About

About #1

OUR HISTORY – We are located at the previous site of Brighton Station, built in the late 1840’s to welcome commuter passengers and tourists to the neighborhood. Now, 58 years later, we celebrate the return of rail service to Brighton. Rail Stop Restaurant & Bar honors the timeless culture and tradition of this community while embracing a new era of urbanism in all of Boston’s unique neighborhoods.

Our Cuisine

Out of our scratch kitchen we offer a mix of modern and classic New England cuisine including dry-aged steaks, fresh local seafood, and “comfort food done well” as described by Executive Chef Jonathan Schick. Here you’ll find lobster mac & cheese, chargrilled filet mignon, white clam bucatini, heirloom tomato BLT sandwiches, and more.

Our Beverage Program

Come grab a seat at our spacious bar where you’ll find a cocktail list inspired by the “Golden Age of Cocktails,” a time between the late 1800’s to early 1900’s—an era when the Old Fashioned, Daiquiri, and Manhattan were all invented. At Rail Stop we put our own twist on our favorite classic drinks.  We also offer a great selection of Barrel-Aged Cocktails that have been maturing and mellowing in New American White Oak Barrels.  The time the liquid spends in the barrels, the more flavors and colors are pulled from the wood.

Perhaps while you’re sipping on your new favorite cocktail you’ll meet Eli Shapiro, a veteran bar expert who leads our beverage program. Eli is proud to say that most of our craft beer is local, most of our bitters as well as our cordials are made in house, and our extensive wine list feature wines from around the world.

Serving Lunch & Dinner

Dining Room Hours:

Sunday to Wednesday
Lunch Menu served: 11:30 AM – 4PM
Bar Bites Menu served: 4PM—5PM
Dinner Menu served: 5PM – 9 PM
Bar Bites Menu served 9PM – 10PM

Thursday to Saturday
Lunch Menu served: 11:30 AM – 4 PM
Bar Bites Menu served: 4PM-5PM

Dinner Menu served: 5PM – 10PM
Bar Bites Menu served: 10PM-11PM

Bar Hours

Bar is open seven days a week from 11:30 AM to midnight.

THE RAIL STOP TEAM

“OUR SERVICE AND COMPANY CULTURE IS WHAT SETS US APART”

Josh Medeiros
General Manager

Josh Medeiros is General Manager of Rail Stop Restaurant & Bar, a Beauport Hospitality Group property at Brighton’s Boston Landing. Medeiros has earned a well-deserved reputation on the South Shore of Boston for hospitality, which he’s served for over ten years.

After earning a degree in Business Management and Marketing from Florida Atlantic University, Medeiros developed his skills in hospitality opening and managing several award-winning restaurants in Palm Beach County. He then returned to his hometown of Fall River, Massachusetts opening a scratch kitchen tapas restaurant, Sky Restaurant & Bar, which quickly became a local favorite for fresh tapas and its 100+ martini menu. After selling the restaurant in 2012, Josh became Food & Beverage Director at Forty 1° North in Newport, RI.

As General Manager of the new Rail Stop Restaurant & Bar, Medeiros manages daily operations with his main focus on providing exceptional service. When he’s not in the restaurant, Medeiros enjoys spending time with his family and friends, and is also an avid Boston sports fan.

Jonathan Schick
Executive Chef

Jonathan Schick is the Executive Chef at Rail Stop, a Beauport Hospitality Group property at Brighton’s Boston Landing. Chef Schick began his culinary career with a degree from Le Cordon Blue in Dover, New Hampshire. During school, Schick began his career with an internship working at Wentworth by the Sea alongside Certified Master Chef® Dan Dumont gaining a wide variety of experience within the hospitality industry. After his internship, Schick was offered a position at Wentworth by the Sea working the Garde Manger station and assisting with large banquets. For the next two years, Schick worked at Rendezvous Bay Hotel, Anguilla BWI and Ocean Properties, one of the largest consortium of hotel operating and development groups in North America with over 100 locations. His work included a season as Banquet Chef at the Bar Harbor Club in Maine.

Upon returning to Massachusetts, Schick worked his way through the industry at the catering company Different Tastes in Chelsea, MA and restaurant Saloon in Somerville, MA where he worked as Executive Sous Chef in 2014. From there, Schick became the opening chef of the award-winning TWK, The Waterfield Kitchen, where he worked with an award-winning group North Shore restaurant group which has opened over nine distinct restaurants throughout Boston. Schick has also worked with Certified Executive Chef® Joseph Leonardi the Captain of the U.S. Culinary Team at the Somerset Club, the esteemed private social club in Boston.

As Executive Chef at Rail Stop, Schick specializes in contemporary New England cuisine and fresh seafood using the highest quality and local ingredients. When Schick isn’t in the kitchen, he loves to spend time with his niece and nephews.

About #2

FREQUENTLY ASKED QUESTIONS

Where are you located?

Just steps away from the Boston Landing commuter rail station, at 96 Guest Street in Boston. We are located next to the Warrior Ice Arena in the Boston Landing development.

Is there parking?

Parking is available off street and at the adjacent Warrior Ice Arena.  If you park in the Warrior Ice Arena, we will validate your ticket for a reduced parking rate.   Public transportation is available with the new Boston Landing commuter stop on the MBTA’s Framingham-Worcester line.

Do we need to make reservations?

We recommend you make reservations by calling 617-254- 0044. We will soon offer reservation service through Open Table.

Do you have a private dining room?

Yes, it’s called Brighton Hall and it has approximately 30 seats and a private bar. You can call us at 617-254- 0044 to reserve it or to learn more.

Are credit cards taken?

All major credit cards accepted.

How many seats at bar?

30 seats.

Do you have TV’s in bar?

There are six 55-inch TV’S.

How many seats in restaurant?

We have 219 seats in the main dining room.

How many seats are outside?

60 seats.

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