It’s Friday. So, naturally, you’re in search of oysters and inspired cocktails.
Sorry, you’re on your own.
Well, only until Monday. That’s when one of the city’s most notable cocktail alchemists, Gina Chersevani, assumes control at a new bar amid bushels of oysters and endless lobster rolls.
So get ready to welcome The Eddy, a new cocktail mecca that positively dominates the latest incarnation of Hank’s Oyster Bar, which opens Monday on Capitol Hill.
This is the kind of place where your average lobster-boat captain might have gone 100 years ago—a long, marble-and-blue-tile bar, whitewashed pine boards and marine lights. And like at the other Hank’s, you could just grab a high-top and content yourself with fried Ipswich clams and six kinds of oysters as listed on the chalkboards.
But that 20-seat bar will beckon. Maybe it’s the lure of history in the form of the antique beakers and punch bowls, and the two soda fountains. Or maybe it’s the danger, as Gina takes a saw and a pair of giant tongs to a huge block of ice.
But it’s probably just the wild drinks, which incorporate stuff like marshmallow bitters, taffy foam and peanut-washed whiskey. If you can’t decide, there’s always the Siren’s Call, a blend of gin, housemade pineapple-cardamom soda, beet and vanilla syrup.
If you listen closely, it sings.
Sorry, you’re on your own.
Well, only until Monday. That’s when one of the city’s most notable cocktail alchemists, Gina Chersevani, assumes control at a new bar amid bushels of oysters and endless lobster rolls.
So get ready to welcome The Eddy, a new cocktail mecca that positively dominates the latest incarnation of Hank’s Oyster Bar, which opens Monday on Capitol Hill.
This is the kind of place where your average lobster-boat captain might have gone 100 years ago—a long, marble-and-blue-tile bar, whitewashed pine boards and marine lights. And like at the other Hank’s, you could just grab a high-top and content yourself with fried Ipswich clams and six kinds of oysters as listed on the chalkboards.
But that 20-seat bar will beckon. Maybe it’s the lure of history in the form of the antique beakers and punch bowls, and the two soda fountains. Or maybe it’s the danger, as Gina takes a saw and a pair of giant tongs to a huge block of ice.
But it’s probably just the wild drinks, which incorporate stuff like marshmallow bitters, taffy foam and peanut-washed whiskey. If you can’t decide, there’s always the Siren’s Call, a blend of gin, housemade pineapple-cardamom soda, beet and vanilla syrup.
If you listen closely, it sings.
