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Issue link: https://read.dmtmag.com/i/41359
SCENE By Liza Weisstuch Bar manager John Gertsen pours one of his Fort Point cocktails. zig-zags to form three separate stations set against an exposed brick backdrop and a network of raw ceiling beams, you can't help but wonder: "Where are the bottles? Don't they serve cocktails in this joint?" Th ere's no back bar, with its regiment of familiar fi gures on bottles' logos gazing out like steadfast protectors of capitalism, nor are there televisions, which are as fundamental as water in Boston's bars. Th ere's no cocktail menu, either. Th ere are, however, bartenders who greet guests with a glass of water and engage them in a quick, effi cient dialogue to collect enough information so that they can create a drink that suits a guest's taste and mood to a T. Drink opened in 2008 and is part A classic bar takes drinks to a new level. Imbibing in Boston T 18 here's a cocktail party in Boston's Fort Point neighborhood and everyone's invited. It's in the basement of a former wool factory dating back to the late 19th century, but the hosts have put eff orts into making the space as slick and organically stylish as it is inviting. But Drink does not deliver the standard bar experience. Th at's immediately evident upon entrance. With a white oak bar that | SEPTEMBER 2011 of BL Gruppo, the empire created and overseen by James Beard Award- winning chef Barbara Lynch. According to John Gertsen, the general manager who's worked in Lynch's restaurants for eight years, it's the bar's simplicity that draws national attention—not to mention fosters its devoted, diverse fan base. Hipsters in hoodies commonly rub elbows with buttoned up workers from the nearby Financial District; tourists stopping in on their way to the airport (it happens, Gertsen says)' and a well-heeled set including residents of the neighboring luxury condos and gourmands en route to one of the two connected Lynch restaurants: Sportello, an upscale cafeteria-style Italian, or Menton, a high-end foodie mecca. Drink hasn't advertised and that hasn't been necessary. Word of mouth, Gertsen says, is the most eff ective advertising. An in- house public relations team abets that with an increasingly active social media presence to keep guests informed about special events. A UNIQUE FOCUS What appeals to guests about Drink? "We're translating guests' language into custom drinks," says Gertsen. "My favorite bars have incredible lists that I enjoy, but we want to simplify the process. A well- done cocktail list is organized, but our bartenders do the work for the customers, which saves eyestrain. People expect the www.cheersonline.com JUSTIN IDE