Beat Brasserie, recently named one of the top “100 Hottest Restaurants in America” by, has welcomed Executive Chef James Lyons, formerly of Chicago’s famed The Publican and avec restaurants, as he introduces an innovative menu featuring seasonal, shareable plates.

“We met James when our team was on a trip to Chicago and it immediately just clicked. He’s an immensely talented chef, and his previous experience speaks for itself. We couldn’t be more excited to have James at the helm of our kitchen,” says Jack Bardy, co-owner of The Beehive Hospitality Group (The Beehive and Beat Brasserie).

James began his career at the James Beard award-winning restaurant, The Publican, a beer-focused restaurant with an eclectic menu inspired by simple farmhouse fare. The high-profile kitchen has racked up countless accolades nation-wide and is a reoccurring recipient of Eater’s “Best Restaurants in America.”  Working under Chef-Partner Paul Kahan, it was at The Publican that Lyons truly began to appreciate sourcing and the purveyors behind the product, and was in charge of writing menus daily, prepping different meats and fish, and making house-made sausage and charcuterie. After nearly five years, Lyons moved over to One Off’s, avec where he worked as Executive Sous Chef.  Like its sister restaurant, the Mediterranean and Midwestern-influenced shared plates restaurant has been a fan-favorite and a recipient of numerous awards including the highly coveted James Beard Award.

As Executive Chef of Beat Brasserie, Lyons will bring his extensive experience to the Harvard Square hotpot, maintaining an emphasis on fresh wholesome and seasonally inspired dishes, while infusing the menu with his passion for hand-crafted charcuterie and the highest quality ingredients.

Lyons is introducing shareable small and large plates to embrace the communal ambiance Beat is known so well for. Such examples include Steamed Mussels with gigante beans, celery, shallot, tomato and garlic bread ($14), Charred Octopus with Chantrelle mushrooms, broccolini, preserved lemon and black garlic aioli ($16), Marinated Beats with feta, farro and thyme ($7), Squid Ink Pasta with calamari, white wine and horseradish gremolata ($19), Roasted Shishito Peppers with sea salt and lemon zest ($7.50), Asparagus Crostini with stracciatella cheese, strawberry, dill, urfa vinaigrette and sourdough ($14) and Roasted Corn Salad with cherry tomato, yogurt and lime ($7.50). Larger options include Seared Haddock with fingerling potatoes, zucchini, sesame, plums and chermoula ($24) and Paella with confit chicken thigh legs, chorizo verde, shrimp and calasparra rice ($32).

With live jazz and blues music of internationally recognized, award-winning artists, a state-of-the-art high head selection of 36 wines on tap from some of the most prestigious wineries in America, seasonally-inspired hand-made cocktails and local craft brews to pair with Chef Lyons’ creative cuisine, step to the Beat of this Harvard Square hot spot.

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