Creativity is continually running a muck in Boston! From great food and the phenomenal bartenders, there's NEVER a dull moment!
ArtBar delivered! I cross the river every so often and though I realize there's much talent in Cambridge, it has just worked out that way.
After meeting talented bartender Troy Clarke at the USBG end of summer luau and running into him at the Boston Cocktail Summit where he discussed some intriguing barrel aged products, ArtBar sprung onto my "Must Do ASAP" radar!
Once I decided to chase all things pumpkin this season, I internet stalked ArtBar's dinner menu as well. I was immediately enticed by the butternut squash risotto with pumpkin seed brittle. This dish was more amazing than I could have ever imagined-well balance flavors and textures abound!
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| Roasted Butternut Squash Risotto, Pumpkin Seed Brittle, Spiced Cinnamon Mascarpone and pickled whole cranberry |
The risotto was a hit! The tender, roasted butternut squash was delightful and the perfect bitterness of the pickled whole cranberries add dimension. Both contributed to the beautiful Autumn color palette of the dish. I especially loved the cinnamon-spiced dollop of mascarpone which, when mixed with all the ingredients, made them all the more rich!
What a great way to start my Pumpkin Craze!
I was totally obsessed with the sexy, spicy pumpkin seed brittle! This sneaky garnish packed a surprisingly peppery punch that was as shocking on the second and third bites as the first!
The Mac & Cheese rolls' filling were unremarkable flavor-wise, but the egg roll was crusty and chewy- just the way I like it! Your choice of dipping sauces: Roasted Onion & Bacon or Great Hill Blue Cheese Fondue. We chose the fondue which added some flavor.
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| Mac & Cheese Rolls with Great Hill Cheese Fondue |
The Maine mussels with a creamy, spicy sauce made with coconut milk, sliced Thai chilis, with cilantro and grilled naan points for dipping!
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| SO Good!!! |
We also enjoyed the pork belly sliders- tender Za'atar spiced pork with Harrissa mayo and bread & butter pickles and greens, served on soft, buttery brioche buns.
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| Pork Belly Sliders |
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| http://www.artbarcambridge.com/blog/88-cocktail-classes-at-artbar.html |
Did you know ArtBar offers Cocktail Classes?
Who better to learn the art and science of designing creative, hand-crafted cocktails than two of Boston's best in the industry: Troy Clarke and Elizabeth Powell.
Their passion for their craft is intoxicating (pun totally intended). To learn more about upcoming classes, click here.
The whimsical Cocktail Menu honors a few fab classics (many with a twist) and a great deal of beautiful modern elixirs.
The Fall Canvas, as it's titled, is separated into: Vintage, Paint Box, Primary Colors, Elements of Art, Neoclassicism, Armature, and Lead-Free (for you "mocktail" fans).
I started with "Old Fashion Old Fashion" made with Rittenhouse Rye, House-blended bitters, and a Demerara sugar cube- a lovely, simple classic!
Things got a bit crazy when Troy joined us and before I knew it, I was game for tasting a scorpion (you read that right)...a scorpion which had been hanging in a bottle of Reposado Mezcal. Despite the photos, I couldn't make it past legs and stingers.
Troy also made a beautiful Crusta made with Blanton's bourbon (my personal gateway bourbon), lemon, and a Demerara cube. The well balanced cocktail had a sweet start on the palate with a nice tart lemon finish.
NOTE: Crustas are usually made with Brandy. I prefer the bourbon.
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| Sugar rimmed Crusta |
More fab cocktails:
The Hangtown Dream made with Pisco Porton, Laird's Bonded Applejack, Green Apple Shrub Phosphate, Chartreuse
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| Hangtown Dream from the Primary Colors Menu |
This pretty little thing (below) is the North vs. South made with Scorpion Reposado Mescal, Beet Sage Cane, Lime, Sugar, Cranberry Bitters, Smoked Sea Salt
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| Pretty North vs. South |
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| Elizabeth Powell working in action! |
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| The lovely Stitzle Flip: Bulleit Bourbon, Gentian Quina, Falernum, Whole Egg, Vanilla Cane, Cherry Bitters |
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| Tools of the trade! |
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| Yes Please! A standout ingredient in the Bird's Eye made with Alma Reposado Tequila, Agave, Lime, Piri Piri, Sea Salt Bitter. Loved the spicy sweetness! |
The Paloma was also a refreshing cocktail made with grapefruit shrubs, cane syrup, lime, and milagro tequila.
Last, but certainly not least, an Elizabeth Powell original digestif- Ocho Blanco tequila, Averna, and coffee bitters.
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| The Perfect Digestif! |
Are you still reading??? Head out right now and sample some of these amazing cocktails and food! Let me know what you think!
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