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(Jonathan Wiggs/Globe Staff) |
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Cool sips in Greater Boston
A couple times a year Restaurant Week provides an opportunity for diners to expand their horizons. With more than 200 restaurants participating this week and next - and with three-course prix fixe menus for $33.09 - there’s a lot to choose from. But some of the restaurants make that decision process a little bit easier by offering special cocktails with their menu for reduced prices.
“Everyone does Restaurant Week now, so we want to give them something extra,’’ said Dante bartender Dennis Cargill. The Amoroso Fizz (Aperol, orange juice, soda, Prosecco, $8; below) is one example. This classic aperitif is light on alcohol, and has a nice mix of bitterness and fruit from the Aperol and freshly pressed orange juice. “This is the taste of summer,’’ he said. “It’s on the lighter side, perfect for sipping on our patio.’’
At Vox Populi, general manager Andrew Corbin is making strides with a vastly improved, and relatively healthy, new cocktail menu. “We’re using all natural organic products and trying to be more environmentally conscious,’’ he said.
The Ty-Cuke Cocktail (Ty Ku Junmai Ginjo sake, organic Crop Cucumber Vodka, Blue Curacao, muddled cucumber, lemonade, $8) is one example. Don’t be fooled by its bright blue color, this is no sugary sweet concoction. “You get cucumber right off the top and can feel the super-premium sake on the palate as well,’’ he said. His Tru-ly Watermelon-tini (Tru Organic Vodka, Ty Ku citrus liqueur, watermelon stirrings, white cranberry juice, $8) is deceptive at first as well. But the citrus liqueur is a complex blend of super fruits and teas that is very mixable and mellow.
At Fleming’s Prime Steakhouse they’re mixing a different type of melon cocktail with the Cantaloupe Martini (Kettle One vodka, fresh lime juice, watermelon pucker, orange juice, $8.95). “This is geared toward the Restaurant Week clientele,’’ explained manager Terilynn Haak. We marveled at the ingredients’ ability to replicate the cantaloupe flavor, although perhaps that was just the smell of the fruit garnish guiding our taste. There are 100 wines by the glass here, many of which would probably pair better with a steak, but consider this as an after-dinner option on a warm day. Likewise the Italian Embrace (Prosecco with limoncello-infused strawberry puree, $11) at Olives. It’s eminently drinkable, not too fizzy, and with just the right consistency. “This is more readily available to people who aren’t big drinkers,’’ said manager Cheryl March. “You could drink this before dinner and on into dessert.’’
We don’t always want to finish the cocktails we try on the job, but that one was gone in a flash.
That’s an experience we replicated at Bambara with their Bambara Mama (Flor de Caña 7 year rum, coconut, banana puree, pineapple puree), a drink we enjoyed so much we ordered another one immediately. Normally, we’d look down our nose at a frozen daiquiri-style drink like this, but something about the smoothie-like texture of this warm weather cocktail, made with the always delicious Coco Lopez coconut milk, completely bowled us over. And since they’re offering this one at one cent with the Restaurant Week menu, there’s really no excuse not to try it. More important, we found something we didn’t know we’d like. During Restaurant Week that’s the whole point.
Dante, 40 Edwin H. Land Blvd., Cambridge. 617-497-4200. www.restaurantdante.com; Vox Populi, 755 Boylston St., Boston. 617-424-8300. www.voxboston.com; Olives, 10 City Square, Charlestown. 617-242-1999. www.toddenglish.com; Fleming’s Prime Steakhouse, 217 Stuart St. Boston. 617-292-0808. www.flemingssteakhouse.com; Bambara, 25 Edwin H. Land Blvd., Cambridge. 617-868-4444. www.bambara-cambridge.com 
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