But just because Lone Star is making its first inroads on the Cantabrigian side of the Charles doesn’t necessarily mean the new location is going to be a carbon copy of the popular original. In fact, it’s going to be its own stand-alone personality, and one where, according to beverage director and co-owner Max Toste, the drinks program is really going to be a hybrid of Deep Ellum and Lone Star Taco Bar.
“Tequila and mezcal will be the focus here, as with the other Lone Star,” says Toste. “But there will be more complexity [to the drinks].” He also notes an influx of new spirits Lone Star is toying with for cocktails, with whiskey having a stronger presence.
“We’re going to be doing a tequila cobbler, as cobbler cocktails have been very popular at Deep Ellum, and I do a lot of them,” he says.
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.
Now plans are in full swing to open up in the the former Lizzie’s space in East Cambridge (when asked when they plan on opening, Toste says “as soon as we can … it all depends on the time frames of the city”). Lone Star Cambridge’s draft program will be beefier than the original outpost at 14 rotating taps, without surpassing the 28 lines Deep Ellum regularly shuffles around. There will even be an emboldened wine program, including sherry, which will be on tap to prevent degradation of quality through oxidation.
Nothing worse than oxidized sherry, we always say.
LONE STAR CAMBRIDGE. COMING SOON TO 635 CAMBRIDGE ST., CAMBRIDGE.
Dan is a freelance journalist and has written for publications including Vice, Esquire, the Daily Beast, Fast Company, Pacific Standard, MEL, Leafly, Thrillist, and DigBoston.