22 Must-try Boston Clam Chowders - Boston.com

22 Must-try Boston Clam Chowders - Boston.com

Clam chowder can sometimes feel more like a regional stereotype than an actual food consumed by locals, so there’s no shortage of disappointing swill aimed at Freedom Trail trekkers. But anyone tempted to turn their back on clam-based broth for good does so at their own peril: Boston is filled with tempting cups and bowls of the classic soup — if you know where to look. 

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Frisco American Brandy Review - Bevvy

Frisco American Brandy Review - Bevvy

Pisco can’t be made in California for the same reason a Californian sparkling wine can’t be called champagne: appellation of origin laws, which in this case limit pisco production to Chile and Peru. But Frisco is taking a crack at being the American equivalent. This unoaked brandy is made from Californian muscat grapes and distilled at San Francisco’s Seven Stills Distillery.

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19 Must-Try Restaurants in Boston's Chinatown

19 Must-Try Restaurants in Boston's Chinatown

Given its location in the heart of a rapidly changing city, it feels like a small miracle that Boston’s Chinatown has remained independent, authentic, and blissfully chain-free (mostly). From no-frills mom-and-pops to slick outposts of the growing Shojo empire, here are 19 spots that will satisfy your comfort-food cravings, test your taste buds, and maybe even remind you of home.

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Good Fellas - The Food Lens

Good Fellas - The Food Lens

It’s not a shocker that a cocktail named after a Martin Scorsese gangster flick counts Campari among its ingredients. But take a closer look at the recipe, and things get interesting: bourbon, Cointreau, and—not one—but two distinctly different gins.

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The Official State Park Cocktail - The Food Lens

The Official State Park Cocktail - The Food Lens

Beer cocktails have been popular for years, but few take the concept so literally as the team at State Park. The bar’s namesake cocktail begins as a Miller High Life, but sheds two ounces of beer to make room for an ounce of 100-proof Rittenhouse Rye and Braulio Amaro. Best of all, it’s served in the bottle that boasts it’s the “Champagne of Beers.”

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1944 - The Food Lens

1944 - The Food Lens

It’s unsurprising that Pabu, an upscale izakaya in Downtown Crossing’s Millennium Tower, would choose to highlight Japanese whisky in its cocktail program. But this cocktail also pays homage to a distinctly 21st-century drink, the Scotch-based Penicillin made famous by Sam Ross at NYC’s Milk & Honey.

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Loco Taqueria & Oyster Bar - The Food Lens

Loco Taqueria & Oyster Bar - The Food Lens

Mar-gar-it-a: Not so long ago, uttering those four syllables would earn you a neon-hued libation served in a fish bowl with enough sugar to fill a Pixy Stix. Somehow, the tequila-based classic that became synonymous with bad decisions and even worse Tex-Mex has been redeemed—and Loco Taqueria & Oyster Bar is leading the local charge.

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Brick & Mortar - The Food Lens

Brick & Mortar - The Food Lens

The unmarked second-story bar above Central Kitchen feels like a microcosm of Central Square itself. It’s tough to figure out whether Brick & Mortar is a funky dive packed wall-to-wall with Budweiser-gripping college kids, or a serious cocktail lounge where startup staffers congregate for high-end drinks.

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