Murati Ferrer with seized vodka.
The owner of an Albanian restaurant on Boylston Street says the whiskey, bourbon, rum and vodka bottles seized by police during a July 1 inspection are really cordials it's allowed to sell.
A skeptical Boston Licensing Board decides Thursday what to do about the alcohol seized from Vlora - some of which may contain herbs or other ingredients that might make it liqueurs rather than hard stuff. It will also have to decide whether it buys the restaurant's argument that a DJ is not a DJ if he doesn't have turntables - Vlora is not licensed for DJs - and whether the fact the place had roughly 50 more patrons than allowed by its occupancy permit is merely a technical violation rather than a potential safety hazard.
Vlora, at 545 Boylston St., is only licensed to sell beer, wine and cordials. Restaurant attorneys said the flavoring in the bottles seized by police - and inspected this morning by licensing-board members - made them cordials, not hard liquor.
In June, an East Boston restaurant made a similar argument, and the board agreed. But the boozed boxed up at Vlora, which included Maker's Mark and various bottles of rum, gin and bourbon, might be a different case. Board Chairwoman Nicole Murati Ferrer picked up a bottle of Pinnacle Vodka and said, no, the fact the stuff is vodka "is as clear as the bottle."
"Pinnacle Vodka does have flavored ones; this is not one of them," she said.
Boston Police Sgt. Robert Mulvey also cited the restaurant for having a DJ, in violation of its entertainment license, which does not allow one. Owner Aldo Velaj said the guy didn't have any turntables. Murati-Ferrer said that's a distinction that makes no difference - DJs these days often use laptops instead of turntables.
Mulvey also cited the restaurant, hosting a private party that night, for having 183 people inside when its permit only allows 138. Restaurant lawyers agreed that was a mistake, but said they are also seeking an increase in occupancy for the restaurant, which has roughly 5,000 square feet of space.
Mulvey also said many of the patrons that night were just standing around, holding what appeared to be mixed drinks, rather than sitting at tables with food, as required by the restaurant's license. He said tables had apparently been shoved out of the way in the back to make room for more people.