“It just seemed like the right time to find some partners and create one that showcased the Boston hospitality industry. It’s grown to encompass a little bit more of New England, so we try to do outreach and work with bartenders in all of the other New England states.”
DIRTY OLD BOSTON: THE WARD 8
Pore through the pages of any cocktail history tome and you’ll be hard-pressed to find a distinctive contribution to the art that is Boston’s and Boston’s alone. The Ward 8, however, is a drink that did originate here, specifically at the long-gone Locke-Ober restaurant on Winter Place (in the spot currently known as Yvonne’s).
DIRTY OLD BOSTON: MISSING JIMMY’S
Jimmy’s, which first opened as the Liberty Cafe and was eventually renamed after its owner, had little competition until 1963, when Anthony’s Pier 4 was opened by restaurateur Anthony Athanas.
DEEP ELLUM: AN OLDIE BUT GOODIE FOR BEER AND COCKTAIL LOVERS
The word “gastropub” gets bandied about way too often these days, but this Cambridge Street establishment is in some ways your classic gastropub that’s worthy of the title, and one that’s more unpretentious and unassuming than some of the newer options out there.
THIRST: YOUR INSIDE GUIDE TO BOSTON’S ANNUAL COCKTAIL EXTRAVAGANZA
If you’ve never worked in a restaurant but always wanted to party like a bartender, now’s your chance.
TERMS OF SERVICE: SOME HARD TRUTHS FROM BEHIND THE BAR ABOUT HANDLING DRUNKEN PATRONS
There does need to be some accountability when it comes to responsibly serving alcohol. But the real question is, “Who is being held responsible?” And, “Are they even the right individuals?”
POLAR COCKTAILS: SUMMERTIME AND THE LIVING IS FIZZY
Polar seltzer cocktails? Yes, they’re a thing, and Viale is making them with a special twist.
TERMS OF SERVICE: HOW TO ORDER A DRINK PROPERLY
This is the sole definition of “martini”. A drink of any other ingredients that comes in a triangular-shaped glass with a stem does not, by virtue of its vessel, become a martini; a certain shaped glass does not a certain cocktail make.
ROOT DOWN: DORETTA TAVERNA AND GREEK-INSPIRED LIBATIONS TO COME
“There are [Metaxas] where if I poured you a shot of it, it’s basically like a rum and a sherry: a really beautiful smell, aromatic and complex, dry and nutty on the palate.”
OPENING ALERT: COPPERSMITH WILL OPEN SEPTEMBER 8 IN SOUTHIE
The long-awaited new ambitious South Boston restaurant complex, is now in the home stretch to be open and will be doing so just as your Labor Day hangovers are nearing their end.
