Comments on: Marliave – Best Boston bars

By: Arnold

Arnold — Wed, 15 Apr 2009 03:25:43 +0000

I’ve gone from disagreeing with Patrick to agreeing with him. I feel pretty much the same way in terms of Marliave as he describes in his last post.

And I’ll even put a sacred cow in play and say on purely aesthetic terms I would say Eastern Standard is pretty corporate. By that I mean if the bartending wasn’t so good (I think the food is overrated/overpriced) it would be pretty much a cookie-cutter type place. High ceilings are nice, but the overall design of the room is similar to other French-bistro type places I’ve experienced in other cities. Not quite the Irish pub design, but not so different from other “bistros.”

By: Patrick

Patrick — Mon, 13 Apr 2009 13:32:32 +0000

I’m guilty of bringing this thread down an unintended road. When I first heard about The Marliave re-opening, I was hoping for something that had more neighborhood charm than I found on my first few visits there. I envisioned a Franklin Cafe’ or Green Street, but even more steeped in history. All of the talk about the speakeasy days created a vision and an expectation for me that wasn’t realized when I visited. The stark, second floor bar with the TV left a bad taste in my mouth, and I didn’t get the sense that The Marliave would be a refreshing alternative to a lot of other places with the same old vibe, and the same old crowd (Tia’s/Abe & Louie’s happy hour, ‘herd’, corporate-frat mentality). Generic, corporate places attract generic corporate crowds. I feel like The Marliave leans too much in that direction, and they didn’t have to, given the storied history they had working for them. I thought the vibe would have more of an underground edge, and wouldn’t attract the post-convention, tourist, suburban crowd. Who knows, maybe with some changes to the aesthetics and personnel, things will improve. I’ll probably still limit my visits to off-nights and off-hours to avoid the crowds, corporate or otherwise.

By: ljclark

ljclark — Mon, 13 Apr 2009 01:11:59 +0000

OK, guys, back up. When I say “corporate,” I’m talking more about the feel of a place — generally, a place that feels like it was built by a committee who spent more time designing the logo than the character and quality of the establishment — than its clientele. Sure, the clientele can contribute a lot to the feel of a place, and to whether or not I would want to spend time there. But it’s facile to hurl insults toward a sizable demographic in downtown Boston, many of whom appreciate as much as anyone a cool place that makes a good drink. I’m wagering that there are just as many young bike messengers as “older” blazer-wearing executives in bars who behave like assholes and bark into their cell phones. Hey, I work in an office every day, wear a trenchcoat and often go to bars at 5:30. Does that make me an asshole? It would suck if I felt like I had to change into jeans and wait until 9:00 p.m. to go to the bars that I like.

By: Patrick

Patrick — Sun, 12 Apr 2009 14:24:00 +0000

Yes, I have been to the Marliave and Silvertone and several other places in the area right after work. I agree that most of them can attract a significant number of entitled “corporate-types” with an attitude. I guess the hope is that unique, non-chain, non-corporate places would minimize the loud, blue blazer, preppy/asshole crowd. The same crowd that you’d expect to see at typical chain hotel bar. I also agree that the true character of a bar is revealed well after “happy hour.” I usually wait until after the commuters go home to go out, and often avoid the weekend B&T crowds altogether.

By: Arnold

Arnold — Sun, 12 Apr 2009 05:12:18 +0000

Patrick,

Have you been to Marliave right after 5? Or for that matter Silvertone or anywhere else in the general area?

I don’t think it matters whether it is such places or something more “corporate,” you get a similar crowd.

In fact, I’ve had some of the worst experiences at Marliave with older representatives of such tribes taking up many seats at the bar with their expensive bags hoping friends will show up while I just want a Manhattan-type drink (hopefully with the ingredients promised on the menu…) and not have to stand to enjoy it.

It is later in the evening that the true character of the bar begins to reveal itself.

By: Patrick

Patrick — Fri, 10 Apr 2009 03:37:26 +0000

Hey RJ- I’m not sure where you are coming from with your comment. My perception of the original post is that Marliave had the potential to be a stand out amongst all of the other same old/same old ‘corporate’ options that suck. In my opinion, ‘corporate’ is dumbed down, and connotes nothing I want to be a part of. If hanging out at Smith and Wollensky with Fidelity and Putnam ‘Jr. Executives’ types, in their blue button-down shirts, screaming/bragging into their cell phones and at each other is your thing, then go for it. To me those places, and those people, are the antithesis of the cool that Marliave could be. I hope they get their act together.

By: ljclark

ljclark — Wed, 08 Apr 2009 21:12:19 +0000

Well … didn’t exactly equate “corporate” with “dumbed-down,” I simply listed them as types of bars I don’t appreciate. And what exactly is pretentious about dissing bars that are corporate, dumbed-down or expensive?

By: RJ

RJ — Tue, 07 Apr 2009 19:22:34 +0000

Question (or moreso, comment)

What is w/ the mindset that must equate “corporate” with dumbed-down? While I usually enjoy this blog, that comment is more-than-a-bit pretentious… open your minds a little bit!

By: Br. Cleve

Br. Cleve — Sun, 05 Apr 2009 14:50:44 +0000

I spent my childhood in the 60′s going to The Marliave, a special place for birthdays or Saturday supper after a movie at the Orpheum or Paramount. I rediscovered it in the 90′s, appreciating its old school red sauce, 50′s/60′s Italian music on the ancient lo-fi sound system, and, dare I say, retro charm. I was eagerly awaiting its re-opening, but was disappointed; my major gripe was that, by getting rid of all the booths, the noise level, due to the tin ceiling and tile floor, was completely unacceptable. No more charm or romance when all you can hear is the reverberation of everyones conversations and the sound of the TV. Some people think this adds “excitment” to a room. Why does it need a TV at all? Restaurant owners get so hung up on trying to be all things to everybody that the places become nothing to nobody. If I want generic I can drive to any joint on Rte 1, where I will pay less for an equally mediocre experience and have ample free parking, too.

Thanks to Patrick for bringing up the music issue. Nobody gets it. Actually, a few do – Green St, Eastern Standard, & Drink all do pretty well. But once again, most owners are so afraid that if people hear music they don’t know, they will leave, so they get as generic as possible, believing that keeps the crowds coming in. When the Tiki Bar opened on Landsdowne St, I was hired to program the music. I soon learned that every 3rd song had to be a hit that everyone knew, in order to keep the customers “grounded”. I’ve had similar experiences with other music consulting jobs I’ve done. Music, lighting and decor create the ambiance that compliment the food and drinks, but many restaurant managers just haven’t figured that out. I guess they don’t teach that in kollidge! If I want “blazing hip hop and todays r&b” and top 40, I will go to the aforementioned Rte 1. At least it matches the ambience created by the hot Saugus chicks at Hooters.

By: Arnold

Arnold — Sat, 04 Apr 2009 05:27:54 +0000

“Regarding Silvertone â€¦ ever since they opened, my experience has been that itâ€™s always mobbed.”

Actually, if you go later in the night on a non-weekend night, not so mobbed. I’ve always been able to grab a seat at the bar at such times.

Though what you describe as a problem for Silvertone seems to be the same for Drink at particular times. And I would argue its worse for a place like Drink where the emphasis is placed on interaction with the bartender just to figure what you want to order. My argument remains that they should institute a reservation policy like the Gibson or PX in the DC-area. But that would most likely clash with the the overall plan for the building’s other restaurants (i.e. Drink is not a stand alone establishment but one designed to fit into a larger–and more expensive than this present economy can probably support–plan).