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Imports of gourmet tinned seafood, such as spicy Portuguese mackerel in piri-piri, invite even more global flavors to the party. Her hip boîte offers everything by the half-bottle, putting within reach more pours of highly special, small-production wines from around the world-such as the smoky- and earthy-tasting Quebrada de Ihuanco, made with Peruvian pisco grapes. Glasses never go empty at Haley.Henry / Photo by Brian Samuels Wine BarsĮven in the work-from-home era, star sommelier Haley Fortier’s itty-bitty wine bar remains destination-worthy for post–5 p.m. Chase the briny bivalves with similarly striking selections such as Saison du Row, Row 34’s complex, cold-fermented new collaboration with the restaurant’s Fort Point neighbor Trillium Brewing Company chef Jeremy Sewell even uses it to steam littlenecks in his just-published tome, The Row 34 Cookbook.įort Point and additional locations,. Which brews pair best with seafood? All of them, at least at Row 34, where beer director Suzy Hays’s superlative list baits guests as effectively as the namesake variety of oysters grown in numbered racks in Duxbury Bay. The friendly savants on staff are happy to educate and evangelize-that is, when they’re not stewarding the superior pub grub, such as moules frites soaking up an IPA-based broth with jalapeño, sweet chili, and coconut.
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Craft-beer newbies shouldn’t be intimidated, though. There’s not a beer nerd worth their weight in hops who hasn’t worshiped at the altar of the Publick House, a shrine to hard-to-find suds including covetable Trappist ales, which are brewed by Belgian monks and universally regarded as among the world’s best. At any given moment, those drafts might flow with super-local porters (Night Shift’s peanut-candy-inspired Phone Home) regional sour ales (Maine-based Lone Pine Brewing Company’s Blueberry Sparkler) and exciting imports such as Weihenstephan’s Vitus, a bold wheat bock you won’t want to miss. That said, the (mainly) New England–made meads are actually but costars to the 100-plus beer taps decking this brew hall’s huge circular bar. Its name proudly nods, understandably so, to the sweet lineup of fermented-honey bevvies, a relative rarity ’round these parts. Covering coast-to-coast standouts in every style, the stacked roster touts must-trys including the Massachusetts-made Goody Two Shoes kölsch and the Briney Melon Gose from California’s Anderson Valley. Mabry’s mixology skills are well established, but they shouldn’t overshadow his knack for picking cool new brews to enhance the laid-back, brick-walled gastropub’s already outstanding list of American craft beers. Just in time for its 10th birthday this month, jm Curley celebrates the return of noted Boston barman Kevin Mabry, whose spirited inventiveness first helped put the joint on the map. The cozy (and cash-only!), dark-wood-filled barroom, meanwhile, is always warmed by friendly folks slapping backs, singing to trad sessions, and generally having a great craic.
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It stays covered during cold winter months, and if the perfectly poured pints of Guinness don’t get you toasty, the heaters will. Photo by Emily Hagen Beer BarsĪt a time when every neighborhood local was hanging on by a thread, J.P.’s beloved Irish pub managed to become an even bigger, better version of itself by adding an adorable brick-and-stone patio. Seafood hot spot Row 34 has one of the coolest beer lists in town.
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But if that wasn’t reason enough to get away here, chef Colin Lynch recently accented his Pacific Rim–inspired snacks ( okonomiyaki tater tots!) with similarly playful sashimi and sushi, such as the lobster roll tossed in brown butter and yuzu kosho mayo. Together, they’re a rock-solid foundation for Brick & Mortar to stand tall.Įver since this subterranean spot dropped anchor in 2018, its long and winding bamboo-fronted bar, captained by cocktail expert Ryan Lotz, has been a first-class escape for tropical drinks like the Palm Thief: rum with sweet vermouth, Cognac, and coconut. You taste the latter, meanwhile, in the meticulous preparation of citified-boho cocktails-like the Electric Kool-Aid Acid Test, a trippy tipple of Mezcal, amontillado, agave, and strawberry syrup-poured at the horseshoe-shaped bar. You see the former in the “Graffiti Alley” exterior that owner Gary Strack offered as a canvas to street artists, and hear it in the vinyl records DJs spin inside. This now-decade-old Cambridge institution builds its rep on equal parts art and craft. Preparing Duan’s Whip, white rum with pineapple soft serve, at Blossom Bar.