Archive for the ‘Bartenders’ Category
October 5th, 2007
Bartender profile
Everyone seems to know Joe McGuirk. He has tended many a bar in this city for the last 16 years, including the B-Side Lounge, Chez Henri and Green Street. Currently, you can find him at Highland Kitchen. He freely admits to moving from bar to bar in order to “keep it fresh.” But, like Steve Martin or Alec Baldwin on Saturday Night Live, he returns to his past workplaces fairly regularly for guest appearances. “If you need a shift covered, call McGuirk,” he quips.
McGuirk’s an expert practitioner, as skilled at stirring up a perfect Negroni as he is at cracking open Coors Lights during a Red Sox rush. He has an unusual knack for being comfortable working just about anywhere and an attendant ability to satisfy patrons who range from bike messengers to Brahmins. McGuirk credits his own “Upstairs, Downstairs” life experiences for this. He’s a waitress’ and truck driver’s son who grew up in the genteel town of Concord. He started his own family right out of high school and worked as a line cook while studying English, history and political science at UMass. As if his ease with bar patrons of all stripes wasn’t enough, McGuirk has a good memory for names and details. He understands something a lot of bartenders don’t: “My real bosses are the customers.”
OK, that’s all pretty impressive. But I’m convinced the real reason McGuirk’s famous in his trade, the reason he’s gotten press both locally and beyond, is the Twinkle — that flicker in his eye that both sizes you up and hints at a whole ‘nother dialogue going on beyond the drink-for-cash transaction. Women often interpret it as flirtatiousness. Men might recognize it as a warning against oafish behavior. Whatever. It works wonders.
Hometown
Concord, MA.
Past bartending jobs
I have worked at many bars but the ones that stand out are Chez Henri, B-Side Lounge, Central Kitchen and the Enormous Room, Game On, and the Beehive.
Favorite bar in Boston other than your own
Favorite bar (that I have not worked at) is Eastern Standard.
Favorite bartender(s) in Boston
My favorite bartender of all time is Denny Lewis (retired). My favorite active bartender is Kevin Scott, the James Brown of bartenders. However, there are so many I love.
Most annoying myth about bartenders
That we sleep more than the average person. Friends call at 11:00 a.m. and are shocked to discover we are still in bed. Well, if I worked ’til 4:00 and got to bed by 5:00, then I am only in my sixth hour of sleep. Call after noon, and I promise to stop calling at 3:00 a.m.
The drink you most like to make
The Negroni is the prettiest drink when portions are corrrect, and if you burn the oils off of the orange peel, the smell is great too. But I am happiest when I introduce someone to a drink they have not had but really love. And that comes more from talking with my guests and trying to match them with a drink.
The drink you least like to make
After 3:00 p.m. the Bloody Mary is the most annoying drink. And a dirty martini is the silliest drink. You have to pay for a drink in which half of the spirit has been replaced by the brine of your garnish. Mind blowing.
The drink you most like to drink
Is Budweiser a drink?
If you weren’t a bartender, you’d be…
I probably would be a line cook if I didn’t tend bar. But I wanted to be a zoologist, college professor, sports announcer and the author of the Great American Novel.
Is Boston a good bar town? If so, why?
Boston is a great town for bars. Besides being home to some wonderful old bars and some beautiful new ones, the city has always celebrated its drinkers and the men and women who serve them. And although I am sure other cities do the same thing, it just seems that Boston is big enough to support a great bar scene, with wonderful variety; and small enough for most bars and their bartenders to get the recognition for their efforts. There is a fraternal feeling among the bartenders in this town, and although I might not know each one there is a very strong chance that if you have been doing this for a few years, we are destined to meet. And there is a very good chance that we know a bunch of people in common, whether they are patrons or peers. And the history … didn’t Paul Revere start his midnight ride from a tavern? And didn’t Ray Flynn personally poll his constituency at J.J. Foley’s? Not unlike Ken Reeves doing the same thing at the Green Street Grill?
After having tended bar in San Francisco, I know that Boston respects what we do, our trade, more than they do in SF. And while I like the hours, and I love what I do, it doesn’t hurt to have my community say what I do is a decent way to make a living.
Posted in Bartenders | 4 Comments »
June 3rd, 2007
Bartender profile
Tom Schlesinger-Guidelli is an unusually seasoned bartender for such a young man. He observes the crowd at Eastern Standard’s expansive bar in a way that’s both practical — he has to be a step ahead of his customers’ requests — and philosophical. He double-majored in anthropology and political science, and, as his friendly half-smile indicates, seems to get a kick out of the manners and rhythms of the couples, tourists, baseball fans, cocktail connoisseurs and diners-in-waiting on parade before him.
Tom’s education in food service began when he was a toddler. “I was a rugrat in my uncle’s restaurant. When I was in kindergarten, he would pick me up after school to go prep with him.” The uncle he’s talking about is Chris Schlesinger, and the restaurant was the Back Eddy in Westport and, later, the famed East Coast Grill in Cambridge. (Fun fact: Tom also grew up knowing a bit about politics; his great uncle is the late historian Arthur Schlesinger, advisor to and chronicler of President John F. Kennedy’s administration.)
At Eastern Standard, Tom has evolved into a mixologist, as evidenced by the Jaguar (1 1/2 oz blanco tequila, 3/4 oz Amer Picon, 3/4 oz green Chartreuse, 3 dashes Fee Brothers Orange Bitters, chilled and served straight up with flamed orange peel). This is a unique, sophisticated drink that belongs in any definitive modern text of great cocktail recipes.
Hometown
Cambridge, MA.
Past bartending jobs
The Back Eddy in Westport, MA.
First drink you ever had
It had to be a sunny summertime sip of my mother’s gin and tonic.
Favorite bar in Boston other than your own
It has to be Green Street. I love their program; both Dylan and Misty are such awesome, nice, unassuming and knowledgeable bartenders. They make everybody feel comfortable and at the same time can recant amazing stories and history of drinks you have never encountered. I get excited everytime I go over there.
The drink you most like to make
Pisco Sours or the Pink Lady. Really anything with egg.
The drink you least like to make
Dirty or, even worse, extra-dirty vodka martinis.
What you drink at the end of your shift
Cold beer and Fernet.
If you weren’t a bartender, you’d be…
An archaeologist.
A bartender’s best friend is…
A great bar back.
A bartender’s worst enemy is…
Glass broken in your ice.
People drink too much…
Bloody Marys after sunset.
People don’t drink enough…
Bitters.
Drink for a hot summer day
Tom Collins.
Drink for a cold winter night
Thomas Handy Uncut.
The best thing about drinking in Boston
The rising cocktail scene. It is in an awesome stage, really fledgling, fun to watch.
The worst thing about drinking in Boston
There just aren’t enough places to go drink a well crafted cocktail.
Posted in Bartenders | 4 Comments »
May 28th, 2007
Bartender profile
Dave Cagle’s tatoo-covered forearms, reticent demeanor and loosely tied black apron may lead the newcomer to think, ‘Uh-oh, I’m not going to get any service from this guy until I go out and get my lip pierced or punch someone in the face.’ But then Dave comes over, politely takes your drink order and mixes up your cocktail without a word or gesture wasted. As you sip your excellent drink, you realize your trepidation was unwarranted. Later, you notice the way he cracks a smile only when genuinely amused, and the calm way he spots you among a crowd as you signal for “one more” — and you find yourself wanting to be a regular member of this guy’s laid-back scene.
Seven years ago, “Cousin” Dave, as he is known, came to town from North Carolina to see the Queers at T.T. the Bears. He and his cousin (the two called one another Cousin while growing up in Fayetteville, Arkansas) had drinks at the B-Side afterward. Dave liked the place — and the Boston-area music scene — so much he moved to Cambridge and started working at the neighborhood-hipster lounge. The only things he misses about the South, he says, are “fishing and people being nice. Southern boys are polite.”
On Thursday nights, Dave brings his southern hospitality to Allston during his shift at the beer and cocktail bar Deep Ellum. Besides B-Side, this is the perfect place for Dave — he likes his bourbon, and whiskey is the unofficial house spirit here.
Hometown
Fayetteville, Arkansas.
Past bartending jobs
JR’s Lightbulb Club – Fayetteville, Arkansas; The Icehouse, Charlie Browns – Wilmington, NC.
First drink you ever had
A 40 of Old English “800.”
Favorite bar in Boston other than your own
TC’s Lounge.
The drink you most like to make
Old Fashioned.
The drink you least like to make
Anything pink.
What you drink at the end of your shift
Budweiser and bourbon.
If you weren’t a bartender, you’d be…
A hitman.
A bartender’s best friend is…
The barback.
A bartender’s worst enemy is…
Fruit flies.
People drink too much…
Light beer.
People don’t drink enough…
Champagne.
Drink for a hot summer day
Mint Julep.
Drink for a cold winter night
Glass of bourbon.
The best thing about drinking in Boston
There are a good number of great bartenders in this town, so tracking down a well made drink isn’t as tough as it might be in other places.
The worst thing about drinking in Boston
The hangover.
Posted in Bartenders | 3 Comments »
May 21st, 2007
The B-Side Lounge made Esquire’s list of Best Bars in America this year. Here’s what the magazine’s drinks scribe, David Wondrich, said about the place:
B-Side Lounge
Cambridge, Massachusetts
You’re having: A Last Word (Chartreuse, gin, and lemon juice)
Improbable. Dingy, cavernous surroundings, college-professor food (like baked Gouda), and a mighty cocktail list packed with obscure classics and rare ingredients, with bartenders who know how to use them.
Um… Improbable? Dingy? Cavernous? College-professor food? Maybe. A New Yorker’s passing take on a Cambridge bar? Definitely.
Green Street bar manager (and ex-B-Sider) Misty Kalkofen gets no such back-handed praise in Christine Liu’s latest article for the Weekly Dig, “The Incredible Imbibable Egg.” Christine was quite taken with Misty’s special Easter menu of vintage, egg-fortified cocktails. It’s nice to see both Misty (one of Boston’s best bartenders) and the misunderstood but delicious drinks she champions get some press.
Speaking of egg cocktails and press, I can’t leave out Jackson Cannon, who added several egg-laced classics to Eastern Standard’s drink menu recently. (I advise all of Boston’s burliest, toughest guys to go in an order a Pink Lady.) He was also featured recently in Stuff@Night’s “Players” issue and the Improper Bostonian’s annual “Boston’s Beloved Bartenders” issue. I can’t endorse either the ridiculous, showbiz concept of “players” or a list of bartenders who specialize in vodka drinks (not to mention cleavage), but I’m glad Jackson got the ink.
Posted in Bartenders, Booze in the news, Boston bars | 2 Comments »
March 30th, 2007
Bartender profile
Brother Cleve will probably be the only bartender profiled on this site who doesn’t actually work in a bar. File him under Influences. Not to get all hyperbolic, but the contemporary Boston cocktail scene as we know it wouldn’t exist without him. Dylan Black and Misty Kalkofen of Green Street, Patrick Sullivan of the B-Side Lounge, Jackson Cannon of Eastern Standard, John Byrd of the Alchemist, John Gertsen of No. 9 Park and a fair number of other Boston bartenders with a keen grasp of old-school mixology were directly or indirectly influenced by Cleve.
Actually, most people know this guy as a keyboardist, DJ, composer and pioneer of the international lounge scene. Unlike a lot of us, Cleve didn’t suddenly “discover” lounge music in the ’90s. He played the genre in the late 1960s, “when it was still current,” as a teenage keyboardist who sat in with lounge acts around Boston. Later, as a member of Combustible Edison, he toured the country seeking and preaching the Classic Cocktail and living life according to the First Manifesto of the Cocktail Nation, penned by Combustible Edison frontman The Millionaire:
We, the Citizens of the Cocktail Nation, do hereby declare our independence from the dessicated horde of mummified uniformity — our freedom from an existence of abject swinglessness. We pledge to revolt against the void of dictated sobriety and to cultivate not riches but richness, swankness, suaveness and strangeness, with pleasure and boldness for all.
BE FABULOUS.
Hometown
Born and raised in West Medford, currently residing in Dorchester
Past bartending jobs
First bartending I did was when I worked for the Mob … er, well it was a catering company that did a lot of Mob functions, so you always had to make sure you didn’t screw up any drink orders. Sadly, they were not all drinking Godfathers or Godmothers. Lotta scotch on the rocks and that type of thing. This was in the ’70s. I first got interested in classic cocktails in the mid-’80s; I was on tour with a band called the Del Fuegos, and we were in this diner in Cleveland where the menu had a cocktail list with Sidecars, Grasshoppers, Ward Eights, etc. on it. I was fascinated and immediately went out and bought an Old Mr. Boston drink book. A few years later a friend asked if I’d be interested in bartending at his restaurant, the Hoodoo BBQ in Kenmore Sq. I was, and the first thing I did was put classic cocktails on the menu. This was around ’88. Nobody bought them; instead everyone was drinking Woo Woos and Sex On The Beach. I hate peach schnapps. But within a few years there was a new band on the scene — Combustible Edison — who were leading the charge for a cocktail renaissance, calling their fans the Cocktail Nation and selling their own drink recipe books at their shows. They were the most fabulous act I had ever seen. When their first album was about to come out and their keyboard player couldn’t go on tour, they called me and offered me the spot. We spent the ’90s spearheading the cocktail movement in a fury of sound and liquid — we even had a Campari sponsorship. It was during those years that I met Patrick Sullivan, who got interested in the classics and later opened the B-Side Lounge. I designed the first menus there with him and also bartended there for the first few years it was open. I also created cocktail menus for the Lizard Lounge, Bill’s Bar, Pho Republique, Lilli’s, and the late great Lava Bar in Kenmore Sq.
First drink you ever had
My grandmother used to let me have sips of her Manhattans when I was a tot. It’s still one of my favorite drinks.
The drink you most like to make
My current fave at home is one I call the Maharajah’s Revenge: Old Monk rum from India, apricot brandy, and lime juice.
The best thing about drinking in Boston is…
There are some incredible bartenders in this town who know the classics but aren’t afraid to make some new concoctions, ones that aren’t “shots” or comprised of “flavored vodkas,” which are children’s drinks as far as I’m concerned.
The worst thing about drinking in Boston is…
There are still way too many toy bartenders, there’s still too much toy vodka on the shelves, and too many 1:00 a.m. closings.
Your favorite “cocktail music”
Bossa nova — old and new
Your favorite bar(s) in Boston for music
I always hear great music at Pho Republique and Om in Harvard Sq.
In Boston bars, you hear too much _____
Rock and Top 40
In Boston bars, you don’t hear enough ______
I really wish someplace played the kind of nujazz/soul/latin/hip hop/global beat sounds that you hear a lot in European and Asian lounges. It’s something that has never really caught on in America, with a few exceptions in places like San Francisco, LA, DC.
Posted in Bartenders | 8 Comments »
