Stuff Boston : venue:beehive

Out: NYE

Kate Klinck — Thu, 11 Dec 2008 20:26:00 GMT

The Beehive 617.423.0069, 541 Tremont Street, Boston. “The End is at Hand” New Year’s Eve celebration. 9 p.m. to 2:30 a.m. Pinchbottom Burlesque, Reality music collective, gypsy fare, and desserts. $75/admission, cash bar. $95/admission, food, cash bar. Tickets/ reservations available in person, by phone, and at www.beehiveboston.com.

Cambridge Common 617.547.1228, 1667 Mass Ave, Cambridge. 6, 8, or 10 p.m. Brew Year’s Eve FestivALE showcases the best beers of 2008. Choose one of three beer dinners, which include a pre-meal ale and then four courses, each paired with a suitable brew. $49. Reservations required.

Christopher’s 617.876.9180, 1920 Mass Ave, Cambridge. Entire menu available until midnight; cocktails available until 2 a.m.

Club Café 617.536.0966, 209 Columbus Avenue, Boston. 10 p.m. to 4 a.m. Cabaret bar, DJs spinning in Moonshine Room and Front Room, dinner included. $10.

Courtside 617.547.4374, 291 Cambridge Street, Cambridge. 9 p.m. to 1 a.m. Karaoke party, full menu available, free taxi service (up to $35 worth) at the end of the night. Reservations only.

Devlin’s 617.779.8822, 332 Washington Street, Brighton. 9 p.m. DJ, dancing, Champagne toast at midnight. Cover charge TBD. Dinner reservations also available.

District Lounge 617.426.0180, 180 Lincoln Street, Boston. Hollywood theme. DJ Tanno, celebrity impersonators, passed hors d’oeuvres. $75/general admission. $55/goingBoston members. $1000/A-List Celeb VIP Package: line privileges, admission for eight, VIP host, personal servers, mixers, bottle of Moet, table/seating area. Part of 6one7 Productions’ All American Tour. Visit www.bostonnye.com for tickets.

Fairmont Copley Plaza 617.867.8574, 138 St. James Avenue, Boston. Oak Room: 8:30 p.m. Five-course gala dinner. $175.

Oak Bar: 9 p.m. to 1 a.m. Dancing, cocktails, à la carte menu, Champagne toast at midnight. $55. Call for reservations.

Game On! 617.536.1029, 4 Yawkey Way, Boston. 8 p.m. to 2 a.m. Entertainment by DJ Master Millions, balloon prize drop at midnight, dessert buffet, Champagne toast. VIP space available. $30.

Gargoyles On The Square 617.776.5300, 219 Elm Street, Somerville. 9 p.m. Three-course prix-fixe menu. 11 p.m. Dining room converts to high-energy lounge. Champagne toast at midnight. $75. Reservations recommended.

Great Scott 617.566.9014, 1222 Comm Ave, Allston. 9 p.m. to 2 a.m. Basstown presents Passion Pit. 21-plus. Call for tickets. $15

Gypsy Bar 617.482.7799, 116 Boylston Street, Boston. 9 p.m. to 3 a.m. DJ, dancing, hors d’oeuvres, Champagne toast at midnight, party favors. Call for tickets. $60.

Johnny D’s 617.776.2004, 17 Holland Street, Somerville. 9:45 p.m. Performance by Booty Vortex, cash bar, Champagne toast at midnight. Dinner reservations available. $22.

Karoun Restaurant And Bar 617.964.3400, 839 Washington Street, Newton. 8:30 p.m. to 1 a.m. Live international music, multi-course Armenian dinner, belly dancing. $80.

The Kells 617.782.9082, 161 Brighton Avenue, Allston. 8 p.m. to 2 a.m. 16th annual New Year’s Eve Party. Music by DJ Darren Drage, hot and cold buffet, noisemakers, Champagne toast at midnight. Tickets available at bar or by phone. $35.

Kings 617.266.BOWL, 10 Scotia Street, Boston. 7 p.m. to 2 a.m. Performance by Plaid Daddy Band. Bowling, billiards, lounges, party favors. No cover charge; no reservations required.

Kitty O’shea’s 617.725.0100, 131 State Street, Boston. 8 p.m. to 2 a.m. Audio-visual drum performance by Michael Baroody. $20. E-mail kittyosheas@rcn.com to be included on the advance guest list (not required but strongly suggested).

Les Zygomates 617.542.5108, 129 South Street, Boston. 8 p.m. Live jazz show until midnight. Regular menu available, or $55/three-course prix-fixe menu with one glass of Champagne included. Food served until 11:30 p.m.

Liquor Store 617.482.7799, 120 Boylston Street, 9 p.m. to 3 a.m. Entertainment by DJ Mario, hors d’oeuvres, Champagne toast at midnight, party favors. $35. Call for tickets.

Lir 617.778.0089, 903 Boylston Place, Boston. 8 p.m. House music, dancing, party favors, Champagne toast at midnight. $20.

The Living Room 617.723.5101, 101 Atlantic Avenue, Boston. DJ, dancing, guaranteed seat all night, Champagne toast at midnight. $80/ admission and four-course prix-fixe menu. $50/lounge tickets. $125/VIP room with passed appetizers.

Lizard Lounge 617.547.0759, 1667 Mass Ave, Cambridge. 8 p.m. Performance by Hi8us. $20/ advance ticket purchase at www. brownpapertickets.com. $25 at door.

Lucky Strike Lanes 617.437.0300, 145 Ipswich Street, Boston. New Year’s Rock & Bowl Bash. $20/dancing, Champagne toast. $35/ dancing, Champagne toast, appetizers, private lane from 8 to 10 p.m., shoe rental, party favors. $45/dancing, Champagne toast, appetizers, private lane from 10:30 p.m. to 12:30 a.m., shoe rental, party favors, semi-private area at midnight.

Market 617.367.0658, 130 Water Street, Boston. New York City theme. DJ Matty D, live ball drop from Times Square, Sinatra impersonator, pushcart vendors. $65/general admission. $45/ goingBoston members. $650/SoHo VIP Table Package: line privileges, VIP table seating, personal waitress, complimentary coat check, one bottle of house Champagne. Part of 6one7 Productions’ All American Tour. Visit www.bostonnye.com for tickets.

Masa 617.338.8884, 439 Tremont Street, Boston. 5 p.m. Three-course prix fixe menu. $59. 10 p.m. Live salsa music. Reservations recommended.

Middle East Upstairs 617.864. EAST, 480 Mass Ave, Cambridge. 9 p.m. New Yearz Bash. Leedz Edutainment presents Rite Hook, Elemental Zazen, and many more. 21-plus. $15 and $20.

Milky Way Lounge And Lanes 617.542.3740, 403 Centre Street, Jamaica Plain. 9 p.m. Big Bang party will be the last New Year’s Eve party at Centre Street location. Dance party with DJs Knife, Ghostdad, and Lone Wolf. Live performance by alternative marching-band group. $15.

M.J. O’connor’s 617.482.2255, Park Plaza Hotel, 27 Columbus Avenue, Boston. 9 p.m. to 2 a.m. Entertainment from Holtie Productions, midnight toast. $20.

Parris 617.248.9900, 250 Quincy Market Building, Faneuil Hall, Boston. 8 p.m. (doors close at 9). Appetizers, midnight toast. $50.

Precinct 617.623.9211, 70 Union Square, Somerville. 9 p.m. to 2 a.m. Performances from Don’t Kill Ants, the Well, and the Rex Complex. Party favors, Champagne toast at midnight. $10.

Purple Shamrock 617.227.2060, 1 Union Street, Boston. Open 11:30 a.m. until 2 a.m. DJ, midnight toast. $25 to $40.

Redline 617.491.9851, 59 JFK Street, Cambridge. 5 to 9 p.m. Three¬course prix¬fixe dinner. $35. 10 p.m to 2 a.m. Complimentary Champagne toast and party favors. $40. Dinner and celebration, $60.

Red Hat 617.523.2175, 9 Bowdoin Street, Boston. 9 p.m. to 2 a.m. No cover. Open menu until midnight, Champagne toast at midnight.

Red Sky 617.742.3333, 16-18 North Street, Boston. “Turn the Page” celebrates the last six decades with DJ Massi spinning the hits from each era. 8 p.m. ’50s and ’60s. 9 p.m. ’70s. 10 p.m. ’80s. 11 p.m. to 2 a.m. Current music. The event also includes food, complimentary Champagne, and party favors. $75. Call for tickets.

Regattabar 617.864.1200, Charles Hotel, One Bennett Street, Cambridge. 9 p.m. Performance by Sugar Ray and the Bluetones. $99/ticket to performance, champagne toast, party favors. $129/ticket to performance, dessert buffet, champagne toast, party favors. $209/ticket to performance, dinner at Henrietta’s Table, dessert buffet, Champagne toast, party favors. $499/ticket to performance, dessert buffet, Champagne toast, party favors, overnight accommodation. $699/tickets to performance, dinner at Henrietta’s Table, dessert buffet, Champagne toast, party favors, overnight accommodations in a deluxe room.

Revolution Rock Bar 617.261.4200, 200 High Street, Boston. Dallas theme. DJ Rick Rude, BBQ buffet, Western party favors. $65/ general admission. $50/goingBoston members. $800/VIP package: line privileges, admission for eight, VIP host, personal server, mixers, seating area, two buckets of beer or one bottle of house Champagne. Part of 6one7 Productions’ All American Tour. Visit www.bostonnye.com for tickets.

RUMOR 617.422.0045, 100 Warrenton Street, Boston. South Beach theme. DJ Gee Spin, large projection show, bikini-clad waitresses and bartenders, white suits and cocktail dresses suggested. $65/ general admission. $45/goingBoston members. $800/Versace VIP Package: line privileges, admission for eight, VIP host, personal server, mixers, roped-off table area. Visit www.bostonnye.com for tickets.

Sorriso 617.259.1560, 107 South Street, Boston. 10 p.m. to 2 a.m. DJ, complimentary pizza and appetizers, Champagne toast at midnight. No cover charge. Regular dinner menu available with reservation.

Tabu Ultra Lounge 781.231.5111, 158 Broadway, Saugus. 10 p.m. D-Nice hosts. Main room: DJ Spitaleri and DJ Dres spinning hip-hop, reggae, reggaeton, salsa, merengue, and bachata. Lounge: DJ Sisko and DJ Super Mario spinning Top 40, hip-hop, and R&B. Complimentary Champagne bar until midnight. 10 to 11:30 p.m. Free appetizers. Complimentary continental breakfast, free parking. $20. 18-plus. VIP Packages available.

Tequila Rain 617.437.0300, 3 Lansdowne Street, Boston. 8 p.m. entertainment by DJ Mike Love Gun, appetizers, party favors, Champagne toast at midnight. $30. Call for tickets.

33 Restaurant & Lounge 617.572.3311, 33 Stanhope Street, Boston. Maui theme. DJ BK, live ukulele performances, hula dancers, passed hors d’oeuvres. $60/general admission. $45/goingBoston members. $500/Volcanic VIP Package: line
privileges, admission for six, personal server, mixers, reserved table. Part of 6one7 productions’ All American Tour. Visit www.bostonnye.com for tickets.

Toad 617.497.4950, 1912 Mass Ave, Cambridge. 8 p.m. Performance by Christian McNeill and the Redeemers with special guest Josh Buckley. No cover.

Top Of The Hub 617.536.1775, 800 Boylston Street, Boston. Fireworks viewing on the 52 floor. Time TBD.

Upstairs On The Square 617.864.1933, 91 Winthrop Street, Cambridge. Annual New Year’s Eve Fête. Monday Club Bar and Zebra Room: $55/early seating from 5 to 6:30 p.m.; four-course dinner menu. $125/late seating at 8:30 p.m.; four-course menu, midnight toast, live music from Catherine and the Greats. Soiree Dining Room: $85/ early seating at 5:30 p.m.; four-course menu. $150/late seating at 8 p.m.; five-course menu, Champagne toast, performance by Catherine and the Greats.

Venu 617.338.8061, 100 Warrenton Street, Boston. Las Vegas theme. DJ Hektik and DJ Costa, showgirl dancers, waitresses, and bartenders. $65/general admission. $45/goingBoston members. $800/ Jackpot VIP Package: admission for eight, VIP host, personal server, mixers, roped-off table area. Part of 6one7 Productions’ All American Tour. Visit www.bostonnye.com for tickets.

Vinalia 617.737.1777, 101 Arch Street, Boston. 9 p.m. to 3 a.m. Future Classic R.O.B. and B3 Productions present Studio Rouge Party. DJs Frank White, Eight2, and Elle. $45/ general admission. $65/VIP ticket.

Vox Populi 617.424.8300, 755 Boylston Street, Boston. Absolut Black Party. 6 p.m. $75/three-course dinner, admission to cocktail party. $95/with wine pairing. $40/advance ticket purchase (party admission). $50/party admission. DJ, hors d’oeuvres, drink ticket for one Absolut cocktail. Black attire required.

West Side Lounge 617.441.5566, 1680 Mass Ave, Cambridge. Four-course prix-fixe menu, special cocktail menu, Champagne toast. $50. Reservations highly recommended.

Westin Boston Waterfront 617.532.4600, 425 Summer Street, Boston. Resolution Ball with the Felix Brown Band & DJ Samuel L. All-inclusive dinner: 7:30 p.m. to 2 a.m. Cocktails, hors d’oeuvres, midnight toast, goody bags, party favors. $225. All-inclusive reception: 8:30 p.m. to 2 a.m. Cocktail reception, midnight toast, dancing, cash bar, party favors. $150. Grand Ballroom party only: 9:30 p.m. to 2 a.m. Cash bar, midnight toast, dancing, party favors. $95. Call for reservations.

Whiskey Park 617.542.1482, 64 Arlington Street, Boston. Aspen theme. DJ Miss Thang, stationed appetizers from Nico’s Ristorante. $50/general admission. $35/goingBoston members. Call 617.921.7799 for VIP info. Part of 6one7 Productions’ All American Tour. Visit www.bostonnye.com for tickets.

White Horse Tavern 617.254.6633, 116 Brighton Avenue, Allston. 8:30 p.m. to 2a.m. Four drink vouchers with ticket purchase, DJ, dancing, appetizers, party favors, midnight toast. $40. Purchase tickets at tavern or call.

Adult Entertainment: Grown-up Alternatives to College-kid Partying

Erin Souza — Tue, 09 Sep 2008 02:00:00 GMT

Remember when the onset of autumn meant heading back to school? And the changing of the leaves meant changing your mailing address from your parents’ house to your shoebox-size dorm room? We hate to be the ones to break this to you, but we’re all grown up now (for the most part, anyway), and autumn is different than it used to be. While September is a return to routine — the college students are swarming the city, the T is packed again, and network television is starting its new season of bad reality programs — there’s no doubt that it’s also the perfect time to start over. It’s like New Year’s for the young professional set: a chance to refresh and renew our dedication to our jobs, our relationships, our social lives. Since we traded in our red plastic cups for red wine flights, our idea of Boston nightlife has become a bit more sophisticated. So we’ve rounded up a few alternatives to the raging nights of our younger years. But don’t worry: if you still spend Thursday nights at your alma mater’s watering hole, we won’t judge.

>>Click here for the gallery.

Jill Tomich@Night

Erin Byers Murray — Tue, 09 Sep 2008 02:00:00 GMT

Get The Boot

When Jill Tomich isn’t whipping her clients into shape as an instructor for Ultimate Bootcamp (a company she co-founded), she’s working on her own physique, training for one of many fitness competitions. The former architectural designer ditched her old job to start Ultimate Bootcamp because her passions were deeply rooted in staying fit and active. Unfortunately, that means she occasionally has to avoid her absolute biggest temptation: eating at her favorite Boston restaurants. But on the nights she’s not training, she hits the town with her fiancé, Josh.

@ 6:15 p.m.: If I’m not doing an evening class of Bootcamp on the Common, I’m finishing up my own workout. Then I have to hit Cafénation in Brighton for a latte. When you’re up early every day, caffeine is a must.

@ 7:30 p.m.: I love restaurants, so if I’m not training, we’ll go out for a bite. Right now, I’m totally obsessed with the ahi tuna tacos at Olé in Cambridge.

@ 9:45 p.m.: Josh really likes the South End, so we’ll gravitate there for dessert. Petit Robert Bistro has this incredible chocolate dessert. I can never remember the name and I’m really not a chocoholic, but I love this. It tastes like fudge and is so, so rich.

@ midnight: We’ll head over to the Beehive or we might go downtown to Mambo’s — anywhere there’s good music, really. I love to salsa dance so we go to Mambo’s a lot.

@ 2 a.m.: By now, we’re definitely heading home, especially if I was up at 5:15 a.m.

What's cooking?

Heather Bouzan — Fri, 13 Jun 2008 21:49:00 GMT

What happens when you put eight local chefs together at a table and ask them to dish on their industry? We decided to find out.

Our recent roundtable discussion with a group of local DJs sparked so much conversation that we decided to try the format again. This time, we gave Boston’s chefs the floor, allowing them a muchneeded chance to share their opinions and air their grievances. We agonized over the guest list, looking for the perfect combination of styles, experiences, and personalities. In the end, we lured eight of the city’s finest culinary talents out of their kitchens for a few hours one Friday afternoon, plying them with food and drink in the private dining room at Eastern Standard. At the table: Rebecca Newell (the Beehive), Will Gilson (Garden at the Cellar), Brian Reyelt (Franklin Café), Adam Fuller (Great Bay), Tom Fosnot (Rocca), Mary Dumont (Harvest), Marco Suarez (Eastern Standard), and, after being detained by a meeting and Boston’s notorious traffic, Marc Orfaly (Pigalle and Marco).

Q: O Ya was recently singled out by The New York Times’ Frank Bruni as the country’s top new restaurant; Ken Oringer bested Cat Cora on Iron Chef America. Do achievements like these mean that people are finally starting to pay attention to Boston as a dining destination?
Marco Suarez: I was in Manhattan not too long ago, and it was interesting, somebody asked me where I worked; I mentioned this place, and they said, “Oh yeah, I’ve heard of Eastern Standard.” We got into this huge talk about how people down there are starting to hear about restaurants up here, and they were naming places like Clio and KO [Prime] and the Beehive. It was interesting to think that some random restaurant in Brooklyn had heard of Boston and was even following the scene that was going on up here.

Q: How do you respond to the naysayers? What chefs or restaurants do you send them to?
Tom Fosnot: I’m not trying to blow up Will here, but I send people to Garden at the Cellar.
Will Gilson: I’m blushing.
TF: I think that it has really great food, remarkable prices.
Brian Reyelt: I just went to have lunch, and I go maybe three times a week to Myers + Chang in the South End. I love it. It’s really funky inside. It’s something out of San Francisco, the way it’s laid out. The food’s clean, you can have a nice lunch. It’s a good play on Chinese food. I think Alison [Hearn] is doing a good job.
Rebecca Newell: I’m totally a Charlie’s Sandwich Shoppe girl, and I love Zaftigs, and I love Washington Square Tavern. Those are the places that I went to when I first moved to Boston and I really like. If I have a few bucks, I’ll go to Oleana and sit out on the patio. And I like fiery places; I like the East Coast Grill. And Eastern Standard. Ever since it’s opened, I’ve come here. I love it; I love your steak tartare. The food here is awesome, and it’s in the price range that I can afford without making a car payment.
BR: It’s true. My wife is nine months pregnant, and she can’t wait until she has the baby to come have your steak tartare.
WG: If I have a night off, I like to be relatively gluttonous and eat as much meat as possible. I mean, ever since Jamie [Bissonnette] was here [at Eastern Standard] — and everything is still just as good if not better, my man, here — but Jamie is a good buddy of mine and everything he’s doing over at KO is absolutely awesome. He’s such a solid guy and a good talent, and really willing to share stuff too. Like offers to have you come in and take apart a pig head if you want to learn how to do it. It was awesome. Doing demos and just sharing info. Or telling dirty jokes. Either way.

Q: What are the biggest challenges you face as chefs here? What’s the toughest part of your jobs?
TF: Staffing.
RN: For me, the T is the biggest problem in Boston, because it stops running and the Beehive’s still open. What am I supposed to tell the dishwashers? Now we’re just paying for cabs, hundreds of dollars every week, for them to stay and wash dishes. Last week I had this great idea that I would just send them home at 12 anyway, and it didn’t work. I’m just telling the sous [chefs], “Just send home the dishwashers.” They’re like, “Really?” I’m like, “Yeah, man. We’re not going to have that many plates.” That wasn’t smart.
Adam Fuller: Valet is a problem here. Marco, I’m sure you guys run into it. With the two restaurants, Eastern Standard and Great Bay here, there’s a point [during] Red Sox games where we can’t take another guest. People who are driving literally can’t park. Keeping the prices down in restaurants helps, because people are paying $25 to valet park every night; that’s another added expense that nobody really thinks about in Boston. It’s like, you think your menu is affordable, and then you think about driving from the suburbs and paying gas and then paying for valet. That’s another $100 on top of whatever anyone’s charging.
TF: I think the challenge for us is, people expect prices still to be low, yet [food] prices keep going up. I’m not an owner, but I know that being responsible for the costs, it’s a real challenge. Our expectations are that food shouldn’t cost that much, but it does, and it’s ridiculous now.
WG: And people don’t understand the other costs that go into it. I just had my real food cost. I’m like, I just want to pay for the food [and] have the fuel cost be a totally different thing, because it’s jacking things up. It’s like, that’s not the price of salmon, that’s not the price of halibut — it’s the price of gas.

Q: Describe your typical Boston diners. Do you consider them hardtoplease and unwilling to experiment, as is the stereotype?
AF: I think that it’s more of a myth. I mean, I think the dining scene’s come a long way in Boston in the last five or six years. But I think that just in general, with more publications, the Internet, ... people [are] able to read and see more food, even if it’s pictures of food — [and] they know better what to expect in the restaurants now.
BR: I think a lot of people are considering themselves foodies, too. Because they watch more television.
AF: Like Bravo, blogs, that type of thing.
BR: Everybody thinks they know what they’re doing.
RN: What sucks a little bit about the foodies is that sometimes they have no idea what it takes to put together some of the items and put the menu in a streamlined [manner]. Beehive is known for an eclectic menu, but how to string it all together and how to open up an 80seat patio and have it collaborate with the menu inside and have two different things going? It’d be great if you published this because I would appreciate it, but someone said on Chowhound, “What kind of idiot is running Beehive kitchen?” And I was like, “You wanna try it on? You can come in and wear this chef coat. You’ll cry in an hour.”
WG: That’s the other thing. Chowhound and Citysearch and things ike that make it so hard for you to feel as though you’re in control. For the longest time, it was just the reviewers in the city that were writing those articles. And now anybody can write whatever they want about you and it’s on there.
MD: You open your restaurant and, boom, up comes a blog.
WG: Yeah, up comes a blog [on] Chowhound that says, like, “I went there and everything sucked.” And it’s like, okay, that guy got fired that day, came, and had a really bad time. And now I’ve got to listen to this rant.
RN: The guy that called me an idiot said, “I have never been to Beehive, but whoever’s running that kitchen must be an idiot.”
BR: I think the best advice is like a ballplayer, how they never watch the news or read the paper, you know? ’Cause everybody’s going to have something to say about everything. So why bother? Let them do what they’re going to do; they’re going to do it anyway.

Q: What do you think about the whole concept of the celebrity chef?
MD: I think it’s positive as long as you don’t become an ass.
MS: It has a tendency of making people into a monster that they’re not originally. I think how the system is set up and how you become a chef automatically instills some of that in some people, and then to go that one step further and say, “Hey, we’re going to stick you on TV” — it can be rough. I don’t want to name names, but it’s tough to work for those people a lot of the time, and it’s tough to bring them back to reality.
WG: You reach an imbalance, too, with how people who want to become cooks look at the industry. Kids going through culinary school now are like, “Oh, I want to grow up and I want to be Emeril,” and then they actually are like, “What do you mean, I have to work 80 hours a week?” It’s like, yes, it’s not easy.
BR: TV just makes it look a lot more glamorous than it really is. Shows like Top Chef or any of those things make it look like so much fun — you do all this, you do a couple of challenges, here’s $100,000, go open a restaurant. And it’s not that easy.
MD: The people on Hell’s Kitchen are making $250,000 a year, and they’re terrible. None of them would make it as a line cook.
MS: I went to a culinaryschool graduation for one of my cooks who graduated recently, and the class that was graduating was four times the size of my graduating class when I graduated — that was in 2001. They’re pumping kids out of these schools, and these kids have no idea.

Q: In the time that you’ve been working and cooking in Boston, how do you think the restaurant scene has changed here?
Marc Orfaly: I think it’s great. Because we’re so close to New York ... I think Boston would probably feel a whole lot better about itself if we were next to, like, Minneapolis or something. We just happened to be next to one of the greatest cities in the world, but I think it’s paid off that a lot of the guys from New York come here; there’s a ton of influence here. In the last five years, I think the younger generation has helped change the landscape of restaurants in Boston. We don’t have just uppertier restaurants anymore. There’s Craigie [Street Bistrot], there’s TW [Food].
WG: The other thing to mention is what people will invest in now. The more people that keep going to steak houses, all they’re going to keep opening is steak houses because they know that they’re a sure win. Anything else that you want to open up is so tough, because no one’s continually educating people on what’s going on today. Like “Mary’s using rams from Maine,” or “You’re using some great maple syrup from wherever.” And to keep pumping the public like that, so they can know. They’re like, “Yeah, Great Bay’s got some awesome black bass. I’ve never had black bass, let me try it.”

Q: What’s next for the Boston restaurant scene?
MD: I think the one really great thing for the restaurants and the chefs in this area is that the economy, as much as it’s hurting, is going to work for us, because people will stay here. They’re going to want to look to eat here and be local, and not outsource to, say, New York. They’re not going to travel as much, which is unfortunate for a lot of places, but it’s great locally.
MS: They’re also not going to eat out as much, though.
WG: There’s some sort of study though, where they say that the last recreation that people give up in a time of
recession is going out to dinner.
RN: Even when I’m broke, I’ll spend my last $10 on a beer and a Cuban at Anchovies. I’m like, screw it. I’ll do it; it doesn’t matter.
MO: I think the chefs are doing a great job in town, and I hope the media continues helping educate the clientele here, and I hope the clientele is able to become more aware of the different options that they have out there. People [need to] keep expanding their horizons a little around here and look outside the box.
TF: You would hope the trend continues to be independent restaurants with chefs doing creative food. Places like O Ya or TW Food — you hope that’s the trend.
MS: Wherever Boston is going, it’s on an upward trend. I made two hires before this baseball season: a kid from Michigan and a kid from Montandon, Pennsylvania — I don’t even know where that is. But either way, those kids had heard of Boston, decided not to go to New York, and they’ve come to Boston, so we’re doing something right. There’s this kid from Detroit who came here, and I brought him to do an event at the State Room last week, and his eyes were lit up. He’s like, “I was a sous chef in Michigan for three years, and I never got to go to an event.” He’s like, “You know that chef and you know that chef, and how do you guys all know each other?” And I was like, “Well, it’s like a little incestual scene, you know? We all know each other a little bit.” He was just blown away by it. So, we’re doing good. Whatever that may be, we’re doing it well.

Leah Ikeda @ night

Erin Byers Murray — Mon, 02 Jun 2008 17:49:00 GMT

Leah Ikeda is a self-proclaimed South End girl. “I’ve been here for 10 years and love rolling around this neighborhood,” she says. As a manager at the Beehive and sake consultant for Pho Republique, she’s usually running back and forth between the two spots both when she’s working and when she has a night off.

@ 6:15 p.m.: By now, I’m usually on my way to Pho for a can of sake. Greg Griffen bartends there on Fridays, which is my night off, so I definitely go down for a drink and a tuna spring roll.

@ 7:30 p.m.: I’ll usually meet up with a friend and go to Orinoco for an arepa and a glass of Torrontés. I like going in to see the owner, Andres [Branger], and hanging out on their patio.

@ 9:45 p.m.: I like to go visit Josh [Childs] at Silvertone around 10 p.m. That’s when it’s still quiet enough to have a conversation, so it’s a good time to stop in for a visit.

@ midnight: I do like music, so by now, I’ll probably go into the Beehive. This is a great time to catch the second act because that’s when the artists and everyone else there really gets into a groove.

@ 2 a.m.: I’m absolutely still out. I’ll definitely swing by the Franklin. They serve food late and I love their turkey meatloaf — that’s a staple of my week.

Perfect tens: Lots of lists for Valentine's season

Sara Faith Alterman — Mon, 11 Feb 2008 21:53:00 GMT

top 10 ways to learn to flirt
1. Good Vibrations (308-A Harvard Street, Brookline, 617.264.4400) offers a slew of sex and relationship classes, including a flirting workshop. Check out www.goodvibes.com for upcoming class schedules.
2. Go to any Faneuil Hall bar on a Saturday night and watch the Yah-Dudes hit on the coeds. Then, do the opposite of that.
3. Rent Ocean’s 11, Ocean’s 12, and Ocean’s 13 for inspiration and channel your inner George Clooney.
4. Ask your grandma for tips. Seriously. Old ladies have it down pat.
5. Take a class at Improv Asylum (216 Hanover Street, Boston, 617.263.6887) to improve your candid conversation skills.
6. Perfect a cool bar trick. (Hey, we’ve got you covered! See our list on page 40.)
7. Hang with Eric Santiago from Cafeteria (279A Newbury Street, Boston, 617.536.2233). Trust us, he’s a pro (see page 26).
8. Watch Animal Planet and pick up some tricks from all of those mating rituals. Or head to Redline (59 JFK Street, Cambridge, 617.491.9851) on February 13, at 5:30 p.m. for “What’s Love Got to Do With It,” an evening on the private lives of animals, presented by the Franklin Park Zoo. The event is free, but an RSVP is required.
9. Sign up for a burlesque class with the Boston Babydolls (www.bostonbabydolls.net). They’ll have you bumping and grinding your way to confidence in just a few hours. Visit their site for a schedule of upcoming classes.
10. Cultivate an amazing but subtle pick-up line. One to avoid? “Nice shoes.”
— Sara Faith Alterman

top 10 places to get all dolled up before a date
1. One-stop shop at Spa Christine (699 East Broadway, South Boston, 617.269.0019). Get one of the best blow-outs in town, a killer makeup application, or choose from a slew of other spa services — all while sipping your choice of red or white wine and chatting with the ultra-friendly staff. They also have a boutique filled with products, gadgets, and gift items galore.
2. Hippie-chic manicure/pedicure at Salon Capri (31 Lincoln Street, Newton, 617.969.1970). Thankfully, living a greener life is more mainstream than ever. So why not throw eco-friendly beauty rituals into the mix? Salon Capri offers manicures and pedicures using SpaRitual’s vegan spa line, leaving you footloose and chemical-free!
3. Affordable blow-out at Francis Ray Jules (205 Portland Street, Boston, 617.720.2288). This North End hidden gem makes our list thanks to their super-quick blow-outs on the cheap. Starting at only $25, there’s really no excuse not to leave it to the professionals.
4. Delicious facial at Violet Skin Boutique (257 Newbury Street, Boston, 617.262.7546). A local favorite, Violet Mkhitaryan is best known for her homemade beauty remedies. Check out her new rose and chocolate facials and spa packages; leave with clear skin and a healthy glow — and smelling deee-licious.
5. Spray tan at Darque Tan (277B Huntington Avenue, Boston, 617.424.1826; 830 Comm Ave, Boston, 617.738.1826). In the dead of winter, we all need a little glow. Darque Tan offers clean, quality service (and no, you won’t end up on a cheesy reality TV show about tanning — this is Boston, not LA).
6. The dress experts at Twilight (12 Fleet Street, Boston, 617.523.8008). Not only does this charming North End boutique have the best dress selection in town, their staff has a special knack for picking out dresses that are perfect for your specific body type. And making the most of what you’ve got is key when preparing for a big date.
7. Brow shaping and makeup application at Rachel’s Makeup and Eyebrow Studio (176 Newbury Street, second floor, Boston, 617.424.0153). There’s nothing like enjoying a little gossip/primp session with a girlfriend before heading out on the town. That’s the vibe at this small, boudoir-like salon. Get your brows shaped and makeup applied and have a girly dish session with the owner (and expert) herself. Make sure to bring your makeup bag; Rachel will also show you, step by step, how to apply your own products at home.
8. Brazilian wax at Total Skin Care (270 Babcock Street, Boston, 617.783.0565). Keeping your bikini area groomed is obviously an important thing to consider when primping for a date. Barbara Smith, the owner and waxing expert at Total Skin Care, uses a homemade honey-based wax to get rid of unwanted hair. An added bonus: Smith is so fun and friendly, she’ll almost make you forget what she’s doing down there.
9. Personal styling at Parlor (1248 Washington Street, Boston, 617.521.9005). Nowadays women have myriad local independent fashion boutiques from which to choose. Among them is the South End’s Parlor. They’re fully stocked with well-edited, understated, urban-chic clothing and accessories, and they’ll style you from head to toe — a service most stores claim they offer, but few actually do. Let them work their style magic on you.
10. Magical Makeover at the Carriage House Salon (33 Church Street, Cambridge, 617.868.7800). Life is complicated; your beauty routine shouldn’t be. Our over-stimulated, ADD brains are on information overload. So make getting dolled up easy and opt for the Magical Makeover package. It includes a manicure, pedicure, shampoo, blow dry, and a bikini or lip-and-brow wax — all for $100. We’re not sure about the “magical” part, but the service is definitely top-notch.
— Erica Corsano

top 10 things to hide when your new boyfriend/girlfriend comes over
1. Those bra inserts you wear for a little extra boost that oddly resemble raw chicken cutlets — in look and feel.
2. Your half-completed application for the upcoming season of A Shot at Love with Tila Tequila.
3. That Yankees cap. (For the record, it was about a boy and you totally regret it.)
4. Any piece of literature, packaging, or anything else that references “debilitating cramps”
and/or a “heavy flow.”
5. Incriminating photos from the summer internship at Disney World, when you had to wear a Tigger suit for eight hours a day.
6. Your extensive collection of ’70s-era porn — no, she’s not impressed.
7. The complete Celine Dion discography that’s normally front-and-center on your CD rack.
8. Any sort of ointment.
9. Your copy of A Comprehensive Guide to Nudist Vacationing in the Northeast.
10. Undergarments worn to slim, shape, smooth, and, worst of all, control.
— Heather Bouzan

top 10 activities to get you in the mood
1. Getting your hands dirty with a sexy cooking class at Stir (102 Waltham Street, Boston, 617.423.STIR). On February 12 and 13, they’re offering “Seduction à la Stir” ($205); participants will learn to create a passion-filled dinner for two — think caviar, foie gras, and oysters.
2. A soak in the hot tubs at Inman Oasis (243 Hampshire Street, Cambridge, 617.491.0176), though please avoid grossing us out with any funny business in the community tub.
3. Taking an erotic field trip: bounce from a browsing session at Hubba Hubba (534 Mass Ave, Cambridge, 617.492.9082) to bawdy bakery Sweet & Nasty (90a Mass Ave, Boston, 617.266.7171), which stocks an unparalleled selection of sexy edibles. Finally, if it’s February 16, head to the Coolidge Corner Theatre (290 Harvard Street, Brookline, 617.734.2501) for the midnight “Love Hangover” screening of the Second Annual Good Vibrations Amateur Erotic Film Competition.
4. Star-gazing in the Hayden Planetarium at the Museum of Science (Science Park, Boston, 617.723.2500). Or braving the elements and doing the real thing from your roof deck.
5. Pampering yourselves with back-to-back appointments for 50-minute “Heart-Felt Love” Swedish massages ($98), offered at the Spa at Equinox (131 Dartmouth Street, Boston, 617.578.8918). You’ll emerge totally blissful and ready to try out your therapist’s techniques on each other.
6. Indulging in the luscious three-course prix fixe dinner ($36) offered nightly at Grotto (37 Bowdoin Street, Boston, 617.227.3434). There’s something about the hidden basement space that gets us in the mood.
7. Decked out in full sports regalia, cheering your heart out at the Sports Depot (353 Cambridge Street, Allston, 617.783.2300) while clutching a fistful of nachos in one hand and a cheap beer in the other. Doesn’t matter the game, the league, or the team. Do it for him.
8. Donning a pair of rubber gloves, arming yourself with a sponge and a bottle of Fantastik, and cleaning her apartment top to bottom when she’s still sleeping. If she doesn’t jump you, we will.
9. A couple’s trip to Centerfolds (12 Lagrange Street, Boston, 617.292.2600). Trust us.
10. Kicking it old-school with dinner and a jazz show at the Regattabar (Charles Hotel, One Bennett Street, Cambridge, 617.661.5000) or Scullers Jazz Club (Doubletree Guest Suites, 400 Soldiers Field Road, Boston, 617.562.4111). Irma Thomas takes over Regattabar for Valentine’s weekend, while Scullers is booked with Marcia Ball and Jane Monheit.
— HB

top 10 ways to celebrate your singledom
1. Hit up an almost-hipper-than-thou singles night, like the St. Singles Day party at UpStairs on the Square (91 Winthrop Street, Cambridge, 617.864.1933), held on February 13, from 9:30 p.m. to 1 a.m. Dancing, drinking, and flirting can be yours for the anti-Valentine’s Day price of $13 per sexy, single person. Not so fast, cutesy couples: your price for this scorching-hot event is $14,000 at the door. Suckers.
2. Challenge your friends: one night, one bar. Whoever hooks up with the most strangers wins. Loser buys drinks (as if you need any more of them).
3. Splurge on some ultra-swanky sheets at Linens on the Hill (52 Charles Street, Boston, 617.227.1255). Sleep spread-eagle, baby — that bed is all yours.
4. Invest all of that money you’re saving from not dating and track it online, watching giddily as it accrues interest.
5. Party with other love-haters at the annual Fuck Valentine’s Day party at Bukowski Tavern (50 Dalton Street, Boston, 617.437.9999). It’s on February 14, of course, running all night long.
6. Spend Friday night alone with a bottle of wine and www.YouPorn.com.
7. Travel Western Europe, solo. Just you, a backpack, and hundreds of German students looking for a good time.
8. One word: Centerfolds (12 Lagrange Street, Boston, 617.292.2600).
9. Invite your closest friends to join you on an all-day pig-out fest. Start with the nearly unconquerable burgers at R.F. O’Sullivan’s (282 Beacon Street, Somerville, 617.492.7773 ). Suck some ribs clean at Redbones (55 Chester Ave, Somerville, 617.628.2200), scale a mountain of nachos at the Sunset Grill & Tap (130 Brighton Avenue, Allston, 617.254.1331), and top it all off with endless sweet treats at the Chocolate Bar Buffet at Café Fleuri (Langham Hotel, 250 Franklin Street, Boston 617.956.8751).
10. Make a list of 10 things you want to do in your lifetime. Do two of them this weekend.
— SFA

top 10 unexpected places to find a date
1. Drenched in sauce over racks of ribs at Redbones (55 Chester Street, Somerville, 617.628.2200).
2. In a neighboring manicure chair at g2o (338 Newbury Street, Boston, 617.262.2220) — at least you know he’s well-groomed!
3. During a Photo Hunt challenge at the Avenue (1249 Comm Ave, Allston, 617.782.9508).
4. Perusing the lonely single-person food in the frozen-dinner aisle at Shaw’s (53 Huntington Avenue, Boston, 617.262.4688).
5. In the suburbs.
6. Downstairs at Marc by Marc Jacobs (81 Newbury Street, Boston, 617.425.0707), when you just “happen” to help him choose between hipster graphic Ts.
7. When she, wearing a Garnett jersey, drowns out your spirited cheers with her own during a Celtics game at the Fours (166 Canal Street, Boston, 617.720.4455).
8. At 3 a.m. outside the South Street Diner (178 Kneeland Street, Boston, 617.350.0028) when you’re both exasperated designated drivers/babysitters for your inebriated friends.
9. On a weekend night, huddled together for warmth in line for Alibi and Clink at the Liberty Hotel (215 Charles Street, Boston, 617.224.4000). Getting in can be so time-consuming that the line ends up developing a scene of its own.
10. Wedged into his armpit on a crowded train during one of the T’s random, unexplained delays.
— HB

top 10 sexy cocktails
1. Love Potion #33 ($14) at 33 Restaurant & Lounge (33 Stanhope Street, Boston 617.572.3311). Mexican hot chocolate, Godiva liqueur, Jack Daniel’s, and cinnamon are a tour de force of rich, spicy romance.
2. Forbidden Passion ($10.50) at Croma (269 Newbury Street, 617.247.3200). Johnny Love Passion Fruit Vodka, blueberry schnapps, and puréed strawberry get a bubbly kiss of Zardetto Prosecco. You’ll barely be able to contain yourself.
3. Mint Ambrosia ($10) at Vintage (1430 VFW Parkway, West Roxbury, 617.469.2600). House-infused mint bourbon rendezvouses with cava in a refreshing sparkler that’ll make your tongue tingle.
4. Cab Calloway ($8) at 6B Lounge (6 Beacon Street, Boston, 617.742.0306). Stoli Razberi. Dark Crème de Cacao. As smooth, sweet, and lip-puckering as any Valentine should be.
5. Madam Ex ($14) at Excelsior (272 Boylston Street, Boston, 617.426.7878). Stoli Peachik, Black Muscat, Mathilde Pêches, lime juice, and sparkling wine join forces in a sweetly succulent cocktail that will leave you licking your lips. Or someone else’s …
6. Lust ($10) at Church (69 Kilmarnock Street, Boston, 617.236.7600). The name says it all. Suck one down, sinners.
7. Sex Kitten ($12) at Nebo (90 North Washington Street, Boston, 617.723.6326). After one or two of these confections of Stoli Ohranj, Bacardi Razz, Chambord, and raspberry purée, you’ll be purring in your date’s ear. Meow!
8. You Give Me Fever ($11) at Cuchi Cuchi (795 Main Street, Cambridge, 617.864.2929). Temperatures heat up when you sip the hot-hot-hottest drink at one of the slinkiest tapas lounges in town.
9. Jail Bait ($13) at Alibi (Liberty Hotel, 215 Charles Street, Boston, 857.241.1144). Go ahead, take a long, sensual sip of this Bacardi and pomegranate mojito. It feels so wrong, but it’s just so right.
10. The Silver and Gold ($14) at Radius (8 High Street, Boston, 617.426.1234). This brand-spankin’-new cocktail may convince you to administer a little spanking of your own.
— SFA

top 10 things to avoid on Valentine’s Day
1. Heart-shaped jewelry.
2. Last-minute planning — reservations are necessary, and Chinese take-out is not an option.
3. Three words: Lifetime Original Movies.
4. In and around certain Faneuil Hall bars at what’s sure to be an extra-sloppy closing time.
5. The lingerie department at your local department store.
6. The greeting card aisle at CVS (various locations).
7. Tequila shots.
8. Making it official: Lamest. Anniversary. Ever.
9. Sending yourself flowers in an attempt to fake a secret admirer. Even worse if you’re doing so in hopes of making an ex jealous.
10. Pity makeouts.
— HB

top 10 places to impress your date
1. Clio (370 Comm Ave, Boston, 617.536.7200). Order the Chef’s Tasting Menu.
2. The TD Banknorth Garden (100 Legends Way, Boston, 617.624.1050) in courtside seats for a Celtics game.
3. No. 9 Park (9 Park Street, Boston, 617.742.9991), at the best table in the house.
4. Mantra (52 Temple Place, Boston, 617.542.8111), with a personal shout-out (slash declaration of love) from the late-night DJ.
5. Saks Fifth Avenue (786 Boylston Street, Boston, 617.262.8500). Set her up for the Julia Roberts/Pretty Woman treatment — even if you do have to agree on a spending limit.
6. Radius (8 High Street, Boston, 617.426.1234), if the evening includes a tableside visit from co-owner Christopher Myers.
7. The InterContinental Hotel (510 Atlantic Avenue, Boston, 617.747.1000). Spend a night in the super-swank presidential suite.
8. The Beehive (541 Tremont Street, Boston, 617.423.0069). Finagle some sort of line-cutting maneuver.
9. Shreve, Crump & Low (440 Boylston Street, Boston, 617.267.9100). Send her with orders to “choose something sparkly.”
10. Anywhere, if you’re wearing a tuxedo.
— HB

top 10 date movies for the third date
1. Swimming Pool. Sexy psychological thriller from 2003. Lots of gratuitous nudity and French hotties to complement the intriguing plot line.
2. Secretary. This 2002 black comedy was a break-out role for Maggie Gyllenhaal. It’s about S&M, but from an arty hipster perspective.
3. Betty Blue. A French film nominated for the 1986 Best Foreign Language Picture Oscar. Two lovers live and work and do other things on a beach.
4. Y Tu Mama También. A threesome on a road trip through Mexico in 2001. Sexual tension, jealousy, and homoeroticism all in the mix.
5. The Dreamers. Delicious 2003 film by Bertolucci stars an early Eva Green and the equally sexy Louis Garrell and Michael Pitt as budding nymphos in 1968 Paris.
6. Fire. Two Indian women fed up with arranged marriages turn to each other for some satisfaction in this lush 1996 Bollywood offering.
7. Malèna. Though some hot scenes were cut from the American version of this 2005 Italian film, a young Monica Bellucci as a WWII widow is still searing.
8. Henry and June. A 1990 Uma Thurman stars as the wife of promiscuous author Henry Miller in 1930s Paris. And we know that authors have the hottest sex lives ...
9. In the Realm of the Senses. Europeans don’t have a monopoly on hot flicks. This 1976 movie follows an affair in 1936 Tokyo. Just press pause before the heroine pulls a Lorena Bobbitt in the last scenes.
10. Don’t Look Now. This 1976 thriller stars Julie Christie, still the most slammin’ Bond girl. The sex scenes were so believable, Hollywood insiders still say they weren’t faked.
— Melissa Cronin

top 10 aphrodisiac dishes
1. Grilled asparagus spears with chili garlic salt and citrus yakitori sauce ($6.50) at Wagamama (Faneuil Hall Marketplace, Boston, 617.742.9242).
2. Belgian-chocolate fondue with Oreos, graham crackers, almond biscotti, and marshmallows ($11) at the Beehive (541 Tremont Street, Boston, 617.423.0069).
3. Oysters ($2.25 each) at B&G Oysters (550 Tremont Street, Boston, 617.423.0550).
4. Slow-roasted rib-eye au poivre with kohlrabi, grapefruit, and licorice root ($40) at Clio (370 Comm Ave, Boston, 617.536.7200).
5. Salmon and mussels with fennel, tomato, and smoked paprika oil ($11) at Flat Iron Tapas Bar & Lounge (119 Merrimac Street, Boston, 617.778.2900).
6. Toasted chorizo sausage sandwich with melted fontina, onions, and mustard aioli on fig-anise bread ($8.95) at Sel de la Terre (255 State Street, Boston, 617.720.1300).
7. Fennel cake with curried mango purée, mango carpaccio, honey frozen yogurt, and mango-mint lassi ($10) at OM (92 Winthrop Street, Cambridge, 617.576.2800).
8. Caspian Heaven with roasted fingerling potatoes, crispy oysters, crème fraiche, salmon caviar, and Champagne sauce ($12) at Cuchi Cuchi (795 Main Street, Cambridge, 617.864.2929).
9. Dark chocolate and hazelnut beignets ($12) at Great Bay (500 Comm Ave, Boston, 617.532.5300).
10. Molten chocolate soufflé cake for two with vanilla-bean ice cream and raspberry sauce ($18) at Icarus (3 Appleton Street, Boston, 617.426.1790).
— MC

top 10 worst texts to receive the morning after
1. Thx for making my first time as a woman so special!
2. i think u left ur viagra in my bathroom.
3. Hey, i think I left some of my weave in your bed.
4. Last nite was great, let’s do it again sometime! with my mom.
5. Thanks for your business! Please forward a check in the amount of .
6. Want to meet my friends tonite? They thought you were great but it was hard to tell what you really looked like on the night vision.
7. here’s a link to the ring i want. okthxbai.
8. So my doctor just called …
9. Look how cute you look when you’re asleep! Awwww.
10. Hope you don’t mind i borrowed some of your underwear.
— MC

top 10 reasons not to propose
1. If Chet and Natalie can’t make it work, who can?
2. Your buddy’s Red Sox season tickets.
3. Happy hour at Tia’s on the Waterfront (200 Atlantic Avenue, Boston, 617.227.0828) isn’t as much fun accompanied by the ball and chain.
4. The Boston Harbor Hotel (70 Rowes Wharf, Boston, 617.439.7000) is booked until the year 2030 — and where else could you possibly have your reception, Bridezilla?
5. The inevitable move to the suburbs. Hello, minivan! Sigh.
6. Desperate housewives are much more glamorous on TV.
7. Your bridesmaids will really, honestly never wear those dresses again.
8. You can no longer “show your appreciation” to that attentive bartender at District (180 Lincoln Street, Boston, 617.426.0180) who’s always giving you free drinks.
9. You so cherish those sketchy late-night makeout sessions with strangers in North End alleyways.
10. You’d like to have sex again.
— SFA & HB

top 10 songs to avoid during Valentine’s Day karaoke
1. “You Oughta Know” by Alanis Morissette: “And I’m here to remind you/ Of the mess you left when you went away/ It’s not fair to deny me/ Of the cross I bear that you gave to me/ You, you, you oughta know”
2. “Tired of Being Alone” by Al Green: “I’m so tired of being alone/ I’m so tired of on-my-own”
3. “Every Breath You Take” by the Police: “Every breath you take/ Every move you make/ Every bond you break/ Every step you take/ I’ll be watching you”
4. “How Am I Supposed to Live Without You” by Michael Bolton: “So tell me all about it, tell me ’bout the plans you’re making/ Then tell me one thing more before I go/ Tell me how am I supposed to live without you”
5. “Hello” by Lionel Richie: “Hello, is it me you’re looking for/ ’Cause I wonder where you are/ And I wonder what you do/ Are you somewhere feeling lonely or is someone loving you”
6. “Big Pimpin’ ” by Jay-Z: “You know I thug ’em, fuck ’em, love ’em, leave ’em/ Cause I don’t fuckin’ need ’em”
7. “Greatest Love of All” by Whitney Houston: “No matter what they take from me/ They can’t take away my dignity/ Because the greatest love of all/ Is happening to me”
8. “Always” by Bon Jovi: “I’ll be there ’til the stars don’t shine/ ’Til the heavens burst and the words don’t rhyme/ I know that when I die, you’ll be on my mind/ And I’ll love you always”
9. “Every Rose Has Its Thorn” by Poison: “Every rose has its thorn/ Just like every night has its dawn/ Just like every cowboy sings his sad, sad song”
10. “Since U Been Gone” by Kelly Clarkson: “Since you been gone/ I can breathe for the first time/ I’m so movin’ on, yeah yeah”
— SFA & HB

top 10 signs your partner is “the one”
1. You tell him you’re on a diet. His reaction: “You’re not going to become one of those skinny girls, are you?”
2. You join a kickball team together and she doesn’t cackle at your pathetic lack of coordination.
3. Your friends call her to hang out, even when you’re not around.
4. You don’t even notice that you’re finishing each others’ sentences.
5. He thinks that lingering pimple at the end of your nose “gives you character.”
6. Her taste in beer surpasses that of the majority of your buddies.
7. She quotes Family Guy better than Seth MacFarlane ever could.
8. He gave you the worn-in Sox cap he’s had since seventh grade.
9. You find yourself turning down A-list invitations in favor of a night in, cuddling with him on the couch.
10. Her second cousin’s grandfather’s neighbor’s fifth-grade teacher’s nephew has an in with Bill Belichick.
— SFA & HB

top 10 bar tricks
1. Tie a cherry stem into a knot with your tongue. Don’t know how? Slip a pre-tied one into your cheek, and make a quick switch.
2. Fold a dollar bill into a ring and slide it on the finger of your object of desire. (Learn how at www.origami-
instructions.com.)
3. Brag to a cutie at the bar that you can fold a cigarette in half without breaking it. The trick is to have secretly taken a few puffs on the cigarette first, so that the paper is moistened and more flexible.
4. Astound the bar crowd with simple physics. Take a pint of beer and place a coaster over the top of the glass, pressing down around the edges to form a seal. Quickly flip the glass over onto the bar, then slide the coaster out from under it. Voila! Your beer is upside down. If only you could turn it right side up ...
5. This one’s for the ladies, and it’s guaranteed to get you free drinks all night long. Take that piece of gum you’ve been chewing; sneakily loosen a single strand of hair from your ’do and attach it to the gum. Now, bet someone that you can make your gum float. Force the (attached to your head) gum out of your lips and blow so that it swings out on the hair, then quickly suck back in. Sounds a little gross, sure, but it’s enough to mesmerize even David Blaine. Okay, a drunk David Blaine.
6. Courtesy of www.EasyBarTricks.com: place a glass near the edge of the bar and balance a business card across the top, leaving a bit of the card hanging off. On top of that, carefully balance a cigarette so that it’s standing on its filter. On top of that, balance a coin. You’re going to make the coin fall into the glass without touching any of the elements. Ready? That piece of business card that’s hanging off ... crouch down and blow on the card from below. Blow harder. There ya go. The card and cigarette will fly off, and the coin will drop into the glass.
7. Place a full shot glass and an empty shot glass next to each other. Balance two quarters on opposite edges of the full glass. Can you pour the liquid from the full glass into the empty one without touching either glass, or dropping the coins? Sure you can. Place your thumb on one coin, your index finger (same hand) on the other. Use your fingers to slide the coins over the edges and down the sides of the glass. Pick it up (the coins are between your fingers and the glass, so technically, you’re not touching the glass!) and pour the liquid into the empty glass.
8. Grab a plastic straw, pinching both ends closed tightly. Twist the straw, beginning at the ends — the idea being to force all of the trapped air into the center of the straw. When you can’t twist anymore, and the center of the straw is bulging with air, grab both ends of the straw with one hand, making sure to keep pinching them tightly. Use your newly freed hand to flick the center, sharply. BANG! You’ll scare the pants off of everyone, which might not be such a bad thing, Casanova.
9. Lay out four coasters in a straight, horizontal line. Put one coaster on either side of the second coaster from the top, creating a cross. Bet someone a drink that they can’t transform the cross into two rows of four, by only moving one of the coasters. They aren’t allowed to add any coasters, either. Give them two minutes of head scratching. Then pick up the coaster at the bottom of the cross and put it on top of that second coaster down, creating two intersecting rows that each contain four coasters. Think about it ... there ya go.
10. Bet your object of desire that you can make his or her cocktail disappear. Slyly reach out and pick up their glass. Drink it. Offer to buy him or her a new one, and voila! You’re welcome.
— SFA

top 10 offbeat dates
1. Challenge each other to a weird-shit-eating contest. Test each other’s gastronomic boundaries with the offal dishes offered at spots such as Green Street (280 Green Street, Cambridge, 617.876.1655), Eastern Standard (528 Comm Ave, Boston, 617.532.9100), and KO Prime (90 Tremont Street, Boston, 617.772.0202).
2. Make snow angels in the Public Garden.
3. Channel your inner punk-rock artiste with a Dr. Sketchy’s Anti-Art School class at Great Scott (1222 Comm Ave, Allston, 617.566.9014). Be prepared: there might be boobs.
4. Drive out to Walden Pond for a midnight swim. Don’t get busted, law-breaker!
5. Take a hip-hop dance class together at the Dance Complex (536 Mass Ave, Cambridge, 617.547.9363).
6. Steal a kid (preferably one who’s at least sort of related to you) and channel your inner six-year-old with a trip to the Children’s Museum (300 Congress Street, Boston, 617.426.6500) and the New England Aquarium (Central Wharf, Boston, 617.973.5200), topped off with a few races through the jungle gym at Christopher Columbus Park (Atlantic Avenue, Boston).
7. Watch the sunset from the Skywalk Observatory (Prudential Center, 800 Boylston Street, Boston, 617.859.0648).
8. Flaunt your vocal talent at a Friday night sing-along at Jacob Wirth’s (37 Stuart Street, Boston, 617.338.8586). Now with more piano!
9. Challenge each other to races at F1 Boston (290 Wood Road, Braintree, 781.848.2300) — get liquored up only after you’re finished on the track.
10. Rent a bunch of Kurosawa films and stock up on takeout sushi for an at-home film festival. @
— SFA & HB

Judgement day: Local bartenders share what they're really thinking about when you order that drink

Heather Bouzan — Fri, 25 Jan 2008 21:35:00 GMT

Call us “mean girls,” call us Simon Cowell, call us US Weekly — we can’t help it; we love to judge. Whether it’s the size of a trust fund, the desirability of a street address, or the thickness of a midsection, we find ourselves constantly (and a smidge wickedly) cooking up preconceptions about people based on superficial details. And we’re not the only ones. We asked six local bartenders to share the snap judgments they make based on the drink orders they take. What are they really thinking when you sheepishly order the pink concoction that you love so dearly? Read on.

Cosmopolitan
Daniel Motsinger, Radius (8 High Street, Boston, 617.426.1234): “Simple-drinking, very easy, needs something refreshing.”
Jason Zahlaway, Middlesex Lounge (315 Mass Ave, Cambridge, 617.868.6739): “Well, first of all, most likely a female, due to the color of the drink. Usually a person who orders a Cosmopolitan is put together quite well as far as their outfit goes. Someone who’s dressed sloppily isn’t going to order a Cosmo, but someone who is wearing something nice — it’s a good complement to the whole ensemble.”
Sara Armour, Pour House (907 Boylston Street, Boston, 617.236.1767): “I would say that you don’t know any other fruity drink. That person is definitely a girl, and she doesn’t really care that it’s going to take us a while to make it.”
Michael Ahearn, Stella (1525 Washington Street, Boston, 617.247.7747): “Usually classic, doesn’t take any chances. Usually a lady of a certain age.”
Patrick Sullivan, B-Side Lounge (92 Hampshire Street, Cambridge, 617.354.0766): “I didn’t realize it was ladies’ night. Honestly, what I think is, this person watches too much TV.”
Gabriel Foster, Davio’s (75 Arlington Street, Boston, 617.357.4810): “Unoriginal. Try something new.”
Trina Sturm, bartender at City Bar (61 Exeter Street, Boston, 617.933.4800) and the Beehive (541 Tremont Street, Boston, 617.423.0069): “Definitely a woman; most guys don’t order pink drinks. If they do, I think it’s without their knowledge. I think I would have to say that they’re in a rut, and they haven’t really moved on.”

Gin & Tonic
DM: “Gin & Tonic is for the long-going drinker who doesn’t want to overdo it too quickly.”
JZ: “Usually it’s a guy who’s going to order a Gin & Tonic, from my experience. Well, 75 percent of the time. Someone who’s reliable. Someone who’s traditional, classic. Knows what they want, doesn’t follow the trends.”
SA: “Gin & Tonic means that that’s what you saw your mother drinking growing up, and so you’re drinking that, because it’s all you really know.”
MA: “Gin & Tonic is usually, I would say, 30-something male. Usually the straight male. A guy’s guy.”
PS: “Genius. Forward-thinker. Gin makes you smarter — it’s a scientific fact.”
GF: “I would try to introduce them to Hendrick’s gin, because Hendrick’s gin is delicious. It’s flavored with cucumbers and rose petals, and if they’ve never tried it, they’re probably going to love it, especially in the summer. [Personality-wise], normal nine-to-fiver. Normal, in a good way.”
TS: “Probably somebody who just knows what they like and they have their staple. Unless they’re more specific. If they’re ordering a Plymouth and tonic or a Hendrick’s and tonic, I’d say maybe they’re a little bit more adventurous and still like their staple but maybe want to try something [new].”

Negroni
DM: “A Negroni is for a purist, a drinker who loves big flavor in a cocktail.”
JZ: “Usually someone who’s well-traveled, because it’s more of a traditional Italian drink. Obviously, if you go to most parts of the country, I don’t think people are going to be ordering Negronis. Here in Boston, it makes sense because of our closeness to Europe and a lot of the international people who live here.”
SA: “I don’t even know what a Negroni is. It’s a drink that you like saying, just because you like saying the name. It says that you just want to be a clown; you’re a comedian.”
MA: “Very rarely do I get an order for a Negroni, and there are two types of people that order it: either people over 70, or young gay men.”
PS: “We will not have a problem with this person — that’s the first thing that comes to my mind. This is a seasoned veteran of the bar.”
GF: “Not afraid to drink. It would usually be a man. If they had never tried a Negroni, because we have one on our signature list, they’re probably not going to like it. Campari’s pink, and it looks like it’s sweet, but it actually tastes like soil.”
TS: “They know what they want, especially if they’re telling me to stir it. If they’re telling me specifically how to make their Negroni, I know that they are an experienced drinker. They know what they want, and they’re not out to just get drunk. They’re out to actually enjoy their cocktail.”

Caipirinha
DM: “Someone who just wants to order something difficult to watch you do your work.”
JZ: “We [in Boston] have the largest population of Brazilians in the United States. It’s like, people who order them are basically starting to get turned on to Brazilian food and Brazilian culture, and that’s directly related to all the stuff that’s popping up around Boston. They’re excited when they order it; they get a kick out of it. So, someone who is curious.”
SA: “It means that, again, you don’t really care if it takes us time to muddle that; you will wait. And you’re feeling sort of ethnic, sort of Brazilian that day.”
MA: “Typically, you get the Brazilians who come in and tell you, ‘That’s not a Caipirinha,’ no matter how you make it. It’s kind of like giving an Italian someone else’s gravy — not as good as their mother’s. I feel like it’s a very sexy drink, and it’s somebody who can handle their liquor, because those things will definitely, definitely take you down.”
PS: “Tourist. That’s the first thing. This is one of those drinks people don’t like to drink as much as they like ordering the drink. They like to say the word ‘Caipirinha.’ This is like the mojito; I like to hear the way people say ‘mojito.’ It’s great laughs behind the bar. The Caipirinha and the mojito, as the number of drinks grows, the attitude ... by the end of it, you think that you’re watching someone in The Good, the Bad and the Ugly, the way they snarl their face. It’s true.”
GF: “Caipirinha’s simply Euro. They’re probably from Brazil or Spain. They probably like to party.”
TS: “They’ve either never had it before and it sounds good to them, or they’ve had it before and they like that bite. I definitely think it’s someone who has tried quite a few other drinks in their past, because it’s not something that you come across. Caipirinha, it’s like the mojito was five years ago; nobody really knew about it, and now it’s one of the number-one drinks out there. A Caipirinha’s kind of the same way. Once you start ordering it and you order it with authority, I think you know what you’re doing and you know what you’re getting.”

Martini
DM: “Straight-up martini is just as classic as you can get. And you need one; you just need it.”
JZ: “It’s going to fall very much along the lines of the Gin & Tonic, since it’s a classic cocktail. The person who’s going to order a martini is usually a straight shooter. Their tastes aren’t very complicated, yet you find with people who order martinis, they are particular about what type of martini they’re going to get. I consider those people to be knowledgeable. Either you love them or you hate them.”
SA: “I would say that you have a high tolerance for pain. You could probably go to a business meeting afterward and be totally, appropriately drunk.”
MA: “I don’t think it gets more classic than that. I know that’s what I drink. I like just a simple, ‘Give me booze in a glass, and skip the vermouth.’ I would say
it’s somebody who likes a classic drink, doesn’t like to fool around, straight to the point — ‘Just give me my booze.’ ”
PS: “It depends. Anyone who asks for a martini list makes me shudder. Anyone who asks for a martini, I used to be okay with. Now I’m nervous. Because of vodka martinis, martini drinkers make me nervous. That’s the overall impression, a feeling that I get. First of all, vodka drinkers make me nervous. Vodka drinkers are always trouble; that’s the truth. Gin martini [drinkers], these people are the salt of the earth, pillars of the community.”
GF: “I would just ask you if it’s gin or vodka. Gin martini, they’re pretty serious about their cocktail, so they like to make it count. And vodka, they’re like gin-martini rookies.”
TS: “[Gin martini drinkers], they’re really, really enjoying their cocktail. I appreciate them so much. It’s not about the glass for them; it’s about the cocktail — that perfect balance between dry vermouth and the perfect gin of their choice. A gin martini drinker will never come up to you and say, ‘I want a martini.’ They want a specific brand of gin, they want it slightly dry. It’s very, very specific for them.”

French 75
DM: “French 75 is a very classic drinker, but one who likes a lot of fun in their cocktails.”
JZ: “A joyful person. Someone who’s not afraid to treat themselves, or pamper themselves.”
SA: “I would say that that person is out for a good night, and really knows their drinks. Someone who’s definitely bartended before, for sure.”
MA: “It’s more of an upscale drink. It’s usually someone who goes to the finer restaurants. Not to say we’re not a great restaurant, but we don’t really get that clientele. It’s kind of the person who’d be likely to order a Champagne cocktail, but wants it a little fortified, perhaps. I would definitely say it’s the more upscale clientele.”
PS: “If someone specifies that they want their French 75 made with gin, this person is the gold-star winner. They’re in the exclusive club of cocktailers. First of all, any drink made with Champagne is awesome, so this is a person who knows how to drink. And if they sit down and they specify, ‘Can I please have my French 75 with gin?’ then this person gets a high-five. [If a customer requests it made with brandy], I don’t know about that. I’m a gin guy. Gin makes you smarter. Why anyone would want brandy over gin is beyond me.”
GF: “A simply sophisticated woman.”
TS: “One of my favorite drinks. When someone orders that drink and they know what they’re getting, I just think that they want something balanced, they want something that’s refreshing, they want something that’s obviously classic. Thank you for being experienced enough to know a good cocktail that’s not overly strong, that’s just completely refreshing, and it’s completely balanced. They’re probably a balanced person themselves.”

Manhattan
DM: “Manhattan is for a patriarch.”
JZ: “Ah, Manhattan. Classic gentleman’s drink. Although ladies are more than welcome. A special tip of the hat to any female who orders a Manhattan. She has a steely personality. Steely, yet very attractive.”
SA: “I would say, someone who’s like 85 or above, channeling their grandparents. Just sort of like an old lady drink.”
MA: “Somebody after my own heart. I rarely serve Manhattans to women, unless they’re older women; I don’t think I’ve ever served a Manhattan to a young lady. Usually it’s a guy. It’s, again, a guy’s guy who wants his Manhattan — and don’t forget the bitters.”
PS: “Gentleman. Manhattan’s the greatest cocktail ever invented. The Manhattan is the drink, man. It’s like, say no more. At the B-Side, we make awesome Manhattans. This is why you’re drinking, is to get to this drink. But the martini and the Manhattan, I like you for the first one or two, but then I’m looking to call you a cab. Because no one can have more than one or two of these drinks; I don’t care who you are. It just turns south in a hurry.”
GF: “Old-school. [But] a woman who orders a Manhattan is, like, wow. It’s always shocking when a woman orders a Manhattan, because it’s a man’s drink. It’s just almost always men who order them. It’s kind of a tough-guy drink; it’s straight whiskey, more or less.”
TS: “That’s my drink of choice. I have an appreciation for any woman who orders brown liquor. And if it’s a guy, kudos. Again, an experienced cocktail drinker is going to want to be specific about it. If you are ordering a Manhattan, you’re pretty specific about it as well. You know what type of rye or bourbon or whatnot that you want in there. You say your brand, you say how you want it served, whether it’s straight-up or not, you tell me the garnish that you want on it, bitters or no bitters. Most people really are very specific about it. And if you order that, I’m going to make it with so much love, you’re going to just keep coming back for more.”

Shot of whiskey
DM: “A shot of whiskey is for someone who really had a bad day and is likely to order another one.”
JZ: “My type of person. All business. I think someone who’s not afraid to get their hands dirty. In my estimation, if they’re willing to swallow whiskey ... . After a hard day’s work, it’s nice to have a shot of whiskey, as far as I’m concerned.”
SA: “A shot of whiskey means that you’re a dude, and you want everyone to know that you’re a dude.”
MA: “If we’re talking about whiskey or single-malt scotch, it’s usually a gentleman, probably over 40, usually has a bit of money, especially if he’s ordering the single-malts. Usually a businessman.”
PS: “If it’s a man ordering whiskey, it’s very polished. Someone orders a glass of whiskey, I don’t have to worry too much about that person. If it’s a woman ordering a glass of whiskey, that’s extra, extra sexy.”
GF: “Older-school. Probably used to drink Manhattans, but now they just do a shot of whiskey. I think if they’re young, they’re trying to be a cowboy, but if they’re old, they’ve just been drinking whiskey for a long time.”
TS: “I’ve never had someone just come up to me and say, ‘Can I get a shot of whiskey?’ I’ve had people ask me for whiskey and whatever, whiskey and Coke or whiskey and soda, and I make them be more specific: ‘Do you want American whiskey, Canadian whisky? Do you want a blended?’ Whiskey’s a huge, huge category. So for me, a shot of whiskey is more of a conversation-starter than anything. I’m going to get them to be specific, and I’m going to want to know why they’re ordering a shot. And I think they’ve been probably been watching too many cowboy movies.”

Pisco Sour
DM: “Someone who I want to know.”
JZ: “Someone who is, for lack of a better word, trendy. Or someone who’s interested in the latest trends in drinks. And is an adventurous drinker.”
SA: “I’d say, ‘Christmas is over; order something without food in it.’ It says that you’re just getting beefed up. You’re just trying to drink some protein. It’s like a protein shake at the bar. Egg white is the most pure form of protein, and you’re aware of that at all times.”
MA: “The Pisco Sour is pretty much a Latin drink. It’s definitely somebody who’s either Latin or exposed or into Latin culture, because it’s so specific with the egg whites and the Pisco, and it’s pretty hard to find somebody who’s carrying Pisco. It’s usually someone who’s worldly, let’s say. Definitely somebody who’s been around, who’s traveled.”
PS: “My first thought is, put down your Food & Wine magazine and go out and do something. That’s my first thought. The Pisco Sour, this is one of those drinks that, this is a Food & Wine drink, and no one really drinks these.”
GF: “I would think that they’re presumptuous. We don’t make those here. I know they make those at Eastern Standard; maybe I would send them over there. Because I know they make fantastic Pisco Sours at Eastern Standard.”
TS: “When someone orders a Pisco Sour, I think that they’re into the cocktail scene, they kind of know what they’re talking about. And I’m hoping that they understand that it should have the egg white, and if you’re lucky enough to go to a bar that actually uses that, I hope they appreciate it. I hope they’re not thinking that, ‘Ooh, Pisco’s some weird liquor I’ve never heard of, but I know I like sours.’ I’m hoping that they understand what they’re getting, and that they have an appreciation for it.” @

[Photos by Ian Barnard}