Brian Lawrence Live
Thurs., Jan. 7
Tonight I joined some fellow media foodies for dinner at the Gin Mill in Canton. I remember the Gin Mill of old— when both upstairs and downstairs bars would be packed shoulder-to-shoulder on weekends with beer-quaffing revelers. The scene here now is way more sedate (it’s been completely redesigned), with dim, romantic lighting, quiet niches (try to snag a spot in the back room next to the roaring fireplace) and a decidedly more grown-up vibe. The bar prides itself on its list of handmade classic cocktails— a Sidecar or Harvey Wallbanger anyone? The friendly bartender mixed me an excellent Manhattan, since I always go the bourbon route on cold nights like this. After we made our way to our table, our waiter informed us that is was Comfort Food Night (as it is every Thursday) and that in addition to the regular menu, they were offering Chicken Pot Pie, Meatloaf (made with sausage and bacon) and an open-face Hot Roast Beef Sandwich— I had to opt for the pot pie ($10) and it was fantastic. I then ordered a Sazerac from the bar. The bartender wasn’t initially familiar with this rye-based vintage cocktail popular in New Orleans, but he did a little Internet research and returned to the table with a perfectly-mixed specimen. Even though my tablemates all initially declined dessert, I ordered a banana bread pudding for sharing. Needless to say, it disappeared quickly.
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