155404 Mon Feb 20 20:38:58 -0800 2006 20 12 Boston Area 0 835688 Joanie's experience at Ruth's Chris made me realize how i have a very short list of where I can get a great martini. And, mind you, I actually don't raise the bar too high..., and as an ex-bartender I'm very forgiving: a. a perfectly chilled glass, b. the glass is larger than a thimble, c. They know what 'extra dry' really means, and d. when I say olives, i don't mean a twist. Yes, very simple, but I continued to be shocked at how rare this is lately...esp. since the prices they charge now are steep. Places that have nailed great martinis are at the franklin (w jody), harvard gardens (w/karen) and central kitchen (w kevin). I seem to recall having a great one at caffe umbra a while back (joe?). (yes, it's become so far and few in between, experiences are standing out) Thoughts? Mon Feb 20 20:38:58 -0800 2006 0 NickCambridge 1 835691 I'm also a former bartender, and I routinely (some would say ad nauseum) carp about the shoddy bartending at many local places that crow about their "Martinis" and charge in the low- to mid-teens for them. While I like 28 Degrees, I was glad to see the Herald call them out for their sub-par mixology, which is crazy-stupid of them given they named the place for the optimal cocktail temperature. Joe at Caffe Umbra is one of the aces; he recently moved to Via Matta. His replacement at CU made a good first impression on me on a recent visit (I'm told he came from Stella). Here are a few others, though I can't vouch for whether all these folks are where I last saw them: Michael at Stella, ex-Smith & Wollensky. Casey at Lucca. AJ and Jay (long gone, I believe) at Audobon Circle. Michael and Ferdinando at Brasserie Jo. Kevin at Grill 23. Patty at Flash's. Paul at Noir. Peter at Pho Republique. Pete at Rouge. Adam at Rustic Kitchen, Porter Square. Lee and Carlo at Union. Rob at the B-Side. Dillon (though I doubt he'll be doing much bartending) when Green Street Grill re-opens. Some other places that seem to take the craft seriously: the Rendezvous at Central Square, most of the luxury hotels in town (both Ritzes, Four Seasons, Boston Harbor), Bar 10, Chez Henri, Spire, Rialto, City Bar at the Lenox, Cuchi Cuchi, the East Coast Grill, Eastern Standard, the bar at Excelsior, Foundation, the Franklin, Harvest, Mistral, Sorrelina, Nebo Enoteca, No. 9 Park (really extraordinary), the Oak Bar, the Red Fez, Tremont 647. My favorites for drinks and bar bites include Caffe Umbra, No. 9 Park, the Fez, and Audobon. I have a long Hall of Shame list on this score, but I'd rather focus on the positive. Mon Feb 20 21:05:21 -0800 2006 835688 0 MC Slim JB 2 835692 I'd really highlight the martini at No. 9 Park. John and team turned us on to a new high-end gin called Miller's. I appreciate a regular Bombay on up through a Sapphire, Ten, and Hendricks. My previous fave was Junipero from Anchor Distillery (tough to get out here on the east coast). But No. 9 showed us the light with the best martini I've had in Boston. Mon Feb 20 21:09:50 -0800 2006 835691 0 edgrimley 3 835729 An easy test is ordering a martini, and seeing if they put any vermouth in it. "Bone dry" martinis are for poseurs, and prepared by amatuers. In addition to pretty much everyone listed so far, Coleen at the Good Life downtown knows how to make a good one. I'll also second, third, etc the B-Side and No. 9 Park crews. It's been a couple years since I've been there, but there were a few tenders at Whiskey Park who knew their stuff, believe it or not. Tue Feb 21 09:15:28 -0800 2006 835692 0 Alcachofa 4 835738 The only dissent I have is with Whiskey Park, which routinely features some of the worst-trained, most hapless lunkheads I've ever seen behind a bar (though undeniably cute, doubtless their real qualification). Worst incident: having to relate the recipe for a Manhattan (!), and getting a $14, room-temperature one for my trouble (all the drinks were served practiclly warm). Just awful. Tue Feb 21 10:05:18 -0800 2006 835729 0 MC Slim JB 5 835739 I should have emphasized "a few". The experience you had is what I would have expected, but I lucked out, I guess. Tue Feb 21 10:11:15 -0800 2006 835738 0 Alcachofa 3 835770 Sounds like a good one to try... here's where Miller's is available in Boston (you can do a seperate search for Cambridge or Somerville etc.) It appears to be a bit outdated tho, listing Claremont Cafe as a locale Link: http://martinmillersgin.way2it.com/Place.asp?CInfo=1_USA&StateId=7&CityId=113 Tue Feb 21 12:28:55 -0800 2006 835692 0 icculus 2 835697 When last I was there (within the last few weeks at both places) Michael was still at Stella and AJ still at Audubon Circle. And I concur, they both make fabulous martinis. Mon Feb 20 22:17:26 -0800 2006 835691 0 lissy 2 835702 Nice list MC - I'm not as familiar with the SE or Cambridge bartenders, but totally agree with all others. One I would add is Doug (formerly of No 9 from a few years ago, now at Eastern Standard), and Orion formerly of Exc and now at Clio (or is it O'Ryan? - just came back from Umbria where Peter from the Wine Bottega introduced us to a fantastic cordial called Nocino made from green walnuts and I'm a little fuzzy). And favorites from your list is Michael Ray, or Big Mike as us girls used to call him when we hung out at Abe's in the "old days". And of course Ryan, Andy, and John from No 9. Also, I know we're talking about Martinis but have to add that I've learned such interesting things about pre-Prohibition cocktails from John. Some favorites are the Hearst and the Aviation. Though I have to add that the seasonal "Stinger" on the menu currently is also one to try. Mon Feb 20 23:25:24 -0800 2006 835691 0 Rubee 3 835724 I quite like the Aviation, too. They make a fine version at the B-Side, along with some other forgotten classics like the Stardust. Tue Feb 21 08:09:32 -0800 2006 835702 0 MC Slim JB 4 835743 I am not familiar with an Aviation. Would you tell me the ingredients? Thanks. Tue Feb 21 10:52:12 -0800 2006 835724 0 kate@50 5 835746 gin, maraschino liquer, & lemon juice Tue Feb 21 10:57:57 -0800 2006 835743 0 ponyboy 5 835747 My recipe: 2 oz gin, 1/2 oz Maraschino (an Italian liqueur, cherry-flavored, pronounced mar-uh-SKEE-no), 1/4 oz fresh lemon juice, shaken over ice, strained into a well-chilled cocktail glass, traditionally garnished with a cherry (though I use a twist of lemon, as I can't abide those nasty mar-uh-SHEE-no cherries). This is a gin cocktail that even people who don't like gin may enjoy. Tue Feb 21 10:58:11 -0800 2006 835743 0 MC Slim JB 6 835751 Thanks. Not a gin fan, but may have to give it a try this summer. Shoulds like a summer kinda drink. Tue Feb 21 11:08:13 -0800 2006 835747 0 kate@50 4 835817 Great - nice to know, have never been there and will have to check it out! Tue Feb 21 17:32:21 -0800 2006 835724 0 Rubee 2 835705 Great list! I forgot the bartender's name, but the greatest martini I ever had was the night I got into med school, at the old, clubby Ritz bar. It was stunning, served in a pewter pitcher that had been imbedded in ice/salt and water. The glass arrived chilled, and onlyhalf filled by the waiter. When I had finished what was poured, the waiter returned with another chilled glass for the rest. I have never had better, but Woody at the Hundred Club in Portsmouth comes close. Mon Feb 20 23:46:44 -0800 2006 835691 0 aadesmd 2 835731 My experience has been hit-or-miss at Excelsior and City Bar, in terms of mixology skills. Tue Feb 21 09:18:21 -0800 2006 835691 0 Alcachofa 1 835799 I am always truly amazed at how everyone thinks tending bar is so easy. Having been a bartender for many years I really took great pride in my mixology. I made sure all drinks that required garnishes CORRECTLY had them, and that I would listen to what the customer "ordered" such as dry, perfect, with vodka, gin etc... The bartenders today seem to be only there for the money (tips) and not for perfecting their craft. I truly believe bartendering is a craft and only through years of practice and experience do some of us master it. Tue Feb 21 15:26:07 -0800 2006 835688 0 MeffaBabe 1 835844 I just re-read the thread and it looks like West Side Lounge was not mentioned! Should be very close to someone named "NickCambridge". They can make a classic martini, I'm sure, but their variation, called the West Side Martini, is good, if you like bleu cheese. And, you should. Tue Feb 21 20:59:25 -0800 2006 835688 0 Alcachofa 1 835911 I'd say the Oak Room/Bar at the Copley Fairmont is the place, great clasic martinis plus the right haute atmosphere. Wed Feb 22 12:41:20 -0800 2006 835688 0 castorp 1 835994 wow...you guys are great. Thanks...I'd forgotten about some of these places/people...like Peter (pho), Peter (rouge) and doug (esk). Those guys, plus some of the bar staff from No 9 park, franklin and hgardens are all part of that same group of servers that have been in the industry for about 10 years or so...they all know each other...and all are seasoned professionals (many were part of the 90s south end). anyway...I totally forgot about the oak room, audobon circle and west side lounge. I will add to this list as I find that perfect cocktail also! Thu Feb 23 08:09:22 -0800 2006 835688 0 NickCambridge