Restaurants and bars around me: Where to Eat and Drink Near New Orleans’s Superdome

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December 13, 2022
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The 17 Best Restaurants & Bars Near The Chase Center – San Francisco

Whether it’s for a Warriors game, a concert, or some modernized version of the Ice Capades, you might wind up at the Chase Center at some point. But your whole experience shouldn’t start and end at the place you scan your ticket, which is why we have this guide. It’s filled with lots of incredible spots to eat and drink that are all within a 20-minute walk of the arena. And as much as we love Gott’s and Dumpling Time, we aren’t including the restaurants you can easily find within Thrive City.

THE SPOTS

photo credit: Sarah Felker

Japanese•

Soma

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Walking Time To The Chase Center: 19 minutes

If you’re looking for a casual, easy, and reliable spot near the Chase Center, Cafe Okawari has your back. The Japanese restaurant in SoMa is one of the best spots in the city for katsu chicken sandwiches and Japanese curry. But the all-day cafe also has plenty of other things you should get into, like protein bowls, unadon, and soups, plus housemade yuzu sodas and hojicha lattes.

photo credit: New Belgium Brewing

Brewery•

Mission Bay

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RESERVE A TABLE

A massive space in Mission Bay with tons of seating and standing room? Check. Lots of beers on tap, including several that are brewed in-house? Yup. An eclectic menu of snacks, like tacos, chicken wings, flatbreads, and fries with a creamy umami dipping sauce? Well, you know the answer. New Belgium Brewery fits the bill if you’re looking to organize a casual, beer-centric hang before making the short walk over to Oracle Park. Even better, reservations are available.

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photo credit: Ungrafted

Wine Bar•

Dogpatch

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Walking Time To The Chase Center: 13 minutes

This Dogpatch spot is located in a warehouse-like space that’s light-filled and massive. And coming here to wine up before a game means you can order a glass of your favorite red or white (they have cider and beer, too). But really, come here to try something from their impressive selection, and consider getting the za’atar bread with labne, everything-spiced fries, or other small plates to share.

photo credit: Stephanie Court

Indian•

Dogpatch

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Walking Time To The Chase Center: 21 minutes

This spot pulls from the make-your-own-rules playbook by remixing western Indian food with new ingredients. Which is why you’ll find blue cheese in the fluffy parathas and garlicky pea shoots and raita are heaped atop tender Impossible kebabs. And mint-infused tamarind water for the crispy pani puri contains actual gin. A meal at this small-plate dining spot is a great way to eat your way through the regions of Gujarat: a vegetarian mix of fire-roasted eggplant that taste like it was forged in the flames of Mount Doom, housemade maska paneer, and the other dishes inspired by the chef’s family.

photo credit: Susie Lacocque

Mexican•

Mission Bay

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Walking Time To The Chase Center: 14 minutes

If you’re taking Muni to go to the Chase Center, consider starting your night with tacos and margaritas at Death By Taco—it’s right across the street from the 4th and King Street station in China Basin. Here, a single taco is a steep $10, but the quality of the ingredients makes it worth it. There are 15 tacos on the menu, but we recommend going for the Dirty Girl with braised pork and spicy sauce, the battered and fried fish taco, or the chips and guacamole to split.

photo credit: Third Rail

Bar•

Dogpatch

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Walking Time To The Chase Center: 12 minutes

Sure, you may already have plans to eat all the hot dogs, fried chicken sandwiches, and pretzels you can stand while at the Chase Center, but it still wouldn’t hurt to have a light bite ahead of time. So head to Third Rail. This Dogpatch bar makes great cocktails, plus their own jerky you’ll enjoy with your drinks. We like the Red Eye with coffee and the candied one with brown sugar and chili flakes. They also do shot, beer, and jerky combos for $12—follow one drink with the other and take the jerky with you on your short walk to the arena.

American•

Mission Bay

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Walking Time To The Chase Center: 2 minutes

Mission Rock Resort is located only a few steps from the Chase Center, which makes it a convenient spot to meet before a game. This place tends to get crowded on game nights with people in blue and gold jerseys, so grab a cocktail and a seat at the bar while waiting for a table overlooking the water. It’s not the cheapest spot to get food (the burger is $18), but you’re probably already spending a ton of money on tickets anyway. We recommend sharing the fries or the Thai chili-glazed chicken wings if you want a pre-game snack.

photo credit: Melissa Zink

Pizza•

Dogpatch

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Walking Time To The Chase Center: 11 minutes

Head to the Dogpatch and you’ll spot plenty of white boxes making their way down Third Street or hanging out with a pint at Dogpatch Saloon. All roads lead to Long Bridge Pizza. The casual spot does sourdough pies right. They have a nice snap—never too chewy or hard. And you can taste the tang of the sourdough, separate from the high quality toppings. Like any great neighborhood spot, this is a place to post up in one of the three dining rooms and gab about how today was the best or worst day ever. A game will probably be on one of the many large TVs. Order from the counter and let the beer and pizza come to you.

photo credit: Emma Shepler

American•

Soma

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Walking Time To The Chase Center: 18 minutes

The big reason we keep coming back to Little Skillet is their perfectly done chicken and waffles. But the casual restaurant that’s just three blocks from Oracle Park has a ton of other dishes to get to know, too, like a blackened catfish po’boy, shrimp and grits, and a fried chicken combo called The Works, which comes with a mini jalapeño corn muffin and a side of your choice. Little Skillet also has a huge bar and TVs to watch the pregame show.

photo credit: Melissa Zink

Ethiopian•

Mission Bay

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Walking Time To The Chase Center: 11 minutes

The Ethiopian restaurant is just a short walk from the Chase Center, but that’s not the only reason you should head here. Soft, tangy injera, comforting veggie combos, and excellent chicken tibs make Tadu a great choice for a casual meal. And really, you can’t go wrong with anything you get here.

photo credit: Susie Lacocque

Bar•

Dogpatch

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Walking Time To The Chase Center: 11 minutes

The Sea Star serves drinks in long, dark room with dim lighting—in other words, it’s a cocktail bar disguised as a dive, and a great spot to meet up before an event at the arena.. They make some of the most creative cocktails in the area, including a few on draft. Get into the interestingly named Bullet Train from Amsterdam and the Rumspringa with rum, cardamaro, chocolate walnut bitters, and honey. This spot is also big enough for your entire group to fit in without taking over the place, and there’s a pool table in the back for when watching sports on the TVs just isn’t enough.

American•

Dogpatch

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Walking Time To The Chase Center: 5 minutes

The Ramp has one of the best patios in the whole city. It’s huge and overlooks the Bay, and is a great spot to meet up with a group and drink before heading to the Chase Center. They also have live music Thursday-Sunday, weekend brunch, and a pretty eclectic weekday menu of things like garlic noodles, shrimp pad thai, and BBQ ribs.

photo credit: Remy Galvan-Hale

American•

Dogpatch

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Walking Time To The Chase Center: 16 minutes

Piccino is practically built for relaxed catch-ups with friends. There’s walk-up bar seating if you want to keep things extra casual, thin-crust pizzas great for sharing, and plenty of wine and cocktails. The airy dining room or covered parklet at this Cal-Ital restaurant is a reliable place to bust out your best small talk skills over milk-braised pork ragu and mushroom pizzas. At night, the menu is a bit longer and the atmosphere is still laidback, but know that Piccino is really at its best during the day—say, before a Warriors night game?

Italian•

Dogpatch

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Walking Time To The Chase Center: 14 minutes

We go to this family-run lasagneria for lunch and choose from the seven lasagnas on the menu: eggplant, mushroom, verdura, butternut squash, abruzzo with housemade sausage, bianca, and bolognese, and each one is layered with ultra-thin pasta, creamy béchamel, and tomato sauce. Unless you get a whole sheet that serves six, the lasagnas are made for one and are roughly the size of a small novel. There are also several ways to experience Marcella’s lasagna—outside on their sidewalk patio, or for takeout (you can also ask for it cold and warm it up at home for later).

photo credit: Susie Lacocque

Bar•

Dogpatch

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Walking Time To The Chase Center: 15 minutes

This dog-friendly neighborhood corner bar on Third St. and 22nd is a good, chill spot to kill some time over a beer or cocktail while you wait for friends. During Happy Hour, pints and well drinks are $2 off until 7pm—it’s definitely a deal you won’t get at the arena.

photo credit: Susie Lacocque

Brewery•

Potrero Hill

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Walking Time To The Chase Center: 19 minutes

This is San Francisco’s most famous brewery, i. e. you’re here to drink beer, but food trucks come here sometimes too. The taproom is in a large warehouse with sports projected on a huge screen in the back and a bunch of picnic tables to sit at—when you tell your friends you want to come here to hang out, drink beer, and watch sports, it’s a very accurate statement. They do beer flights if someone you’re with carries a notebook with “Cicerone” printed on the front, but for everyone else, they serve pints too. Besides the usual suspects, they also have some specialty beers that you can only get at the brewery, so maybe your beer nerd friend gets the last laugh after all.

Pizza•

Mission Bay

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Walking Time To The Chase Center: 10 minutes

Casey’s Pizza in Mission Bay is a neighborhood spot that makes great Neapolitan-style pies. Start with the burrata, which comes with crostini and a nice lemony arugula salad, before making your way to the pizza list. They make everything from margherita to pepperoni and arugula to a funghi pizza loaded with mushrooms and fresh thyme.

33 Cocktail Lounges, Pubs, Hangouts

Photograph: Courtesy Committee

Our guide to the best bars in Boston includes cocktail lounges, wine bars, Irish pubs and dive bars

Written by

JQ Louise

Monday October 17 2022

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Boston is known for its classic Irish pubs and dive bars, but we now have some award-winning cocktail destinations, swanky rooftop joints and craft beer emporiums. So whether you are looking for a perfect Manhattan, and for the bartender to know that you mean one with half sweet Vermouth and half dry Vermouth and not just a good Manhattan, we have the spots you can count on for expertly prepared classic cocktails, fun new creations and cold pints. We have bars to suit every mood—from buzzy to cozy to chic and hip. So go big or go small, celebratory or casual at these stellar drinking dens.

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Photograph: Eva Sakellarides

Time Out Market Bar

Bars
Fenway/Kenmore

Boston, we’re know you’re thirsty. That’s why we offer a pair of bars to complement the unique culinary offerings of the Market. Guests can enjoy a variety of seasonal craft cocktails made with local spirits, a carefully curated selection of international wines and fine beers from the region’s most in-demand breweries. Ordering libations for takeout? Pick-up your drinks (remember to bring ID!) at Bar 1. Stop by the bar for post-work drinks, a Red Sox pre-game or just a weekend hang on our Fenway patio.

Photograph: Courtesy Hecate

1. Hecate

Bars
Back Bay

Hecate is the coolest new bar that has opened in Boston proper in the past few years. Owned and operated by the same team behind Krasi, this underground speakeasy feels as if it belongs in New York City, rather than Boston in the best way. As you enter, your eyes slowly adjust to the darkness and the bartenders, who are referred to as your “spirit guides” whip up the stylish drinks in the background as you wonder who else has managed to snag a table at the coolest spot in town.

Photograph: Courtesy J.Q. Louise

2. Bar Pallino

Located in the basement of Faccia a Faccia (formerly known as Faccia Brutta), Bar Pallino is a destination all on its own, but is also a great spot to hang out before heading to your table for dinner.

Conceptualized as a wine bar, the design is cozy and dark, just as any other decent wine bar, but in a modern way making it quite a refreshing place to be. Instead of the wine being hidden in a cellar somewhere, it is all on display in a wine-wall format, which is quite appealing. Whether you choose to sit at the bar or grab a table, the atmosphere is convivial and welcoming. And I have to say that there is a nice after-work crowd during the week.

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Photograph: Courtesy Yvonne’s

3. Yvonne’s

Restaurants
Contemporary American
Downtown
price 3 of 4

Once the site of the beloved bar Locke-Ober and a million three-martini lunches, Yvonne’s has preserved what truly matters—the 19th-century mahogany bar and the same clubby ambiance—while introducing its own modern touches. Folks flock to this cocktail lounge, which can only be entered through a hidden doorway inside a fake storefront posing as a hair salon, to soak in all of its dimly lit glory and down some creative drinks. Snag a seat on one of its rich upholstered couches or a table within its book-laden library to join all of the beautiful people in sipping some beverages—or get even more discreet by finding its second secret door leading to an underground club during the weekends.

Photograph: Courtesy Oak Long Bar and Kitchen/Richard Mandelkorn

4. OAK Long Bar & Kitchen

Bars
Hotel bars
Back Bay
price 2 of 4

If you’re looking for old school elegance and a stiff cocktail, you’ll find it at OAK Long Bar. Situated inside the Fairmont Copley Plaza, you’ll find exactly what the name promises: a long, wooden bar where Boston Brahmins and out-of-town hotel guests gather on tufted leather stools to see, be seen and, most importantly, drink. Bartenders in bespoke vests shake a mean (and generously priced) cocktail under the warm light of crystal chandeliers, and the martini service here is nothing short of legendary.

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Photograph: Michael Ascanio Peguero

5. Backbar

Bars
Cocktail bars
Somerville
price 2 of 4

This hidden Somerville spot is best found by looking for the disoriented would-be patrons wandering the parking lot between neighbors Bronwyn and the Independent. Once you make your way inside, you’ll be treated to outstanding service and meticulously crafted cocktails while seated at low-key wooden block tables. Back Bar likes to keep those creative juices flowing, so it frequently changes out one themed drink menu for another.

Photograph: Kristin Teig

6. Koji Club

Bars
Allston/Brighton

What started as a virtual tasting experience, The Koji Club has since blossomed into a full-fledged sake bar in Brighton. Opening its doors at the Charles River Speedway in February 2022, this joint is dedicated to introducing the wide—and, at times, elusive—world of sake to Boston consumers in an approachable manner, allowing them to embrace and celebrate this lesser-known Japanese spirit in a safe learning environment. The bar features a menu filled with dozens of types of sake spanning the entirety of this rice-based beverage genre either by the glass, cup or variously sized bottles. Novices can dip their toes into this Far Eastern drink category by asking any of the enthusiastic staff members for guidance or by attending one of its ticketed tastings on Sundays. Meanwhile, more experienced connoisseurs can dive even deeper into the sake realm and splurge on a bottle from Koji’s reserve list. Either way, guests can sip their way through their experience alongside a number of tasty bar snacks, ranging from the sophisticated (i.e. caviar service) to the simple (spicy chili potato chips).

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Photograph: Xander Brown

7. Drink

Bars
Cocktail bars
Seaport District
price 3 of 4

This Seaport bar may be underground, but its individualized approach to mixology consistently has it gracing the top of must-drink lists nationwide. As fans of this Fort Point joint know all too well, there are no menus or drink lists here, and all bottles are kept out of view. Instead, master bartenders listen to each guest’s personal preferences before crafting the perfect, custom cocktail from their stock of premium spirits and house-made mixers.

Photograph: Courtesy Next Door

8. Next Door

Bars
East Boston

Next Door is another amazing speakeasy that opened this year in Boston. Located in Eastie, just a short walk from the Maverick T stop on the Blue Line, it is accessible no matter which neighborhood you live in. The entrance is just behind Pazza on Porter, and you must know the secret code to get in. Once you enter, you feel as if you have stepped back in time. The chic bar and over the top cocktails make it a wonderful place to spend an evening.

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Photograph: Michael Ascanio Peguero

9.

JJ Foley’s

Bars
Pubs
Downtown
price 2 of 4

This low-key, low-lit bar near Downtown Crossing is a favorite after-work spot for locals, attracting everyone from suit-clad financiers to tattooed bike messengers. Even Bono has strolled into this place in the wee hours of the morning for a post-TD Garden night cap, so you really never know who might show up here. Reasonable prices and well-poured drinks keep regulars happy.

Photograph: Nina Gallant

10. The Longfellow Bar at Alden & Harlow

Bars
Harvard Sq
price 3 of 4

Perched atop Michael Scelfo’s celebrated Harvard Square eatery Alden & Harlow, his Longfellow Bar occupies the historic space once home to Café Algiers. Specializing in craft cocktails and small bites, this bar follows a communal, family-style approach similar to that of its sister establishment downstairs. It offers a laser-focused beer and wine selection, as well as mixed drinks that wow guests with simple ingredients, transformed by house-made infusions, vinegars, syrups and bitters. This Brattle Street bar experience isn’t complete without ordering one of Scelfo’s award-winning burgers, which are available anytime and in unlimited supply here (unlike at A&H below).

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Photograph: Justin Albaniel

11. Offsuit

Bars
Leather District

Discreetly located within Boston’s Leather District, Offsuit operates under the motto of “no frills, no fuss”—and with no reservations. Take the backdoor entrance to this tiny, 20-seat bar, which is tucked inside Troquet on South’s French bistro, and you’ll find a homey nook serving classic cocktails and playing an extensive library of vinyls. Its sophisticated space is sprinkled with marble tables, antique lamps and bookcases, but the team members here definitely don’t take themselves too seriously, with the presence of playful tchotchkes, the occasional novelty cocktail glass and ticketed events purely dedicated to Taylor Swift.

12. Delux Café

Bars
Dive bars
South End
price 2 of 4

A wall of record sleeves, graffiti-covered restrooms and laid-back feel make this place a favorite amongst locals, passing bike messengers, and people from all over town who appreciate a cheap drink or two. Its kitschy vibe (complete with Elvis memorabilia) and low-budget appeal make the Delux a South End staple.

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Photograph: Jon Pack

13. haley.henry

Bars
Wine bars
Downtown
price 2 of 4

Tinned fish, charcuterie and small plates set the stage for this Downtown Crossing bar and its unique wine offerings. Its selection of bottles celebrates small, independent and often female producers. You’ll find that most of the pours here are natural wines, and the friendly staff is more than willing to help nervous novices navigate their way through the menu to find varietals suited to their tastes. Sample one of the wines sold by the glass, or—if you commit to two glasses—they’ll open any available bottle for you.

Photograph: Sam Swan

14. Krasi

Restaurants
Greek
Back Bay
price 3 of 4

The world of Greek wine is still relatively uncharted territory for most drinkers on this side of The Pond, so it’s a pretty big deal that Boston has a bar solely dedicated to this country’s aged grapes. Brought to us by the team behind GreCo and Committee Ouzeri + Bar, Krasi literally means wine in Greek—and it totally lives up to its name by offering more than 180 natural, organic and biodynamic bottles all hailing from the Mediterranean nation. The staff is more than eager to guide guests and help them find new wines that’ll be perfect for their palates—whether it’s a citrusy Assyrtiko, floral Moschofilero or a daring Retsina.

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15.

Blossom Bar

Bars
Cocktail bars
price 2 of 4

Situated inside Sichuan Garden’s Brookline Village location, Blossom Bar shakes up Latin-inspired drinks and gives locals a sophisticated craft cocktail experience without having to endure that Green Line ride all the way downtown. This spot frequently refreshes its menu to make way for new inventions, while also maintaining a number of its most beloved beverages. Whether you’re sipping a seasonal feature or one of its classics, your drink is sure to be meticulously prepared, peppered with exotic ingredients and served in style.

Photograph: Michael Ascanio Peguero

16. Carrie Nation Cocktail Club

Bars
Cocktail bars
Beacon Hill
price 2 of 4

We love a bar that mocks our Prohibition past (and Boston’s still strangely strict laws when it comes to alcohol)—and Carrie Nation does just that. Named after an overzealous, hatchet-wielding member of the temperance movement, this cocktail club brings back a little bit of that secretive drinking spirit of yore to modern-day Downtown Boston. Its main bar, outfitted in dark wood and velvety scarlett chairs, is a big attraction for local office workers looking to decompress after a long day with a selection of punches, barrel-aged cocktails and well-crafted classics. But if you’re looking for novelty, make your way to the back, past the shoeshine stand and up a set of stairs to its inhouse speakeasy, where you’ll find old timey billiards tables and intimate seating.

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Photograph: Courtesy Zuma Boston

17. Zuma

Restaurants
Japanese
Fenway/Kenmore
price 3 of 4

This global Japanese izakaya chain has a Boston outpost inside the Four Seasons Hotel One Dalton Street, where creative cocktails spotlight foreign flavors. The bar’s mixed drinks, which marry classic Asian ingredients with Western alcohols (like miso and bourbon), taste just as amazing as they look. Grab one of these bright and bold beverages, or embrace those modern, Japanese-inspired surroundings by ordering one of its top-shelf sakes.

Photograph: Courtesy The Bowery Bar

18. The Bowery Bar

Restaurants
Dorchester

This Dorchester tavern has a killer cocktail program. Take a seat at this Lower Mills destination and order one of the 19 beers it has rotating on tap. If you’re in the mood for some harder stuff, check out its extensive list of whiskeys (to be sipped neat), as well as its craft cocktails mixed with house-made juices and syrups. Luckily, the kitchen also cranks out incredible, hearty plates of modern comfort food—perfect for absorbing all of that alcohol during a night of prolonged drinking.

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Photograph: Courtesy Bukowski Tavern

19. Bukowski Tavern

Bars
Beer bars
Back Bay
price 2 of 4

Divey and kitschy, Bukowski Tavern exudes the attitude of its namesake author. At first glance, you might think you’d only find cans of PBR and High Life here. However, its draught and bottle lists are extensive, with a serious focus on hard-to-find craft brews. Much of the list features regional beers, and its broad range of styles will satisfy all tastes.

Photograph: Alex Benn

20. The Beehive

Bars
Lounges
South End
price 2 of 4

The Beehive may be best known for its lineup of live jazz, but for South Enders, it’s the old-timey cocktail list and snazzy patio that are truly the cat’s pajamas. Patrons can pick between not one, but two bars inside this dimly lit joint, where musicians take the stage and bartenders dressed like 1920s bootleggers make liquid magic. Beverage mainstays include the Queen Bee and Foxtrot, which can also be enjoyed while sitting at one of its white-clothed tables or on its vine-covered patio.

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Photograph: Michael Ascanio Peguero

21. Brendan Behan

Bars
Jamaica Plain
price 1 of 4

Named after the Irish playwright, Behan’s is not a fancy place—it’s small, dimly lit and with no food to offer—but that’s part of its charm. It makes up for its lack of frills with its colorful mix of patrons, who come to Jamaica Plain to catch up with friends or sit over a pint solo. Locals love it because they’re allowed to bring their own food, usually ordered from the various take-out joints that dot Centre Street.

22. Model Café

Bars
Dive bars
Allston/Brighton
price 1 of 4

The Model was once as an unpretentious neighborhood dive until one day, when it suddenly became an “it” spot through no fault of its own. Nowadays, trendy yuppies and down-to-earth townies share the space—the former demographic is often devoted to dancing, while the latter sticks to sucking down the bar’s cheap, lethal drinks (don’t call them cocktails). The jukebox remains one of the best around town.

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Photograph: Sara Skolnick

23. Trina’s Starlite Lounge

Bars
Cocktail bars
price 2 of 4

One of Inman Square’s most popular hangouts, Trina’s rose from the ashes of the classic-but-grimy Abbey Lounge. This bar’s low lighting and dark wood paneling contrast with retro images splashed just about everywhere you look. Craft beers and well-made cocktails satisfy the barflies who reluctantly give up their stools at closing time.

24. The Last Hurrah at Omni Parker House

Hotels
Downtown
price 3 of 4

Take a step back in time and drink at a true Boston treasure at The Last Hurrah. Located inside the Omni Parker House hotel, whose building dates back to 1855, this bar has served many famous faces and welcomed noteworthy writers and intellectuals, like Ralph Waldo Emerson, Nathaniel Hawthorne, Oliver Wendell Holmes and Henry Wadsworth Longfellow, during their monthly Saturday Club. Even today, The Last Hurrah has an air of old-time sophistication while continuing its tradition as a mainstay amongst the city’s movers and shakers. Pull up to the bar for a pour of whisky or a perfectly chilled martini, and just sit back and watch prominent politicians and businesspeople as they come and go.

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25. Mariel

Restaurants
Cuban
Downtown
price 3 of 4

This lavish Cuban spot is easy on the eyes and spectacular on the drinks. The team behind Yvonne’s has kindly gifted our city with this highly Instagrammable bar, where rum cocktails are set ablaze and even the wallpaper is on theme, thanks to its drunken monkey motif. In the spirit of Havana, this place has whole sections of its cocktail menu dedicated to mojitos and daiquiris. There are big format beverages for larger groups… And did we already mention how they set things on fire?

Photograph: Todd Van Hoosear

26. The Burren

Bars
Pubs
Somerville
price 2 of 4

A Davis Square mainstay, the Burren is one of the most popular (and largest) Irish pubs on the northern side of the river. During the afternoon, the front room—with its wood-slatted floors and gentle light pouring through the windows—is full of folks sipping pints of Guinness (or any number of local brews) and listening to informal Irish seisiúns. At night, the Burren is packed, largely with students from nearby Tufts University, who crowd the big room out back for the live (and loud) music.

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Photograph: Michael Ascanio Peguero

27. Brick & Mortar

Bars
Cocktail bars
Central Sq
price 2 of 4

Brick & Mortar is still just as hard to find as its predecessor, the Enormous Room. But once you head through the nondescript door and up the stairs, you’ll encounter a giant, horseshoe-shaped bar and ample seating. The cocktails shine and the bar snacks (which include bacon-wrapped dates and deep fried house-made pickles) are done just right.

28. Sevens Ale House

Bars
Dive bars
Beacon Hill
price 1 of 4

Though often crowded, this unpretentious little Beacon Hill pub is a good spot to seek respite from a hard day of relentless sightseeing or antiques-hunting. The Sevens provides some welcome knuckle and grit to the relative daintiness of the area.

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29. jm Curley

Restaurants
Contemporary American
Downtown
price 2 of 4

A popular post-work hangout near Downtown Crossing, jm Curley is always a solid option for a weekday rendezvous over well-made beverages. Friendly bartenders mix an eclectic selection of drinks—from bar book classics to jm originals—for the cocktail-lovers out there. Meanwhile, beer aficionados have their pick of hard-to-find brews off of a lengthy list.

Photograph: Courtesy Baldwin Bar

30. The Baldwin Bar

Bars
Cocktail bars
price 2 of 4

One of the city’s most exciting mixology programs is based out in Woburn. Ran Duan took over the drink menu at his parents’ suburban Chinese restaurant and turned it into a libation sensation that draws in cocktail connoisseurs from all over. Duan even won an award at the Bacardi Legacy Global Cocktail Competition for his Father’s Advice (rum, amaro, vermouth, sherry, creme de banana). If visiting on a weekend, head upstairs to check out the library-themed Baldwin & Sons Trading Co. for even more top-shelf cocktail magic.

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Photograph: Reagan Byrne

31. Shore Leave

Bars
Cocktail bars
South End
price 2 of 4

Your tropical paradise is just a T ride away, thanks to this South End watering hole. Shore Leave’s bar program offers a bevy of Tiki cocktails, including classics like the Mai Tai, Blue Hawaii and Painkiller, as well as other creative, wonderfully fruity concoctions that you’d love to be slurping down while sunning on some beach. To complete the illusion of being on an exotic getaway, the interior is meant to resemble an island oasis, complete with a bamboo-accented bar and jungle-inspired design touches.

Photograph: Courtesy Bully Boy Distillers

32. Bully Boy Tasting Room

Bars
Cocktail bars
Roxbury
price 2 of 4

The city’s first modern craft distillery has already changed the local drinking scene, as bartenders around town regularly incorporate its handcrafted spirits into their own cocktail programs. A trek out to the distillery’s tasting room is a must for any cocktail connoisseur in the area. The intimate bar features velvet booth seating. a collection of Prohibition-era spirit bottles and a large window overlooking the gorgeous copper pot still. Each drink lets Bully Boy’s spirits shine alongside fresh juices and small-batch syrups and bitters.

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Photograph: Courtesy Citrus & Salt

33. Citrus & Salt

Restaurants
Mexican
Back Bay
price 3 of 4

Yet another establishment from Chef Jason Santos, this place brings a bit of Baja to the Back Bay. Matching the kitchen’s Coastal Mexican creations, the bar offers an impressive list of mezcals and tequilas that will transport you South of the Border. Its cocktail menu is big on beachy beverages with witty names—like Baecation, Becky Juice and Tequila Is Cheaper Than Therapy—and they’re served with floating, edible skull stickers. So pull up a stool, slowly sip your agave-laced libation and admire the space’s edgy surfer decor.

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Beer restaurants and bars in Moscow – Restoclub.

Beer restaurants in Moscow offer a hearty meal and try different varieties of good beer. The history of the foamy drink has its roots in the distant past. Its founders are the Egyptians, who brewed the first beer about 7,000 years ago. After a huge period of time, beer remains the most popular alcoholic drink, so new beer establishments are constantly opening in Moscow.

Here is a selection that includes traditional English and Irish pubs with their own noisy atmosphere of friendly gatherings, sports broadcasts and special menus.

Menu of beer restaurants

The menu is formed based on the concept of the institution. There are beer bars that specialize only in certain brands of beer, and some chains of beer restaurants offer visitors the richest selection of Czech, German, English, Irish, Belgian, Dutch beer.

In a good beer restaurant you will be offered national beer dishes:

schweinbraten – German pork roast;
tafelspitz — boiled beef with garnish;
Munich, Tyrolean, Krajner sausages;
traditional chicken wings and pork ribs.

Beer bars in Moscow

For fans of Belgian culture, we have included in this list establishments with traditional lambics, trappist beers and geuzes, with which you can order mussels in a saucepan and frites.

Berry and fruit beers, which are rapidly gaining popularity today, can be found in almost every institution on this list – at least cherry: a hit among lovers of dessert drinks.

For those looking for a new taste experience, some places offer, for example, beer with rhubarb and dandelion, smoked beer, pumpkin beer and the like: look for them in bars with hundreds of varieties on the menu and especially craft brewing. By the way, many bars combine the format of a drinking establishment and a boutique shop where you can buy beer on tap or in bottles.

Where to drink beer in Moscow

Features:

In addition to beer restaurants, this page contains bars that specialize in craft beer from local producers (often they serve almost no snacks, except for nuts or chips). If you can easily distinguish the light taste of lager from ale, porter from stout and blanche from witbier, then it makes sense for you to look for an institution for the coming evening right here.

Restaurants with their own brewery in Moscow are also presented on this page: in such places they usually do not offer many options, but they brew really unique branded varieties, plus you can be sure of the freshness of the drink.

The best beer bars in Moscow

Some beer restaurants in Moscow have summer verandas or outdoor terraces. If the weather is warm and sunny outside, it will be very pleasant to sit with a glass of beer on the terrace, enjoying the fresh air and the surrounding landscape. On cloudy or cool summer days, it is better to choose a glazed veranda that will protect from wind and rain.

A visit to a beer bar in the center of Moscow is a good opportunity to get to know this drink, its history, traditions, and discover new tastes. The best beer restaurants in the capital will surely satisfy the taste of lovers and connoisseurs of this drink.

Chef Vladimir Mukhin: “I have a dream – to die in a tunic and have my students carry me out of the kitchen”

Vladimir Mukhin is probably the most successful Russian chef. The chef of White Rabbit, who has been in the top twenty of the best restaurants in the world, tells Roman Loshmanov about the test of fame, the popularization of Russian cuisine, the new project on Bolshaya Nikitskaya and why innovative food is needed.

Restaurateur Boris Zarkov says that rating The World ‘ 50 Best Restaurants – one of the slightly aims. ensure the longevity of the project. And for you?

Yes, of course, a restaurant must be profitable. But in this rating there are also some of my very famous colleagues who can hardly make ends meet. It is very difficult for them to survive, they exist due to tours and advertising contracts.

Doesn’t this mean that innovative haute cuisine is some kind of incomprehensible zilch? If it is by and large economically impractical.

No, he doesn’t. It has breakthrough things that change the world. Which surprise and delight. I can tell you why I do these things myself. I travel all over the world, including Russia, to discover, be inspired, and feed on energy. And then I create such food that surprises a person, and he becomes happier than he was before. His level of serotonin in the blood rises. He enjoys what he eats. I will never forget one grandmother from the Vologda region, her name is Callista. She worked half her life as a milkmaid, and half her life she felled the forest – she had such a rough, powerful handshake, as if she had been sitting and waiting for me all her life. She gave me a lot of dishes from the Russian stove, which I had never even heard of before. I then brought these impressions to the restaurant and prepared such food so that the guests would learn something new about Russia with its help. We Russian chefs are not new rock stars, we are Magellans. We are Pushkins. Why did Arina Rodionovna tell Pushkin fairy tales? She, in fact, was the main bearer of Russian culture for him and put it into his brain. Maybe Arina Rodionovna gave him this powerful stream that was born from him. Why did he write poetry? You ask such strange questions. Are the verses helpful?

Poetry develops the language.

Food is also useful – it gives you life.

But look: you have to surprise your guests, and you get into a vicious circle. Instead of simply feeding people with quality food, you are included in such a wheel of samsara: you must certainly amaze people every year, every month, come up with something new.

This is how I live. I wake up in the morning and think, of course, about many things, but also about different combinations. In the morning. “What can this sugar cube go with?” – I look at it, and I immediately have a quick enumeration of different combinations in my head, I feel them in my mouth. Combinations, options: what if you fry it, and what else can you do with it? Or once in White Rabbit they placed peonies on the tables. I arrive in the morning – I see huge opened flowers that smell crazy. I was pinned for about two hours, I kept thinking how to make a peony edible, how to convey its aroma on a plate. Make oil out of it? You can’t, it’s poisonous. But here you can take a peony rose – it is edible like a wild rose. This is about the fact that gastronomy is an art form. And now the next stage in the development of me and my team is collaborations with interesting people who are engaged in other types of art.

We Russian chefs are not new rock stars, we are Magellans. We are Pushkins.

For example, we cooperate with Teodor Currentzis, we use augmented reality in sets: you point your phone at a plate, and something new appears on the screen. We will soon open For the Krasota restaurant on Bolshaya Nikitskaya, where everything will be interactive. But this place will be about food first and foremost. What matters is not art for art’s sake, but food as art.

There are chefs who just feed people, and there are those who are in the race for the title of the best restaurant in the world.

When you get into the top 50, you feel like you belong to a family. Like a sect. It drags on a lot. There are very powerful leaders – and they are all very interesting people with whom you can talk even until the morning. About everything – about the world, about their experiences, about how they raise children, about what inspires them. I once asked René Redzepi (Chief of the Copenhagen restaurant Noma, several times the best in the world; now No. 2. – Author’s note ), what it’s like to be the first in the ranking. And he said that when you hit the top twenty, nothing really happens. When you get into the top ten, the world starts to change: a lot of social tinsel appears. But when you become the first, your whole world changes. You get a drug that you have never tried before: serotonin, dopamine, all hormones at once. And you can’t get off this drug: once you try it, you want it again. Therefore, he is dissatisfied with the new ranking rules: the winner is eliminated from the further race and sent to the Hall of Fame forever. And I understand it. But my father always taught me not to forget not only about fire and water, but also about copper pipes. The test of glory is the most difficult. You must not forget that you are a real person. But still love the glory. So I saw myself on the cover of GQ – I had an incredible fit of euphoria. I danced, yelled, laughed, walked around showing everyone: “Guys, look how cool!” Normal human feelings.

But even ten years ago, the rating of “50 best restaurants in the world” was little known.

We inflated it ourselves.

Yes, this is a competition in which the competitors themselves are interested. This rating, in contrast to the Michelin, where the stars are more or less permanent, offered competition as in sports – something like the Olympic Games. But the kitchen is not a sport. Here is the “Golden Bocuse” – no one from ordinary consumers needs it. As Boris Zarkov once put it, it’s just a skewer contest.

It’s not that I don’t respect Bocuse, but I don’t understand why this competition exists. This is a useless story that cannot be applied in gastronomy. And The 50 Best is inspiring. I constantly think about new bright combinations on the plate.

So you got into this race of imagination when you saw the goal to be among the best?

Yes no. It always has been.

That is, The 50 Best does not affect the appearance of fat from coconut? (Mukhin salts the pulp of a young coconut like lard. – Note author. )

No effect. I was standing in the kitchen of Bangkok chef Gaggan Anand and suddenly had an idea.

But you got into this kitchen thanks to being in the top 50.

Everything is interconnected. You yourself know all the answers. This is a coalition of people who support you, give you energy. But by the way, the people who come to the restaurant also give you energy. They like your food – you get energy from them. A prime example is our Chef’s Table. Not a single dinner there ended in a fiasco.

How do you imagine the fiasco in Chef ’ s Table ?

You know, I have such dreams sometimes.

And what’s going on there? You don’t get clapped?

That’s not even the point. I dream that the guests don’t like the food, everyone, and they tell me: “Volodya, this is terribly tasteless, you made garbage.” Or something doesn’t work out: people come, but I didn’t have time to make preparations, because I really don’t have time for a lot of things in life.

Don’t you care that, let’s say, in Krasnodar they cook coconut lard and don’t say that you came up with it?

Ready?

Cooking, yes. I can show you a photo.

Cool.

Caesar salad was invented by Caesar Gardini, and now it is everywhere. Your coconut lard, it turns out, is also just spreading as a popular new snack. How do you feel about it? Will you fight for copyright?

I don’t even think about it. People who copy you continue you. They think about you. When people eat the food you invented, you also kind of continue in people.

Even if they don’t say what you came up with?

Even if they don’t speak, they still know the same.

“Rabbit” was first in 18th place, and then dropped to 23rd. How did you feel then?

That I’m complete shit. You know, I then rethought my work, thought about what I had done and who I was in general. When we took off from 71st place to 23rd, I was so euphoric! And hell began. We had a queue at the restaurant. What kind of farm products are there, we thought, where would we get products in such a volume. Chefs were fired from the kitchen – they just ran away. Of the waiters, few knew English – what to say about French or Chinese. Or Indians come and say, “We don’t eat meat, what do you have?” – And then we only had side dishes from vegetables. We suddenly realized that people from all over the world come to us thanks to the rating. And we all started to learn English, began to improve the service.

I kept thinking about how to make a peony edible, how to convey its aroma on a plate.

When the restaurant moved up to 18th place the following year, everything was just fine. I spread my wings: well done, handsome. But the turning point has come. We couldn’t cope, we screwed up a lot, there were a lot of fakap. And, probably, this is how the circumstances turned out – one way or another, we dropped to 23rd place. I then turned gray. I thought, “What did I do wrong? What is the problem?” It’s hard when you fall, to be honest. Very hard. But I began to work even harder, began to travel again, to popularize Russian cuisine. And then Netflix happened, they made an episode about me in Chef’s Table. And in the ranking we have risen to 15th place and now we are at 13th.

How are you?

You know, I feel comfortable.

Getting close to ten?

Everyone tells me so. And some more ask: “Why are you not in the top ten?” Kind of didn’t live up to expectations.

Do you believe in the objectivity of this rating?

It’s hard to believe in it, all voters are different.

And this rating is not infinite. Let’s say you take 1st place, get into the hall of fame. And then where to look for dopamine?

Look, I’m naturally happy to be ranked. But I do not live only for this. Rating is like a tailwind that blows at your back. I don’t have a task to be in the top 50, the main task is to be better than yesterday. I live for my family, for my team, for inventing new things, for making food that I like. I have a dream – to die in a tunic, and for my students to carry me out of the kitchen.

And how often do you go to the Rabbit’s kitchen now?

When in Moscow, almost every evening. We have the main rule for chiefs in WRF – the leader must go down into the mine. For example, I often stand at the distribution, helping the cooks. I can get on the grill. Or I see a guy in a fit – I go to help him, for me this is not a problem. On the contrary, I enjoy it. Yesterday there was a hazelnut peeling, went through a huge trough – just meditated. It is important for me to constantly do something, but not to burn at work, but to push. Strike sparks and kindle fires in others. A little oil splashed – and they flare up. But do not constantly add gasoline, otherwise you will waste too much of your energy.

Your popularity expands your social circle every year. Your social valency increases, so to speak. Is that also dopamine?

It’s cool, but it’s not what drives me. I don’t care who cooks: a homeless person or a famous person. Of course, fame brings social benefits. Would I be on the cover of GQ if I didn’t feed different celebrities? If he still worked at the Buloshnaya restaurant? Yes, probably no one would have known about me. It’s all synergy: I met Boris Zarkov, everything happened the way it happened.

Yes, people come up and say hello, I’m already used to it. The question is rather different – how can I use it. And I understand that I can use it, among other things, to help others, and I help a lot of people, I just don’t brag. We find interesting farmers and give them the opportunity to develop. Now we have a program in which we teach how to cook children from orphanages.

Yesterday there was a hazelnut peeling, sorting through a huge trough – just meditating.

I don’t open restaurants, I build new worlds. Each new restaurant is an inspiration and experience for those who work in it, as well as money for their families. I know by name almost all of the two thousand people who work in our restaurants, because I care about all of them, I’m interested in their life. Something seems to be too often the word “I” is repeated. In fact, I am not a genius and not a superstar, and the fact that White Rabbit is in the ranking is a merit of the whole team, its daily work. And luck, of course.

By the way, you are the brand chef of the entire White Rabbit Family holding. What is this job?

Open my calendar ( opens on the phone ) and get – Monday: “Sakhalin” and Chef’s Table. Tuesday: Cooking school, we are building it now for our young chefs. Wednesday: Around the World, Selfie, Chicha. And so on.

So you’re still leading the “Around the World”?

Of course. I look at sales reports, look at where the products come from, at what prices. There are seven of our chefs, you need to talk to all of them. Now we are introducing new players to the food court, so I try everything they cook before they start selling it. And in Gorynych, Artem Losev is waiting for me, tasting five new dishes.

Why does WRF need such a brand chef? Can’t bosses do everything on their own?

They can, of course. They do everything themselves. My task as a brand chef and as a partner (and in many restaurants I am a partner) is to be responsible for the quality of food and for its relevance. Sometimes guys can come up with something too unusual, some kind of herring with melon, and I land them. Sometimes I give them advice, suggest something if they need it. Or we discuss the staff: is it necessary to increase the staffing table, is there an opportunity to increase salaries, is revenue growing or falling.

What to do if you fall?

Be active in marketing. When the fire goes out – what should be done? Throw wood.

In conversations with you, you get the impression that you wake up in the morning, and your computer immediately turns on – it receives information from many sources, and you process it and issue some results, orders, decisions. Don’t you feel like that?

There is such a thing. I am the computer.

And with all this, you are constantly coming up with new flavor combinations. How does all this fit in your head?

Well, I’m the boss.

Well, you are a computer, you are turned on and daily they process information with the help of you. How do you make long term plans? Do you have them?

There are goals. There are tasks. I write everything on my phone so as not to forget who I am. Every year I look at what worked and what didn’t work.

And what is written there?

(Reading from phone.) “I am the creator of worlds.” “I am happy and healthy.” “I am an integrator, I unite.” Here is the right word for me – integrator. “I live in harmony with my world.” “How much do I earn?”

Why is this question here? Are you short of money?

I want to earn as much as I want to earn.