Out now is Edible Boston’s first ever special edition Drink Issue with an article by Luke O’Neil about the connection between the kitchen and the bar. For the story I was able to travel around to a wide variety of restaurants in the Boston area and photograph the drinks with their culinary counterpoints. And, of course, I may have sampled a few of the beverages.
“Not too long ago bars and kitchens had an often adversarial relationship, particularly when it came to bars pilfering ingredients and not replacing them, or kitchens being stingy with the supply. There was also a more substantial standoff at work in the bad old days of drinking, as Charles Draghi, chef and owner of Erbaluce explains. “For a chef, I was never a fan of cocktails, like a lot of chefs. It used to mean a war between bar and customer’s palate and what a chef was trying to do.” Too many cocktails, before the current resurgence, were cloyingly sweet, or else overpoweringly alcoholic. You wouldn’t want a diner to be drinking mudslides, say, or straight vodka martinis before a nice meal. But that all changed when bartenders and chefs realized they could work together to enhance the entire experience from first sip, on through the meal, and to the after dinner drink.”