September 17th, 2009
Legal’s gets serious about cocktails
It’s a bit of poetic justice that Patrick Sullivan, who started the cocktail revival in Boston when he opened the B-Side Lounge in 1998, is now bringing his storied training skills to the bar staff at the biggest high-end chain of seafood restaurants in the country, Legal Sea Foods. Imagine: a properly made, balanced cocktail with fresh-squeezed juice alongside your plate of oysters or grilled bluefish. This is huge.
Sullivan was recently interviewed by Grub Street Boston (what gives, Patrick?) about his new gig as Legal’s cocktail program manager. (Like that Bostonian nickname for this local institution? Check out MC Slim JB’s commentary about making restaurant names possessive.) This excerpt from one of Sullivan’s comments is especially encouraging: “…in the past, there’s been some sweetness to the Legal Sea Foods cocktail menu. What I’m trying to do is make everyone aware of the fact that our cocktails need to be well-balanced and on the dryer side. You’ll see a lot of fresh lemon juice and bitters, which dry things out.” Wow. Adult cocktails for the masses. I’ll drink to that.