Jan 27  :  Classic Wine Imports

Feb 1  :  Louis Jadot
Feb 2  :  Beaujolais & Burgundy
Feb 9  :  Hungary & Austria

Legal Sea Foods
Park Square
Feb 11  :  Chateau de Beaucastel 
Feb 16  :  Stan & Eric's
Greatest Hits!
Feb 23  :  Tuscany  
$10 'R Burgers'
Grill 23 & Bar
The $23 Wine List
The Merchant
Industry Night
$1 Oysters, $3 PBRs,
$4 High Lifes & $5 Fernet
Grill 23 & Bar
The $23 Wine List
Moonshine 152
Fiesta Monday featuring  
$5 Margs & Food Specials
Pop-Up Menu
(First Mondays Only)

$1 Oysters 5:30-7 
First Fridays
Featuring Art, Music,
Tapas & Cocktails

The Merchant
Vinyl Night, No Cover
Catalyst  : 
Locally-focused fare & decor in Kendall Square  
Blue Cod
olive oil crushed potatoes,
bacon, mussels, local clams, chowder herb nage
...a Catalyst original dish   

Robert Foley Semillon
by the glass
...the only restaurant
in MA to offer it

The BYO Brunch Bloody Mary
...add pickled eggs?
housemade jerky or chorizo?
and more...

Nicole's Donuts
...always something different

Market Vegetable
...creative & delicious

And a bonus:
Potato Puffs
...because you have to!
Villa Mexico  :  Financial District
Smoke Shop  :  Kendall Square
Chicken & Rice Guys  :  Medford
Lock 50  :  Worcester
The Berry Tavern  :  Danvers
Feather & Wedge  :  Rockport
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F I N G E R S  C R O S S E D !
Hold your breath?! Find your lucky penny?! It's that time again: snow season! Safe to say we're all a little traumatized by last winter's showing, but the next few months is a great time for honing your skills at home: try new recipes, mix new cocktails, sample new wines, or even bring the restaurant home with personalized catering. And with any luck, it'll still be easy to venture out all season long. Bon appetit!
M A R K  Y O U R  C A L E N D A R
Biggies & Benefits
Greater Boston Food Bank  :   Enjoy Super Hunger Brunch with one of their fabulous restaurant partners, and every $1 you spend will provide three nutritious meals to those in need. Partners donate their time and proceeds to help families who are struggling to keep up with the cost of living. Sat & Sun, Jan 30 & 31
Share Our Strength  :  Somerville's Kirkland Tap & Trotter will be hosting a Fry-Off in support of Share Our Strength. Proceeds from each ticket will help Share Our Strength's No Kid Hungry, an anti-hunger organization ensuring children and families receive the food and necessary education to shop and cook on a budget. Sun, Jan 31
Boston Wine Expo  :  It's back for its 25th year with even grander Grand Tastings. On Saturday, Feb 13 and Sunday, Feb 14, the weekend of wines commences with more pours than ever before. Over 200 worldwide wineries will be represented on the main floor, pouring 1800+ wines. All those sips call for bites, as well, with tastings from area restaurants and celebrity chef demos. This year, the Expo looks back on the past 25 years of wine and ahead at grape trends for the next 25. A dedicated wine bar will be staffed by sommeliers to field all your wine-related questions.
Cochon 555  :  The epic pork feast is back on the road in 2016 with an even bigger mission, more chefs and new ways to participate in the creation of a better, safer food system. The 8th annual tour, which features five chefs cooking five heritage breed pigs in a friendly competition, is dedicated to a new and charitable cause this year, Piggy Bank, which brings awareness to socially responsibly farming.
In-House Happenings
Post 390  :  The first of their six-part Farm to Post dinner series of 2016 will highlight New England Winter Seafood, showcasing the unique products of Island Creek Oysters, Snappy Lobster, Rocky Neck Fish Company and Wulf's Fish Market. The evening will start with a reception featuring Boston-based entrepreneur and TV personality Jenny Johnson's Champy Sparkling Wine and hors d'oeuvres. Wednesday, Jan 27

Sycamore  :  Cafe Sushi + Sycamore is a collaboration between Chefs Lydia and Dave, and Chef Seizi Imura from Cafe Sushi in Cambridge. The menu is a la carte and will focus on small plates in four categories: fish, meat, vegetables, and rice. Monday, Feb 1
The Fireplace  :  Snag a seat by the fire with a glass in hand! Fireside Chats, which take place every other Saturday from 3-4:15 pm, offer drink and libation education on topics like absinthe, New England whiskies and single malt Scotch. Saturday, Jan 30 : Cabernet Sauvignon; Saturday, Feb 6  : John & Abigail Love Letters and Traditional Colonial Spirits; Saturday, Feb 27 : Boston Massacre: Precursors; the British Occupation, a Boston Merchant & New England Cider
The Fireplace (again!)  :  Celebrating Presidents Day with the regular brunch menu plus specials based on past New England US Presidents and what they loved. Monday, Feb 15
H O T  B A R T E N D E R ,  C O O L  D R I N K
Jesse Dupuis  :  Moonshine 152  :  Southie
Q. What are guests ordering at Moonshine 152 these days?  
A. With the cold weather upon us I've seen a shift to heavier cocktails. Old Fashioneds and Manhattans are the most requested these days.

Q. What do you personally like to drink?
A. IPAs, big red wines, and whatever looks interesting on the cocktail list.

Q. What do you do when your not bartending?
A. I love the gym, poker, barstools and my couch.

Q. A guest is looking for the "quintessential Moonshine 152 experience"... Which dish do you recommend, and what cocktail would you pair with it?
A. I would suggest our chicken wings, the Korean BBQ tacos, and haddock as must-try dishes to a new guest. I would pair a Farm to Glass as a showcase of our commitment to fresh ingredients and bold flavors.

Farm to Glass
1.5 oz Fire Puncher Vodka
1.5 oz fresh cucumber juice
.5 oz lemon juice
.25 oz simple syrup
.25 oz elderflower liqueur

Shake and serve straight up with a cucumber garnish. The vodka is distilled with chili peppers that give a nice contrast to the coolness of the cucumber juice.
For More Moonshine 152 
G O O D   T O   K N O W !
Grill 23 & Bar, Post 390 & Harvest :  Himmel Hospitality Group announced the promotion of Chef Eric Brennan to Culinary Director of its three landmark restaurants. In this new position, Brennan is responsible for overseeing menu development, planning, sourcing, and event coordination for each location. Congrats, Eric!
Tomasso Catering  :  Love Tomasso's food but can't take the party to their venue? Lucky you...they now offer catering! From appetizers to desserts, they have something to make everyone happy. They've also rolled out a new dinner menu with thirteen new items across the board.
Taberna de Haro  :  A unique brunch on Sundays includes churros y chocolate, smoked salmon with black garlic goat cheese, scrambled free-range eggs with shrimp and green garlic shoots, paella, and much more. Also, live Spanish guitar music is featured on Thursdays.

S T U F F   W E   L I K E
Simply Gum
We don't know about you, but we definitely couldn't name an ingredient in gum a few weeks ago. And for a reason: "Regular" gum is filled with tons of artificial stuff, including some of the same components used in the manufacture of car tires, plastic bottles, and white glue, as well as artificial sweeteners like aspartame. A few gum brands claim to be "natural," but all of them include synthetics in their base. Yuck!
But check this out: All-natural chicle. Organic raw cane sugar. Organic vegetable glycerin. Organic soy lecithin. Organic rice flour. All natural flavor. Simply Gum is made of ONLY these natural ingredients, so it's not only better for your body, it's also biodegradable and better for the planet. Sounds awesome! And delicious...favorites here are ginger and cinnamon.
Pick some up at Whole Foods, Williams-Sonoma, Lolli & Pops or The Vitamin Shoppe, or Order It on Amazon.
A B O U T   T H I S   N E W S L E T T E R

This publication is a supplement to Where to Eat and Where to Drink magazines. 
Where to Eat Boston, Cambridge & Beyond is a semi-annual dining guide.  

Where to Drink is published annually and profiles bars and lounges in the Greater Boston area.