It’s shaping up to be a tough week for people who hate drinking beer in new places.
In other news: it’s been a great week for you...
Give a firm handshake to McCabe’s on Mass, a new timber-filled bar and restaurant where the sliders are made with duck confit and the Negronis are made in whiskey barrels, opening tonight in Porter Square.
This is from the guy behind Bull McCabe’s in Somerville. There’s nothing wrong with Bull McCabe’s. He just decided that opening a spin-off on Massachusetts Avenue with twice as many tap lines wasn’t such a bad idea.
It’s your typical hardy pub stuff on the inside. A rough-hewn timber wall over here. Exposed bricks behind the bar over there. And you can’t stop looking at that back wall painted like a green screen. The why isn’t important. What’s important are those 20 draft lines of beer and cider.
Soon, you’ll claim a black banquette, and duck-confit sliders topped with fried quail eggs will show up right on time. Same with that Negroni that’s been aged for five weeks in a whiskey barrel.
And come back for some duck hash when they launch brunch in a couple weeks.
Guy must have a bone to pick with ducks.
In other news: it’s been a great week for you...
Give a firm handshake to McCabe’s on Mass, a new timber-filled bar and restaurant where the sliders are made with duck confit and the Negronis are made in whiskey barrels, opening tonight in Porter Square.
This is from the guy behind Bull McCabe’s in Somerville. There’s nothing wrong with Bull McCabe’s. He just decided that opening a spin-off on Massachusetts Avenue with twice as many tap lines wasn’t such a bad idea.
It’s your typical hardy pub stuff on the inside. A rough-hewn timber wall over here. Exposed bricks behind the bar over there. And you can’t stop looking at that back wall painted like a green screen. The why isn’t important. What’s important are those 20 draft lines of beer and cider.
Soon, you’ll claim a black banquette, and duck-confit sliders topped with fried quail eggs will show up right on time. Same with that Negroni that’s been aged for five weeks in a whiskey barrel.
And come back for some duck hash when they launch brunch in a couple weeks.
Guy must have a bone to pick with ducks.
