B-side comment

[Joanie]

I just read a blurb in the Sidekick section of the Globe talking about B-Side's steak and tuna at $26 and $24. Was it really that long ago that almost everything was $15? It seems like just yesterday but time flies when you get old.

[ponyboy]

The price hike seemed to come from the fact that business has kind of dropped off from the past. Eastern Standard and to a greater degree, Green Street have kind of taken some of their clientele.

[tatamagouche]

Then they might consider lowering prices to lure folks back...makes more sense to me...

[ponyboy]

Seemed to work for 647... they appeared to go through a slowdown when Rouge opened, now they dropped menu prices and usually seem pretty busy.

[MC Slim JB]

While the price creep is evident (there's been a slow and steady uptick since it opened, I think), I haven't seen a dropoff in the crowds, certainly not on weekend nights, when it's always jammed. Has anyone been in on nights earlier in the week and seen this?

[DoubleMan]

I was there on Saturday and really didn't think it was that crowded. Most seats were taken but there wasn't many people standing. Maybe it was the weather. I've seen it much more crowded.

[beksis1]

I was there last night after 11 and the bar area was full-quite a few booths were taken as well.

[MC Slim JB]

B-Side just got recognized by Esquire magazine as one of America's Best Bars: http://www.esquire.com/features/best-... . A well-deserved honor, in my book, though that list is kind of odd otherwise.

[DoubleMan]

Yeah, weird list. The B-Side description seems to be of another bar. While the cocktails at B-Side are great, I don't think they reach the level of refinement found at ES or No. 9.

I think B-Side is more of a drinking place, so the price creep on the food, though strange and annoying, doesn't concern me too much.

[beksis1]

I went to the B-Side for brunch on Saturday-their sweet potato biscuits w/gravy and chipotle grits will make a regular out of me-in fact, I went back on Sunday just for the grits! They make a very good spicy bloody Mary too- with tomolives-yum.

[Sal Monella]

I know what you mean Joanie. I feel the same. I've loved the B-Side since it opened but the price creep has become noticeable...especially with the mixed drinks also. We still go because we enjoy the scene as well the menu.

[tallullah]

I don't go nearly as much as I used to...I'm pretty sure they were going to ask me to start paying rent. Now we tend to go for drinks and apps only.

[horrible]

Same here. Loved it when it opened, still love the bartending and the room. I never eat there anymore though.

B-side's menu used to update regularly with nteresting choices at a decent price point. Now it seems stuck at roast chicken, steak, a fish, two salads and a burger. I can't bear to order the melted gouda app anymore.

Anyone remember the guest chef nights they used to host?

[Sgt Snackers]

I've recently 'rediscovered' the food menu at B-Side - after a few visits with pretty awful food - and have to say I was pleasantly surprised. I seem to recall them having specials and at least on two recent visits the menu had been updated (not a good sample size, of course). Creeping prices aside, the food was quite good - a notch or two above your typical pub menu to be sure. The good bartending propels the place above threshold for me anyway.

[tallullah]

When Tomas left to pursue catering and the chef they brought in just wasn't the same...

But then Tomas came back! And all was well in the kingdom again :)

[ponyboy]

Tomas works at Specialty Foods. The guy cooking there now worked there a while back went to Plough and Stars and is now back.

[tallullah]

humm, last time I was there, Tomas was in the kitchen for brunch. That was a while ago...