At Smoot Standard, the espresso drinks and sandwiches measure up
The backstory
: Co-owner Alex Tannenbaum is coming up on a decade of owning Naco Taco down the block; when Darwin's was planning to close, owner Steve Darwin reached out to his neighbor.
'I said, 'I don't really know how much interest I have in a coffee shop.' But my colleague, Yared Lacey, has known Steve his entire life and worked for him before he worked with me — so it all came together, and the neighborhood obviously loved the space,' Tannenbaum says.
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They still do: On a recent lunch visit, it was bustling with duos writing in journals and pecking away at laptops, sipping espresso. Soothing.
A dry-aged steak tartare garnished with lemon, parsley, dried olive, and cured egg yolk is served at The Smoot Standard in Cambridge.
Erin Clark/Globe Staff
What to eat
: Tannenbaum runs Naco Taco as well as Lily P's at Hub Hall and in Kendall Square, known for fried chicken and biscuits. The menu here is equally comforting and just this side of subtle without trying to do too much.
'There are a lot of bakeries and places for sandwiches in Central Square. ... Cafe Verveine has a line out the door half the time. We knew we didn't need to jump into the gluten-free baked goods category, because they're killing it [there], right across the street. We wanted to create a menu that was super approachable but surprising,' Tannenbaum says.
And so, at breakfast, there are toasts and breakfast sandwiches; at lunch, try a lightly fried green tomato sandwich with pickled relish on Pain d'Avignon ciabatta or a version of pork banh mi smeared with kewpie-cilantro mayonnaise. Portions are reasonable but not oversized.
At dinner, snack on fried green olives with black pepper cream cheese or shrimp fritters and spicy remoulade.
A plate of shrimp fritters served with remoulade and lemon is presented at The Smoot Standard in Cambridge.
Erin Clark/Globe Staff
What to drink
: There's a bustling espresso bar, where you can get everything from iced hazelnut lattes to kombucha on tap and several kinds of espresso martinis named after local iconography, like the Necco (with vanilla cream) and Nabisco (Irish cream) factories. There's also a large highball menu, similarly named: The Live Poultry, Fresh Killed combines Sprite with lime and rum.
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'The bar at the front might actually be a hidden gem, comfy-looking seats, and it faces Mass. Ave., perfect for first dates and old couples who don't have enough to say to one another,' remarked my lunch companion, who lingered post-meal to send emails.
The 'Superior Nut' cocktail is served at The Smoot Standard in Cambridge.
Erin Clark/Globe Staff
The takeaway
: Something for everyone, with a little buzz.
Smoot Standard, 313 Massachusetts Ave., Cambridge, 617-518-5050,
Kara Baskin can be reached at
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National Geographic
a day ago
- National Geographic
Everything you need to know about Scottish whisky
This article was produced by National Geographic Traveller (UK). These days, every nation is discovering whisky distillation, but the global superstars are without doubt the Scottish. With a production history dating back to the 15th century, the country has spent hundreds of years perfecting distillation and wood-ageing. Along with heritage, it's the variety that sets the Scots and their scotch apart from other whiskies worldwide. The spirit is produced in every corner of the country, and there are complex contrasts between, say, an eye-opening Islay whisky, something sweet from Speyside or the lighter lowland styles. Meanwhile, blended whisky takes the array of single malts and combines them with innovative results. The flavour spectrum runs from warm wood and smoke to cereals, biscuits, honey, fresh and spiced fruit and floral notes, so there's a prospect for every palate here. Strict legislation has also helped the industry deliver consistent quality, and while traditional techniques are at the artisan heart of scotch, there have been more recent sparks of innovation. Wood finishes have become more interesting, for example, where the whisky is rested for a final spell in different kinds of oak, with port, Maderia or Burgundy barrels being employed. Such experiments have elevated the spirit's profile again and can make it accessible for a broader spectrum of drinkers. Dram Bar in London pours up an almond and pineapple cocktail using the Craigellachie whisky with its cereal and meaty notes. What is single malt Scottish whisky? This simply means the whisky must be produced in a single distillery, and in the case of scotch, distilled from malted and then fermented barley. The difference between single malt and blended scotch is that the latter is combination of single malts from many distilleries. Rather than simply malted barley, it can also include a different grain distillate. In all cases, to be considered scotch it must be distilled and matured in oak casks in Scotland for at least three years and bottled there at a minimum of 40% alcohol by volume (ABV). How does it compare to other varieties around the world? The Japanese initially worshiped and indeed mimicked scotch, and while you'll find fresh, innovative voices there now, there are many similarities in flavours. But since the Scots came first, they have a few centuries on the Japanese whisky-makers, having learned from mistakes, and spent decades testing wood styles, learning about the nuances of ageing, advancing the science of distillation and judging the impact of still shape on distillation. The Irish triple distil and produce smoother styles — they invented whiskey and spell it with the 'e'. They were once the market leader but initially stuck with their pot stills and turned their back on the column still, a technology ushered in in the 19th century that distilled spirit quicker and cheaper. The Irish were concerned the lighter style of spirit it produced would put drinkers off, but the Scots embraced this technology (also known as the continuous still) for their blended whisky and it helped brands like Johnnie Walker become global powerhouses. However, the Irish industry has been flourishing recently, so keep an eye on whiskeys from the Emerald Isle. The Americans play with grains, and in the case of straight bourbon use corn as the dominant ingredient and age the spirit in new American oak. It's a much sweeter whisky, but there's variety here, too, including single malts and — something spicier — American straight rye. There's also an interesting movement in 'world whisky', with the Austalians, Germans, Scandinavians and even English enjoying plaudits from the purists. Glenmorangie Distillery in the Scottish Highlands has the tallest stills in the industry, which creates a lighter spirit. Photograph by Glenmorangie Distillery What are some traditional names to look out for? Speyside is the heartland of Scotch, with a higher density of distilleries than anywhere else, and a water source that imparts a sweeter profile. Approachable crowd-pleasers like The Glenlivet, Glenfiddich or sherry-forward The Macallan will be familiar to most — but branch out to Glenfarclas to see a whisky maker take a sherry profile in a different direction or the complex Craigellachie for its cereal and meaty notes. In the Highlands, Glenmorangie has the tallest stills in the industry, which creates a lighter spirit. The company has also been celebrated for innovation in wood finished spirits. For the more experienced palate, head to Islay where firing the malt in kilns fuelled with local peat bestows bold, smoky notes. Lagavulin is the ideal introduction with a slightly richer and sweeter smoke versus Laphroaig for the bigger iodine notes. Meanwhile, Johnnie Walker remains the reliable stalwart of traditional blending, with master blender Emma Walker — a former pharmaceutical chemist who has no relation to the family-founded brand — is celebrated in the whisky world. What are the new-wave whiskies of note? There has been a raft of new Scottish distilleries opening in the past 20 years, and many are now producing stunning spirits. Torbhaig on the Isle of Skye was the first new distillery on the island for 190 years and the light, peaty and maritime whiskies from here are absolute belters. NcNean has pushed boundaries of sustainability with its Organic Single Malt, a lighter and spicier spirit that's been rested in red wine casks. And Highland newcomer Ardnamurchan is a true gem. Based on the Western edge of Scotland, it's been seriously impressing whisky fans since releasing its first bottle in 2020. And the one to watch? That would be Dalmunach, in Speyside. The distillery only opened in 2014, and is already turning out incredible whisky, including 2024's six-year-old releases. In the world of blended whisky, Compass Box deserves credit for shaking things up by being incredibly transparent about the types and ages of whisky it uses. And in terms of new kids on the block, try bottlings from both Turntable and Woven — both producers are proving truly innovative with their small-batch, blending approach. By focusing on limited editions rather than one style, they've explored a wide range of flavour profiles and are attracting a younger audience to the category. A variety of whiskies are offered at Malt Vault in Utrecht, Netherlands. Photograph by Thirsa Nijwening Does age matter? Yes. It determines the minimum amount of time a whisky spends in a barrel. And wood maturation is critical to aroma and flavour, so any decent single malt is likely to have spent more time in the barrel than the requisite three years. The longer whisky spends in the barrel, the more colour the whisky takes on and the more influence the wood has on aroma and flavour. But older isn't necessarily better. Too much time in wood can adulterate the house style of a new-make whisky distillate, so it's about balance. For example, the Dalmunach 6 Year Old is an example of something young that can impress. In more recent years, dwindling stocks of single malt have led to the emergence of No Age Statement whiskies, allowing a producer to blend different ages and styles but still deliver a tasty single malt. Meanwhile, Johnnie Walker Blue includes 60-year-old whiskies in the blend, so it doesn't always follow that a number on the bottle is the entire story. What is the most authentic way to drink it? Whisky snobs are a dying breed, yet some will still tell you not to add anything to your whisky. But drink it any way you see fit — it's your whisky. However, neat and at room temperature is an essential starting point to understand the flavour. Adding a little water is accepted by the traditionalists and opens some more of the aroma and flavour — and it's also essential with a cask strength whisky at 57% abv. It's true that the chill from added ice will restrict and suppress some of the flavours, but if you like ice in a spirit, then add ice. And know that whisky makes fantastic cocktails, one of the best serves you can try is a highball: simply whisky over ice in a tall glass, topped with soda water. The Malt Vault in Utrecht, Netherlands is hidden at canal level and built into an arched former wharf storeroom. Photograph by Thirsa Nijwening Where are the best places to try it? A distillery visit is essential to really getting to know the spirit — and falling for its charms. And many producers provide engaging experiences. Talisker in Skye offers some of the best tours and tastings, although its worth noting the tourist numbers are putting a strain on the island. Easily accessible, the Bow Bar in Edinburgh is an essential whisky pub experience, while the city's glitzier Johnnie Walker Princess Street experience is the Malt Disney of whisky tours. And you don't necessarily need to head north; most major cities now have a great whisky bar. Take The Malt Vault in Utrecht, Netherlands — a fantastic gem, hidden at canal level and built into an arched former wharf storeroom. Elsewhere, Dram, in London is an innovative spot that proves whisky cocktails deserve respect. The Thinking Drinkers are Ben McFarland and Tom Sandham, award-winning alcohol experts who have recently embarked on The Great British Pub Ride, cycling 1,000 miles on a tandem, stopping only in pubs. Visit YouTube to see the journey. To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
Boston Globe
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Montserrat College of Art establishes Jo Broderick Endowment Fund to honor popular dean
Her tenure coincided with the college's dramatic growth and expansion to downtown Beverly, where it has a major presence with academic offices, classrooms, galleries, and dorms. 'Jo was there for it all, working tirelessly behind the scenes with an infectious determination and enthusiasm,' Montserrat said in a statement. Broderick rose to become chief of staff/dean of college relations, a key leadership position in which she also represented Montserrat before public and private community groups. 'To me, Montserrat has been a lifestyle, not a job,' Broderick, a former reporter at the Salem News, said in an email to the Globe. 'I have loved my 36+ years here. The boards and donors who are close to the college see the value of Montserrat up close and personal.' Of special importance to her, Broderick said, was seeing students find their path in a small, personal institution of higher education. Advertisement 'Not every student was made for science, accounting, or business, but that doesn't lessen their value as contributing members of society. The very personalized, creative education Montserrat offers changes lives,' Broderick said. 'I have seen it first-hand and it is a real point of pride for the faculty and staff.' With less than 400 students, Montserrat churns out visual artists, graphic designers, educators, and others who receive a bachelor of fine arts degrees. Advertisement In 2022, Montserrat made US News and World Report's list of Best Colleges, with distinction in the 'North Region' and 'Social Mobility,' which recognizes achievement for helping economically disadvantaged students finish college. Broderick recalled one alum who came from high school as a foster child, and noted that in that demographic, only 3 to 4 percent graduate from a four-year college. 'Imagine how we felt (and she felt) the day she graduated, already having a job waiting for her,' Broderick said. 'That is a feeling I have been able to have so many times by being here.' Broderick was honored in May with a personal 'graduation ceremony,' where she donned cap and gown to receive a special citation from state Senator Joan Lovely, a Salem Democrat. Officials also announced the creation The fund will 'exist in perpetuity, ensuring Jo's impact will continue to be a part of Montserrat's history for years to come,' Montserrat said. Adam Sennott can be reached at
Yahoo
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Deutrom to step down as Cricket Ireland CEO
Cricket Ireland has confirmed Warren Deutrom will step down as chief executive at the end of August after 19 years in the role. During the Englishman's time at the helm, Ireland were granted Test status by the International Cricket Council (ICC) in 2017. Advertisement More recently, planning was lodged for a new 4,000-seater cricket stadium in Dublin to be built in time for Ireland co-hosting the 2030 T20 World Cup. With 30 years experience in cricket administration, Deutrom has previously worked for the ICC and the England and Wales Cricket Board (ECB). "It's hard to explain my feelings since making this decision – the role of Cricket Ireland CEO has covered more than a third of my life and two-thirds of my professional career," said Deutrom. "It has felt more like a vocation and a true labour of love than a mere job." Deutrom added that Ireland being awarded Test status is "the most significant achievement I'll look back on with pride". Advertisement He added: "While the absolute highlights of the role are too numerous to mention, the most powerful memories I'll take with me are of our Irish cricket family – the good people, the kind people, the mentors, the taskmasters, the wonderful colleagues, and the countless friends I am privileged to have made along the way." Cricket Ireland chair Brian MacNeice praised Deutrom's "skill, dedication, enthusiasm and selflessness". "He ends his tenure with not only a list of achievements, but several substantial projects in development – such as the stadium and co-hosting of the T20 World Cup - that suggest a bright future for Irish cricket. "On behalf of the Board and staff of Cricket Ireland, I thank Warren for his outstanding leadership and commitment to the role of CEO – and I wish Warren and his family all the best in the future." Cricket Ireland said it will begin a "comprehensive and thorough" recruitment process to select Deutrom's successor.
