Stuff Boston : venue:city bar

Ain't No Party Like a Hotel Party

Erin Souza — Fri, 17 Oct 2008 18:26:00 GMT

Boston's hotel bars are heating things up and packing 'em in

On a recent Friday night, the crowd waiting to get into the Liberty Hotel (215 Charles Street, Boston, 617.224.4000) was about 30 well-dressed people deep. Inside, diners, drinkers, revelers, and presumably some actual hotel guests swarmed the lobby. It was a typical weekend night at the Liberty, the holding-cell-turned-hotspot that emerged on the local nightlife map just over a year ago. And the momentum doesn’t appear to be slowing down.

The idea of hotel bars used to conjure up two starkly different — yet similarly unsexy — images. Images, on the one hand, of dark rooms awash in mahogany and filled with a sea of suits and power politicians drinking $20 martinis; images synonymous with private men’s clubs, low on fun and high on pretense. And on the other, images of sparsely filled barstools where traveling businessmen sat killing time between meetings.

But for Boston, that stereotype has been steadily shifting as hotel bars shape themselves as destinations — places where locals go after work and on weekends to take in the scene and a few well-mixed cocktails.

Some major cities, namely New York City and LA, have had deeply rooted and highly popular hotel party scenes for years. But in Boston, the hotel’s prominent place in the nightlife landscape is a more recent development. With the just opened Mandarin Oriental Boston (776 Boylston Street, Boston, 617.535.8880) and the still-new-ish Liberty and InterContinental Boston (510 Atlantic Avenue, Boston, 617.747.1000), Boston’s hotel bar scene continues to grow from barely-there to must-be-there. But what exactly is the draw?

Christopher Choquet, rooftop manager of Plunge at New York’s trendy Hotel Gansevoort, attributes hotel bars’ appeal to the fact that their owners often have more funds to pour into creating posh spaces: “They’re usually a little bit pricier, trendier, sexier, and better built” than your average bar. Located in the city’s Meatpacking District, which has gone from gritty to go to since designer boutiques and high-end nightclubs took root there, the Gansevoort, which opened in 2004, certainly has all of the characteristics Choquet mentions.

Robert George, general manager of City Bar (Lenox Hotel, 61 Exeter Street, Boston, 617.933.4801), shares Choquet’s sentiment. The surge of hotelbar popularity “has to do with the hotels themselves realizing that they were missing out on a lot of money and then allowing companies to come in and design a place to make it a destination,” he says, referring to operators such as the Briar Group, which runs City Bar, among other Boston bars. “When I was younger, the hotel bar was known as the deadest place to be,” says George, 40. “And now it’s the hottest place to be.”

In an industry where the “hottest place to be” sometimes has the shelf life of a dairy product, City Bar is arguably the first local hotel bar that was a successful nightlife destination—and the place that set the ball slowly rolling toward a hotel-bar renaissance. City Bar originally opened as a place for diners to have drinks before their reservations at neighboring restaurant Azure, says George, but then “it just morphed into its own kind of destination cocktail lounge.”

According to George, who’s been managing City Bar since its 2002 opening, another appeal of hotel bars comes from the talent slinging the drinks. “We hired the best bartenders we could find, and the best staff we could find, and they drew in people they knew,” he says. “The industry people really drove City Bar.”

Clink, the Liberty’s lobby-level restaurant/bar, also puts a premium on service and quality. “We’re trying to play a careful game of giving high-end service but at the same time understanding that things are a little more lowkey, relaxed, and fun” than the stuffiness associated with hotel bars of days past, says Clink general manager Jonah Selaya-Mendez. “I don’t want us to be elitist or stuffy. Bostonians, don’t forget, can very easily change their opinion about a place. And if you start charging $500 for a bottle of Champagne, people will start going somewhere else.”

In terms of Boston nightlife, it’s that elitist vibe that SelayaMendez says has really changed. So hotel bars have responded by moving into more laidback territory. “The Bristol Lounge [in the Four Seasons], for example, was always considered a very elitist place to be,” he says. “You were hanging out with millionaires and having $20 martinis and $20 burgers.” Now the movement of newer hotels toward a more relaxed, social atmosphere has transformed the landscape. “We’remarketing toward younger professionals and not necessarily the ritzy crowd.”

If the crowd at the Liberty on a recent Friday night is any indication, that marketing tactic is spoton. “What we have here are people who aren’t looking for a nightclub,” says Selaya. “They’re done with the nightclub scene but are still looking to go out and have fun.”

At Noir, the sultry lounge at the Charles Hotel (One Bennett Street, Cambridge, 617.864.5715), the people in the industry comprise a large chunk of the bar’s late-night business, too, according to manager Alex Beram. “We have a very devoted crowd from the service industry. We’re a go-to for a lot of industry folks, like bartenders from the BSide Lounge, the West Side Lounge, and some Harvard Square spots,” he says. “We have major corporate, entertainment, and political fi gures rubbing shoulders with the manager from Harvest, and a bartender from the West Side Lounge, for instance.” Beram attributes Noir’s popularity, in large part, to the staff there. “They work to cater to our customers, they build new regulars everyday, and they embrace what we’re trying to create here.”

Even at bars that are located right in a hotel’s lobby, like RumBa at the InterContinental, the scene is also thriving, proving that it’s not only rooftops and secluded spaces that draw the crowds. In fact, RumBa had the most successful bar opening in the InterContinental chain to date, and it continues to be one of the company’s most lucrative bars, according to Stephanie Loeber, who handles public relations for the Boston hotel. “The Waterfront changing has helped change the crowd here,” says InterCon bars manager Wayne Duprey of the upgraded dining scene and easier access to the Seaport District. On a recent Thursday evening, RumBa is filled with what looks like a Financial District after-work crowd, a typical late-week snapshot of the venue.

The new-school hotel party scene continues to evolve, with a second City Bar location now open in the Westin Boston Waterfront (425 Summer Street, Boston, 617.443.0888), and a W Hotel on the horizon. And though the nightlife niche’s full effect on the city remains to be seen, there’s no doubt that hotel bars have become a place to be, rather than a place to end up.

CITY BAR (Lenox Hotel, 61 Exeter Street, Boston, 617.933.4801; Westin Boston Waterfront, 425 Summer Street, Boston, 617.532.4600)
•The original City Bar location at the Lenox doesn’t have televisions, but the new venue at the Westin will have flat screens on for big games and events.
•Both locations offer Infusions Diabolique, a line of infused spirits created by chef Robert Fathman for City Bar and neighboring restaurant Azure at the Lenox.

CLINK (Liberty Hotel, 215 Charles Street, Boston, 617.224.4000)
•The bar and lounge are located under the Liberty’s 90-foot lobby rotunda.
•The Veuve Clicquot La Grande Dame bar, adjacent to Clink, serves Champagne by the glass on weekends until 2 a.m.

NOIR (Charles Hotel, One Bennett Street, Cambridge, 617.661.8010)
•The space seats 100 guests and has a seasonal outdoor patio.
•Noir’s 5-4-3-2-1-0 special features $5 flat breads, $4 sandwiches, $3 snacks, $2 salads, $1 sweets, and complimentary nuts every Monday through Thursday from 5 to 7 p.m.
•The bar pays homage to the film noir genre with movie screenings and aptly named cocktails, including the LA Confidential and Dirty Harry.

RUMBA (InterContinental Boston, 510 Atlantic Avenue, Boston, 617.747.1000)
•RumBa pays tribute to Boston’s historic rum trade and serves nearly 100 rums.
•The space is circular in design, with a U-shaped bar as its focal point.
•RumBa’s private Champagne Lounge, adorned in sultry red leather, is available for events and is open to the public one Saturday per month for Champagne nights.

CUFFS (Jurys Boston, 350 Stuart Street, Boston, 617.266.7200)
•The lounge-like space features a fireplace, waterfall, and dark leather seats.
•Open daily until 2 a.m.
•It’s billed as an Irish bar, but the atmosphere is more posh than pub.
JERNE (RitzCarlton, 10 Avery Street, Boston, 617.574.7176)
•Features art from the hotel’s $1 million collection, including a glass sculpture from artist Ben Hill.
•Through November 4, the bar offers politically-charged cocktails like the O’Bama ($16), the Mac ($18), and the United Purple States of America ($16).

THE BRISTOL LOUNGE (Four Seasons, 200 Boylston Street, Boston, 617.351.2037)
•Offers a Viennese dessert buffet on Friday and Saturday nights from 9 p.m. to midnight.
•One of Boston’s best spots for power players and high-rollers (or wannabes), the lounge seats 165 for dinner and 50 for cocktails.

M BAR & LOUNGE (Mandarin Oriental Boston, 776 Boylston Street, Boston, 617.535.8880)
•Boasts a hand-carved wooden wall behind the glass-top bar and floor-to-ceiling windows.
•The wine menu includes about 300 options, highlighted on a custom-designed wine wall.
•Light bites menu includes Asianinspired fare and artisan cheese plates.

THE RUBY ROOM (Onyx Hotel, 155 Portland Street, Boston, 617.557.9950)
•This crimson oasis has 45 seats, including curved banquettes.
•The black granite bar glistens thanks to fiber optics.
•Ruby Room Club Card holders get 20 percent off of wine by the bottle and special rates on guest rooms at the Onyx Hotel.

CHARLESMARK LOUNGE (Charlesmark Hotel, 655 Boylston Street, Boston, 617.247.1212)
•The entrance to this Boylston Street bar is at the Boston Marathon finish line.
•Patio seating is available for seasonal cocktail-sipping.
•The bar’s sleek, modern, redandblack décor offers an interesting contrast to the building’s classic architecture.

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}