ANTHONY: TUCKED AWAY IN THE SOUTH END -- >> IT IS COOL TO BE OF THE COME THROUGH THE ENTRANCE.
ANTHONY: BELOW LUXURY APARTMENTS -- >> ALBUM ALONG THIS STAIRWAY.
ANTHONY: BOSTON’S NEW LIST TIKI BAR, SHORE LEAVE.
>> THEY FELL BY THE WAYSIDE FOR ONE REASON OR ANOTHER AND ARE IN THIS AWESOME RENAISSANCE THAT WE ARE HAPPY TO BE A PART OF.
WE WANTED TO FOCUS ON FOOD THAT HAS A PACIFIC RIM INSPIRATION BUT WAS REALLY ABOUT BEING EASILY IN WITH FINGERS, WITH FRIENDS.
WE WANTED TO MAKE IT DELICIOUS, THINGS YOU WANT TO EAT WITH TROPICAL DRINKS.
ANTHONY: JEFF SAYS POPULAR DISHES INCLUDE CHICKEN WITH PEANUT SAUCE, LETTUCE CUPS, AND THE SALMON TOSTADAS.
THE FAVORITE, BAHN MI- SANDWICHES.E, BAHN MI- >> IT IS A MULTILEVEL SANDWICH.
AND WE HAVE A BURGER, NOT LIKE A BIG TAVERN BURGER.
IT IS LIKE YOU WOULD GET AT A DINER.
IT IS EASY TO EAT.
ANTHONY: BACK TO THE DRINKS.
FORGET YOUR IMAGES OF TACKY TIKI , THIS IS MODERN TIKI, SAYS THE BEVERAGE DIRECTOR.
>> I DON’T THINK THERE IS ANYTHING BAD WITH CLASSIC TIKI.
I LOVE IT, BUT I ALSO LOVE THE REALM OF EXPLORATION IT ALLOWS.
I THINK IT IS RIPE FOR REIMAGINING WHAT IT CAN BE IN MODERN TIMES, AND OUR GOAL IS TO KIND OF MAINTAIN THAT ESCAPIST, OVER-THE-TOP, A LITTLE BIT EXTRA WHEREVER WE CAN BE ATTITUDE
TOWARDS COCKTAILS.
ANTHONY: LIKE THEIR SIGNATURE COCKTAIL, SERVED IN A PLASTIC COCONUT AND MIXED WITH A BLEND OF INTERNATIONAL AND LOCAL RUM.
>> THERE IS A MOLASSES COMPONENT AND A HEAVY DOSE OF BITTERS BUT IT ADDS A BEAUTIFUL WARMING SPICE TO THE DRINK.
ANTHONY: IN THE MOOD TO SHARE?
THEY PAY HOMAGE TO THE POPULAR SCORPION BOWL WITH THEIR VARIETY OF SHARED DRINKS.
A FAVORITE IS THE ROAD TO GUADALAJARA.
>> IT IS A SALTY GUAVA MARGARITA.
IT HAS A GORGEOUS YOGURT FOAM AND LIME SHAVED OVER THE TOP.
ANTHONY: WHILE SHORE LEAVE MAY SEEM HIDDEN, THERE IS A RESTAURANT HIDDEN WITHIN THE RESTAURANT.
>> IT IS A BIG SPACE, AND JOKINGLY, WE GOT TO THE END OF IT AND I SAID, WE COULD PUT ANOTHER RESTAURANT WITHIN THE RESTAURANT.
I HAVE BEEN WANTING TO DO SUSHI FOR ALONG TIME.
ANTHONY: SO THEY CREATED THE SUSHI BAR WITH SEATING.
>> ALL WE SERVE IS RAW FISH ON RICE, 14 COURSES.
THE CHEFS MAKE IT IN FRONT OF YOU.
ANTHONY: YOU WILL NEED TO BOOK A SEAT AT NO RELATION BUT AT SHORE LEAVE, FOLLOW THE SIGNS FOR THE TIKI BAR.
ASK ANYTHING YOU NEED TO ESCAPE AND HAVE FUN.
SHAYNA: THE AMORY IS A PASSION PROJECT OF THE OWNERS.
>> WHAT WE TRY TO DO IS BRING THOSE FAMILIAR THINGS PEOPLE MAY HAVE SEEN AT OTHER RESTAURANTS, OR MAYBE AT HOME, AND TWISTED UP A LITTLE BIT.
SHAYNA: THE INTIMATE EATERY CATERS TO A DIVERSE CROWD FOR DINNER AND LUNCH.
>> IT IS SUPER ECLECTIC.
WE GET DATA NIGHT TO BUSINESS -- DATE NIGHT TO BUSINESS LUNCH.
SHAYNA: AVAILABLE DURING THE DAY AND AT NIGHT, THE EMERY BERGER IS A STAPLE WITH UNIQUE TRIMMINGS.
>> IT IS A BLEND OF THREE DIFFERENT CUTS OF BEEF, BRISKET, CHUCK AND NAVAL.
SHAYNA: IT IS TOPPED WITH FONDUE MOUSSE AND ONION JAM. THERE ARE PLATES TO SHARE OR KEEP FOR YOURSELF, LIKE THE SEARED SCALLOP SERVED WITH TOASTED PITAS.
>> IT IS A PLAY ON AN OLD-SCHOOL SCALLOP WRAPPED IN BACON DISH.
SHAYNA: THERE IS AN AVOCADO DISH.
>> IT IS TRADITIONALLY A DESERT.
WE DO A SAVORY VERSION WHERE WE REPLACE THE DAIRY WITH AVOCADO.
SHAYNA: TO DRINK, THE BAR DIRECTOR CURATED A COCKTAIL MENU WITH SOMETHING FOR EVERYONE.
>> CINNAMON.
SHAYNA: AND A YEAR-ROUND FAVORITE, BLACKBERRY MARGARITA WITH A SPICY SPIN.
THE SERGEANT PEPPER.
>> THIS HAS BEEN ON THE MENU SINCE THE DAY WE OPENED.
SHAYNA: LINING THE KITCHEN, COUNTER SEATS FOR SINGLES OR PAIRS, PLUS A COMMUNAL TABLE TO SHARE AND BOOTHS.
IF YOU LOOK CLOSELY, WALLPAPER WITH A MUSICAL MESSAGE.
>> THERE IS A LOT TO BE WELCOMING, TO BE A PLACE WHERE PEOPLE HANG OUT AND HAVE A GOOD TIME.
ANTHONY: PEOPLE MAY WONDER WHAT’S BEHIND THE NAME?
SHAYNA: IT MEANS HOME STRENGTH BUT IT IS ALSO THE REAL FIRST NAME OF THE OWNER.
HIS NAME IS EMERY, AS WELL AS MANY OF THE MEN IN HIS FAMILY, BUT THEY ALL GO BY A NICKNAME OR THEIR MIDDLE NAME.
SO THERE YOU GO.
AN