Please note: we do not support any menus that may be published by Google, Open Table, or food delivery sites (other than Caviar), so they will be wildly out-of-date and inaccurate.
Weekdays, our 1922 timbered restaurant seats thirty-three, with another twelve seats available for groups in the Snug; on weekend evenings, check out our new, 54-seat art-deco speakeasy Kell. Additionally, we have spacious bar seating for seventeen, and three pairs of stools at an intimate hightop in the Glen, windowed to the street. There is little need to reserve a table Monday thru Wednesday, but we are busy between 6pm and 9pm on weekends, so please book, either by calling the restaurant after 4pm or through Open Table by clicking the "Reservations" button. Two dozen down-pointing audiophile speakers keep our crisp, background music to unusually low sound levels; date-night reviewers generally categorize The Glenville Stops as "Quiet."
Executive Chef Nathan Allen, trained in Michelin-starred French restaurants yet steeped in Bostonian culinary traditions, infuses the freshest New England produce with classical preparations, Asian spices, and rich Mediterranean sauces, to serve our award-winning Modern-American menu. Nate’s team includes Larry Nichols, Jay Edmonds, and Liv Raschig. Our seafood, which is predominantly bio-sustainable, arrives direct from John Nagle Co. in the Seaport.
Barkeep Mike Chapman hails from Nottingham, England, when every neighborhood pub served hand-pumped bitter, un-carbonated and at cellar temperature, and garlic was a surprise ingredient encountered on trips to France. Rounding out our dedicated front-of-the-house team are servers Erica Poole, India Schill, Melissa Chan, Jamie Allendorf, Lee Hurlbert, and Alison Mancini.
Complementing our small-plate-centric menu are thirty-one taps of craft beer from the U.S., Germany, Belgium, and England, and thirty glass-pour wines. We also have a comprehensive range of wines by the bottle, as well as non-alcoholic options, including beer, tea, and espresso coffees.