Pair hope to revive glory of post-war Locke-Ober, only with tapas - and women
Christopher Jamison wants to turn the shuttered Locke-Ober space on Winter Place into a new destination restaurant for the downtown set - right down to the fabled carved wooden bar that still sits there.
At a Boston Licensing Board hearing today, Jamison and Mark Malatesta, his proposed manager for the as yet unnamed restaurant, said they would even keep the old Yvonne's private club in the basement, although they said they would turn it into a function room.
Jamison needs the board's permission to buy the Locke-Ober liquor license from Origen Property Investments, which bought 1-4 Winter Pl. after Locke-Ober shut in 2012 to turn most of the building into six luxury condominiums. The board decides on the request tomorrow.
Jamison said his goal is "a first-class dining destination and supper club" that evokes Locke-Ober at its peak of 50 or 60 years ago - although unlike back then, women will be allowed to dine there. Also, unlike the filet mignon and foods floating in butter sauces from back in the day, Jamison said diners can count on "small plates, social plates" of "New American" and international cuisine. You know, tapas.
He continued he wants to turn the restaurant's back room into a library bar, "ringed with old books" and is looking to hire Berklee students or other musicians to fill the air with music from brass or wood instruments.
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FINALLY. I am super psyched
FINALLY. I am super psyched about this!
Are you "super psyched" about
the tapas* (and I ask, por que?) or the women...or...
*the new cupcake...and we all know how that turned out
The fact that Locke-Ober will
The fact that Locke-Ober will live again. The food went drastically downhill over 20 years to begin with, it needed new life instead of sitting vacant forever.
Well, yeah, if you
consider eating tapas (small amounts of expensive food on social plates) progress.
Depends on what you consider
Depends on what you consider expensive. It is Locke-Ober after all.
And it's not spanish tapas, it's small plates. I imagine it will be akin to Asta but with old world charm.
a jazz piano bar.
Reopen the Napolean Room in Locke-Ober!
Which would make it more like the old Locke-Ober than the old Locke-Oberians would ever admit.
This is heresy against Olde
This is heresy against Olde Boston!
This isn't 1950. Locke-Ober
This isn't 1950. Locke-Ober allowed women in its recent history.
I'm still bummed out that I
I'm still bummed out that I missed the chance to go there, even though it may have been past its prime. I heard there was nothing quite like it, in spite (or perhaps because of) its clubby atmosphere.
While these guys are at it, why don't they re-open Bailey's again? Have you ever noticed you can't get any kind of ice cream at DTX?
mmm ... Bailey's
My grandma used to take me to Filene's Basement for some automatic markdowns and then treat me to Bailey's afterwards. That fudge dripping down to the silver saucer beneath the delicious sundae? One of the best memories of my childhood.
Nowadays all you can get is froyo. (Bleep) froyo. Bring back ice cream!
I remember Bailey's fondly
Albeit one near Harvard Square.
Harvard Square Bailey's
I was part of a small crowd of people who holed up in the Harvard Square Bailey's during the riot in 1970. The store manager wanted to kick us all out so he could close the store, but was persuaded to let us shelter in place. Somehow my dad made his way into the square and rescued both me and my mom, who had been in an Extension School class and had no idea what was going on until she walked out into a war zone.
Oh, and yes, Bailey's hot fudge was the best. I was right fond of their chocolates as well.
Seems every restaurant that opens today is wicked expensive; so when someone says "first-class dining destination" I read " you thought you saw expensive before, but just wait".
I wonder how many uhubers will be able to afford this super duper new spot...
It's not new. Locke-Ober is
It's not new. Locke-Ober is the premier first class dining destination. The lack of history of some people... ugh
A friend of mine calls it all
.."food au pretense"