Sometimes you find things where you least expect them. (Obvious, I know.)

Case in point: I had no idea that one of Boston’s oldest Irish bars would also serve one of the city’s tastiest lobster rolls. A close friend and I recently tucked in to The Green Dragon for lunch, and were oh-so-pleasantly surprised by the food.

If you’d rather make your lobster rolls, read on for a quick recipe and a list of where to buy live lobsters in the Boston area.

Wait, lobster at one of Boston’s oldest Irish bars?

Yep, yep. Established in 1654, The Green Dragon slaked the thirst of the likes of Paul Revere and John Hancock. It’s said that it was in this bar that someone overheard whisperings of the plan to invade Lexington and Concord, ultimately sparking Paul Revere’s famous ride.

A slightly lesser known fact: It’s also home to the best lobster roll that The Hungry Mouse ate in the summer of 2009. (There’s one destined for the history books, I know.)

What’s your favorite way to eat lobster?

Let’s back up for a second.

Now, I’m not generally fussy about how I eat my lobster. After all, it’s one of those versatile, culinary creatures that’s just as happy on a picnic blanket on the beach as on a table at a four-star downtown restaurant.

I like it boiled, cherry red, and steaming hot, so I have to wrestle with it a little before triumphantly dunking it in drawn butter.

Or baked and stuffed with rich cracker crumbs for a decadent treat that’s all flavor, no work.

Or transformed into blissfully creamy lobster bisque—the kind that’s thick and velvety and finished with a drizzle of cognac.

(What about you? What’s your favorite way to eat lobster?)

Sigh. Given the gusto with which we devour lobster, it’s hard to believe that, in the early nineteenth century, the venerated crustacean was only seen fit to feed folks on the lowest rungs of society.

Hands down, the lobster roll is my quintessential New England summer food.

And when it comes to serving up chunks of the sweet meat in salad form, I’m a purist. Just enough mayo so the salad holds together. A little chopped celery. A pinch of salt. A toasted hot dog bun.

No lettuce. No cayenne pepper. No chives or chunks of onion. No…extra stuff. (All those things have their place with lobster…just keep them out of my sandwich, please.)

And that’s just what we got at The Green Dragon.

Like this town’s Irish bars, most Boston locals have strong opinions about where to fish up the best lobster roll. Not to mention, you can’t throw a rock without hitting a bar or restaurant that claims to have the best around.

(That’s OK. Someday, I’ll eat my way across the city, like Erin Byers did, when Boston Magazine sent her on a quest to find the best lobster roll.)

The Green Dragon’s lobster roll

At $13, the lobster roll at The Green Dragon is about average in price for Boston. It also comes with a hefty side of fries. The fries were OK, but weren’t really anything special. And that’s just fine. This lunch was all about the lobster.

Inside, The Green Dragon is a charming and homey pub, with a lot of wood, set off by glossy black and cheery red paint.

One word of caution: Since it’s near Faneuil Hall, it can be packed with tourists. But if you can pop in for a drink or two at off-peak hours (i.e. during the week, not on the weekend, not when there’s a game), it’s a comfortable and cozy place to shoot the breeze and catch up with old friends.

We nabbed a window table, overhung with a window box of fragrant flowers, so we could watch passersby.

Honestly? A good friend + good food + warm, sunny weather? Now that’s a summer day that’s just my speed. I’m not sure lunch gets much better than this.

Here’s that lobster roll one more time. It was simple. And perfect. And gone far too fast.

If you’re in the area, I highly recommend stopping in and having a nibble and a pint. I can almost guarantee you won’t be disappointed.

The Green Dragon
11 Marshall St.
Boston, MA 02108
(617) 367-0055

Make your own lobster rolls at home: A quick recipe

Rather make your own lobster salad? Here’s a quick recipe that’s more method than anything. (We’ll do a more in-depth feature on lobster before the summer is over.)

You’ll need about 5 lbs. of live lobsters to yield 1 lb. (about 2 cups) of cooked lobster meat. (This depends on the time of year—which dictates how thick the lobsters’ shells are—so ask when you buy them.) 1 lb. of lobster meat is enough to make about 4 lobster rolls.

• Steam your live lobsters in a large pot of salted water. A 1 1/4 lb. lobster will take about 15-20 minutes to cook.
• Cool them to room temperature.
• Crack the shells with a cleaver and remove the meat from the tails, claws, and knuckles. Pick meat off the rest of the carcass as you see fit, discarding the intestines, etc. Freeze the shells for stock, if you like.
• Dice the meat up into large-ish pieces, about the size of a peppermint candy.
• In a large bowl, toss the lobster meat with just enough of your favorite mayo to coat it. (Start with a large spoonful, then add more if you need it.)
• Mix in a little kosher salt and finely diced celery.
• Serve heaped up on toasted, buttered hot dog buns.
• Enjoy!

Where to buy lobster in and around Boston

Here are some good options for buying live lobsters outside of the area’s normal supermarkets and grocery stores. This list is by no means comprehensive. Please leave a comment if I’m missing your favorite market.

James Hook Lobster
15 Northern Ave., Boston, MA (617) 423-5501

Yankee Lobster Fish Market
300 Northern Ave., Boston, MA (617) 345-9799

Boston Lobster Company
345 West First St., Boston, MA 02127 (617) 464-1500

New Deal Fish Market
622 Cambridge St., Cambridge, MA 02141 (617) 876-8227

Super 88 Market
One Brighton Ave., Allston, MA 02134 (617) 787-2288

Patriot Lobster (call ahead to arrange pick up)
48 Broadway, Salem, MA 01970 (978) 740-2900

C & C Lobster Company
297 Lynn St., Peabody, MA 01960 (978) 530-1500

Rockport Lobster Company
54 Commercial St., Gloucester, MA 01930 (978) 281-0225

Enjoy your lobster, whether you hit The Green Dragon, or drag some bugs back home and cook ‘em up yourself. Cheers!

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Boston Cream Pie is one of those desserts that’s kind of a hassle to make—but is totally worth the effort. You have to bake and cool the cakes. Make and cool the custard. Make and cool the chocolate frosting. Toast the almonds. Etc. But when our friend Foroct Fralion celebrated a rather auspicious birthday a few weeks ago, it only seemed proper to make him a Boston Cream Pie, one of his favorite treats. Here are step-by-step instructions for how to make one at home.

Boston Cream Pie usually shows up two ways: With or without toasted, sliced almonds on the sides. I make mine with the almonds, which is most traditional. You can leave them out and cover the sides completely with chocolate—or just let it drip down the sides. Completely up to you.

The History of the Boston Cream Pie

So Boston Cream Pie actually isn’t a pie at all—it’s a cake. Two layers of yellow cake (butter or sponge) filled with a thick custard, then topped with rich chocolate frosting.

It’s generally agreed that Boston Cream Pie was first made and served by French chef M. Sanzian right here at Boston’s Parker House Hotel. (Yep, the same place to produce those fabulous and fluffy Parker House rolls.)

Boston’s Omni Parker House Hotel

Click here to watch Bobby Flay tour the Parker House’s kitchens and see one made in person.

An important note on timing for Boston Cream Pie

Boston Cream Pie is best served the day that it’s assembled.

This Boston Cream Pie has four components: The cake, the custard filling, the chocolate frosting, and the toasted almonds. All of them need to be made, then cooled completely before assembling.

You can always make all the parts the night before, then assemble the cake the next day. If you do that, just bring the chocolate frosting up to room temperature before coating the cake to loosen it up a little.

Once the cake is assembled, plan enough time to chill it for an hour or two before serving.

Boston Cream Pie

Cake
1/2 cup butter (that’s 1 stick), softened on the counter for 20 minutes or so
1 cup sugar
3 egg yolks
1 tsp. vanilla extract
3/4 cup milk
2 cups cake flour
2 tsp. baking powder
pinch of salt

Cream Filling
1/2 cup sugar
4 egg yolks
6 Tbls. flour
1 1/2 cups milk
2 tsp. vanilla extract

Chocolate Frosting
4 oz. semisweet chocolate, chopped
1/2 cup heavy cream
1 Tbls. butter

Toasted Almonds
1 1/2 cups almonds, sliced
1 Tbls. butter
pinch of salt

Make the cake

Preheat your oven to 375 degrees. Spray 2 8-inch round cake pans with oil, then line with circles of parchment paper. Set them aside.

Combine the sugar and butter in the bowl of your mixer.

Beat them together until well combined.

Add in the egg yolks.

Beat again until well combined and kind of fluffy.

Scrape down the sides of your bowl with a spatula.

Add the milk.

Combine the flour, baking powder, and salt in a small bowl. Stir them together with a whisk to combine well. Toss the dry mixture into the butter/sugar in the mixing bowl.

Mix on medim-high for maybe 20 or 30 seconds to combine, just until the batter comes together.

The batter will be relatively thick and stiff, like this:

Give the batter a stir or two with a spatula to be sure that it’s mixed well and no dry ingredients remain in the very bottom of the bowl.

Divide the batter evenly between your two prepared cake pans.

Smooth it down with a spatula so it fills the whole pan and is relatively even.

Bake cake the 2 cakes for 20-23 minutes at 375 degrees.

They’re done when they’re golden brown on top and feel firm (not jiggly) in the middle when pressed with a finger. When inserted in the center, a toothpick should come out clean.

Cool the cakes in the pans for about 10 minutes. Then, gently run a knife around the whole edge to loosen it, and remove each cake from the pan. (Because you lined each pan with parchment paper, this should be easy.)

Set the cakes on a rack to cool completely.

If your cakes wound up a little crusty on the edges, like this, don’t worry. You’re going to trim those crisp edges right off when you assemble your Boston Cream Pie.

Make the custard

Fill a medium-sized pot with a few inches of water. Set it on the stove over high heat to bring it up to a boil.

Then put the sugar and egg yolks in a large heatproof bowl.

Whisk together until well combined.

Add the flour.

Whisk to combine.

Pour in the milk.

And the vanilla. (That’s my homemade vanilla extract!)

Whisk to combine. When your pot of water is boiling, drop the heat to low. Set the bowl on top of the pot of water.

Whisk it constantly for 5-7 minutes until it starts thicken.

Keep whisking until the custard gets very thick. It’s done when it coats the back of a spoon. Give it a taste. It should have a nice custard-y taste, without any hint of raw flour.

When it’s done, take it off the heat. Cool it on the counter to room temperature, then pop it in the fridge to chill it completely.

Make the chocolate frosting

Fill a medium-sized pot with a few inches of water. Set it on the stove over high heat to bring it up to a boil. (If you’re making the frosting right after the custard, just use the same pot of simmering water.)

Chop up the chocolate. Put it into a large heatproof bowl. Pour in the cream.

When your pot of water is boiling, drop the heat to low. Set the bowl on top of the pot of water.

Toss in the butter.

The chocolate should start to melt almost immediately. Whisk to combine.

Keep whisking until all the chocolate is melted and you have a uniform mixture.

Set the chocolate frosting aside to cool. As it cools, it will thicken up. If you put it in the fridge, keep a close eye on it. It can go from nice and thick to solid fudge in no time flat.

Toast the almonds

Melt the butter in a large, non-stick skillet over medium-high heat. Put the sliced almonds in the pan. Toss in a pinch of salt. Stir to coat the almonds with butter. Cook for a few minutes, stirring occasionally, until the nuts are fragrant and start to turn brown.

Set the toasted almonds aside to cool.

Assemble the Boston Cream Pie

Phew! OK, we’re finally at the point where we can put this whole thing together! Don’t do this until all of your components are completely cool. (If you try to put it together when any piece is warm, you’ll wind up with a slippery, drippy mess.)

Start by trimming your cakes. Carefully set them one on top of the other.

With a serrated bread knife, cut the edges off.

Go slowly, and press down on the top of the cake with one hand to keep it from ripping.

My trimmed cakes:

Should you have an accident with one of the cakes, like this, don’t fret. Just use that cake as the bottom layer. The custard filling will help glue the whole thing together once it gets cold in the fridge.

Set one cake on your serving platter, bottom side facing up. (Do this so that your custard goes on a flat—not slightly domed—surface.)

Grab the custard filling from the fridge. It should be nice and thick. Spoon it out onto the cake. Reserve a few spoonfuls of custard for later, to help stick the almonds to the side of the cake.

Spread the custard to the edges with a rubber spatula. Put the second cake right on top.

Grab your chocolate frosting. Spoon it out onto the top of the cake.

Spread it around until the top of the cake is covered.

Pop two toothpicks into the cake to hold the layers together for now, until it’s completely chilled.

With your finger, brush the leftover custard onto the edges of the cake, so it’s covered in a thin layer.

Press the toasted almonds onto the sides of the cake. They should stick nicely to the custard.

Keep going until all sides of the cake are covered in toasted almonds. Wipe any excess almonds and custard off your platter to clean it up. Then pop the cake into the fridge for a few hours to firm it up.

Serve and enjoy!

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Last week, my dear friend The Cocktail Queen suggested we meet at Bonfire, a contemporary steakhouse with a Latin American twist in the heart of Boston. It had been ages since we caught up, so I was totally game. Bonfire is one of Todd English’s restaurants, and I’d been wanting to try it. Here’s a peek around the restaurant and a look at what we ate.

This isn’t a comprehensive restaurant review by far since I’ve only eaten there once, but…I would certainly go back based on the experience. The food was great and the service was excellent.

So as in most big cities, you can lose your shirt eating out in Boston. It takes practice and skill to know how to eat well at the city’s best restaurants—without breaking the bank each time. If I’m unsure about a new place, or just want to test drive the food without committing to a whole meal, I usually have a nibble or two at the bar first.

The bar at Bonfire

Now, The Cocktail Queen is a dear old friend of mine, and knows exactly how to talk me into things quickly: “Bonfire has delicious drinks and really good, cheap, tiny tacos.”

“Delicious drinks! Wait, and…tiny tacos?”

“Tiny. Tacos.”

“Oh! Well then. I’m in.” I’m a sucker for any kind of mini food. How could I resist?

Location, location, location

Let me back up for a sec and set the scene for all you non-Boston folks. Bonfire is located in the historic Boston Park Plaza Hotel down on Arlington Street.

The Boston Park Plaza Hotel

If you’ve never been inside the Plaza before, it’s worth a stroll through. It was built in the late 1920s, and is just grand and gorgeous like most of the big hotels from that period.

The lobby of The Boston Park Plaza Hotel

The lobby of The Boston Park Plaza Hotel

The Plaza Hotel is just a few blocks away from the Public Garden, on the edge of Boston’s Back Bay—one of our city’s swankier neighborhoods. (The area is just stuffed to the gills with condos, cobblestones, designer boutiques, and high-end hotels.)

Boston’s Public Garden, along Boylston Street

Here’s the view up Boylston Street from the corner of Arlington Street. The tall, blue building in the background is the John Hancock Tower, built by I.M. Pei. I worked on the 42nd floor for about a year. (The views were a-ma-zing.)

Via Matta, which serves Italian food and has a really pretty outdoor dining area, is right across the street from the Plaza.

I entered Bonfire from the street.

But there’s also an entrance inside the hotel.

The atmosphere (a.k.a. a peek inside Boston’s Bonfire)

So what’s the vibe? Bonfire is dark and inviting, with lots and lots of dark wood and stone that’s softened by richly upholstered chairs, velvety curtains, and warm, glowing lights. The crowd is 30-something-ish, stylish, and relatively well behaved.

One of the first things you see when you enter the restaurant is the stately, slate-floored wine room, Bonfire’s private dining room.

The room seats up to 22, and has a handful of prix-fixe menus.

Inside the main restaurant, the dining area is to the left.

Even before dark, the dining room is cozy and inviting. But then, we weren’t there for dinner.

The Cocktail Queen and I made a beeline for the long, curved bar to the right.

There’s a ton of seating at the bar and in the bar area. We were there after work, so I’m not sure how busy the place gets later on in the evening.

There’s a long, open kitchen behind the bar, so you can watch your food sizzle away as you sip one of the place’s signature, juicy cocktails.

The cocktails at Boston’s Bonfire

The Cocktail Queen, in typical fashion, ordered what I have to believe (admittedly based on almost no experience) has to be the best drink on the menu: An Authentic Bonfire Margarita.

Their take on the drink is a mouthwatering concoction of tequila, Grand Marnier, and lime juice topped with a splash of champagne. It was fresh and juicy, and I took the biggest sip I could politely pull off when I was offered a taste.

I was in the mood for a glass or two of red wine, and ordered a really good Cabernet-Tempranillo.

Tiny, tiny tacos

So what’s on the menu?

Like I said, this is a steakhouse with a Latin American flavor. Twenty-four ounce Porterhouse steaks share menu space with the likes of paella and appetizer portions of beef empanadas.

But that’s not why we were there. We were there for the tacos.

Which brings me to the Taqueria menu available at the bar from 5-7 pm. Four tacos are $12, and were more than enough for a small dinner.

Bar menu at Bonfire

The Cocktail Queen and I each ordered a plate of four tacos. The soft tacos were shot through with a skewer to keep them upright, and arrived on a bed of lightly dressed greens.

I had (pictured below from left to right): The smoked pork taco (by far my favorite), the smoked beef tongue (very beefy and surprisingly tender), the skirt steak taco (pink in the middle and also sliced to be very tender), and the brown butter braised lobster taco.

The Cocktail Queen had a crispy fish taco, a spicy tuna tartare taco, a smoked pork taco, and a chicken taquito.

Boston’s Bonfire: The Hungry Mouse’s Verdict

I liked Bonfire a lot—at least at this hour. I highly recommend heading over to the bar and nibbling your way through a personalized tasting menu of tiny tacos.

Who knows. We may even go back for dinner sometime.

All’s well that end’s well

Oh, and you never know what you’re going to see in Boston, especially at a place like The Plaza, which is a curious intersection for tourists, business people, locals, and—this evening at least—teenagers.

As The Cocktail Queen and I were saying our goodbyes, a flock of prom-goers swept past us, on their way to their party at the hotel. We stood and watched the kids parade by in their fancy dresses, rented tuxes, and corsages.

It was a perfect—and perfectly strange—way to end a lovely evening.

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A sign at The Burren in Davis Square, Somerville

Ah, Boston. So many pubs. So little time. Especially around St. Patrick’s day.

A piece of The Purple Shamrock's neon sign

Boston is home to some of the oldest taverns in the nation. I’ve lived here for about 15 years now. The Angry Chef has lived in the city his entire life, and knows more than a handful of pub owners.

Sadly, a bunch of our favorite watering holes have long since shut down. (R.I.P. The Irish Embassy, P.J. Kilroy’s, and many more.)

Cobblestone street outside The Green Dragon

A guide to some of Boston’s Irish—and Irish-influenced—bars & pubs

This article is meant to give our readers who aren’t in Boston a little taste of what the pubs are like here—and provide folks in town with a decent list of bars with contact info.

In the window of The Black Rose

Now, this list isn’t really comprehensive. If you live here, you know how hard that would be to do. If I’m missing any of your favorite spots, definitely pipe up and I’ll add them to the list.

In the window of The Black Rose

I’ve kept my commentary deliberately light. Which Boston bars are the best is always a topic of lively debate…to say the least. (For the same reason, I won’t touch the topic of what constitutes a “real” Irish bar in this town.) I leave it up to you guys to decide for yourselves.

On the wall outside of Foley’s

And if you ever need a tip on where to go for a pint or three when you’re in town, give us a holler. We’ll be happy to point you in the right direction.

For more on how Boston celebrates St. Patrick’s Day, take a peek at the pictures from last year’s parade in South Boston.

Cheers!
+Jessie & The Angry Chef

A Map of Boston’s Irish Bars & Pubs (zoom enabled)

Larger map

Government Center Area Bars & Pubs

History buffs would do well to hoist a glass around Government Center, just on the outskirts of Faneuil Hall. The area is a wee bit too touristy for most locals, but if you’re visiting for a few days, it’s definitely worth a stroll through.

The Purple Shamrock

1 Union Street, Boston, MA 617-227-2060

This place is probably one of the most well-known Irish bars in town.

Hennessy’s of Boston

25 Union Street, Boston, MA 617-742-2121

Just down the block, you’ll find The Tap and Hennessy’s.

Paddy O’s

33 Union Street, Boston, MA 617-263-7771

When I said this strip is full of bars, I wasn’t lying. Paddy O’s is the next watering hole on the block.

The Union Bar

41 Union Street, Boston MA 617-277-2750

The Union Oyster House & The Union Bar are just down the block. This place isn’t really Irish, but it’s smack in the middle of this strip. The Union Oyster House bills itself as the oldest restaurant in Boston and the oldest restaurant in continuous service in America.

Fresh lobsters on ice in the window of the Union Oyster House.

The Bell in Hand Tavern

45-55 Union Street, Boston, MA 617-277-2098

The Bell in Hand Tavern is at the end of the strip. Established in 1795 by Boston’s last known town crier, The Bell in Hand is America’s oldest continuously operating tavern.

The Green Dragon Tavern

11 Marshall Street, Boston, MA 617-367-0055

The Green Dragon is snuggled down a little side street in between The Union Bar and The Bell in Hand. Established in 1654, The Green Dragon slaked the thirst of the likes of Paul Revere and John Hancock. It’s said that it was in this bar that someone overheard whisperings of the plan to invade Lexington and Concord, ultimately sparking Paul Revere’s famous ride.

Durty Nelly’s

108 Blackstone St. Boston, MA 617-742-2090

Down the cobblestoned street and around the corner, you’ll find Durty Nelly’s, right on the edge of Boston’s famous outdoor Haymarket.

Faneuil Hall Bars & Pubs

Faneuil Hall & Quincy Market are also home to a handful of bars and pubs.

The Black Rose

160 State Street, Boston, MA 02109 617-742-2286

If The Purple Shamrock isn’t Boston’s most well-known Irish bar, The Black Rose probably is. You’ll find it at the back end of Faneuil Hall, as you head towards the New England Aquarium.

Sissy K’s

6 Commercial Street, Boston, MA 617-248-6511

Right next door to The Black Rose, you’ll find Sissy K’s, where you can always get a $1 draft.

Hong Kong at Faneuil Hall

65 Chatham Street, Boston, MA 617-227-2226

And right around the corner is the famous (or infamous, depending on who you ask) Hong Kong. The little sister of the original Hong Kong in Cambridge’s Harvard Square. Not at all Irish, I know, but we’re suckers for a good scorpion bowl here at The Mouse House.

Ned Devine’s

Faneuil Hall Marketplace, Quincy Market Building, Boston, MA 617-248-9900

In the center of Faneuil Hall, you’ll find Ned Devine’s in the Quincy Market Building. Located in the old Waterstone’s Books space, it takes up two floors and has three separate club areas.

Ames Plow Tavern

9 Commercial Street, Boston, MA 617-523-8928

Right next to Ned Devine’s is the subterranean Ames Plow.

The Financial District Bars & Pubs

There are a handful of other bars and pubs in the downtown area, right near the Custom House tower.

Boston’s Custom House

Mr. Dooley’s

77 Broad Street, Boston, MA 617-338-5656

Ask folks who’ve lived here a long time where one of their favorite Irish bars is, and chances are, they’ll point you to Mr. Dooley’s.

Jose McIntyre’s

160 Milk Street, Boston, MA 617-451-9460

Wait, Mexican and Irish in one bar? Yep, yep.

An Tain

31 India Street, Boston, MA 617-426-1870

An Tain is right around the corner.

Coogan’s Bluff

171 Milk Street, Boston, MA 617-451-7415

And so is Coogan’s.

Kitty O’Shea’s

131 State Street, Boston, MA 617-725-0100

And Kitty O’Shea’s. (Are you getting the idea that this is a good neighborhood for a pub crawl?)

Downtown Crossing

J.J. Foley’s

21 Kingston Street, Boston, MA 02110 617-338-7713

J.J. Foley’s is further afield from the heart of the Financial District. If you’ve spent any time in Boston at all, you know Foley’s.

Other downtown Boston bars & pubs

Grand Canal (57 Canal Street, Boston, MA 02114)

Hurricane O’Reilly’s (150 Canal St., Boston, MA 617-722-0161)

Kennedy’s Midtown (42 Province Street, Boston, MA 02108 617-426-3333)

Littlest Bar (102 Broad Street, Boston, MA 02110 617-542-8469)

McFadden’s (148 State Street, Boston, MA 617-227-5100)

McGann’s (197 Portland Street, Boston, MA 617-227-4059)

The Harp (85 Causeway Street, Boston, MA 617-742-1010)

The Kinsale (2 Centre Plaza, Boston, MA 617-742-5577)

The Times (112 Broad Street, Boston, MA 617-357-8463)

Back Bay/Fenway

An Tua Nua

835 Beacon Street, Boston, MA 02215 617-262-2121

Formerly Ri Ra, The Angry Chef spent many years here, playing Roadhouse with badly behaved football players and other assorted ne’er-do-wells. Just around the way from Fenway Park and Lansdowne Street, An Tua Nua is still one of our favorite bars in the city.

Other Back Bay/Fenway bars & pubs

Clerys (113 Dartmouth Street, Boston, MA 617-262-9874)

Crossroads (495 Beacon Street Boston, MA 617-262-7371)

Lir (903 Boylston St. Boston, MA 02115-3104 617-778-0089)

M.J. O’Connor’s (27 Columbus Avenue, Boston, MA 617-482-2255)

Allston/Brighton/Brookline

The Angry Chef and I hardly every head out this way anymore, but here’s a list of some of the better known bars in the area.

Common Ground (85 Harvard Avenue, Allston, MA 617-783-2071)

Green Briar (306 Washington Street, Brighton, MA 617-789-4100)

Irish Village (224 Market Street, Brighton, MA 617-787-5427)

Matt Murphy’s (14 Harvard Street, Brookline, MA 617-232-0188)

The Corrib Pub (396 Market Street, Brighton MA 617-787-0882)

The Kells (161 Brighton Avenue Allston, MA 617-782-9082)

O’Brien’s Pub (13 Harvard Avenue Allston, MA 617-782-9082)

O’Leary’s (1010 Beacon Street, Brookline, MA 617-734-0049)

Over the river in Cambridge & Somerville

These days, you’re more likely to find The Angry Chef and I cozied up at one of these bars, across the river in Somerville or Cambridge.

The Burren

247 Elm Street, Somerville, MA 02144 617-776-6896

Opened in 1996 in Somerville’s Davis Square, The Burren is named after part of Ireland’s County Clare.

The Sligo Pub

237 Elm Street Somerville, MA 617-623-9561

Just down the road from The Burren is the Sligo. It’s one of those dive bars that everybody loves to hate.

The Thirsty Scholar

70 Beacon Street, Somerville, MA 617-497-2294

The Thirsty Scholar is tucked just outside of Cambridge’s Inman Square.

Other Cambridge/Somerville pubs

The Asgard (350 Massachusetts Ave. Cambridge, MA 617-577-9100)

The Field (20 Prospect Street, Cambridge, MA 617-354-7345)

The Independent (75 Union Square, Somerville, MA 617-440-8439)

Olde Magoun’s Saloon (518 Medford Street, Somerville, MA 617-776-2600)

Phoenix Landing (512 Massachusetts Avenue, Cambridge, MA 617-576-6260)

The Plough and Stars (912 Massachusetts Ave., Cambridge, MA 02139 617-576-0032)

The People’s Republik (876-878 Massachusetts Avenue, Cambridge, MA 617-491-6969)

The Druid (1357 Cambridge Street, Cambridge, MA 617-497-0965)

Tommy Doyles (Two locations: 1 Kendall Square, Cambridge, MA 617-225-0888 AND 96 Winthrop Street in Harvard Square, Cambridge, MA 617-864-0655)

South Boston/Dorchester

Amrheins (80 West Broadway, South Boston, MA 02127 617-268-6189)

Blarney Stone (1509 Dorchester Avenue, Dorchester, MA 617-825-8877)

Eire Pub (395 Adams St Dorchester, MA 617-436-0088)

Harp & Bard (1099 Dorchester Avenue, Dorchester, MA 617-265-2893)

Murphy’s Law (837 Summer Street, South Boston, MA)

Shenannigan’s (332 West Broadway, South Boston, MA 617-269-9509)

The Banshee (934 Dorchester Avenue, Boston, MA 617-436-9747)

The Blackthorn (471 West Broadway, South Boston, MA 617-269-1159)

Slightly Farther Afield

Bad Abbots (1546 Hancock Street, Quincy, MA 02169 617-774-1434)

Doyle’s Cafe (3484 Washington Street, Jamaica Plain, MA 617-524-2345)

James’s Gate (5 McBride Street, Jamaica Plain, MA 617-983-2000)

O’Neill’s (120 Washington Street, Salem, MA 978-740-8811)

And what about you?

If you’re in or around Boston, where’s your favorite place to hoist a pint? If you’re not in town, tell us about your favorite tavern!

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