Monday, September 3, 2007

Scoring A Bar

a'drink and I spent some time musing how we rate the places that we visit. We have come up with the following thoughts on judging bars:

Scoring is holistic
The snootiest Beacon Hill bar can be compared against the dingiest South End saloon. There's no scaling or handicap involved, instead we rely on our inferred "intent". If a bar is going for a dive aesthetic, then there had better be $2 PBR's on tap in 24 ounce plastic cups, a bartender who moonlights as an enforcer, and a bathroom with no mirror (or a shattered one). On the other hand, a high-end bar should have a wide and interesting selection of liquor, a bartender who specializes in some obscure set of drinks, and a bathroom with warmed handtowels. A good pub knows its audience and acts accordingly when it comes to decor/ambiance, service, and selection.

We judge a bar based on its lighting, seating, the art, whatever strikes us when we look around the room. Not sure whether clientele is considered part of the decor or not, but we will work that out as we go. The fewer ratings the better, right?

Hosts, bartenders, and wait staff all go under the microscope. The basics of service are a must -- take our order, get things to us in a timely manner, check in on us, blah, blah blah. If a pub can't do the basic service, they're unlikely to excel. Beyond the basics, attitude is important. We're in this to have fun, just like most other people at the bar. A fun bartender can make the crappiest bar into a great place, so we rate accordingly. Lastly, bartenders get extra scrutiny for their drink knowledge. A bartender should know:
  • What they have and what they don't.
  • What garnishes (olives, twists, cherries, etc.) go with which drinks.
  • How to make all the drinks in their competency.
  • What tastes like what. Beer, mixed drinks, whatever.

Lastly, bars can be rated based on what they can serve. Selection comes in the form of wine lists, draft beers, bottled beers, liquor selection, and drinks that can be mixed. We are working out some models of what is the minimal acceptable beer selection, but probably you need something like Sam Adams, Bass, a wheat, a brown, an IPA, a Pilsner, and a cheapo beer on tap to make it as a reasonable bar in Boston. Having specialty beers on tap or in a model is cool. It's also cool to have an interesting bourbon or rye, a high-end tequila that can't be bought in the US, in addition to the basics for mixing drinks or serving something straight up.

In addition to the hard ingredients, does the bartender have good mixers? Can they make fizz drinks that include raw egg? A bar can definitely win points by putting together an interesting drink menu that includes things that I would never think to mix myself.

This is not an exhaustive set of criteria, but it's our starting place for figuring out how we will measure the pubs that we visit. Our thought was that each deserves an overall rating plus a rating on each of these three areas. For simplicity, we will probably go from a low of 1 to a high of 5 on our rating scale, but we're open to suggestions.

drink'm and a'drink

Harvard on the Hill

I stopped by Harvard Gardens for an end-of-week drink after work a few weeks back. I don't know what this place has to do with Harvard: it's across from MGH on Cambridge Street and I don't think any Harvard students venture this far from the Square. In any case, here's the run-down:

Harvard Gardens seems to be going for the Dresden look a la Swingers, but I think it falls a little short of a real lounge. For one thing, after work in the summer, their venetian blinds let in too much light, which spoils the effect, especially since we were sitting at the bar facing the windows.

I had a dirty sapphire martini and my friend had a ciroq on the rocks with a twist. The bartender gets points for asking if my friend wanted a twist, but loses them for no check-in again after we ordered our drinks. The bar selection is decent, but not stellar at Harvard Gardens. On the upside they have a deceptively deep catalog of liquor that is spread across the various shelves behind the bar (e.g., look up to find the good tequilas). They have some interesting stuff: Ciroq for one, Christiania vodka for another, but overall the selection didn't wow us. In addition, we didn't see a drink menu and we certainly were not offered one! That combines with the not-so-attentive service to get a mediocre score in my book.

I didn't have a beer, but I did check their taps, and Harvard Gardens hits all the must-haves: a wheat beer, Sam Adams, Sams seasonal, Bass, Guiness, Stella Artois, etc. Decent selection, but again, nothing too outlandish that caught my eye.

All in all, this is an reasonable, but not great bar. You can get a decent drink here, but for a place with good atmospheric potential, Harvard Gardens falls short as a credible lounge. That said, I hear it has a good Thursday night scene, so it may get another chance to redeem itself.