Author Archives: BeantownBelly

Google Places & Booze In Boston Presents: A Whiskey Rebellion at Saloon

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Google and booze… two things that are hard to live without. Combined together in the classy nook and cranny of Saloon in Davis Square made for an elegant and engaging evening. The spotlight was shining on three very different whiskeys. Food bloggers, booze bloggers, architects and even comedians happily conversed before the whiskey tasting by nibbling on delectable hors d’oeuvres; pork belly (score!), ham sandwiches with delicious spreads and toppings, savory homemade charcuterie, cheeses, and the crowd’s favorite- feta stuffed dates wrapped in bacon.

Google Places and Booze In Boston really did a great job on choosing Saloon as the host for a whiskey tasting. Although the entrance of the establishment is small, humble, and very modest, it hides something that is truly bold and beautiful.

Saloon‘s vibe, decor, brown liquors and local beers make a bold statement it set out to make: calling “reference to a time when drinks were serious and uncomplicated,” with a focus on what it was like before the prohibition. With dark wooden tables and leather booths studded with antique golden accents, it’s like you dive directly into 1920, where wearing a sleek fedora never felt more appropriate. The American whiskeys were paired perfectly with the classy era’s setting.

The proper way to taste whiskey, we all learned, was to part your lips as you smelled the aromas of it. The flavors hit the back of your tongue, giving you an introduction to what to expect. After, take a sip to coat your tongue. And lastly, take a second sip, swirl it around your mouth and after you swallow it, exhale. When you exhale, you will feel how spicy the notes are, if there are nutty flavors or maybe subtle fruit flavors. Also, you can dilute the drink with a few drops of water.

The first tasting was Riverboat’s Unfiltered Rye Whiskey from Kentucky. Aged for less than four years, it is young a young whiskey with extremely lively flavors. Full of rye spices, hints of dried fruit and a bit of roasted nuts, you could taste the earthy oak flavors in the finish.

Unfiltered Rye Whiskey by Riverboat - 40% abv, 80 proof

The second tasting was Willet’s Genuine Old Line Sour Mash also from Kentucky. This one was definitely different from the first. Although you could still taste the spiciness of rye, it was more subtle than the first. There were also tingly mint notes as well as cloves. The dark and earthy tones made it more complex.

Willett's Genuine Old Line Sour Mash - ~55% abv, 110 proof

The last whiskey was my favorite, and also recommended as a good introduction to newbies like me. From Tennessee, barreled, aged and hand bottled, the first thing I noticed was that it smelled like dark chocolate and caramel. With traces of vanilla, cinnamon and malted barley, I believe this is the one that will segue me into understanding and appreciating whiskey much more.

Benjamin's Prichard's Single Malt Whiskey - 40% abv, 80 proof

Thank you Google Places and Booze In Boston for such a wonderful night!

Here’s the recap:

Eric and Valerie of Booze In Boston

Burns of Nacho Average Blog and Shannon of Marketing Julep

Avid wine, whiskey and beer tasters, including Erica from Boston Rookie

Adri Cowan, Google Boston’s Community Manager

Graham (great blog about his running events and races) and Dara (entertainingly humorous blog you should check out)

And Saloon, I’m sure I’ll be seeing you again soon. With over 130 brown liquors, local beers and yummy cocktails like the Old Pal, I am officially a fan and you can be sure I will be spreading the love. Until the next time!

Yasu

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“Pork Belly”

There’s something special about those two words that cause tears of happiness to swell in my eyes. Cured, uncured, roasted, braised, fried, grilled… no matter what you do to it, it will always taste good. At Yasu, it was simple and au naturel. Aww, so naturally delicious.

Yasu served the most banchan (side dishes) I’ve ever seen. From cold pasta noodles, to black beans, to the multiple pickled vegetables, it was a great way to enhance barbecue meat and nibble on something different from time to time. Since we ordered unseasoned pork belly (Sam Gyeop Sal) and unseasoned beef brisket (Cha Dol Bae Gi), my handy friend, Chae, taught me how to properly eat like a true Korean.

With the side of lettuce leaves given, take a leaf, put some rice on it, dip the grilled meat in various sauces, add some marinated onions and lettuce (Pa Jae Rae Gi)  and fold everything in that baby up. Voilà! Although you may feel more Korean, do not advance too far and attempt K-Pop choreography. We leave that one to the pros.

There are also marinated meats, such as the popular Kal-Bi (marinated prime rib) that everyone loves. The flavors are a combination of mouthwatering savory and sweet. I didn’t order it, but have enjoyed it at other restaurants. This was actually the first time I had unseasoned meat, and surprisingly, I liked it!

I also genuinely enjoyed Yasu as a whole, but after eating Korean BBQ in the west coast, it’s tough to rate the same type of cuisine in Boston. The main reason for this is the price difference. For two people with two BBQ meats that came with rice and bancha, the cost was roughly $40 ($20 per plate). For 7-8 pieces of thinly sliced meat, it’s a steep price and you can get more for the amount for the same price in California. But let’s face it- we’re in Boston and certain options are limited. Knowing this hinders my encounters with Korean BBQ restaurants, but it will not stop me coming back to Yasu if I am craving it.

Even though I still haven’t found a place that reminds me of California’s BBQ, Yasu is great for newbie Korean BBQ’ers like me. The menu is also quite extensive compared to similar restaurants. There is a full sushi bar, Japanese entrees such as Katsus, and a number of other Korean dishes. Accompany your lunch or dinner with their wine and imported beer, and I’m sure you will find this to be a comfortably open-spaced restaurant with great service, spot on food and a fun way to prepare your own meal.

I recommend Yasu, but I am still anxious to explore potentially better Korean restaurants. I may find some, I may not, but bottom line is that the service was great, the BBQ experience was fun and engaging (definitely a great date idea) and the meat with 10 different types of banchan was certainly a crowd pleaser. 

If you’re ever around the Coolidge Corner, I encourage you to turn onto Beacon Street and think about how nice it is to have BBQ during the winter of Boston. If you catch yourself smiling, that means you should give this place a try.

Thanks for keeping BBQ alive in the chilly weather of Boston, Yasu
Total Meal: ~$40 (2 meat dishes, side dishes and rice)
Servings: 2 people

Yasu on Urbanspoon