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Atmospheres & Appetites: Buck’s Whiskey & Burger Bar

Buck's Whiskey & Burger Bar on Green Street in Worcester, MA

That line in John Denver’s famous song… “Country roads…take me home…” we all know how to sing it; but do we all know what it’s like to feel it? This was my first thought upon taking a deeper look into the Atmosphere that is Buck’s Whiskey & Burger Bar, one of the newest additions to Worcester’s dining scene.

Besides the burgers, which are already building a name for themselves, the atmosphere that has been created by Nick Pinerelli pays tribute to the ease that comes with burgers and whiskey. It’s simple, inviting, but has a few surprise elements. A narrow restaurant where you can seat yourself, there are only a few tables for parties of 5+ but then there is the long bar on the left that forces an intimacy with both your bartender and your fellow diners.

My favorite, and perhaps the most standout element of the atmosphere is the custom painted piece on the left-hand chalk wall. I’ll be honest with you, Worcester, this is a trend that I wish more restaurants would start adopting. No.. I don’t mean the chalkboard – that trend has been around for ages! I mean the custom painted piece done by Tony Freitas over a couple days just before the opening. The drafts and cans change frequently, so there is a large enough space where the Bartender, Tory, can change out what is written, along with the live music that is coming up. The painted chalk piece dawns cacti, beer clinking glasses, a big juicy burger, and of coursed a boned head. It’s all done in an abstract form, but the shading is still realistic adding volume and dimension to the chalkboard, which often looks flat. Having this pop of color as one of the first things you see sparks a curiosity and an overall engaging vibe. There’s something about it that makes you feel like you’re just going to be treated really well when dining here… art does that to us. Luckily, the feeling reigns true.

Other “country feeling” decorations don the walls such as a watercolor painting of a cow, various metal pieces, a deer head, and a wooden farmhouse. After visiting a few times now, it has begun to remind me of a true southern bar sans line dancing nights, placed right in the heart of the commonwealth. And, while I’m at it; maybe my lady readers will appreciate this more but I have to mention the bathrooms. The bathrooms are covered in wood, floor to ceiling, with just a light stain on them. It is so natural feeling, but also really thoughtfully chosen. It may sound odd to have to mention the bathroom in this column, but when I tell you I love the atmospheres of restaurants, I mean every square foot.

If you’re looking for a rustic, warm, and welcoming place to dine… 62 Green Street is the spot.

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Boynton’s Whiskey, Beer, and Cider Dinner

Charcuterie board from Boynton in Worcester

Charcuterie board from Boynton in Worcester

Whiskey and Beer and Cider dinner at the Boynton? Say no more, I am there.

Drink pairing from Boynton in WorcesterI am always up for something new and when I the invite came out for the most recent Fall Equinox Whiskey and Beer dinner at the Boynton, I didn’t have to think twice about going. It also wasn’t hard to get some friends to come along for the night and no one left disappointed.  There was a good crowd of about 40 or so people attending the dinner which was held in their upstairs side function room.  It was a cozy fit but I was glad to see smaller tables for 5-6 people so my friends and I could still feel like we were going out to dinner together.  It’s not something you see all the time but it was nice to have the chef come out before each course to describe the food and the pairing while being supported by representatives that could speak to the Whiskey, beer and cider.  I think the excitement in the room grew when one the beverage representatives highlighted there were “freebie” take away items (e.g. glasses, t-shirts) for guests to take home – people started strategizing on what they were going to get.  But that was easily forgotten for a short bit as the opening course was set on our table.

Opening Course

Large charcuterie board of home cured meats and cheese – good sampling that we could all share and still leave some on the board.  Hard to do but when you have more courses coming you have to stop yourself.  Paired with a Maine Brewing beer called  “Zoe” – a darker than normal Amber Ale and a little heavier for me for the kick off drink.

Pastrami Cured Gravlax Salad from boynton in WorcesterFirst Course

Bright Orange Carrot Leek Soup with bacon chutney and crème fraise garnishing the dish, served with a Cider Creek Hard Cider.  Loved the soup – how can you go wrong with bacon in it.  Normally, I am not able to eat a lot of soups like this due to them being cream based but this one was perfect without the need for cream for the flavor.

Second Course

The surprise dish of the night – Pastrami Cured Gravlax Salad – the taste of pastrami but we were eating salmon.  Good pairing served with our first whiskey beverage – Jameson cocktail over ice.

Algonquin served with beef skewer from Boynton in WorcesterIntermezzo

This one stumped a few people – a shot sized glass of Algonquin served with beef skewer laying on top. The Chef instructed us to dip the beef skewer into the drink for the best effect.  Many were nervous to try something so unusual. While it seemed like a cool thing to do I think it failed as it made the drink oily and not a pleasure to drink.  Thankfully it was only a shot size.

Stir fry of local cherrystones from BoyntonThird Course

Described as stir fry of local cherrystones, this was the big hit of the table. The spice meter of the broth was high but not too high you could not eat it.  I think everyone at our table couldn’t get enough of the broth as there was nothing left behind. Served with a double IPA  – Southern Tier Unearthly.  Note the glasses of beer got smaller as the night went on.. which was probably good with so many courses.

Rack of lamb, polenta, crispy Brussel sprouts with pan jusFourth Course

Considered as our “Main” dish – rack of lamb, polenta (more like polenta fries), crispy Brussel sprouts with pan jus. A friend at my table suggested the best way to eat the dish was to take a small piece of each of the items – and all agreed it was the best for flavor tasting.  It was a good balance for the main dish but I was so full I ended up taking most of the dish home to enjoy later. Accompanied by a American Strong Beer – Coronado Red Devil.

Fifth Course

Finally another whiskey beverage, Jameson Black to balance the Whiskey Glazed Cider Donuts.   I am not a sweets person, give me savory anytime, so was glad to see the donuts were balanced with a touch of whiskey flavor in the glaze.

This dinner had a lot of components to it and the wait staff at the Boynton did a great job keeping the food and drinks flowing and ensuring all at the table were eating at the same time. By the end of the night it felt like everyone in the room knew each other – might be due to the casual atmosphere, the # of beverages or just a fun crowd.  All at my table agreed that we had a fun time, food was great and a good balance between whiskey, cider and beer beverages.  Though some of us might have preferred more whiskey beverages versus beer. I have been to many similar dinners to this but I have to say this was one of the better ones for fun, value and food.  Be sure to check out their next dinner as I bet it sells out fast.