On any given night at Gordon's Fine Wines & Liquors, guests might hear staff instructors share their favorite French wines or introduce a Speyside scotch. They might also see guest sommeliers, local brewers, or winemakers discuss the production regions and flavors of their most cherished varietals. For more than 75 years, Gordon’s has been a beacon for such talented flavor enthusiasts, recruiting a team of specialized instructors that has earned the alcohol emporium the title of Massachusetts Beverage Business 2012 Retailer of the Year. These professionals have never tired of spinning out lessons—touching on wine education, beer and spirits, cooking, and wine-and-food pairings, which immerses visitors in how to successfully marry cheeses and wines without their parents getting all bent out of shape.
Yet apart from the knowledge spread therein and the discussions bubbling with poignant enthusiasm behind the shelves, Gordon’s also serves as a supplier. Its shelves abound with hundreds of wines—including kosher wines—from every continent except Antarctica, more than 500 types of craft beer, and 300 single-malt scotches.
Guests arriving to the Sheraton Needham Hotel might find their senses flooded with the aromas of classic American cuisine. The enticing smells come courtesy of Link Caf? & Bar, located just off the main lobby. There, chefs concoct a range of house specialties, from grilled chicken wings doused in teriyaki or chipotle barbecue sauce to flatbreads topped with figs and goat cheese or prosciutto and pears. Pub-inspired large plates such as English-style bangers and roasted salmon with mustard-chive sauce are hearty enough to sate any appetite, and make a perfect pairing for one of the bar's classic cocktails. Link Caf? & Bar also offers top-quality wines by the glass or flight, and each vintage on its compact, international list was chosen because it earned a high score from Wine Spectator and also aced the essay portion of its application.
Nature is responsible for stimulating all the senses at Cresta Bar & Ristorante, where diners savor fresh ingredients as they bask in the shade on an outdoor patio. Fresh flourishes such as foraged mushrooms and homemade pasta embellish the entrees, which include panko-encrusted cuts of veal and chicken. More than 60 wines pair with the meals so that guests don’t have to determine complementary flavors by licking a color wheel. Diners can eat either inside or on the terrace, where marble-topped tables reflect the leafy branches that criss-cross overhead, leaving matte wrought-iron bistro chairs to lounge on the flagstone patio.
The food at Shays Pub & Wine Bar ranges from Tex-Mex feasts to light servings of hummus, but all the dishes are united by one common thread: almost everything is made in-house from scratch. One example: the homemade enchilada sauce, which is smothered atop burritos bursting with melted cheese, rice, jalapeños, and onions. The fries are likewise homemade and hand cut, and make a perfect accomplice to the cheddar cheeseburger and the turkey and bacon sandwich. The wines on the menu, however, were not made in-house; even better, they hail from Italy, France, and New Zealand. Shays Pub also features 10 brews on tap and a list of bottled beers that includes Brooklyn Black Chocolate Stout and Sam Smith’s Nut Brown Ale.
Under the ownership of Federal Hill native Christopher Conti, Blush Winebar pours half and full glasses from hundreds of red, white, and sparkling libations. The upscale watering hole offers more than 100 wines by the glass, each with its own distinct flavor notes and secret cheese crush. A champagne bar highlights the bubbly beverage with glasses, full bottles, and three-flute samplers as well as a selection of champagne-based cocktails, such as the Blush Boom Boom, a mixture of Moët champagne, pomegranate liqueur, Grand Marnier, and orange juice. Executive chef Jacen Scungio blends fresh, local ingredients to create the flatbread pizzas, sliders, and handmade pastas that populate the wine bar’s tapas menu and keep hungry imbibers from trying to stomp their wines back into grapes.
Outside, gaslight-style lamps and the gilded lettering spelling out Mile & a Quarter Restaurant recall an old English pub; inside, the eatery has a 1940s vibe. Tiffany-style pendant lighting hovers over tables surrounded by deep leather seating. Dark-wood wainscoting beneath exposed-brick walls give the space a warm feel as diners gather to break bread over classic American food. Marinara sauce is crafted in-house and ladled over veal and chicken parmigiano, while roasted chicken rests in natural au jus. The paella dish draws together a sea-faring party including clams, mussels, and shrimp tossed in rice simmered in a seafood broth.