"Drinks star here, overseen by bar director Refaat Ghostine, an alum of the award-winning Central Station Boutique Bar in Beirut, Lebanon. Ingredients are unexpected-and often savory, from feta cheese foam to marjoram."
"In order to serve for a week, we have to prep three days straight. We have to infuse the gin, make the syrups, and some of these infusions take up to 12 hours."
"The dishes match the cocktails, Ali says. Boston is more modern, so we took that mood board, a few dashes of Mediterranean, Moroccan, and other flavors."
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