Featured Articles

ARTICLE BY LEW BRYSON Try as it may, Irish whiskey cannot get away from the March Spike brought on by America’s obsession with St. Patrick’s Day.  Sure, people drink more of it through the rest of the year now – the sales numbers are undeniable.  But to many, the only... Read More

Valentine’s Day arrives this month, the first holiday to officially call for eating and drinking since our New Years’ shenanigans were put to bed last month. It’s said to be the busiest day of the year in restaurants with couples arriving in droves, turning an otherwise sleepy winter evening into... Read More

TOO MUCH of a good thing may be, well . . .too much. Sometimes less is more.  This may be the case in the red-wine compound resveratrol’s protection against cancer. It is a biological truth, eruditely termed hormesis, that some materials exert their beneficial effects maximally at modest dosage, and... Read More

ORIGINALLY FUELED BY EXCITEMENT over the wines from the Marlborough district of New Zealand, Sauvignon Blanc’s multi-year surge in popularity has only accelerated over the past year or two. Once shunned, the grape is now a fashion statement. It’s understandable that consumers have also shown a renewed interest in the... Read More

BEVERAGE DIRECTOR • PAPA RAZZI-BURLINGTON + NEWPORT RESTAURANT GROUP SHAWN WESTHOVEN of Papa Razzi Metro in Burlington is what you’d call a beverage academic. Not only does he study classic Italian brands and cocktails, he teaches his staff and guests how to appreciate them. Rooted in reviving the traditional Italian... Read More

IN KEEPING with the theme of last month’s column about the Médoc’s Cru Bourgeois, here is a look at another group of affordable Bordeaux wines – the Côtes de Bordeaux. These châteaux produce wines with unmistakable Bordeaux character. In fact, sometimes they might be preferred to their more celebrated, and... Read More

MANY A COCKTAIL was born on the high seas, such as the Gimlet and the Navy Grog. We can thank the British Royal Navy and their daily rations for such drinks: Rum for the sailors and gin to the brass. The practice was discontinued in 197O, but it took 3OO... Read More

FROM HUMBLE ORIGINS of homebrewing in California garages to selling to a multi-national corporation for a cool billion dollars, the American craft beer industry offers the unlikeliest of underdog stories.  For more than 3O years, a small cadre of upstart brewers slogged in an unlikely fight against a system built... Read More

    RYAN McGRALE – A BARTENDER’S LEGACY THE BOSTON MIXOLOGY COMMUNITY lost one of its brightest stars last fall with the sudden and untimely passing of bartender Ryan McGrale on November 14, 2O15. Ryan cut his teeth at No.9 Park when Boston’s cocktail culture was in its relative infancy,... Read More

CHAMPAGNE MAKES EVERYTHING BETTER Wouldn’t you agree? There’s nothing like the pop of a cork to turn festivities into an official party, be they ringing in the New Year or celebrating any given Tuesday night. Champagne on the rocks in a pint glass with a straw can up your brunch... Read More