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DIY Drinking: House-made ingredients are raising the bar

"When I moved to Boston," UpStairs on the Square bar manager Augusto Lino explains, "it was uncommon for bars to have anything house-made beyond a large container of vodka filled with pineapple on the back bar."

By CASSANDRA LANDRY  |  March 15, 2013
Letter From the Editor: Salons Issue 2011

Letter From the Editor: Salons Issue 2011

As the editor of a local city guide, I get asked to try out salons all the time. Super glamorous, right? It's actually not all...
By Erica Corsano  |  May 02, 2011
Shallow-poached West Coast halibut at Bergamot

Shallow-poached West Coast halibut at Bergamot

Photo: JOEL VEAK As a restaurant hunter, I don't always find neighborhood distinctions helpful. To me, downtown Boston embraces everything within five miles of the...
By MC Slim JB  |  May 02, 2011

Spotlight on Boston’s BEST: What is the best new restaurant?

We want to know which new Boston restaurant serves up grub and good times that makes you loosen your belt -- for dessert. Nominees were...
By Ariel Shearer  |  February 22, 2011

2010 in Boston restaurants

It's not hard to name the restaurant trend of the year, which is gastro-pubs. Or rather, it is hard to name it, because that is such an unappetizing name for what has been a very revitalizing short-menu format.

By ROBERT NADEAU  |  December 24, 2010
A buzzworthy throwback

A buzzworthy throwback

If a drink's name sounds like something your grandmother might've talked about when she was drunk, it's a pretty reliable indicator that you're dealing with...
By Luke ONeil  |  July 26, 2010



I guess the experimental-chef thing isn’t over, after all. At least not at Somerville’s Bergamot, the chosen sobriquet of which is “progressive American cuisine and a warm neighborhood setting.”
A perfect complement to Somerville — or, for that matter, anywhere
By ROBERT NADEAU  |  May 21, 2010
5 Courses with Keith Pooler of Bergamot

5 Courses with Keith Pooler of Bergamot

Keith Pooler is a shy guy, a low-talker. He worries that he’s too even-keeled for his job. At staff meetings, someone hands the veteran chef...
By Louisa Kasdon  |  May 17, 2010