You’re killing it at work. You took your nephew to see X-Men: First Class. You finally called Mom.
You deserve some kind of a prize.
And here it is: Red Lantern, your sexy new home for eel sashimi and late-night cocktailing in a horse carriage stable from the 19th century, opening tonight in the Back Bay.
Brought to you by the folks behind Shrine nightclub at Foxwoods, Red Lantern feels like the cooler, grittier version of something you’d see in the Rush Hour series (chances of Chris Tucker partying here: fair).
So tonight, you’ll grab your group of after-work samurai, make your grand entrance through the Buddhist-temple-esque doors and get down to business.
Your best move: start with a tiki mug of Bamboo Juice (rum, tequila, passion fruit) and a Japanese-whiskey-loaded Tokyo at the marble bar. Then, relocate to the 16-seat hot pot table carved from a single red oak tree (quality timber = quality hot pot-ing).
That’s where you’ll tuck into fresh lo mein and Togarashi Salmon Belly sashimi, washing your tales from the Orient down with a few rum-based Yin Scorpion Bowls. (Don’t worry if you’re long-winded; they’re open till 2am.)
And if you’re still famished, you’ll turn to the two-and-a-half-pound wood-fired North Dakota T-bone steak, dry-aged for 35 days.
Nothing says Asian like North Dakota.
You deserve some kind of a prize.
And here it is: Red Lantern, your sexy new home for eel sashimi and late-night cocktailing in a horse carriage stable from the 19th century, opening tonight in the Back Bay.
Brought to you by the folks behind Shrine nightclub at Foxwoods, Red Lantern feels like the cooler, grittier version of something you’d see in the Rush Hour series (chances of Chris Tucker partying here: fair).
So tonight, you’ll grab your group of after-work samurai, make your grand entrance through the Buddhist-temple-esque doors and get down to business.
Your best move: start with a tiki mug of Bamboo Juice (rum, tequila, passion fruit) and a Japanese-whiskey-loaded Tokyo at the marble bar. Then, relocate to the 16-seat hot pot table carved from a single red oak tree (quality timber = quality hot pot-ing).
That’s where you’ll tuck into fresh lo mein and Togarashi Salmon Belly sashimi, washing your tales from the Orient down with a few rum-based Yin Scorpion Bowls. (Don’t worry if you’re long-winded; they’re open till 2am.)
And if you’re still famished, you’ll turn to the two-and-a-half-pound wood-fired North Dakota T-bone steak, dry-aged for 35 days.
Nothing says Asian like North Dakota.
