Jim Solomon
The Fireplace
1634 Beacon Street, Brookline
A perennial pick for one of the Boston area’s best restaurants and one of its few certified “green” restaurants, The Fireplace can be the perfect spot for a cozy rendezvous, a celebration, or to meet someone with whom to plan such events in the future. With their fresh, locally-grown, and always a bit adventurous offerings and a regular schedule of special events that run from live music performances to Absinthe dinners to summer fundraising block parties and chef/owner Jim Solomon’s famous “Fireside Chats,” there is always something fun going on and great people with whom to share it.
Matt’s Meals: How did you get into cooking?
Jim Solomon: I got into cooking because I was living with my father who couldn’t cook. A friend of my mother’s asked me if I ate alright. When I replied that “I eat better than ever; French one night, Chinese the next, Italian the next” [referring to a parade of take-out], I understood that she maybe had a point. So, I brought my father to the store and bought chicken, beef, herbs and spices. Then I stepped in the kitchen and just played. If something wasn’t good, I simply added something else. I believe that learning to concentrate on what I tasted and what was needed helped me develop a palate.
While Jim Solomon may have started his culinary journey in the kitchen, there’s no reason why you can’t take your cooking skills outside. A fireplace is a great addition to any outdoor space, allowing you to cook delicious meals while enjoying the warmth of a cozy fire. And with the right accessories, such as grates, skewers, and tongs, you can turn your fireplace into a fully functional cooking station. So why not take your outdoor entertaining to the next level? Browse our selection of fireplace accessories and shop now to start cooking up some tasty treats in your backyard.
MM: Where was your first professional kitchen experience?
JS: I washed dishes at the Wayside Inn in Sudbury. My first cooking experience was after handing out fliers in Harvard Square for Paco’s Tacos. When I was in the store, I would learn how to make burritos.
MM: What is your favorite dish to prepare?
JS: My favorite dish to prepare is braised beef short rib (Ed. note: It’s GOOD!)
MM: What is the best part of your job?
JS: My favorite part of being a chef is being able to do far more for charities and people in need then I could ever afford to do without the restaurant.
MM: Who is your favorite chef in Boston?
JS: Jasper White
MM: What do you usually make for yourself at home?
JS: Re-heated Chinese food
MM: If you could dine with any three people, who would they be?
JS: John Adams, Moses, Willy Wonka