Tiki Rock: The BYOB (Bring Your Own Blender) Cocktail Competition

Five Frozen Rum Cocktails pitted against each other. Which one would prevail as the winner? Which bartender's creation would impress the most? 

Last week, at Tiki Rock on Broad Street in Boston, the B.Y.O.B. (Bring Your Own Blender) competition was held, where five local and talented bartenders were invited to create frozen cocktails, using Appleton Estate Rum. The event was organized by Curtis McMillan, the General Manager at Tiki Rock, who is also a professional bartender with over 20 years of experience. He recently published, The Mischievous Mixologist: A Hardcore Hospitality Book, a fascinating cocktail book which blends  "hardcore punk culture with the art of mixology." 

The public were invited to the contest, to sample the cocktails, and vote for their favorite frozen concoction. There were also three official judges, who got to vote as well. Curtis invited me to be one of these three judges and I was joined by two well-experienced bartenders, including Van Hongthong of Row 34 and Palmer Matthews of Dotty's Kitchen & Raw Bar and Pearl & Lime. It was great to hang out with the other two judges, comparing and contrasting the various rum drinks. It was a fun evening overall. 

Each contestant kept busy with their blenders, creating frozen treats for all of the guests. It was fun to watch each bartender carefully craft their cocktail, listen to how they prepared some of their ingredients, and understand their inspirations. They were all very personable and I appreciated their obvious passion. However, hard decisions had to be made, and I had to vote for my top two favorite cocktails. 

The Winner of the BYOB Competition, as well as my own personal favorite, was created by Sean Leonard of Pearl & Lime. The Pura Vida, which is Spanish for "pure life," was inspired by Sean's recent honeymoon in Costa Rica. "Pura Vida" is a common saying in Costa Rica, exemplifying their outlook on life, a sense of positivity. I found this cocktail to be smooth, complex and fruity, a satisfying drink which immediately brought to mind the tropics. It was well balanced, and the alcohol seemed more subdued, a nice accent rather than overpowering. I could easily picture myself, lying on the beach, and enjoying several of these cocktails. Congratulations to Sean! 

In Second Place, as well as my own second choice, was the Marcy's Playground cocktail created by Matt Tetrault of Wusong Road. Chocolate flavors played an important role in this cocktail, balanced with sweet and bitter notes. Complex and tasty, it possessed bolder flavors and it's something I'd enjoy mostly after dinner, an accompaniment to dessert. 

The other contestants included Ben Meahl, of the Somerset Club, with his The Good Ship Appleton cocktail. Topped with whipped cream and pineapple, this was the simplest of the five cocktails, but it was a pleasant drink, and the addition of the Calvados was a nice choice.

Anissa Santiago, of Bootleg Special, presented a Mai Sweet Jerk, a spicy frozen cocktail which left you with a nice, spicy-hot aftertaste rather than presenting that heat on your initial sip. The other flavors of the cocktail showed well, although I think it might have benefited from a bit more sweetness, to better balance out the cocktail. 

Graeme Piette, of Spy Bar, created the Day-O (Banana Boat) cocktail. My favorite element of this cocktail was the foam atop it, made with absinthe orange vanilla angostura. It was a delicious and unique taste. The rest of the cocktail was pleasant too, with nice spice notes. 

Many thanks to Curtis for inviting me to be a judge, as well as to the five skilled contestants for exhibiting their mixology skills. It was a fun and tasty night, and the guests that evening seemed to enjoy themselves very much. 

A Baijiu Class with Derek Sandhaus

Baijiu might be the most popular spirit in the world, but it's still relatively unknown in much of the U.S. More education and exposure to Baijiu is needed to elevate the recognition of this fascinating spirit. I've written about 15 articles about Baijiu, helping to promote this beverage. Recently, i attended a Baijiu class held by Derek Sandhaus, a Baijiu expert, to expand my own knowledge and it was fun, tasty and informative.

The class was held in Chinatown, at Shojo, and only a small group attended. It would have been better if the class was better attended, if more locals had come to learn about Baijiu. It remains a tiny niche spirit, but that needs to change. With all the emphasis on mixology in the Boston area, Baijiu would be an excellent addition to any bar as it's a versatile and unique cocktail ingredient. 

Derek Sandhaus, pictured above, has spent many years in China as a China-based writer and editor and has previously published two books, Tales of Old Peking and Tales of Old Hong Kong. He also wrote two books on Baijiu, including Baijiu: The Essential Guide to Chinese Spirits and Drunk in China: Baijiu and the World's Oldest Drinking Culture. I've read both books and they are comprehensive, educational and fascinating, definitely recommended. Derek also runs a Baijiu consultancy and is a partner in the Ming River Baijiu project. In person, Derek is very personable, down to earth, and obviously passionate about Baijiu. 

During 2006-2013, Derek was in China working in the publishing business, eventually moving from Shanghai to Chengdu. He learned that the Sichuan province was the center of the Chinese distilling industry, and he became fascinated with Baijiu. He started to learn everything he could about Baijiu, visiting numerous distilleries, and that led to the publication of his first book on Baijiu.

During the course of the class, Derek provided plenty of information about Baijiu, from its lengthy history to its intriguing production process. Although many Americans think all Baijiu tastes like the famed Maotai, the category actually has much diversity, including at least 12 different styles. During the class, we sampled Baijiu from the top four types. 

About 8 billion liters of Baijiu are annually produced in China, and there are a few Baijiu distilleries outside of China, in places from New Zealand to Oregon. Currently, the term "Baijiu" isn't legally protected so it can be used by any distillery around the world. As there are only a handful of non-Chinese Baijiu distilleries, there hasn't been a real need to protect the term, but that could change in the future. 

Brand Finance creates lists of the most valuable spirit brands in the world, and in their latest list, the Top Five Spots all belonged to Baijiu producers, including Maotai, Wuliangye, Yanghe, Luzhou Laojiao, and Gujing Gong Jiu. The 6th spot was taken by Jack Daniels, and the rest of the Top Ten included Hennessy, Smirnoff, Bacardi and Johnnie Walker. Who would have realized the vast popularity of Baijiu?

We began the class with a Baijiu cocktail, the Bai Bai Mule, which is on Shojo's Drinks menu. It's made with Ming River Baijiu, Cucumber, Lime, Mint, and House Ginger Beer. It was tasty and refreshing, not too sweet, with some tropical fruit flavors. An excellent summer drink, and a nice way to show the versatility of Baijiu. It possessed more flavor than a traditional Moscow Mule, which is made from Vodka. 

We then tasted 4 types of Baijiu, the most popular types, including Rice Aroma, Light Aroma, Strong Aroma, and Sauce Aroma. The Baijiu included Vinn Baijiu, Kinmen Kaoliang, Ming River and Maotai Prince, varying from 40% ABV to 53% ABV. The Vinn was produced from brown rice while the other three were made from sorghum. Each Baijiu had their own distinct flavor profile, and there certainly would be at least one type that appealed to any spirit lover. In China, Baijiu is commonly drank straight, in shots, but Americans might find Baijiu more appealing in cocktails, at least until they get used to the unique flavors of Baijiu.

The Ming River Baijiu, which I previously reviewed, is a Strong Aroma Baijiu, the most popular type, which occupies about 70% of the market. It possesses three layers of flavor. 1) tropical fruit-pineapple, 2) floral, anise, licorice; and 3) funky, cheesy, earthy, umami. After Derek's first Baijiu book was published, he was approached about opening a Baijiu Bar in China. This bar, Capital Spirits, became the first Baijiu bar in the world. It's primary clientele were ex-pats and younger Chinese, who enjoyed cocktails.  

Then, Derek, and his partners, Bill and Matthias, were approached by the Luzhou Laojiao distillery who wished assistance in producing a Baijiu that would appeal to the international market. They joined this project, which led to a variety of blending experiments, with input from numerous bartenders. The end result was Ming River Baijiu, which was intended to work well with a variety of cocktails, such as Tiki drinks. 

The Ming River (about $38) recently became available in the Boston market and it would be an excellent introduction to Baijiu, showcasing its delicious taste and versatility. I've been enjoying a simple and refreshing blend of Ming River and lemonade. You can also find some suggested cocktails on their website. You could enjoy the Ming River on its own, or experiment with cocktails at home.  

Shojo also provided some snacks for the class.

Duck Fat Fries with Sriracha Aioli.

Fried Chicken Bao

For more information about Baijiu, Derek has created an online course, Baijiu 101: The Fundamentals of Chinese Spirits. It is free and additional courses will be added in the future. 

Expand your palate and try some Baijiu, ignoring your preconceptions about it. The Ming River Baijiu would be a good starting point, to experiment with your favorite cocktails. Or go to some of the restaurants and bars that have Baijiu cocktails and give one a try. 

Kamakura & Kumo Sky Bar: A Passion For Japanese Drinks

Chilled Sake, Warm Sake, Shochu, Japanese Koshu wine, Japanese Whiskey, Japanese beer, Japanese-inspired cocktails. There are very few local restaurants or bars which offer nearly all of these choices, and only one place that offers all of them.

That restaurant is Kamakura, located at 150 State Street in Boston. Chef Youji Iwakura has created a compelling Japanese restaurant, offering his take on Kaiseki (basically a seasonal tasting menu) as well as a la carte choices, Bento Boxes, Sushi Omakase, and more. Dining there is a superb experience with some of the finest Japanese cuisine available in the area. The restaurant is spread out over three stories, with the top story being their Kumo Sky Bar & Lounge.

I recently attended a media cocktail party at their Kumo Sky Bar, though I have also visited the bar previously on my own. The bar has about 26 seats, with several seats looking out into the city, a number of seats at the bar, and a number of small tables. This bar has a 400-square foot, retractable glass roof, which should get plenty of use this summer, and presents quite a great view during both day and night. "Kumo" is the Japanese word for "cloud," and with its retractable roof, you certainly get a nice view of the clouds when they are in the sky,

It is an intimate room, and can be booked for special events. It is also a great place to just grab a drink and a snack any night.

The Drinks program at Kamakura, which is available throughout the restaurant including the Kumo Sky Bar, is strong on Japanese beverages, offering much that is delicious, interesting and unique. This is a great place to expand your palate, to sample exciting new drinks you know little about. The staff at Kamakura can help educate you about these drinks, and provide plenty of suggestions for you. And for those who are already familiar with these Japanese drinks, you'll find some more unique items to thrill your palate.

They have a list of ten Featured Cocktails, priced $13-$18, with one outlier at $34. The cocktails change seasonally and all have a Japanese aspect to them, whether it is the main spirit or one of the ingredients. A few of the cocktails include the John Manjiro (Iwai Whisky, Choya, Cherry, $14), Murasaki (Empress 1908 Gin, Sake, Floral Vermouth, $16) and Shoyu What I Got (Blanco Tequila, Mezcal, Choya, Sea Fennel, Aged Shoyu, Orange Bitters, $14). Aged shoyu? How many cocktails have you ever seen that use soy sauce as an ingredient? Choya is Japanese plum wine. I like the innovativeness of these cocktails. Most of the media at the cocktail party ordered cocktails, and I heard many compliments about their taste.

If you'd prefer a Non-Alcoholic Cocktail, they have three choices, all priced $10 each. You could opt for a Matcha Tonic (Matcha, Simple Syrup, Tonic Water), Cucumber Rickey (Fresh Cucumber Juice, Lime, Spritz), or a Lychee Collins (Lychee syrup, Soda, Citrus).

Of course they have a Sake menu, both by the glass and by the bottle. There are about 15 selections by the glass, broken down into two main categories: Junmai and Honjozo, the primary divisions of Premium Sake. There is also a single American-produced Sake. The Sake by the glass is available as a 4 ounce ($11-$35) or 6 ounce ($16-$52) pour. They also offer Junmai and Honjozo flights, each with 3 Sakes, for $38, which is an excellent way to sample a variety of Sakes. A few of the interesting Sakes I'd recommend include the Yuho Junmai Kimoto, Katsuyama Ken Junmai Ginjo, and Musashino Nyukon Tokubetsu Honjozo. You'll also find one Sake on tap, the Bushido Ginjo Genshu, 4-oz $12/6-oz $18, which I've enjoyed on a previous visit.

There are about 21 options for Sake by the Bottle, which come in various sizes such as 300ml, 500ml, and 720ml. About 60% of the options cost less than $100 a bottle, though you could splurge as well on the Hideyoshi "Flying Pegasus" Daiginjo at $560/720ml. You could opt to celebrate with some Sparkling Sake, such as the Dassai Sparkling Junmai Nigori ($62/360ml), which is one of my favorite Sparkling Sakes. The Hakkaisan Snow Aged Junmai Ginjo ($140/720ml) is a hedonistic pleasure I've previously reviewed.

A couple months ago, I recommended that people drink more Warm Sake, and Kamakura is a great place to experience it. They have 5 choices of Warm Sake, available in 5 ounce ($14-32) or 10 ounce ($28-$64) chirori, metal vessels. They serve the Sakes at what they suggest as the ideal temperature, from 104 to 113 degrees, but you can ask for a specific temperature if you so desire.

Of their five options, my favorite is the Shinkame "Holy Turtle" Tokubetsu Junmai, 2 year aged (5 oz $20/10 oz $40). Yoshimasa Ogawahara is the 7th generation owner of Shinkame Shuzo, a Sake brewery located in the Saitama Prefecture. I have the privilege to meet and interview him back in 2014. He told me that Sake is the only alcohol in the world where the taste varies according to a wide variety of temperatures, both hot and cold. He also stated that warm Sake pairs well with a diversity of cuisines and not just Japanese. During the cocktail party, I once again enjoyed some of the warm Shinkame and highly recommend it as an experience more people should try.

Kamakura has a small Wine List, with about 12 options, including 10 available by the glass ($12-$22). The options include 3 Sparkling Wines (all French), 4 Whites, 1 Rosé, and 4 Reds. Of the 12 wines, 7 are from France, 2 from California, 1 from Germany, 1 from Washington, and 1 from Japan. The wines aren't the usual suspects, and present some interesting and classic choices, from German Riesling to French Rhone wines.

What is unique though is that they carry a Japanese wine, the 2017 Chateau Mercian Yamanashi Koshu (glass $19/ bottle $76), and they are the only restaurant in Massachusetts to carry this wine. Nine years ago, I attended a tasting of Japanese Koshu wines at Uni, and that was also the first time I met Chef Youji Iwakura. You can read my previous article for more information about the Koshu grape. This was an excellent summer wine, with plenty of acidity, bright citrus and peach notes, a streak of mineralogy, and a pleasing and fairly lengthy finish. There was a mild richness to the wine as well as a touch of salinity. This would pair great with seafood, including raw oysters. Highly recommended!

Their Beer list is also small, with a rotating selection of Draft Beer, including the Lamplighter ($9).  By the bottle/can, they have 3 Japanese beers, including the Orion ($8), Koshihikari ($11), and Ginga-Kogen ($16).

Check out their list of Featured Spirits which includes some local options, like Bully Boy (vodka, gin and rum) as well as Japanese Gin (Nikka Coffey and Ki No Bi Kyoto), which is the hot new alcohol coming out of Japan. They also have about 10 Japanese Whiskies, and you can order a Flight of 3 for $35. I enjoyed a glass of the Nikka Miyagikyo Single Malt, a fine sipping whiskey with fruity notes, a hint of smoke, subtle spice notes, and a noticeable influence of Sherry.

Kamakura also has a menu of Shochu, a distilled Japanese alcohol, with 6 options and you can order a Flight of 3 for $18. Most of their Shochu selections are made from sweet potato, which is often considered to be the ingredients that makes the best Shochu. My favorite on their list is the Tenshi no Yuwaku, 8 Year ($21), made from 83% Sweet Potato and 17% Rice. It was fermented in Sherry casks for about 8 years, which is rare as few Shochu are ever aged this long. It's name translates as "Angel's Temptation," a reference to the Angel's Share, the amount of spirit that evaporates over time while it ages in a barrel. I enjoyed it neat, finding it rich, creamy and smooth, with intense Sherry notes, hints of sweetness, and plenty of complexity. This is the first time I've seen this Shochu available in a Massachusetts restaurant. Highly recommended!

To sample what Kamakura has to offer, rather than opting for the multi-course Kaiseki dinner, you can always check out the Kumo Sky Bar to have drinks and small plates. You'll have a great view of the city while enjoying a large variety of Japanese drinks. Be adventurous and try some Japanese Koshu wine, aged Shochu, warm Sake, or a premium chilled Sake.

2017: Favorite Spirits, Sake, Cocktails & Drink-Related Items

What were some of my favorite spirits and drink-related items of the past year?

Let me continue the lists of my best recommendations and favorites of 2017. I have already posted my Top Wine lists as well as Favorite Wine-Related Items. This post will now concentrate on some of my Favorite Spirits, Sake, Cocktails & Drink-Related Items. This is certainly not a complete list but it is more a sampling of compelling and memorable matters I have experienced and posted about over the past year.

This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more spirits, Sake, cocktails and drink-related items, you can just search my blog posts for the past year.

Favorite Achievement in Spirits Writing: This year, I'm especially proud of my article, An Expanded History of Pechuga Mezcal, where my research uncovered a wealth of documented references to Pechuga Mezcal, a type of mezcal that has been flavored with meat, as well as maybe some fruits and spices. Prior to my article, there were bottles from the 1930s that were labeled Pechuga but there was no known documentary evidence prior to that time. However, I found over 30 different written references to Pechuga before the 1930s, extending as far back as 1864. There is still more research needed in this area, but I was pleased to contribute my efforts to expanding the known history of this fascinating type of Mezcal.

Favorite Whisky Dinner: A great theme, killer whisky, and delicious food all combined to make the  Robert Burns Scotch Dinner at Civic Kitchen & Drink a wondrous experience. It was my first Burns Night celebration and I marveled at the ritual, the toasting, and the intriguing food, including Haggis, which I actually enjoyed very much. There was plenty of Scotch, each unique in its own right, and all quite tasty and complex. The crowd was fun and it was more than just a simple dinner, but an intriguing experience and the memories will remain for a very long time.

Favorite Blended Scotch Whisky: This year, I've attended two Compass Box tasting events, though I've only written about one of them so far. However, it is clear to me that Compass Box and its owner John Glaser are producing some excellent blended Scotches. I've enjoyed most of the portfolio that I've tasted and am impressed with the diversity of their whiskies. Their limited edition Double Single thoroughly impressed it, a silky smooth, complex and well-balanced whisky with a fascinating melange of flavors. There were hints of vanilla and caramel, berries and tropical fruit, herbs and spices. Each sip seemed to bring something new to my palate. Highly recommended.

Favorite Irish Whiskey: Tullamore DEW, the "official Irish whiskey" of the Boston Red Sox, is offered at the Tully Tavern, in Fenway Park, especially in the Monster Mule, a variation of the Moscow Mule that is made with 1 part Tullamore DEW, 4 parts Ginger Beer, and lime juice. They have a nice portfolio of whiskies, but my favorite was the Tullamore DEW 14 Year Old Single Malt which is matured in the usual three types of barrels, but then also spends a little time in Port and Madeira casks. On the nose, there are pleasant notes of apple and tropical fruit, and the palate also presents this fruit flavors, accompanied by a complex mix of vanilla, spice and caramel, with an elegant creaminess that caresses your palate. The finish lingers for quite a time and I can easily see myself sipping this all evening.

Favorite Whisky Rant: It is an issue which deserves attention but seems unlikely it will acquire what is needed. In my Rant, Whisky, Sherry Barrels & A Lack Of Transparency, I discuss how a number of whiskey producers are using Sherry-style barrels, from outside the legal Sherry region, but those barrels are still be labeled as Sherry barrels. Sherry is a protected term and it should be respected and honored yet some whiskey producers are failing to do so. We need more people to know that this problem exists and then hopefully a united effort and get whiskey producers to change their ways on this issue.

Favorite Spanish Whisky: Have you ever tasted whisky from Spain? Spain isn't a significant producer of whisky but you may hear more about Spain in the near future if whisky like the Navazos Palazzi Malt Whisky becomes more well known. Produced from malted barley grown in Spain, the whisky spends about four to six years aging in Palo Cortado Sherry casks, which is definitely a rarity in the whiskey industry. This whisky presents with a nice, dark amber color and its complex aroma is enticing, a blend of harmonious fruits and spices. You could easily sit and enjoy the diverse nose of this whiskey for quite some time before taking a sip. Your palate will be seduced by the complex, and sometimes subtle, melange of flavors that caress and tantalize. It is sweet, briny and savory, with plenty of fruit, from apples to raisins, as well as lots of spicy notes. Honey, caramel, and malt with clear Sherry notes and a long and lingering finish that satisfies to the last wispy taste. It is elegant and compelling, unique and delicious, a well-balanced whiskey that will surprise and delight.

Favorite Unique Whiskey: At The Townshend in Quincy, Palmer Matthews, their Bar Manager, introduced me to Dry Fly Distilling Straight Triticale Whiskey, which might be the only straight Triticale whiskey in the world. Triticale is a hybrid of rye and wheat which was created in Scotland in the late 19th century. I enjoyed a shot, chilled by a single large chunk of ice, and found the whiskey to be intriguing, with a nice spicy kick up front, which then became soft and almost sweet. As I love Rye whiskey, I savored the spicy element of the Triticale, but also liked how the wheat softened it more on the finish. If you want something more unusual, but still quite tasty seek out this Triticale.

Favorite Maryland Rye Whiskey: During a visit to the Tenth Ward Distilling Company, I had the chance to taste a few of their products and I was most taken with their Lindsay Stunkle Rye Whiskey which is named after a famous Prohibition-era bootlegger from Frederick, Maryland. This limited-release whiskey is made from a mashbill of 80% malted rye and 20% malted barley, and comes in at a whopping 120 proof. It is released twice a year, in June and November, and is intended for home aging. It is spicy and potent, enhanced by the addition of a little water, and will definitely appeal to rye lovers. There is complexity to its taste and a lengthy finish, and I would love to see this aged in the barrel for a number of years.

Runner-Up Favorite Maryland Rye Whiskey: Also from the Tenth Ward Distilling Company, a more unique Rye whiskey is the White Caraway Rye, which is made from a mashbill of 80% malted rye and 20% malted barley, and comes in at 95 proof. The spirit is mashed with caraway seed so it is intended to taste more like rye bread, though it may also remind you of Scandinavian Akvavit. I was captivated by the intriguing flavors of this spirit, as it certainly reminded me of spicy rye bread, with a hint of mint. Though you could drink this on its own, I think it would be best used in creating some fascinating cocktails.

Favorite Gin: As I've said before, I'm not usually a fan of gin, disliking the over-powering juniper flavor I find in many, but I have enjoyed some that I felt were more well-balanced. Certainly a more unique gin, the Pierde Almas 9+ Botanicals is actually a hybrid Mezcal/Gin, using Mezcal as the base spirit and then adding nine botanicals, including juniper, coriander, star anise, fennel seed, orange peel, cassia bark, angelica root, orris root, and nutmeg. On the nose, the piney aroma of juniper is dominant though beneath that aroma were more subtle herbal notes. Once you taste it, the Mezcal elements make themselves known, and it is an intriguing and complex spirit. There are plenty of citrus notes up front, with an interesting melange of spices and herbs, as well as a smoky edge, especially on the finish. The piney notes of the juniper became much more integrated into the whole, and the other botanicals joined the complex mix. This is definitely a sipping spirit, which is quite enjoyable neat, and each sip seems to bring new flavors to your palate.

Runner-Up Gin: From the McClintock Distilling Co. in Maryland, their Forager Gin is a vapor infused New-World style gin using about 18 botanicals inspired by native herbs found in the Appalachian wilderness. On the nose, there is a strong juniper aroma with subtle hints of other botanicals in the background. On the palate, the botanical mix is more balanced, and the complex melange of flavors delights the mouth. There are elements of fruit, mainly citrus, and floral flavors, with a sprinkle of spice elements. The gin should be served chilled, and would be delicious on its own, or used in cocktails.

Favorite Rum: Rum actually has a lengthy history in the Oaxaca region, a place best known for Mezcal. However, little Oaxacan rum makes it out of Mexico, which is a shame. One of the recent exports is the stellar Paranubes Rum, brought to you by the good people of Mezcal Vago. Made from sugar cane juice, and not molasses, the Paranubes is made in a very traditional manner, the current producer being at least the 3rd generation in his family to produce this rum. Its aroma is very funky and prominent, with a saline character that reminds me of the smell of the ocean or an olive tapenade. The aroma doesn't follow through much on the palate, which instead brings a mild sweetness, a touch of grassiness, and some citrus and tropical fruit flavors. It is more light and elegant, with a lengthy and pleasing finish. It reminds me of a Rhum Agricole, and its distinctive and unique aroma and taste certainly sets it apart. The Paranubes can be consumed on its own though it also would work well in a variety of cocktails.

Favorite Unique Rum: From Navazos Palazzi, which also made the Spanish whiskey I previously mentioned, comes another unique spirit, a Cask Strength Rum, aged in Sherry barrels. The base rum had been distilled in the Antilles, where it aged for five years in ex-Bourbon barrels, and then given to a Spanish Sherry bodega, where the rum further aged in Oloroso barrels for 10 years. The color of this rum was deep and dark, though with some translucence, reminding me in some ways of an aged Oloroso Sherry. I was enamored with the complex aromas that wafted up, seducing my nose. There was fruit and spice, nuts and chocolate, and it was a pleasure just to sit and enjoy the aromas. On the palate, I was initially pleased with the relative dryness of the rum. It wasn't one of the prominent sweet rums but rather its sweetness was of a more subtle nature, with underlying caramel, vanilla and molasses flavors. And the complexity of the nose was duplicated on the palate, such a compelling melange of flavors that seemed to present something new each sip I took. There was a certain nutty and saline character that reminded me of Sherry, but also bright citrus and plum notes. There were plenty of spicy elements, with a backbone of umami, and hints of leather. Elegant and fascinating, this rum had a pleasing, lengthy finish.

Favorite Mezcal: Pierde Almas, which made the Mezcal/Gin hybrid mentioned above, is primarily a Mezcal producer and they have an amazing portfolio. My current favorite is their  Maguey de Lumbre Mezcal, made from a rare and little-known agave. The aroma is more subtle, with hints of citrus and smoke, and the first taste is pure gustatory pleasure, a hedonistic revel in the complexities and flavors of the Mezcal. This was a compelling Mezcal and once I started looking deeper, it only became even more intriguing. Citrus notes dominated the flavor profile but there was much complexity providing harmony to the spirit. There was also a mild smokiness, subtle herbal accents, and wispy spice notes. Just sit and sip it and you'll realize the fascinating complexity of this spirit. The taste was clean and smooth, an elegant pleasure, something to slowly savor on a summer evening, though you could certainly enjoy this year round.

Favorite Pechuga Mezcal: Pierde Almas also produced my current favorite Pechuga Mezcal, the Mezcal de Conejo, which is produced using a rabbit. Pechuga is a type of mezcal that has been flavored with meat, as well as maybe some fruits and spices. Once I tasted this Pechuga, I was immediately struck by the anise notes in this Mezcal and then I could detect the ripe fruit flavors, especially pineapple, a mild smokiness, and a touch of a more wild and gamey element. It was complex and intriguing, a unique melange of flavors which should please any Mezcal lover. You wouldn't know this Mezcal was made with rabbit, but it still would make for an interesting addition to your Easter dinner.

Favorite Shochu: Shochu, a distilled spirit made in Japan, can be made from many different ingredients though sweet potato is considered one of the best choices. While dining at Tori Shin in New York City, I thoroughly enjoyed a glass of Shochu, the Tenshi no Yuwaku, which is a sweet potato Shochu that was fermented in Sherry casks for about 10 years. This is a more unique Shochu as few are ever aged this long. It's name translates as "Angel's Temptation," a reference to the Angel's Share, the amount of spirit that evaporates over time while it ages in a barrel. I enjoyed it neat, finding it rich and creamy, with intense Sherry notes, hints of sweetness, and plenty of complexity.

Favorite New Liqueur: A collaborative effort between companies in Britain & France, the Escubac seems to have its roots in Ireland. It is a "juniper-free botanical spirit," made from a base of neutral sugar beet alcohol with the addition of 14 botanicals. After it is distilled, they infuse it with saffron and sweeten it with raisins, vanilla, and sugar. The Escubac has some sweetness up front but it wasn't cloying or overly sweet, and it was complemented with a mix of citrus and herbal notes, with intriguing spice notes and a touch of bitterness. I was pleased with its complex and intriguing melange of flavors, and it can easily be used in a variety of cocktails.

Favorite Baijiu: With many Americans, the Chinese spirit Baijiu suffers an image problem, often considered to have a terrible, off-putting taste. Though there are some Baijiu with very strong aromas and tastes, others have much lighter and appealing flavors and are worthy of attention. Made in New Zealand, Taizi Baijiu, the creation of two Chinese brothers, would be a great introduction to Baijiu for anyone. With its clear color, the Baijiu has an intriguing nose of berries and licorice, and on your palate, the berry flavors are very prominent upfront with more licorice notes on the finish. It has a slightly oily texture, but drinks very smooth and balanced, and you wouldn't realize its high alcohol content. There is an underlying complexity, more subtle notes, including some herbal elements, accenting the Baijiu. One of the best Baijiu I've ever tasted, I highly recommend it.

Favorite Chicago Bars: On a whirlwind visit to Chicago, I was fortunate to visit two cool and compelling bars, including Income Tax and Estereo. Income Tax, which has been open for a year, is cozy and elegant, with a lengthy bar and a casual, welcoming vibe. Their drinks list is diverse and interesting, and they carry some Sherry by the glass. Their food is also quite tasty, and is great for pairing with a glass of wine or a cocktail. Service is excellent as well, and it is the type of neighborhood bar you really should frequent. Estereo is also a neighborhood bar, specializing in spirits from Mexico, Central America, and South America such as Cachaca, Pisco, Mezcal, Tequila, Sotol and more. Great cocktails, incredible diversity in their spirits, knowledgeable staff, and a fun & lively atmosphere make this a great place to drink.

Favorite Sherry Bar: Taberna de Haro wins this category hands-down, once again, as there is no other local restaurant which comes close. With over 60 Sherries, including some rarer bottlings, Chef/Owner Deborah Hansen has compiled an amazing Sherry list, offering a good number by the glass. The Sherries pair very well with her Spanish cuisine and I could easily sit at the bar all night sampling different Sherries, from a bone dry Fino to a sublime aged Palo Cortado. If you are ever in the area, you must stop here and try some Sherry.

Favorite Restaurant Cocktail: The Schrodinger's Coupe is available at Sumiao Hunan Kitchen, which makes several other Baijiu cocktails too. The Coupe is made with Baijiu, curaçao, grapefruit, lime and plum bitters. It's Baijiu taste was accompanied by some sour fruit flavors with a hint of grapefruit. It wasn't overly sweet and was a refreshing summer drink.

Favorite Restaurant Hot Cocktail: While at a Burns Night dinner at Civic Kitchen & Drink, we began the evening with the Ginger Rabbie, a hot cocktail, made with Towiemore Classic Scotch, tea, molasses, and ginger. It was similar in some respects to a hot toddy, only mildly alcoholic, lightly sweet, and with a pleasing taste of tea and spice. Great for the winter.

Favorite Daiginjo Sake: The Kirin-Zan Junmai Daiginjo, which comes in a cool pentagonal blue bottle, is a superb Sake, elegant and complex, with such an alluring taste. It is clean and bright, with subtle citrus notes, some peach and melon, and a lengthy, pleasing finish. It is said to be "reminiscent of a clean mountain stream," and it possesses such a sense of purity, a Sake that pairs perfectly with nigiri. This is a Sake which impresses and I highly recommend it. Find it locally at Pabu Boston.

Favorite Junmai Ginjo Sake: I was impressed with the unique Hakkaisan Snow-Aged Junmai Ginjo, which spends three years in an insulated storage room chilled only by 1000 tons of snow! It is a Genshu, undiluted by water, and has a high acidity. I found the Hakkaisan to have a more subtle aroma and on the palate presented an elegant, deep complexity with hints of melon and a touch of anise. It was full-bodied and smooth with rich, savory umami. A hedonistic pleasure that is extremely food friendly. It can be found locally at Reliable Market.

Runner-Up Favorite Junmai Ginjo Sake: While dining at Torishin, a killer Yakitori restaurant in New York City, I ordered a carafe of Fukuju Junmai Ginjo and it was so delicious I had to order a second carafe. The Sake was simply superb, with a dry, clean and elegant taste with plenty of fruit notes. It was silky smooth, drank so easily, and I could have sat all night savoring this Sake. Highly recommended.

Favorite Kimoto/Yamahai Sake: The Suehiro Densho Yamahai Junmai Sake is produced from Gohyakumangoku rice, and is a typical Yamahai Sake, with delicious earthy notes, high acidity and plenty of umami. It is easy drinking, smooth, and complex with a hint of citrus, smoke, and sweetness. Simply a delicious Sake, which will pair well with many different foods, from mushroom risotto to a grilled steak.

Runner-Up Favorite Kimoto/Yamahai Sake: The Sohomare Tokubetsu Kimoto Sake has a high acidity and it was quite compelling, a mellow and smooth-drinking Sake with plenty of delicious umami. It has a richness to the mouthfeel, a lengthy and satisfying finish, and is something I could sit and drink all day. There is a mild earthiness to the Sake which enhances the totality. A well-made and delicious Sake, it would be an excellent pairing with umami dishes, especially mushroom or truffle-based ones, and would also go well with various meats.

Favorite Sake Store: It is difficult to find a local wine shop that carries a large and diverse Sake selection. However, Reliable Market, in Union Square, Somerville, has been enlarging their selection, and stock many of their Sake in refrigerated cases. You'll find plenty of Sake, of all types, in regular-sized bottles as well as half-bottles, at a range of price points. They also carry both local Sakes, Dovetail (from Waltham) and Blue Current (from Kittery, Maine). Reliable Market probably has the best and largest Sake selection in the Boston-area and you should check it out.

Favorite Sake News: Back in April 2015, I posted an article, An Expanded History of Sake Brewing in the U.S., which discussed the early history of Sake breweries in the U.S. My research for this article included combing through hundreds of old newspapers, picking out tidbits of information that hadn't been previously collected into a single resource. It was a fascinating exploration, expanding my knowledge of this topic, and revealing intriguing facts which contradicted what many previously believed. This year, a Japanese man, who runs a packaging company, wrote an article for a Japanese Sake journal based upon my article and I wrote out it in My History of U.S. Sake Breweries Inspires A Journal Article. And fortunately, I got to meet the author last month when he visited Boston, and we drank plenty of Sake together.

Least Favorite Sake News: In Ugh! More Stinkin' Scores For Sake From Wine Advocate, I express my displeasure at the Wine Advocate for continuing to provide "scores" for Sake. I've been ranting about this issue since 2013 but it is more recently that the Wine Advocate has started providing Sake scores on a more regular basis. Their main effect seems to be raising prices and they don't seem to be sparking much discussion or interest on Sake. Even on the Robert Parker bulletin boards, Sake discussion is all but nonexistent. The scores aren't really helping anyone, and are probably hurting more, so they should be eliminated.

Favorite Beer: I dislike most beer, as I am very sensitive to the bitterness of hops and that taste turns me off. Every once in a while though, I find a beer that does appeal to me. This year, I was impressed with the The Flying Dog "Heat Series" Shishito Rice Ale. This beer is brewed with Shishito peppers, a generally sweet Asian pepper where about one in ten is spicy. I found this beer to be light, crisp and refreshing, lacking bitterness and with just a whisper of spicy heat, mainly on the finish. There are some subtle malty undertones and a couple hints reminding me of a Sake. It would be an excellent beverage on a hot, summer day.

Favorite Cider: From the Asturian region of Spain, the 1947 Sidra de Nueva Expresion is
is a Petillant Semi-Dry Cider, produced from a blend of 14 apple varieties, all from their own orchards, with a rough breakdown of about 75% sharp, 15% bitter-sharp and the rest bitter-sweet. Fermentation occurs in an open chestnut vat, with wild yeasts, and I was quite surprised that they also allow it to mature in the open vat for about 12 months! The vats are old, some being as much as a hundred years or more, and are quite large, about 15,000 liters. It possesses a strong, appealing apple aroma and on the palate, it presents as mostly dry and crisp, with strong apple flavors and only the slightest hint of sweetness. It also has a  mild effervescence, enough to be a nice palate cleanser and excellent for food pairings, and a lengthy pleasing finish.

Favorite Pear Cider: For the second year in a row, this Asturian pear cider, the Viuda de Angelón Sidra de Pera is the winner. The pear trees are wild, organic and over 70 years old. Once the pears are picked, they are first fermented in stainless steel, with wild yeasts, and then mature for about four months in chestnut vats. Then, they undergo a second fermentation in the tank. This is an impressive Perry, with a harmonious blend of earthiness with subtle pear flavor and a mild effervescence. It is dry and refreshing, with lots of depth. It would be excellent on its own or paired with food, especially something with umami.

Favorite Non-Alcoholic Cocktail: At Sumiao Hunan Kitchen, they have several cocktails, and I was impressed with their Sumiao Citrus, which is made with white grapefruit juice, lemon, simple syrup, blood orange puree, and orange garnish. This was an interesting concoction, not overly sweet, and was quite refreshing. The fruit flavors blended well together, presenting a tasty melange of flavors. If you aren't drinking something alcoholic with your meal, then this would be a good option.

Favorite Non-Alcoholic Drink: Switchel used to be popular in New England in the 17th century, and now seems to be making a bit of a comeback. At Russell Orchards in Ipswich, I bought their version of Switchel, which is made from with apple cider vinegar, apple cider, maple syrup, ginger and water, with the vinegar and cider made on their premises. It is unpasteurized so needs to be refrigerated. The Switchel possesses a distinctive ginger aroma and it is prominent on the palate too. It is dry with a prominent vinegar aspect, subtle apple notes, and a ginger backbone. It is refreshing and I see how it can be quite refreshing on a hot day. Plus, it makes for a great cocktail ingredient.

Favorite Canned Non-Alcoholic Drink: At Gre.co, a fast-casual Greek restaurant on Newbury Street in Boston, they have a few canned drinks including the Tuvunu Greek Mountain Tea, which is made from Sideritis, an indigenous perennial. The tea is flavored with brown cane sugar, wild blossom honey, and fresh squeezed lemon juice. It was delicious, with only a mild sweetness, and pleasing tea notes and an herbal backbone. It is refreshing and you could easily drink can after can without feeling bloated or overwhelmed by sugar as you can be with soda.

What were some of your favorite spirits and drink-related items this year?

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) The Hawthorne patio will become your go-to destination for tropical tiki drinks and boozy blender beverages. Returning this year, Swizzle Sundays at The Hawthorne invites guest bartenders from around the city to work the blenders on the patio from 5:00pm to dusk, serving up island-inspired favorites.

The full summer line-up includes:
June 25th – Tim Cooper of 86 Co. Caña Brava Rum
July 2nd – Eric Anderson of Hendrick’s Gin
July 9th – Sean Frederick of Plantation Rum
July 16th – Willy Shine of Jagermeister
July 23rd – Bob McCoy of Privateer
July 30th – The Hawthorne’s own Jackson Cannon
August 6th – Kerrin Egalka of Compass Box
August 13th – Jesse Lauden of Island Creek Oyster Bar
August 20th – Yuna Asriyan of Absolut Lime/Elyx
August 27th – Colin Asare Appiah of Bacardi

Please call 617-532-9150 for reservations.

2) Executive Chef Tyler Kinnett and the team at Harvest welcome guest chef and author Walker Stern from Battersby for a special “The Book and the Cook” dinner. On Sunday, June 25, from 6pm-9pm, Harvest's cookbook series "The Book and the Cook" will host famed Battersby: Extraordinary Food from an Ordinary Kitchen author and Battersby Restaurant co-owner and chef, Walker Stern. Battersby, the small New York eatery, opened its Brooklyn doors in 2011. Since then, it has risen to fame for its thoughtful dishes, expert technique, along with a unique and welcoming environment.

Guests will enjoy dishes from Chef Walker Stern’s cookbook Battersby: Extraordinary Food from an Ordinary Kitchen for guests to enjoy, complete with wine and beer pairings. Guest Chef Walker Stern, will step out of his four by six-foot kitchen and into Harvest for a guest chef dinner, collectively prepared with Harvest Executive Chef Tyler Kinnett and Pastry Chef Joshua Livsey.

The menu for the evening is as follows:
RECEPTION
GOUGERES WITH MORNAY SAUCE
Chicken Liver with Shaved Mushrooms and Balsamic
Chiarli Cleto, Lambrusco, Modena Spumante Rosé
FIRST COURSE
WATERMELON SALAD WITH SHISHITO PEPPERS AND FETA
Villa des Anges, Pays d’Oc Old Vine Rosé
SECOND COURSE
GRILLED TUNA WITH PIPERADE AND SPANISH HAM
Chimay Rouge, Belgium
THIRD COURSE
PAN-ROASTED CHICKEN WITH SUMMER FRUIT PANZANELLA
Julien Sunier Fleurie Beaujolais 2014
FOURTH COURSE
FENNEL SEEED PANNA COTTA WITH LEMON CONFIT
Evolucio Tokaji 2012

Cost: The Book and the Cook dinner is $70 per person (inclusive of a signed book, beverage pairings, tax & gratuity) and includes a reception and seated dinner.
Space is limited and reservations are required. Call 617-868-2255 directly to book seats or visit https://www.eventbrite.com/the-book-and-the-cook-battersby-at-harvest to purchase tickets.

3) Empire Asian Restaurant & Lounge, which recently celebrated its Five Year Anniversary, is offering Unlimited Sushi on Monday evenings, starting at 5pm.  The Unlimited Sushi costs $29/person and there are no menu substitutions, no sharing and no to-go options. There are 11 options on the menu, essentially all Maki rolls, from Spicy Tuna to Return of the Hamachi Tartare.

For reservations, please call 6170295-0001

4) Gather, the modern American restaurant located in Boston’s home for innovation, District Hall, will be hosting two Game of Thrones themed Brunches to celebrate the upcoming Season 7 premiere. GoT fans can join Gather for themed food and drink specials alongside other Game of Thrones inspired activities to celebrate the Season 7 premiere all weekend long.

WHEN: Saturday, July 15th, and Sunday, July 16th from 11am-3pm
Guests wishing to join Gather’s realm for brunch should make reservations for inside seating, as seating is limited, by calling 617-982-7220.
Patio seating will be available first come, first serve and weather permitting.

5) Chef/Owner Will Gilson and the Puritan and Co. team invite guests to join them for a night of all things rosé at their third annual Rosé Rumble. This Rosé Rumble will offer guests the opportunity to immerse themselves in the best rosés in Boston like a true insider. Taking place on Wednesday, July 12th, the third annual rosé rumble will showcase a variety of rosés for guests to taste, discuss, and learn about while enjoying bites from Chef Will Gilson and the Puritan and Co. team.

The night will feature two, separately ticketed sessions- one at 6 p.m. and one at 8 p.m.
Tickets are $75 and can be purchased here: https://roserumble3.eventbrite.com/.

This should be an excellent event and I strongly recommend you check it out.

6) Puritan & Company Chef Will Gilson will be teaching a hands-on cooking class at the Milk Street Cooking School Master Class on how to prepare a New England Clambake at home on Wednesday, July 19th from 6pm-9pm in the Milk Street Test Kitchen, 177 Milk Street, Boston.

In this hands-on Master Class, students will learn tips and facts about the seafood used and secret techniques for ensuring a properly cooked feast that highlights the best of our simple summer ingredients. The class will also cover wine and cocktail pairings, since clambakes are the perfect party food.

Tickets are $100 per person and can be purchased by logging onto www.177milkstreet.com

Quincy: The Townshend, Zef Cicchetti & 16C (Part 3)

From Spanish Whiskey to Sangria, Chestnut Ravioli to a Chocolate Snowball, my recent culinary trek to Quincy included three other delicious destinations, The Townshend, Zef Cicchetti & Raw Bar, and 16C. Kerry Byrne (a Quincy native, food writer for the Boston Herald, and the owner of KJB Trending Hospitality) wanted to introduce me to a few more of the newer eateries in Quincy. Through my relatively brief experiences at each spot, I saw much potential and am eager to return for a fuller experience.

Kerry and I began our exploration of Quincy by having a drink at The Townshend, a craft cocktail bar and restaurant serving seasonal, modern far, which opened in May 2015. The restaurant was founded by Devin Adams, whose resume includes Kingfish Hall, Lucca Restaurant, Island Creek Oyster Bar and Drink. It's name is based on the historical Townshend Acts, severe British laws which increased duties on imports, and were part of the reason for the revolt of the American colonists. This is a nod to Quincy's historical importance to the American Revolution.

With a casual decor of light wood and dark metal, it is a cool spot to have a drink after work, or to grab some dinner with a significant other or groups of friends. However, you might want to grab a seat at the bar so you can watch the bartenders in action.

The restaurant is open for lunch, dinner, and Sunday brunch, offering everything from sandwiches to entrees, from Burgers to Wild Boar Ragu, Pulled Pork Melt to Panko Crusted Haddock. Lunch sandwiches range from $11-$13 while dinner entrees range from $24-$29. The kitchen sources many of their ingredients locally and on a chalkboard, to the left of the bar, they list those producers. the chalkboard also mentions the local distilleries, breweries and wineries from which they source some of their drinks.

As we were at the restaurant between lunch and dinner, they only had a very limited menu available, basically a few appetizers, and we opted for the Glazed Chicken Wings, with a Sriracha honey glaze. The meaty wings had a delicious taste of sweet and spicy though it might have been better if he wings had a crunchier coating, though that is more an issue of preference.

The Bar Manager is Palmer Matthews (pictured above), who is a Quincy native, gained much of his bar experience from his time at Drink. He has put together an interesting bar and cocktail program, stocking many local spirits and beers, as well as some more unique offerings. Most of their cocktails cost $10-$11, such as the Blood & Sand (Scotch, Orange & Cherry Brandy) and Kentucky Colada (Whiskey, Coconut, Pina & Peach). They also hand cut their ice from a large block (which you can see above). There is a substantial beer list, with about 8 on draft, and plenty of local brews though you'll also find a number of Belgian beers.

The wine list is interesting and certainly not the usual suspects. There are about 16 wines by the glass, priced $7-$12, and you'll find wines from Hungarian Furmint to Lodi Cabernet Franc. They have over 30 wines by the bottle, with a fair share priced under $50. The diversity appeals to me, and it's good to see one Massachusetts wine even made the list, the Westport Rivers RJR Brut.

I opted for a glass, neat, of Navazos-Palazzi Grain Whiskey, a cask strength Spanish whiskey which was aged in Palo Cortado Sherry barrels. When's the last time you saw a Spanish whiskey at a cocktail bar? It was a first time for me. The whiskey was delicious and aromatic, very Sherry-like and light, with hints of grain and a touch of almost sweet vanilla. It was very smooth, despite the high alcohol content, though a few drops of water might help you enjoy it. 

Palmer then suggested that I try the Dry Fly Distilling Straight Triticale Whiskey, which might be the only straight Triticale whiskey in the world. Triticale is a hybrid of rye and wheat which was created in Scotland in the late 19th century. I enjoyed a shot, chilled by a single large chunk of ice, and found the whiskey to be intriguing, with a nice spicy kick up front, which then became soft and almost sweet. As I love Rye whiskey, I savored the spicy element of the Triticale, but also liked how the wheat softened it more on the finish. It's always great to go to a cocktail bar and encounter something new, and I'd love to return to Townshend to taste more of what they have to offer.

Palmer also joined Kerry and I as we dined at a few more locations, and I found him to be both fun and knowledgeable, down-to-earth individual and a good man to share a drink.

The Townshend team are planning to open another restaurant in the near future, Belfry Hall, which will be an “urban beer hall.”

Leo Keka, a native of Albania, is the owner of Alba Restaurant, a well-known, high-end steakhouse in Quincy. He has now opened a second restaurant, Zef Cicchetti & Raw Bar, next to Alba. Zef Cicchetti, whose name pays tribute to Keka’s father, Jozef Keka, who passed away last year, is a Venetian-style bacaro. They serve traditional cicchetti, small plates, hand-made pasta, local oysters, and more.

It is an elegant restaurant, with lots of dark wood, yet still seems more casual than Alba. You probably were unaware, as I was initially, that coastal sections of Albania once were part of the Republic of Venice. As such, they share some culinary roots so Leo has a good understanding of Venetian cuisine and was a natural extension for him.

Lots of fresh oysters! You can also find little neck clams, Alaskan King crab legs, Maine lobster claws, and Jumbo shrimp as part of their raw bar.

There is an open kitchen, which I always see as a sign of confidence of the kitchen staff. Their food menu includes a number of Cicchetti, from Salt Cod Fritters to Grilled Octopus, priced from $6-$18. You can also find Bruschette, like Steak Tartare, Salumi, Cheese, and Pizzettes (small pizzas). For a heartier appetite, you can try their house-made Pasta dishes ($17-$22), like Black Truffle Gnocchi or Linguine Vongole, or one of their Platti ($23-$38), such as Filet Mignon or Fisherman's Stew. There is something for everyone, whether you want a few bites while drinking at the bar or if a group of you are hungry for a full meal.

We opted to try several different dishes, to get a sense of what you might expect while dining here. The Il Diavolo Pizzette is made with Calabrian chile soppressata and fontina cheese. It is a thin crust pizza, with a nice char, with plenty of soppressata atop it. I enjoyed the lightly spicy pizza, with its crisp crust, and a red sauce with a mild sweetness to it. And it actually is good-sized and can easily be split by a couple people.

The Lamb Garganelli is comprised of braised lamb shank, romanesco cauliflower, and mint gremolata. The pasta was excellent, with a nice bite to it, and the tender lamb was flavorful and compelling. I'm not a fan of cauliflower but the pieces were small, almost circular, and you almost wouldn't even know what it was unless you knew what was in the dish.

My favorite dish was the Chestnut Ravioli, with truffle butter, heirloom cranberry and crispy sage. The fresh ravioli were cooked perfectly, and the taste of the dish delighted my palate in so many ways. The creamy chestnut filling, enhanced by the truffle butter and cranberry, brought to mind an earthy forest. And the crispy sage added a little crunch to the dish. Highly recommended.

Finally, we enjoyed the Saffron Risotto, made with Maine lobster, Vialone rice, and Meyer lemon. The rice was prepared just right, with an excellent texture, and there was plenty of sweet lobster meat in the risotto. For my preferences, the lemon flavor was too strong and I would have liked it more with a lighter use of lemon.

Our final stop was at 16C, a new restaurant owned by Kerri Lynch-Delaney, who is the niece of famed Chef Barbara Lynch, and Kerri also used to work at No. 9 Park as a Pastry Chef. The restaurant offers "fine American cuisine" with Italian accents. You'll find sheet pizzas and a Waygu Burger, Steak Tips and Pan Seared Scallops. However, I decided on dessert, as we had already devoured plenty of savory dishes during our restaurant crawl. The night was ending and a sweet treat would be a nice way to complete the evening.

I did have to try one of their drinks and chose the Red Sangria, which is made with blood orange, dragonfruit, and raspberry. The different fruits are what intrigued me, and I was very pleased with the Sangria. It was fruity, with a nice depth of flavor, and with only a mild sweetness. I'm picky about Sangria and this is actually one of the best versions I've tasted in quite some time. I could have easily drank a few of these without feeling like I was in a sugar coma.

The Dessert list only has a few choices, but they all sounded appealing, and in the end, I decided on the Chocolate Snowball, with a vanilla buttercream and coconut. A decadent treat, with rich chocolate and a creamy frosting, enhanced by the coconut. It is large enough to share, and showcases Kerry's experience as a Pastry Chef. I must come back to try their savory options.

My restaurant crawl through Quincy center merely scratched the surface of the culinary treasures that can be found in this historic city. There are so many other places I could have explored, and more will be opening in the near future. It is clear that Quincy is seeing an ascendancy, and I highly recommend you visit the city and check out its myriad restaurants. It was also great to see the number of immigrants who own and work in a number of these restaurants, and their contributions highlight how our community improves with immigration. Besides all these restaurants, bakeries, and food shops, you also have to remember all of the rich history within Quincy, giving you even more reason to check out this city. I'll be returning to Quincy, to eat, drink and learn more and maybe I'll see you there.