Comments on: Boston bartender bonanza? http://drinkboston.com/2009/10/21/boston-bartender-bonanza/ Bars, bartenders and imbibing in Beantown. Tue, 06 Sep 2011 00:49:55 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: ljclark http://drinkboston.com/2009/10/21/boston-bartender-bonanza/comment-page-1/#comment-58461 ljclark Tue, 03 Nov 2009 03:15:53 +0000 http://drinkboston.com/?p=1607#comment-58461 Drew, I hope for your sake that the place executes. Drew, I hope for your sake that the place executes.

]]> By: Drew Ames http://drinkboston.com/2009/10/21/boston-bartender-bonanza/comment-page-1/#comment-58422 Drew Ames Mon, 02 Nov 2009 23:19:37 +0000 http://drinkboston.com/?p=1607#comment-58422 The Regal Beagle will be opening tomorrow (11/3/09 )in Coolidge Corner. I don't know who will be bartending, but according to some of the guys at Eastern Standard, Ben Sandrof helped put together the cocktail list. I hope this place can execute Ben's menu. Because as much as I love Deep Ellum and ES, it would be wonderful to have a great bar in my neighborhood. The Regal Beagle will be opening tomorrow (11/3/09 )in Coolidge Corner. I don’t know who will be bartending, but according to some of the guys at Eastern Standard, Ben Sandrof helped put together the cocktail list. I hope this place can execute Ben’s menu. Because as much as I love Deep Ellum and ES, it would be wonderful to have a great bar in my neighborhood.

]]> By: Frederic http://drinkboston.com/2009/10/21/boston-bartender-bonanza/comment-page-1/#comment-57450 Frederic Wed, 28 Oct 2009 13:23:47 +0000 http://drinkboston.com/?p=1607#comment-57450 Met one of the bartenders for the Woodward last night at the rum event (Andrea met him and another). He seemed rather enthusiastic and into making bitters. Although he wouldn't reveal to me what drinks were on the menu even in a vague way (which is odd since it might get me more excited about the place). I will remain optimistic about this one (although I won't place a money bet). Met one of the bartenders for the Woodward last night at the rum event (Andrea met him and another). He seemed rather enthusiastic and into making bitters. Although he wouldn’t reveal to me what drinks were on the menu even in a vague way (which is odd since it might get me more excited about the place). I will remain optimistic about this one (although I won’t place a money bet).

]]> By: stephen http://drinkboston.com/2009/10/21/boston-bartender-bonanza/comment-page-1/#comment-57228 stephen Mon, 26 Oct 2009 18:31:04 +0000 http://drinkboston.com/?p=1607#comment-57228 interesting thoughts in here. boston is a tough city to develop a "program". even though we barely have clubs here, there is still so much club culture in the bars and restaurants. club culture has a "people only want to get drunk" attitude and "can't you just order an X and tonic". sometimes this culture is perpetuated by the owners. not many owners really understand or enjoy the "craft culture" because there are so many new things to learn and many acquired tastes that are yet to be acquired. strangely though, every place with a truly craft orientated ownership is very successful. places that thoroughly develop a craft culture really need to be commended. wow is it tough. you can train people on technicals till your blue in the face but if you can't impregnate a certain pride in professionalism old habits die hard and when you turn your back they give up on jiggers instantaneously and thaw out the emergency frozen lemon juice. interesting thoughts in here.

boston is a tough city to develop a “program”. even though we barely have clubs here, there is still so much club culture in the bars and restaurants. club culture has a “people only want to get drunk” attitude and “can’t you just order an X and tonic”. sometimes this culture is perpetuated by the owners. not many owners really understand or enjoy the “craft culture” because there are so many new things to learn and many acquired tastes that are yet to be acquired. strangely though, every place with a truly craft orientated ownership is very successful.

places that thoroughly develop a craft culture really need to be commended. wow is it tough. you can train people on technicals till your blue in the face but if you can’t impregnate a certain pride in professionalism old habits die hard and when you turn your back they give up on jiggers instantaneously and thaw out the emergency frozen lemon juice.

]]> By: Jonathan http://drinkboston.com/2009/10/21/boston-bartender-bonanza/comment-page-1/#comment-57218 Jonathan Mon, 26 Oct 2009 15:50:20 +0000 http://drinkboston.com/?p=1607#comment-57218 This is all for the good - because in attempting to order a Safety Drink (see Lauren's post a couple of weeks back) -- I attempted to order a Gimlet at a "shall remain nameless" Boston "upscale" bar and got Gin with cointreau, sugar and too much lemon juice -- not only not what I wanted, but undrinkable as well This is all for the good – because in attempting to order a Safety Drink (see Lauren’s post a couple of weeks back) — I attempted to order a Gimlet at a “shall remain nameless” Boston
“upscale” bar and got Gin with cointreau, sugar and too much lemon juice — not only not what I wanted, but undrinkable as well

]]> By: Adam http://drinkboston.com/2009/10/21/boston-bartender-bonanza/comment-page-1/#comment-57190 Adam Sun, 25 Oct 2009 23:52:28 +0000 http://drinkboston.com/?p=1607#comment-57190 I feel your pain with regard to cocktail menus that look great and fail to deliver--especially with regard to Sazeracs! The recipe is right there on the Peychaud's bottle--how difficult can it be to execute?! A couple of years ago on a trip to Seattle I noticed a restaurant called Sazerac, and at my first spare moment I ran over to have one. It did contain Peychaud's, but broke every other rule listed on the bottle. When I questioned this (after trying the watery, horrendous excuse for a drink, shaken and served up in a martini glass with a healthy dose of lemon juice), the bartender told me that "there are lots of ways to make this drink." Which is indeed true of every drink--there's a right way, and lots of wrong ways. Hopefully these places, after investing in their extremely pricey menus, will train staff to do things properly. Although honestly, the vast majority of customers won't notice anyway. I feel your pain with regard to cocktail menus that look great and fail to deliver–especially with regard to Sazeracs! The recipe is right there on the Peychaud’s bottle–how difficult can it be to execute?! A couple of years ago on a trip to Seattle I noticed a restaurant called Sazerac, and at my first spare moment I ran over to have one. It did contain Peychaud’s, but broke every other rule listed on the bottle. When I questioned this (after trying the watery, horrendous excuse for a drink, shaken and served up in a martini glass with a healthy dose of lemon juice), the bartender told me that “there are lots of ways to make this drink.” Which is indeed true of every drink–there’s a right way, and lots of wrong ways. Hopefully these places, after investing in their extremely pricey menus, will train staff to do things properly. Although honestly, the vast majority of customers won’t notice anyway.

]]> By: MC Slim JB http://drinkboston.com/2009/10/21/boston-bartender-bonanza/comment-page-1/#comment-56726 MC Slim JB Thu, 22 Oct 2009 13:31:29 +0000 http://drinkboston.com/?p=1607#comment-56726 The partners that own Ivy Restaurant across the street are the owners of Stoddard's. It's obviously a different food and beverage concept, but I have never been a great fan of Ivy's food, wine or bartending. The partners that own Ivy Restaurant across the street are the owners of Stoddard’s. It’s obviously a different food and beverage concept, but I have never been a great fan of Ivy’s food, wine or bartending.

]]> By: Frederic http://drinkboston.com/2009/10/21/boston-bartender-bonanza/comment-page-1/#comment-56724 Frederic Thu, 22 Oct 2009 13:01:54 +0000 http://drinkboston.com/?p=1607#comment-56724 Any gossip on the new Stoddard's? Their menu looks (see Grubstreet Boston) impressive but I have no clue who is running the show or executing it behind the bar. Any gossip on the new Stoddard’s? Their menu looks (see Grubstreet Boston) impressive but I have no clue who is running the show or executing it behind the bar.

]]> By: ljclark http://drinkboston.com/2009/10/21/boston-bartender-bonanza/comment-page-1/#comment-56722 ljclark Thu, 22 Oct 2009 11:50:34 +0000 http://drinkboston.com/?p=1607#comment-56722 Greg: get it? I'm just having fun with a little New England colloquialism. Just for the record, "purty" ain't a word either. Greg: get it? I’m just having fun with a little New England colloquialism. Just for the record, “purty” ain’t a word either.

]]> By: Greg K-C http://drinkboston.com/2009/10/21/boston-bartender-bonanza/comment-page-1/#comment-56692 Greg K-C Thu, 22 Oct 2009 04:49:01 +0000 http://drinkboston.com/?p=1607#comment-56692 And I think the we will see a shifting around of the best tenders. Expansion is scary, but I think your going to see some of the BLgruppo and ES talents test the waters, I mean, they are going to have a captive new audience, excuse to entice their regulars to try somewhere else, and possibility the opportunities to put their brand stamp on something. And I think the we will see a shifting around of the best tenders. Expansion is scary, but I think your going to see some of the BLgruppo and ES talents test the waters, I mean, they are going to have a captive new audience, excuse to entice their regulars to try somewhere else, and possibility the opportunities to put their brand stamp on something.

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