You: I want happy hour Old Fashioneds.
Also you: I want Mediterranean mussels.
Still you: I could really go for a good green-chili-mayo cheeseburger.
Well, now...
Sounds like you should compromise with yourself at Beacon Tavern, a rustic den of Negroni drinking and lobster eating from Billy Lawless and an ex–Intro chef, now open at River Plaza. Here’s the slideshow.
And here comes the extra-useful information...
This week, you’re coming for dinner.
Bring friends and take over the giant plaid booth in the middle of the dining room, with a clear view of the open kitchen. Then, get to ordering relish trays, lobster bucatini and their Bobby Burns (Glenmorangie Signet and a 1961 Bénédictine), which arrives with a humidor containing a gold-leaf shortbread cookie. We get that that sounds made up.
Or happy hour.
Aged Puerto Rican rum punch and oysters procured directly from the farm will ensue.
But starting May 31: lunch.
Expect soft-shell-crab sliders and blackened-redfish sandwiches at a muted green booth near the windows. Speaking of windows...
They’ll open a huge wraparound patio this summer.
You’ll do great things out there over Negronis, house barrel Old Fashioneds and root-beer-braised-bacon sandwiches.
And by doing great things, we basically just mean consuming stuff.
Also you: I want Mediterranean mussels.
Still you: I could really go for a good green-chili-mayo cheeseburger.
Well, now...
Sounds like you should compromise with yourself at Beacon Tavern, a rustic den of Negroni drinking and lobster eating from Billy Lawless and an ex–Intro chef, now open at River Plaza. Here’s the slideshow.
And here comes the extra-useful information...
This week, you’re coming for dinner.
Bring friends and take over the giant plaid booth in the middle of the dining room, with a clear view of the open kitchen. Then, get to ordering relish trays, lobster bucatini and their Bobby Burns (Glenmorangie Signet and a 1961 Bénédictine), which arrives with a humidor containing a gold-leaf shortbread cookie. We get that that sounds made up.
Or happy hour.
Aged Puerto Rican rum punch and oysters procured directly from the farm will ensue.
But starting May 31: lunch.
Expect soft-shell-crab sliders and blackened-redfish sandwiches at a muted green booth near the windows. Speaking of windows...
They’ll open a huge wraparound patio this summer.
You’ll do great things out there over Negronis, house barrel Old Fashioneds and root-beer-braised-bacon sandwiches.
And by doing great things, we basically just mean consuming stuff.
