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Southie’s GrandTen enters the craft-distilling game

With so many small distilleries opening lately, from Ipswich's Privateer to Boston's Bully Boy, it seems like it's never been easier to launch a spirits brand.
Getting into the Spirits
By LUKE O'NEIL  |  October 12, 2012
Bitter truths

Bitter truths

Photo: JOEL VEAKWe spend much of our time talking about alcohol in consideration of its form (its tastes, colors, and textures), but less frequently do...
By Luke ONeil  |  October 03, 2011
tales of cocktails 3

Boston bartenders bust up the Big Easy

There was a wedding, a funeral (for the Long Island Iced Tea), fried alligator, mechanical bulls, and Ron Jeremy on harmonica. Boston bartenders, who were there in full force, can attest to all of it.
Strange tales
By LIZA WEISSTUCH  |  August 26, 2011

Holding on

Of all the details to emerge from the Norway atrocities last Friday, one of the most harrowing was the thought of those frightened, bewildered youngsters leaping from the shores of Utøya, dragging their limbs through the gloppy water as if in some kind
Death’s confluence: Amy Winehouse and the Norwegian terror victims
By CHRIS WRIGHT  |  July 29, 2011

Oyster quaffing

Oysters are the ocean's own raw bar. As easy little food it doesn't get a lot better. But what to drink?
What to drink when you're slurping
By LAYNE WITHERELL  |  May 13, 2011
Popping your sherry

Popping your sherry

Photo: JOEL VEAK Contemporary cocktail trends can be a little hard to keep track of. Everything old is new again, of course, but everything new...
By Luke ONeil  |  March 21, 2011

Meet the Mayor: Drink

Meet the Mayor: Drink

Welcome to "Meet the Mayor," a segment in which we interview local Foursquare Mayors in their natural habitats. DrinkGraham WrightEXPLAIN WHAT YOU ORDERED! I asked...
By Barry Thompson  |  January 19, 2011

Maine Restaurant Week, fall edition

The folks behind winter's Restaurant Week (which will happen March 1-12, 2011) have organized an autumnal incarnation, which features the usual suspects and will run...
By Deirdre Fulton  |  October 18, 2010

Drinking stories

Twenty-five thousand members of the Lutheran Youth Congress are leaving New Orleans. Replacing them are another kind of faithful, equally dedicated in their way to their calling: 15,000 eager bartenders.
How Boston's best barkeeps survived five days of around-the-clock cocktails
By LIZA WEISSTUCH  |  August 13, 2010

HOT NEW OLD SPIRITS: White Dog and Quinine-Spiked Aromatic Wines

In the world of craft cocktails, which in Boston is centered on establishments like Green Street (290 Green Street, Cambridge, 617.876.1655), Deep Ellum (477 Cambridge...
By Stuff Boston  |  July 26, 2010

50 things to eat in Maine this summer [6-10]

The next five in our list of summer must-eats/drinks:Lobster roll from the Lobster Shack at Two Lights (225 Two Lights Rd., Cape Elizabeth). Eaten on...
By Deirdre Fulton  |  June 17, 2010

Tiki Takeover

Tiki Takeover

Photo by Joel VeakIn the miserable nadir of Boston's winter, it feels odd to talk about tiki drinks. Our shortest days seem to demand simple,...
By MC Slim JB  |  February 08, 2010
Great Minds Drink Alike: Local booze crews give the term "social drinking" a whole new meaning

Great Minds Drink Alike: Local booze crews give the term "social drinking" a whole new meaning

 Maybe our early years were just inundated with a few too many fear tactics from after-school specials, but it seems like whenever we hear about...
By Scott Kearnan  |  January 25, 2010
5 Courses with Colin Lynch

5 Courses with Colin Lynch

Colin Lynch radiates a comfort with command that's rare in a 27-year-old. And as the executive chef for all the Barbara Lynch Gruppo restaurants -...
By Louisa Kasdon  |  December 14, 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

Best Dumping Ground

When you need to pole-axe that going-nowhere relationship, start downstairs at Drink (348 Congress Street, Boston, 617.695.1806) with a potent craft cocktail to stiffen your...
By Stuff Boston  |  October 05, 2009

Punch it up

Punch it up

Even crackerjack coquettes can use a little help chatting up a paramour every once in a while. Flirting is always easier when there’s liquid courage involved, and perhaps even more so when you’re ladling it à deux. Punch bowls appeal to multiple sensibilities: there are the classic, cut-glass nebulae of 1950s house parties; your grandmother’s favorite for fancying up the holiday kids’ table; or those vats of mystery bug juice at camp — later, at frat parties. Sharing a punch bowl at a smokin’-hot nightspot is an easy way to toast your friends, and make a few more in the process.

By Sara Faith Alterman  |  February 09, 2009
Ladybug Marmalade

Ladybug Marmalade



Drinking the meat of the matter

If you're squeamish, stop reading right now. I mean it. Turn the page, look at the hot bodies, go read about Facebook or rum or whatever the other columnists are writing about this issue. Because you’re going to be seriously squicked by what follows.

In my wine classes and over e-mail, I’m occasionally asked if there are vegetarian or vegan wines. The safe answer is “no.” But in reality, it’s more complicated than that.

For most of its pre-bottling life, wine isn’t the transparent beverage we’re used to. It’s clouded with all manner of particles, and most wineries (though not all) remove them before they put their wine on the market. There are a number of ways to accomplish this, and one of the easiest is called fining, whereby a substance
By Thor Iverson  |  January 12, 2009

Missed You

Missed You



The best drinks I tried — and didn’t write about — this year

Besides gifts and cookies and awkward family arguments, the holiday season also tends to bring reflections. As the year draws to a close, my thoughts drift toward accomplishments I’ve made over the past 12 months, my mistakes, my regrets, my triumphs — and the cocktails I drank but never wrote about. (Shut up, it’s true.) Over the past year, I had the chance to try some truly unique drinks, and while many of them made it into this column, I couldn’t quite fit some of them (especially the quirky ones) in. Now’s my chance, with this salute to all the things I’ve loved but didn’t get around to paying attention to until right now. (Well, all the drinkable things, anyway.)

Fitting, given all the globe

By Sara Faith Alterman  |  December 11, 2008
The Last Suppers

The Last Suppers

>>Click here for The Last Suppers slideshow<<

It’s one of the most common questions asked of chefs: what would you choose to eat for your final meal? We wanted to know too, so we took the idea a few steps further and rounded up seven of Boston’s most acclaimed chefs to actually cook — and eat — their hypothetical last meals.

The long wooden table is set with simple white dishes and empty wine glasses. The ambience is warm, inviting, almost regal, with wall shelves stocked with bottles of reds, whites, and Champagne. The disciples have been replaced by a veri
By Erin Souza  |  November 17, 2008

Sibling non-rivalries: Family food without the family feud

Sibling non-rivalries: Family food without the family feud

Family food doesn’t necessarily lead to family feuds

Many veterans of the restaurant industry liken working in the kitchen, serving tables, and spending hours with the same people every day to being part of a family. But for those who own and operate restaurants with their brothers and sisters, their restaurants are tru extensions of their homes and families. Sibling-run restaurants are places where the ties of brother- and sisterhood can sometimes be tested, and the line between professional and personal relationships is blurred to near-invisibility.

When we set out to write a story about these restaurants, we were expecting to hear salacious tales of sibling rivalry and middle-child syndrome. But for the restaurateurs we spoke with, working with a brother or sister (and sometimes

By Erin Souza  |  November 17, 2008

The Infusionist

Behind the scenes with Robert Fathman

Liquor infusions are running amok all over town. Fruits, vegetables, herbs, spices, pork products — it seems no ingredient is too bizarre to steep in a vodka, rum, or bourbon bath to create a new liquid treat. The concept behind infusions is simple: coax the flavor characteristics out of your chosen ingredients by soaking them in booze for days, sometimes weeks, and giving the container a good shake every once in awhile. It’s not rocket science, nor is it a newfangled notion. Yet over the past few years, Bostonians have gone nuts over infusions. House-made infusions dominate every decent cocktail menu in the area, with bartenders and beverage directors reveling in the role of artisanal mad scientist.

By Sara Faith Alterman  |  November 03, 2008
Triple Threat

Triple Threat

To the delight of cocktail lovers everywhere, Barbara Lynch opens Drink, the first of three Fort Point ventures

Fresh from the shower after her early-morning boxing workout, her hair damp and loose, chef Barbara Lynch steps into the dust of the construction site that is Drink, her cocktail concept restaurant in Fort Point. Lynch radiates adrenaline, flitting like a butterfly and ready to sting like a bee, marveling earnestly at what she’s put together here in the old 1800sera Wool Market on Congress Street, only blocks from her birthplace in South Boston. By early spring, there will be three new little Lynches: Drink; Sportello, a casual counterservice Italian eatery and takeout joint; and a yet-to-be-named fine-dining restaurant that Lynch calls “aspirationally, a Relais

By Louisa Kasdon  |  October 17, 2008
Out of the Box Evening

Out of the Box Evening


Unexpected nightlife in unexpected settings

Good News for those with social ADD: Boston’s nightlife isn’t restricted to barstools, banquettes, and club corners anymore. Lately, we’ve been seeing an onslaught of events happening in unexpected places: bookstores, museums, liquor stores, theater lobbies. Read on for some refreshing alternatives to your regular dine-drink-dance nights out.

By Erin Souza  |  October 17, 2008
Ain't No Party Like a Hotel Party

Ain't No Party Like a Hotel Party



Boston's hotel bars are heating things up and packing 'em in 

On a recent Friday night, the crowd waiting to get into the Liberty Hotel (215 Charles Street, Boston, 617.224.4000) was about 30 well-dressed people deep. Inside, diners, drinkers, revelers, and presumably some actual hotel guests swarmed the lobby. It was a typical weekend night at the Liberty, the holding-cell-turned-hotspot that emerged on the local nightlife map just over a year ago. And the momentum doesn’t appear to be slowing down.

The idea of hotel bars used to conjure up two starkly different — yet similarly unsexy — images. Images, on the one hand, of dark rooms awash in mahogany and filled with a sea of suits and power politicians drinking $20 martinis; images synonymous
By Erin Souza  |  October 17, 2008

Have a drink

Chef Barbara Lynch’s latest venture — a no-frills bar with an industrial-inspired aesthetic on the ground level of Fort Point’s FP3 building — proves that...
By Staff@Night  |  October 03, 2008