Beer

Food and Drinks 

LAST GOOD NIGHT: THE NORTH END’S LONE IRISH PUB IS POURING ITS LAST PINT

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Goody Glover’s, tragically, is closing up for the last time at the end of the month. And in a neighborhood marred by gentrification and rising rents, the loss will be felt by all who have lingered for hours there over a beer. Continue reading

Food and Drinks 

BAR HAVOC: NOT TOO KEENE

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Unless you’ve been living under a pumpkin, you’ve probably heard about the Pumpkin Festival riot near Keene State College the other week. Continue reading

Beer 

HONEST PINT: LORD HOBO BREWING COMPANY

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Along with his years of experience presiding over ever-changing, handpicked drafts, dispensing domestic all-stars and local standouts, Lanigan’s enthusiasm for sharing high-quality liquid is exactly what’s needed to enact change in the local beer scene. Continue reading

Food and Drinks 

FIVE DRINK MINIMUM: DIVE TO SWANK EDITION

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Be it Davis Square in Somerville, the wild shoddy badlands of Allston, and even the nooks found around Fenway Park, what you’re about to read is a story involving intoxicated buffoonery all conducted at your favorite (or not-so-favorite) local haunts, be it drinking in public outdoors (but just for a photo), allusions to shooting pornography, and even men in ruffled shirts becoming threatened by small children drinking out of coconut shells in close proximity to them. Continue reading

Food and Drinks 

TAP THAT: BEER FROM MUSKET HANDLES AT THE TAP TRAILHOUSE

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Mike Boughton, the mind behind the beer program here, acknowledges that in spite of 24 drafts and 19 different bottles and cans at the ready, he has only begun to scratch the surface of local beer procurement. He aims to maintain a rotating beer list by swapping different styles and breweries more often then you probably do your laundry. Continue reading

Food and Drinks 

LONE STAR CAMBRIDGE: IT’S COMING, AND SO ARE THE LIBATIONS. HERE’S A TASTE.

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Toste says he’s going to focus on bringing elements of the old to embolden the new, be it a new crushed ice program, house-made tinctures, or the general ebb and flow of seasonal offerings matching when they’re being rolled out. Ultimately though, Toste says the food will dictate the palate. Continue reading

Food and Drinks 

I’M NOT YOUR BAR MOM

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There reaches a point when you should just stop, and go home while you’re ahead. Newsflash: That girl is not going to call you. She wants pizza. Continue reading

Food and Drinks 

GRANITE STATE OF SHINE: GTFO FOR VODKA AND MOONSHINE CONCEIVED AMIDST WAR IN THE MIDDLE EAST

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When asked why he chose to start with vodka, Kurland explained: “Vodka is defined by being flavorless and odorless and tasteless,” he said. “You may as well be making rubbing alcohol. So to give ours character, I distilled to a point where there’s a little corn-sweetness on the tongue and a smooth finish that has no burn at all.” Continue reading

Food and Drinks 

SECOND THIRST: FOUR DAYS OF COCKTAIL CULTURE, KNOWLEDGE, AND DRINKING IN NOVEMBER

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But don’t mistake it for another big-format trade show. This is more intimate, with three themed parties (and yes, there will be separate after-parties), and sessions as different as the personalities peppering the local cocktail scene, many of whom will be behind the bar all at once. Continue reading

Food and Drinks 

LAST CALL WITH BAR HAVOC

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Last call means 15 minutes. If you order seven Jagerbombs and 15 beers and learn you can’t consume all that in 15 minutes, that’s your problem. It doesn’t mean you stay past 2am. Continue reading

Food and Drinks 

PIER OUT: EXTENDED SUMMER IN CHARLESTOWN BY WAY OF A COCKTAIL GARDEN

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“Our goal was to create an fun outdoor green space [as a way to] extend the summer,” said owner Charles Learner. “We wanted someone to entice people to come to a waterfront destination as it starts to get colder, but maintaining the feel that summer is still here.” Continue reading