This weekend: Pick up these tequila-based canned cocktails for your next Zoom happy hour

Plus, the food news you may have missed this week.

Canned cocktails at Yellow Door Taqueria
Canned cocktails at Yellow Door Taqueria. Yellow Door Taqueria

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We’re all eating a little differently these days: Cooking at home more. Ordering takeout. Dining under heat lamps. Whatever your comfort level, here’s what’s been going on in Boston’s restaurant world recently, plus a few ways to enjoy some of our region’s best restaurants and bars from both the comfort of your own home and out in the world.

Here’s what you may have missed this week:



“Scaling back up isn’t free. It takes time and costs money.” Here’s how Massachusetts restaurateurs reacted to Gov. Baker lifting the 9:30 p.m. curfew.

Protein-packed smoothies and teas land at Cada Dia Nutrition in Jamaica Plain. “I just thought: Why not create a shop like this?” said owner Nicole Gunn.


We released two cocktail recipes this week from a couple of Boston’s top bartenders. Kick off your weekend with the Daiquiri Time Out from Jackson Cannon and the Rum Tonic from Will Isaza.

“Heck of a month to give up drinking”: Here’s how readers are handling Dry January in 2021.

“Unfortunately, the current climate has proven to be our last sail,” wrote Jeremy Goldberg, owner of Cape Ann Brewing. Goldberg recently announced the brewery had permanently closed.

A handful of restaurants began hibernating this week, including Night Shift Lovejoy Wharf and 4th Wall Restaurant and Bar.

Drink this:

If you’re not partaking in Dry January this year, these canned cocktails are an exciting new addition to the takeout scene. Jarek Mountain, co-owner and beverage director at Yellow Door Taqueria, recently crafted three tequila-based drinks that are now in stock at the restaurant’s South End and Dorchester locations. The Yellow Door Paloma pairs tequila with rosemary-infused mezcal, lime juice, and grapefruit soda, while the Mixed Berry Seltzer uses a tequila infused with raspberries, blackberries, and blueberries and topped with seltzer. For something a little more citrus forward, the Citrus & Cilantro Seltzer, which features lemon, lime, grapefruit, and cilantro, should do the trick. Each 12-ounce can can be enjoyed in-house or as takeout; for the latter, order on Toast.

Eating and cooking alone, together:


Last week, I highlighted a Robert Burns-inspired cocktail at Northern Spy in Canton; the newly-opened restaurant was prepping for Burns Night, a celebration of Scotland’s late, beloved poet that takes place on his birthday, Jan. 25. This week, we’re hopping over to Bondir in Cambridge, where chef Jason Bond has put together a Robert Burns Supper for two ($114), available now for pre-order with pickup on Monday. Now in its 11th year, Bondir’s annual celebration features a five-course menu (plus a booklet of poems and a link to music and poetry) that includes whole wheat sourdough, soda bread, and seaweed butter; oyster stew with aged ham and smoked potatoes; grilled and chilled mackerel with beer mustard vinaigrette; wild boar haggis; venison osso buco; and gingerbread cake. A separate scotch pairing for two ($96) is also available, and includes barleywine and three single malt scotches.

We’re all encouraging takeout these days in order to help support local businesses, but sometimes your takeout dollars extend beyond the restaurant. On Saturday, Italian restaurant Vialé will offer a special benefit lunch, with 50 percent of the proceeds going toward Food for Free, a Cambridge-based organization that provides community access to healthy food. Each four-course takeout meal ($40) features a salad, plus your choice of protein (mushroom bolognese, leg of lamb, pork shoulder, or crispy duck), pasta (gnocchi, ricotta cavatelli, or pesto fettuccini alfredo), and dessert (tiramisu, ricotta fritters, or cannoli). Call 617-576-1900 or e-mail [email protected] to place your order for pickup on Saturday between 11:30 a.m. and 2:30 p.m.


The good folks at Rebel Rebel in Somerville have introduced a Deep Winter Farm Share that aims to bring outstanding produce from local farms right into your kitchen. Each week for six weeks, subscribers will be able to pick up a box filled with goods like pork from Stitchdown Farm, mushrooms from Tyler Akabane (@mushroomsformyfriends), caramels from Big Picture Farm, and more. Of course, it wouldn’t be a Rebel Rebel share without wine, and they’ll be including one to two bottles of natural wine each week to pair with the produce. At $450, the Deep Winter Farm Share is an investment up front, but it’ll keep you well-stocked with fresh New England produce at a time when heading to the grocery store while its dark out doesn’t seem like much fun. Pickups start on Jan. 29, but subscriptions are limited and sign-ups are available now.

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