So much happened in 2013 that sometimes it’s hard to determine what really mattered. So we went ahead and did it for you by cataloguing the seven most important events of the year. You know, like bottled Negronis and 24-hour ramen delivery services and...
Last year, Fort Point was a mystical, far-off land with all those Barbara Lynch restaurants. This year, it became a mystical, far-off land with, well, all the restaurants. Big ones like Blue Dragon, Tavern Road, Row 34 and the Bee’s Knees Supply Company. Now for figuring out how to get there.
In 2012, every Negroni born in Boston came in a glass. We know, primitive. But by using 2013 technology, the Kirkland Tap & Trotter started encasing Negronis in champagne magnums and the guys at Fairsted Kitchen bottled some fizzy, rotating concoctions for your twist-off pleasure. Ah, progress.
If it were 3am last year and you wanted ramen... you used a microwave. If you wanted ramen at 3am this year, some guy named Joe made a fresh bowl of Kobe-beef-broth noodle soup and brought it to your door. Banner year for 3am.
For decades, there was a tremendous hole in Somerville. A pilsner-and-schnitzel-and-knockwurst-size hole. And no one did a thing about it. Until Bronwyn stood up and filled it with a Germanic mountain tavern full of beer-soup and schnapps. All the good mountain taverns have those.
On April 15, Forum was at the epicenter of the Marathon bombing blasts. They were the last of the damaged businesses to reopen, four months later, with an ample supply of fish tacos. Can’t call it a comeback without fish tacos.
Ever since we got that ocean, Boston’s been an oyster kind of town. But it didn’t typically see two oyster spots opening within 72 hours of each other. That happened with Row 34 and Ostra, while significantly increasing local access to natural aphrodisiacs. We’re going with double threat on that one.
Eating saw a strange new trend last year. Food trucks like Clover, Bon Me, Pennypacker’s and Mei Mei Street Kitchen set up permanent kitchens inside stationary buildings where customers ate at tables. Eating indoors could be the next big thing.
