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Which Boston-Cambridge restaurants have been around since the 1980s?

Cornwalls'. I was the bartender the 2nd. night it was open.

Which Boston-Cambridge restaurants have been around since the 1980s?

It was Allston Depot where my roomate Martha worked. It is now Pizzeria Regina.

Which Boston-Cambridge restaurants have been around since the 1980s?

Squeeze is good for making tip money. Especially "Black Coffee in Bed". In general, white guys singing in their normal registers is not good for business in a beverage environment.

Which Boston-Cambridge restaurants have been around since the 1980s?

Formaggios' used to sell slivers of cheese and day old bread for .25 and I indulged in them when I hitched through the Boston area in 1977.

Which Boston-Cambridge restaurants have been around since the 1980s?

The Orson Welles' became Eugene's which closed in 1981 following an attempt to unionize. The 1977 film BETWEEN THE LINES although set in Boston features scenes filmed in the Orson Welles. The Orson Welles and Eugene's were both owned by Fred and Molly Hoagland who founded CVS/Consumer Value Stores. The Hoagland's also owned 33 Dunster St. which became the Dunster Brew House.

Which Boston-Cambridge restaurants have been around since the 1980s?

I managed Our House 86-88. We were a little more expensive than the other Harvard and Comm. places.

Which Boston-Cambridge restaurants have been around since the 1980s?

Frank N, Steins was in the slot that became Tonic. Frank N' Steins offer $1 movies in the era just before VCRs became cheap. Frank N' Stein's became Play It Again Sam's. It was across the street from Our House (West).

Which Boston-Cambridge restaurants have been around since the 1980s?

Key West was a FLA theme place that offered conch served in a shell. They were open in 1984-1985. A fun place that played the Squeeze SINGLES GOING STEADY incessantly on the sound system. quite a hangout for servers back in the day.

Which Boston-Cambridge restaurants have been around since the 1980s?

Cafe Floria had a manager named Ed who always kept a supply of PARIS MATCH, ILLUMO VOGUE and other European magazines on hand. Hsi dog would wander around. good times.

Which Boston-Cambridge restaurants have been around since the 1980s?

Milano's was the "terrible Italian place".

Which Boston-Cambridge restaurants have been around since the 1980s?

Pondicherry was the high end Indian place you recall. I was a server there and cut up Tandoori chicken tableside. Lauriat's Books was next door. The slot is now occupied by Au Bon Pain. Back then, in 1980, Au Bon Pain's main business was selling baguettes to restaurants.

Recalling Dive Bar, Downtown Crossing, 1982

This bar is almost certainly Hank's. A lot of folks who worked at Filene's and Jordan's used to go there. It was busy at 7 P.M.

Which Boston-Cambridge restaurants have been around since the 1980s?

Yes, MC Slim JB you are correct. The Sheraton had the Kon-Tiki in the slot now occupied by the sidebar. Kno-Tiki featured Tiki drinks and food with a carcinogenic amount of Red Dye #2. It was far from a yuppie place. Apley's at in the Constitution Room slot was the Sheraton's fine dining market venue.

Romanogli's Table in Quincy Market would today be called a "foodie" place as the Romanoglis' had a PBS cooking show. MC, you would have gone there back in the day before going home to watch the MOVIE LOFT.

Which Boston-Cambridge restaurants have been around since the 1980s?

Allegro had a branch on Boylston St.where the Cactus Club is now located. It had a wine by the glass program which was previously only offered in hotels with an International clientele. I am surprised that no one here has mentioned the Polonaise which is where the the 2nd. floor of the Rattlesnake is now.

May 2014 Openings and Closings

I beg to differ regarding Fridays' and The Cheesecake Factory. Friday's is bad and the company's expansion into snack food is a real indicator of what they serve. The Cheesecake Factory's baked goods are good and the food is on the better side of predictable because that is their market. Fridays went down because it was bad. The Cheesecake Factory thrives because it is just a tad better than it has to be.

IMPROPER BOSTONIAN, MAY 2014 "Hot Shots" article by MC SlimJB

Thank you for your reply.

The blue margaritas I recall where dispensed from Taylor Soft Serves at the old Bahama Beach Club which occupied the the downstairs slot at McCormick and Schmick's.

I worked at the Harvard Hong Kong in 1988 when the blue Hawaii was made with white rum. By 1993 it was made with Malibu as it is made at my current bartending employer. Yes slim, Malibu is definitely one of the big success stories of my bartending times.

Do you remember Cocoribe?

IMPROPER BOSTONIAN, MAY 2014 "Hot Shots" article by MC SlimJB

Tommy Leonard's signature drink was the Blue Whale. it was very girly with more Blue Curaco than vodka. It was served with a flag of an orange slice and cherry impaled on a swizzle stick.

IMPROPER BOSTONIAN, MAY 2014 "Hot Shots" article by MC SlimJB

Please go to blog and check out my recipe and back story for the "Funkmaster Flex". I call what I do remixology. Please create a "Postemotional". Fred, you seem to be one of the few who gets me! Cheers!

IMPROPER BOSTONIAN, MAY 2014 "Hot Shots" article by MC SlimJB

Yes, When I started tending bar the Hawaiian Breeze was ordered by 19 year old girls. (This was when the drinking age was being "stepped" up to 21.

IMPROPER BOSTONIAN, MAY 2014 "Hot Shots" article by MC SlimJB

I haven't worked brunch since 2001 but when I did we would occasionally get a request for a Bloody Maria, a Bloody with tequila. Do you ever get a call for this? Oh yeah, does anyone know what a Puerto Rican is?

IMPROPER BOSTONIAN, MAY 2014 "Hot Shots" article by MC SlimJB

Oh yeah, for that true solid 70's thing pour into a 7oz. glass pouring the vodka by the shot. The juices should be poured from a liquor bottle, preferably Vodka City!

IMPROPER BOSTONIAN, MAY 2014 "Hot Shots" article by MC SlimJB

I would honored if you could invent a drink call 'The Postemotional One!"

IMPROPER BOSTONIAN, MAY 2014 "Hot Shots" article by MC SlimJB

Love it!

IMPROPER BOSTONIAN, MAY 2014 "Hot Shots" article by MC SlimJB

Great posts! I have served the Hawaiian Seabreeze from 85-95. Yes, Fred the rise of Malibu has created a market for a "Malibu Madras".. furthermore during my time at the Harvard Hong Kong the printed recipe for the Blue Hawaii featured white rum, Castillo which was the speed rack pour, and blue Curaco. Inn 1988 Blue anythings weren't seen outside of Chinese restaurants and the Eliot Lounge. Now the Blue Hawaii is made with Malibu.

IMPROPER BOSTONIAN, MAY 2014 "Hot Shots" article by MC SlimJB

How m folks remember Girl Scout Cookies? Virgin Girl Scouts? Girl Scouts in Uniform? Just got F$*&(%# Girl Scouts? Yellowbirds? Zima with a shot of Chambord?

IMPROPER BOSTONIAN, MAY 2014 "Hot Shots" article by MC SlimJB

The IMPROPER BOSTONIAN MAY 2014 "Hot Shots" article by MC SlimJB
features a Q and A with bartender Freric Yarm of the Russell House Tavern. One of the questions is "Cocktail that must die?" to which Mr. Yarm answers, "Those '70s drinks." 'I refuse to remember the difference between a Bay Breeze and a Sea Breeze."

The Bay Breeze is made with gin and the Sea Breeze is made with vodka. Both drinks feature a 2:1 ratio of grapefruit juice to cranberry juice cocktail.

This quote symbolizes craft bartending. Oh holy drinkmeister please forgive me for ordering a drink that you say you aren't required to "remember".

I might not "remember" to tip.

P.S. I have been tending bar for a good part of 30 years.

Say "au revoir" to Rendezvous

I am like, so sure, that the cocktails are hand-crafted. "Oh wait, I think I'm gonna throw up, no, nevermind, I'm fine. Let me take another selfie."

Girl Scout Cookie

This is also called a "Dirty Girl Scout" or the "Just Got Flipped" Girl Scout. The version with white creme de cacao and peppermint schnapps would be the Virgin Girl Scout and the green creme de menthe with white creme de cacao would be the Girl Scout in Uniform. All of these drinks are 70s era disco drinks.

Mar 14, 2014
postemotional1 in Recipes

Why do restaurants fail?

Q: What's the best way to make a million dollars in the restaurant business?

A: Start with 2 million dollars.

Smoking is back in French Restaurants: I witnessed it today.

I wonder what Colorado will do with pot?

Jan 28, 2014
postemotional1 in Not About Food