Outdoor Attraction

A new Hingham eatery offers ski lodge-inspired alfresco dining.

By Kellie Speed | Photography by Andrew Ayer

Range Reuben sliders

The holiday festivities may be over, but there is still reason to celebrate the season over at The Range Bar & Grille in Hingham. Instead of heading to Aspen, Vail or the Swiss Alps, the Hingham restaurant is offering South Shore diners an excuse to stay in town with its newly transformed outdoor patio turned après-ski lodge.

The Range Bar & Grille was opened last spring by the same team that operates Granite Links Golf Club and the Tavern at Quarry Hills in Quincy. The contemporary American sports bar is located adjacent to a 97-bay driving range as well as a pro shop and is designed to appeal to fans of sports, live music and delicious food.

Recent updates to the restaurant include a new patio dining area with a wooden chalet structure. Tables surround an enormous hearthstone fireplace and heat lamps near every table ensure customers stay warm even on the coldest winter days. The spacious patio can accommodate up to 40 guests and also features a fire pit complete with blankets to snuggle up with while enjoying a sampling of chocolate fondue, make-your-own toasted s’mores and a hot chocolate bar.

Outdoor enthusiasts can stop by for a post-slope party after a day spent skiing at the nearby Blue Hills Reservation for the après-ski experience or just come for a fun evening of cocktails and snacks gathered around the fireplace. The Range’s executive chef, Cohasset native Mike Saef, has created a winter menu that includes a range of hearty comfort foods. Favorites include the buffalo chicken bread bowl that comes filled with creamy cheddar and blue cheese dip and pulled chicken, juicy, grilled sirloin steak tips with wild rice, and a country-fried crispy chicken po’ boy served with mashed potatoes and gravy and served in a toasted roll.

Chocolate cake

Many of the menu items are designed for sharing. We had a chance to sample the chili con queso that was served with multi-colored tortilla chips. We also enjoyed the Range Reuben sliders that came with three warm, corned-beef brisket sandwiches topped with melted Swiss and sauerkraut with whole grain mustard on pretzel buns.

One of the house specialties is baked tortellacci Bolognese. Served in a cast-iron skillet, this dish is filled with beef, pork and veal and topped with tangy tomato sauce and gooey mozzarella. Another popular menu item is the pan-seared scallops that come served over wild mushroom-and-pea risotto and truffle oil topped with crispy prosciutto. If you go, be sure to save room for a slice of chocolate cake with fresh whipped cream (it’s large enough to share, but so decadent you may not want to).

Whether you come after a day on the slopes for warm drinks and shareable comfort food or you are just looking to dine al fresco on a winter day, the Range is open to you and the elements.


The Range Bar & Grille
306 Whiting St.,


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