bestnom1000x50

Rendezvous

Latest Articles

list_cocktails_66

Cocktail Central: A bar crawl through Cambridge's boozy epicenter

While the past year has seen a wealth of new craft-cocktail spots, from the elegant Hawthorne in Kenmore to Union Square's backroom-y Backbar, there still aren't enough for our taste.

By LUKE O'NEIL  |  October 05, 2012
Family Recipes: Boston’s dining pros dish on how they really eat behind closed doors

Family Recipes: Boston’s dining pros dish on how they really eat behind closed doors


The pre-service repast known in the restaurant biz as family meal (or staff meal) is theoretically no different than its home-cooked counterpart: you eat what...
By Ruth Tobias  |  June 13, 2011
The bittersweet smell of success

The bittersweet smell of success


Photo: JOEL VEAK   The story behind Bittermens, the Somerville-based bitters makers, is a pretty common one in the world of small-batch producers. Avery and...
By Luke ONeil  |  November 15, 2010
The Locavore Before It Was Cool Award

The Locavore Before It Was Cool Award


Photo: MICHAEL DISKIN Steve Johnson and his team at Rendezvous (502 Massachusetts Avenue, Cambridge, 617.576.1900) weren't the first to sing the advantages of relying primarily...
By Stuff Boston  |  October 04, 2010
Sustainable Success

Sustainable Success


It's a little frustrating for Steve Johnson, chef-owner of Rendezvous (502 Massachusetts Avenue, Cambridge, 617.576.1900) in Central Square. About once a week, a new customer...
By Louisa Kasdon  |  April 19, 2010
DRINKS_Seasons09greenst-lis2

Drink like Don

If Mad Men has taught us anything, it's that we shouldn't go to a 1960s advertising executive for health advice.
Whiskey drinks for people who don’t like whiskey. Yet.
By JASON O'BRYAN  |  December 11, 2009


Bitter Is Better

Bitter Is Better


I vividly remember my first taste of bitters, a swig from a classmate's Campari and soda, which amidst our frat-party Natty Lights stuck out like...
By MC Slim JB  |  November 16, 2009
Grape meets grain: Cocktails made with wine

Grape meets grain: Cocktails made with wine


 We’re especially intrigued by the “Rosé Squirt,” made with dry rosé and maraschino liqueur, because it sounds both incredibly refreshing and incredibly naughty.

 


By Sara Faith Alterman  |  June 15, 2009
Veg out

Veg out



Cocktails are one of the only affordable self-pampering indulgences we have left in this terrible economy. Who can splurge on a car or a spa vacation or a pony right now? Most of us are freaking out because we have no money. But multi-taskers have reason to rejoice: you can combine your quest to find your inner Zen master with your self-medicating impulse to down cocktail after sweet, sweet cocktail.

Cucumber season is around the corner, and thank God. Everyone’s favorite phallic vegetable is an instant cure for those puffy eyes — you know, the ones that have swelled up to bee-stung proportions thanks to bouts of finance-related weeping. Take a deep breath, then a deep swig of the Cucumber and Pomegranate Mojito ($17) at Sensing (3 Battery Wharf, Boston, 617.994.9000); its hand-pressed E
By Sara Faith Alterman  |  March 20, 2009