Everyone knows that Ireland makes whiskey. Yet few know that its whiskey industry was nearly extinct in recent memory—and that what we think of “Irish whiskey” today is quite different from the historical mean.
Brookline may not be anyone’s idea of a food mecca at first glance—but those who pass it off as another Boston suburb do so at their own peril. That’s because it’s home to some of our favorite neighborhood destinations, from line-drawing independent bakeries and sandwich shops to tiny spots bursting with fierce flavor.Read More
Wander into your local scotch aisle, and you’ll see the phrase “single malt” dozens of times over. Look a little closer, and you might see “single grain,” too. The former term will sound recognizable to even the most casual of drinkers, while the latter is more obscure. Yet both are commonly misunderstood and even confused for each other. So, let’s break down the difference between single malt and single grain whisky.Read More
Today marks the release of Son of a Peat Batch 02, the second installment in Flaviar’s mission to make a peated, blended malt scotch whisky based on the feedback of its members. According to the membership-based site, Batch 02 differs from its predecessor in that it is more mature and has a greater sherry emphasis.Read More
For most of history, sea monsters were indicative of where you shouldn’t be going. Dig up a medieval map, and look for those corners of the globe they hadn’t quite figured out yet. In place of South America or Taiwan you’ll see fearsome, cryptozoological swimmers that stand for one thing: “lost.”Read More
Rob Ficks, head bartender at The Hawthorne, vividly recalls one of his favorite pairings: freshly melted hot chocolate with Green Chartreuse. This cocktail is meant to capture that delicious moment.Read More
Finding a plant-based meal in Boston hasn’t always been easy. But that has changed recently, as a new generation of meat-free options has sprung up to complement long-standing vegetarian and vegan favorites. That’s great news for a lot of us, whether you’ve decided to go sans-meat yourself or are just looking to do 2019 on a new foot. Here are 16 places to start.Read More
There’s a good chance you’ve heard the word “hogo.” The term, derived from the French words “haut gout” or “high taste,” refers to the famous funk traditionally associated with pot-stilled Jamaican rum.Read More
Hear the word “tiki,” and you’re more likely to imagine Bali than Boylston Street. But the tiki genre is weird: It’s never been about a real place, but rather the idea of somewhere that’s never quite existed.
We had the chance to speak with Dante Creative Director Naren Young on the eve of the New York City bar’s new Martini Hour menu launch. The Martini Hour is the latest initiative from the historic bar, which currently occupies the #9 position on the World’s 50 Best Bars List and has earned wide-ranging acclaim for its Negroni Sessions menu. We picked Young’s brain on “owning” the Negroni, the state of the Martini, and how he makes his at home.Read More
Allston has outgrown its reputation as a student-packed 'hood filled with greasy slice joints and fast food. Well, the students are still there-but they now have access to innovative fast-casual spots, excellent ethnic fare, and plenty of independent restaurants and bars that won't break the bank.Read More
In a culinary landscape where dress codes have gone extinct and nearly anything can be ordered and delivered via phone, the relegation of brunch to Saturdays and Sundays seems to be one of the last rules left standing. But even that may be changing, with these five local spots blazing the trail to weekday brunch.Read More
Gold Bar Whiskey is one spirit that won’t be mistaken—or missed on the shelf. Its bottle resembles a gold bar and includes a removable “Lady of Fortune” brass coin made by a private mint. The actual juice is a blend of rye, barley, and corn that is finished in French oak wine casks sourced from a Napa Valley winery.Read More
When asked about the motivation behind the smoky, chocolaty Aztec Thrush, Chickadee bartender Kate Belanger has a simple answer: “What I do is I take all my favorite things that taste good, and put them together,” she says.Read More