Back Bay Social

As she poured me a dirty martini one hot summer evening behind the bar at Delux, Nikki spoke about her days spent in training at Back Bay Social. She told me about the new Lyons group hot spot opening in the old Vinny T's space, and about her shifts muddling fruit and days spent practicing the craft of the specialty cocktail. She sparked all the intrigue and I was certainly anticipating the opening!Meaning to stop in ever since the late summer debut, I was recently invited to attend an event called Pork & Cocktails. Greeted by two friendly hostesses in perfect unison, we all laughed together about the staged, (but not really) greeting. I immediately felt welcome. The hostesses let me know I was the first to arrive. (Odd, that never happens.) All the more time to snap pictures and debate at the bar over the cocktail menu. I quickly learned they were out of the Pumpkin Trace ($12) with buffalo trace bourbon, figs, vanilla, pumpkin puree & spice simple syrup. The bartender remarked this popular drink is in high demand and they can't keep up with supply.Instead I chose the Fall Social ($12) containing laird's applejack apple brandy, rye whiskey, aromatic bitters, fresh lemon juice, averna & simple syrup. It was an intense cocktail with comforting aromas and deep flavors. As the rest of the attendees rolled in we took our seats to sample various dishes compliments of the restaurant. I happily introduced myself to new faces and am excited that I have a host of new-to-me blogs to check out! We began with a comforting bite of House Garlic Sausages ($8). The hoppy beer mustard elevated the warm buttery pretzel encasing tender sausages.Next up was the Meat Candy ($7). This dish of slow roasted Boston Smoke House kielbasa in brandy and cloves paired alongside brown sugar pineapple was inspired by the chef's mother. Chef used to constantly crave bites of candy in the kitchen and so his Mom concocted meat candies for him some years ago! I love charming little stories about how dishes came to be.The fabulous Cheese Board ($14) consisted of Morbier, Great Hill Blue, Pecorino, Capri Goat and Tupelo Honey. It was my first time trying Morbier (front left), an aromatic mild french cows milk cheese. The sticky sweet jam and luscious honey paired nicely with the various types of cheese over crispy grilled toast. The presentation over a heavy wood cutting board was tasteful and artistic. The three plates above were inventive, flavorful and all around delicious bar snacks and appetizers that I would gladly order again. We also sampled some plates not on the official menu. These happened to be my two least favorite dishes of the evening. The Country Ham Crostini with Pop's pepper relish, arugula and pine nuts didn't quite captivate me like the previous three did, though the ham was fresh and the pepper relish was tasty.
I sampled for the first time some Head Cheese with mushroom terrine, arugula and a bacon dressing. Head "Cheese" is meant to be spread over a crostini and topped with the arugula. It is actually not cheese but a meat jelly made with flesh from the head of the pig. Temperature and texture wise (cold and gelatinous) this dish was not for me. As the evening progressed there was quite a bit more imbibing. Michelle ordered a beer that instantly caught my eye (large bottle, pretty packaging) so I gave the Pretty Things Jack D'Or a try. Pretty Things is a beer and ale project based out of Cambridge. They fancy themselves a "Gypsy Brewery" without a permanent home. The amber colored ale was smooth and easy to sip.The table was sent a round of the house signature White Russian ($12) made with vodka, coffee liquor, milk & soda water. This coffee liquor is homemade and oh by the way, 100 proof. An impressive feat made for an impressive White Russian. I happily double-fisted. The chefs wife is the pastry chef, apparently she used to be the executive pastry chef at Radius and then Sportello. Having enjoyed desserts at both of her prior employers I knew we were in for an impressive finale. Our table was treated to one of each on the menu. I had never had a Beignet ($7) - can you believe it?! I loved them especially dipped in the chocolate fudge sauce. The Caramel Apple ($7) with a cider reduction came glistening with sugar crystals, proving a fall evening delight. The Sticky Toffee Pudding ($8) was warm, comforting and filled with raisins. My personal favorite was the Chocolate Ganache Cake ($8).I'm sensing a PB&J dessert trend. (If you see it twice, it counts as a trend, right? I'll be on the lookout for a third.) The smooth creamy peanut butter sauce rocked. Any one of these desserts would be a solid choice to end a meal here.I am so happy I finally got to dine here! Many thanks to the kind and generous staff at Back Bay Social for their hospitality this evening. 

Back Bay Social

867 Boylston Street

Boston, MA 02116

*this meal was complimentary, all opinions are my own*