July 15, 2022 By Marisa Olsen
In 1958, Austin F. and Margaret O’Connor emigrated from Kinvara, Co. Galway, Ireland and landed in Boston. After working in construction for years, Austin had an opportunity to purchase and open an Irish Pub, which he named after his birthplace, The Kinvara Irish Pub. Fast forward a few decades later, and Austin’s vision has become a boutique, family-run, Boston-based restaurant company, the Briar Group, now run by Austin’s son, Austin M. O’Connor, who has resided in Hingham for over 30 years and has raised five children in the town. Two of the siblings, Carlie and Austin S. O’Connor, have recently joined the family business after working several years in the food, beverage, and hospitality industries. The group now has 13 restaurants under its purview, with The Beth in the Hingham Shipyard being the latest endeavor.
Jim Fargo is the Executive Chef, who most recently worked at the Maine Catch restaurant in Maine, which specialized in classic New England cuisine. Fargo was ecstatic to take the opportunity to run The Beth’s kitchen, which focuses on coastal, global, and eclectic cuisine.
“We sincerely hope The Beth will be an amazing addition to the dining scene in Hingham and the South Shore,” remarks Carlie O’Connor. “We want you to be as comfortable celebrating a special anniversary or birthday dinner, as you are bringing your kids in for lunch, or getting evening drinks post-work with a group of friends.”
Built by Cafco Construction, owned by Hingham native Adam Amonte, and interior created by Assembly Design, The Beth is designed with elements of coastal and industrial notes; blue banquettes, rope-designed catenary lighting, raw wood and white-washed brick, and large-scale trees add a natural element. Lanterns, orbs, and chandeliers reminiscent of driftwood decorate the ceilings. An airy dining room, large wrap-around bar, outdoor patio, and two private dining spaces give diners several seating options. The large-scale women-centric artwork speaks to the historic site–the Bethlehem Steel Company–which was the former steel and shipbuilding manufacturer during World War II, and employed over 2,500 women.
We had the pleasure of tasting a few dishes, which represent the breadth and depths of the coastal and worldly-inspired menu.
For cocktails we started with the popular Spicy Mango Margarita featuring ghost tequila, fresh mango, house sour, fresh lime, and a tajin rim. We loved the tangy, tart drink with a hint of sweetness and the chile salt rim.
The New England Clam Chowder is an award-winning, secret family recipe, and has won the Boston chowderfest accolades time and again. A teeming mug arrives filled to the brim with a creamy, warm soup, chock full of clams, a few potatoes, herbs and a subtle smokey flavor. We totally get why it is award-winning – wow!
The Local Burrata plate features locally-sourced burrata with sundried tomatoes, homemade pesto and crispy crostini. The dish is fresh, creamy, and decadent.
If you prefer a lighter salad, then you will love the Watermelon & Feta Salad with fresh watermelon, arugula with basil, mint, balsamic vinaigrette and topped with fried olives and crumbly feta. This dish strikes a nice balance of textures and flavors, including a mild sweetness, bright acidity, and a savory, salty, and brininess finish. The fried olives are a star here!
Perfect for sharing, the Tuna & Salmon Poke Nachos arrive in a large skillet layered with crispy wonton chips, generously topped with freshly diced raw tuna and salmon. Rich chunks of avocado, seaweed salad, wakame, and unagi sauce with shiso aioli are dotted throughout, creating a delicious mix of textures and Asian flavors.
For sushi lovers, try the Spicy Tuna Roll with tempura-battered shrimp, avocado, cucumber, spicy mayo, and finished with a panko crust. The sweet mango adds a vibrant touch.
If pasta is one of your favorites, then you will love the classic Bolognese, with a mix of pork, veal, and pancetta in a rich and creamy bechamel sauce. Fragrant rosemary and a hint of red wine in the sauce can be detected too.
Consider the Thai Coconut Curry Lobster the pièce de résistance. With a whopping 1.5 pounds of freshly shucked lobster and plump mussels, this show stopping dish arrives in a large platter tossed with a sweet lobster-curry coconut bisque served over savory and crispy grilled corn fritters. Carlie comments, “This dish is Jim’s way of taking a traditional Maine lobster Bake by putting it in one bowl without the hassle of cracking it yourself.” It’s very memorable.
Our tasting was delicious, and the surroundings of the water-side view makes The Beth a welcome addition to the restaurant portfolio at the Hingham Shipyard. Stay-tuned for seasonal menu changes, as well as a brunch menu and late-night menu coming soon!
18 Shipyard Drive
Hingham, MA 02043
Sunday - Thursday: 11:30am - 10pm; bar until 11pm
Friday - Saturday: 11:30am - 12am; bar until 1am