Tuesday, August 16, 2011

Forum: A promising thing happened at this restaurant

  NICOLAUS CZARNECKI/METRO
 

Considering Vox Populi was the name of the restaurant that once occupied this space on Boylston Street, it’s logical to consider Forum, which just opened last  night, as another nod to the bustling plaza and political center of ancient Rome. No politics at the bar these days of course, and no gladiatorial contests, although this Forum is meant to attract a broad citizenry. There’s a large 45-seat bar downstairs, a small cafe area leading to the street-side patio and additional lounge seating. Upstairs is a more elegant experience, with a 10-seat bar better suited for intimate conversation. 

If the cream leather and bar chairs remind you of Noche, it’s no coincidence, since Forum is from the ownership group. Thankfully, they haven’t enlisted the people who designed Noche’s cocktail list. Beverage and wine director Alexei Beratis, most recently crafting quality cocktails at the hit-or-miss bar scene at the nearby Towne, is on the job here. 
 
Considering Vox Populi was the name of the restaurant that once occupied this space on Boylston Street, it’s logical to consider Forum, which just opened last  night, as another nod to the bustling plaza and political center of ancient Rome. No politics at the bar these days of course, and no gladiatorial contests, although this Forum is meant to attract a broad citizenry. There’s a large 45-seat bar downstairs, a small cafe area leading to the street-side patio and additional lounge seating. Upstairs is a more elegant experience, with a 10-seat bar better suited for intimate conversation.

If the cream leather and bar chairs remind you of Noche, it’s no coincidence, since Forum is from the ownership group. Thankfully, they haven’t enlisted the people who designed Noche’s cocktail list. Beverage and wine director Alexei Beratis, most recently crafting quality cocktails at the hit-or-miss bar scene at the nearby Towne, is on the job here.

At either bar, you’ll find the fruits of Beratis’ cocktail excursions, like the Charlemagne, made with Plymouth gin, agave nectar, fresh lime and egg whites.

“Here, it’s about serious cocktails,” says Beratis. “They’re all crafted, and have to be jiggered — but we’re opening in summer in New England, it’s supposed to be fun.”

Select cocktails are wrapped in a cardboard sleeve, like you’d see on a cup of coffee.

Hopefully Beratis’ attention to cocktail detail won’t be rounded off by heeding the voice of the crowd.

He says Forum is well situated to provide a sophisticated atmosphere to this busy center of the city: “We’re not trying to be an upscale, exclusive kind of place. Just the decor and the food lends itself to a little more of an adult feel.”

If you go

Forum
755 Boylston St., Boston
857-991-1831
www.forumboston.com
 
Metro 

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