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“It’s not just a list of what’s there, but also an investigation of how the ingredients are modifying the base spirit, and what dimensions of base flavor, texture or aroma they’re contributing to create the overall balance in the drink.”
Following a win, industry activists push for permanent to-go cocktails
There’s a heated patio waiting for you.
“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.”
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).
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.
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.
If you’ve never worked in a restaurant but always wanted to party like a bartender, now’s your chance.
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 seltzer cocktails? Yes, they're a thing, and Viale is making them with a special twist.
