the beaches of Southern California. Laura grew up in Wellesley and is the third generation in her family to have a business in town.

Our decor, service and food reflect the casualness and familiarity of So Calif and the sophistication and warmth of New England. Please take a moment to say hello on your next visit. Welcome to the Cottage!

Let's see some directions! The Map

Saturday, July 4, 2015


Just in time for the Summertime Sunshine...

The Cottage Chestnut Hill | Patio Lounge

We have a brand new patio!  Enjoy plenty of seating for a full service lunch or dinner menu under the comfort of light blue sunbrellas. Or sit back and relax with a cocktail on our new soft seating + high top tables! {Stay tuned for our brand new Summer Cocktail Menu | Coming Soon!}

Blueberry Smoke | Flirtini | Barcelona Red Sangria

Thursday Evenings this summer, we will be featuring a Summertime Patio Bar with a few of our favorite beer + wine selections for guests to enjoy along with the Summertime Acoustic Evenings taking place on The Green!  No Tickets or Reservations required, just stop by and enjoy!

Friday, July 3, 2015


We are so excited to host the first ever PAINT NITE 
at The Cottage Chestnut Hill!

Grab your friends and join us for a super fun evening of Cottage themed creativity, delicious appetizers, and fresh summer cocktails! 

Tuesday July 21, 2015 | 7pm - 9pm
Tuesday August 18, 2015 | 7pm - 9pm
Tuesday September 15 | 7pm - 9pm

Tickets for all dates are available here:

Monday, June 22, 2015


We are so thrilled to announce our 2015 Summer Calendar!  Join us for fun events + special promotions to celebrate the summer!  Visit us on Facebook to learn more about event details and ticketing information!

Tickets for our Summer Wine Dinner with Chef Peter are available here:

Tickets for PAINT NITE at The Cottage:


Join us for a delicious evening of Chef Peter's favorite Summertime dishes paired with selections from The Cottage Wine Menu! Don't miss this exclusive chance to chat with our executive chef and enjoy some of his creative bites!

Grab your friends + reserve your spots for a fabulous night out.

Two Summer Sessions:
Tues. June 14 | 6pm - 9pm
Wed. August 12 | 6pm - 9pm

Tickets are available now! Register above!

Tuesday, June 2, 2015


You can now build your own Sunday Morning creation!

Choose from one of our favorite Bloody Selections, or build your own!

Friday, May 1, 2015


We have some all new delicious spring menu items!
Take a peek at what we have available now on our menu:

Pesto Flatbread
basil pesto, heirloom tomatoes, fresh mozzarella, parmesan, chili flakes

Grilled Honey Glazed Organic Salmon 
 cracked wheat salad, hazelnuts, dried cherries, pinot noir reduction

Crispy Buttermilk Boneless Fried Chicken
whipped potatoes, farm salad, herb marinated queso fresco +
pink peppercorn honey

The Falafel Tacos
crisp falafel, tahini, vine-ripe tomato, tabouli, sunflower seeds,
toum + flour tortillas
Seared Sea Scallops
sweet potato farro risotto, roasted oyster mushrooms, crispy leeks

Mediterranean Chopped Salad
iceberg, red pepper, olives, chickpeas, feta, red onion, tomatoes,
cucumber, pita, olive oil

Baby Kale + Cara Cara Orange Salad
roasted yellow beets, avocado, roma tomatoes,
shaved fennel, tangerine vinaigrette
Seared Ahi Lettuce Wraps
cucumber, pickled carrots + daikon, cilantro, sweet soy chili sauce,
toasted peanuts, wonton sticks

Crispy Veggie Eggrolls
tat soi salad, pickled carrots, ginger teriyaki sauce

We hope to see everyone in soon to try out all of our new items!

Thursday, April 9, 2015


Earlier this winter, Chef Peter led a fabulous cooking class for Boston Center for Adult Education and whipped up a delicious + Hearty, mid-winter meal!  

We have the scoop from Chef Peter on how to make these dishes at home! 


  • 1/4 cup canola oil 
    [Chef Peter Hansen]
  • 4 meaty lamb shanks (about 1 1/4 pounds each) 
  • Salt and freshly ground pepper 
  • 1 large onion, finely chopped 
  • 2 carrots, finely chopped 
  • 2 large garlic cloves, minced 
  • 2 tablespoons tomato paste 
  • 1 teaspoon harissa or other chile paste 
  •  1 cup dry red wine 
  • One 28-ounce can whole peeled tomatoes, drained and coarsely chopped 
  • 2 cups chicken stock or canned low-sodium broth 
  • 1/4 cup slivered almonds, chopped (optional)
  •  2 tablespoons finely chopped mint 
  • 2 tablespoons chopped cilantro 
  • 2 tablespoons unsalted butter 
  • 1 large shallot, minced 
  • One 10-ounce box instant couscous 
  • 1 cup water 
  • 1/4 cup dried currants 
  • Ras el hanout (sub recipe)


1. Preheat the oven to 325°. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the shanks with salt and pepper. Add them to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes. Transfer to a plate and wipe out the casserole. 

2. Heat the remaining 2 tablespoons of oil in the casserole. Add the onion, carrots and garlic and cook over moderate heat, stirring, until lightly browned, about 5 minutes. Add the ras el hanout and cook, stirring until lightly toasted, about 1 minute. Add the tomato paste and harissa and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Stir in the wine and boil until reduced to a thick syrup, about 4 minutes. 

3. Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil. Nestle the lamb shanks in the liquid. Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone. Transfer the shanks to a platter and cover with foil. Leave the oven on. 

4. Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden. 

5. Strain the sauce into a bowl, pressing on the vegetables; skim any fat. Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes. Return the vegetables and lamb to the sauce and keep warm. 

6. In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper. 

7. Melt the butter in a medium saucepan. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Stir in the couscous and cook until lightly browned, 2 to 3 minutes. Add the remaining 1 cup of chicken stock, the water and 1/4 teaspoon of salt and bring to a boil. Remove from the heat and add the currants. Cover and let stand for 10 minutes. Fluff with a fork and stir in half of the herb-almond mixture. 

8. Mound the couscous in the center of a large platter. Arrange the lamb shanks around the couscous and spoon the sauce on top. Sprinkle with the remaining herb-almond mixture and serve.