New Serum Packs Two Anti-Aging Punches
After nearly three decades of R&D, Clarins’ new dual formula serum is tried and tested—and then some.
March 06, 2013
Clarins Double Serum
Clarins has consistently proven itself as a leader in skin care, and does so once again with the launch of its Double Serum ($85, one ounce). Researched in the Clarins laboratories for 27 years, the serum addresses the top four concerns of women: pore size, wrinkles, elasticity, and uneven skin tone. Its oil- and water-based age-defying formulas mimic skin’s natural chemistry and are kept in two separate, side-by-side chambers. Give the bottle a pump and the two formulas fuse, combining 20 plant extracts—such as moisturizing katafray bark and soothing burdock—with high-tech molecules like double hyaluronic acid to soften skin. Best of all, it works on all skin types, whether you’re just beginning to think about aging, or are already seeing the signs. Experience the serum during the Youth Activator facial at the Clarins Skin Spa at Bloomingdale’s at Chestnut Hill. 225 Boylston St., Newton, 617-630-6000
Trend Watch: Stripes
Local boutique owner Alison Barnard picks five laidback looks for spring.
March 04, 2013
Alison Barnard, owner of beloved North End boutiques In-jean-ius and Twilight, admits she has soft spot for stripes. Take a lap around one of her shops and you’ll find colorful renditions on everything from dresses to sweaters. Here, she picks a few casual striped options for a low-key yet stylish spring look.
Twilight, 12 Fleet St., 617-523-8008; In-jean-ius, 441 Hanover St., 617-523-5325
'Chopped' Winner Sizzles in Cambridge
American cuisine is elevated beyond burgers and fries at The Sinclair.
March 01, 2013
There is nothing more refreshing than a restaurant that combines cozy décor with delicious, inventive food. The Sinclair, Harvard Square’s newest culinary haunt, is part of a new concept by The Bowery Presents; one half of The Sinclair is used as a 525-seat music hall hosting 200 shows each year, while the other half serves brunch, lunch, and dinner by executive chef Marcellus Coleman (winner of Food Network’s Chopped) and consulting chef Michael Schlow. The two chefs worked closely to create the menu of American and gastropub favorites in small plate, snack, and entrée portions.
What to order? The decadent pastrami’d pork belly sliders and grilled shrimp with tasso, spinach, and creamy grits are not to be missed, while the mushroom and fontina “free form” lasagna with crushed pistachios and truffle is both tasty and avant garde. Coleman’s silken poached eggs are memorable as well, and especially so in a Brussels sprouts, bacon, and hollandaise dish.
Brunch at The Sinclair is ideal to jumpstart your day—or rehash a long night out—with options such as tater tots with sausage gravy and disco fries with chorizo, poblano, and cheese sauce. Bar manager Dave Werthman and his staff turn out cocktails as interesting as the food, with drinks divided into categories like “Right Now” and “Back Then.” Try the Quality of Life cocktail, mixed with Wire Works American Gin, Bittermens Amere Nouvelle, Dubonnet rouge, grapefruit, and orange bitters.
Stephen Martyak, principal designer and owner of Studio Tyak, designed the restaurant to have a timeless feeling, achieved with reclaimed oak tables and booths upholstered in antique material. The Sinclair is open 11 to 1 am Sunday through Wednesday, and until 2 am Thursday through Saturday. 52 Church St., Cambridge, 617-547-5200
Local Beauty Products We Can’t Live Without
Spring brings nine new launches from the likes of Fresh, Tata Harper, and more.
February 27, 2013
Massachusetts and its neighboring states are known for innovation, thanks to New England’s wealth of scientific know-how. This extends to beauty and skincare—and local brands continue to craft some of the best products to come across our desks. To help you get gorgeous for spring, we've rounded up our favorite local brands and their newest launches:
High-Fashion Sunglasses for Spring
This season’s statement sunglasses will have all eyes on you.
February 25, 2013
Ted Mogtader’s cozy Financial District store, Lunette Optic (121 High St., 617-338-7200), is the go-to spot for glasses and sunglasses for the city’s most fashionable businessmen and women. Mogtader has long carried under-the-radar brands, such as Barton Perreira and Anne Et Valentin, at his three stores. This season he's seeing new shapes and must-have colors emerge from brands like Chanel, Chrome Hearts, and Oliver Peoples. Browse the slideshow below to preview Mogtader’s spring favorites, all available at Lunette Optic.
Clio Cooks Up a Limited Edition Cocktail
Made with a rare bottle of Bombay Sapphire, the Resolve and Renew is bucket list-worthy.
January 31, 2013
Todd Maul's Resolve and Renew cocktail
If you neglected to make a New Year’s resolution, belly up to the bar at Ken Oringer’s fresh-faced Clio and order a Resolve and Renew cocktail ($13). Created by the talented Todd Maul, who was named one of Bombay Sapphire’s most innovative mixologists of 2012, the cocktail plays off the gin botanicals while allowing for Maul’s signature playfulness. It starts with a special Limited Edition 250th Anniversary Decanter of Bombay Sapphire, which was gifted to Maul and is not available for consumption anywhere else in Boston. The bottle was designed by Garrard of England, the crown jeweler to Queen Victoria, who is pictured on every bottle of Bombay Sapphire. Lucky for us, one of Maul’s resolutions was to share. He was inspired to mix this special gin with Suze Gentiane Liqueur (a bitter aperitif), Lillet infused with Middle Eastern black lime, and Carpano Antica vermouth. For the final flourish, the drink is served in a glass that's “painted” with a fragrant bouquet of cinnamon, pine, and Carpano. The cocktail will be available while supplies last. 370 Commonwealth Ave., 617-536-7200
New Chef Shakes Up Mandarin Oriental
The Mandarin Oriental welcomes new executive chef Rachel Klein.
December 31, 2012
Mandarin Oriental ups the ante on steak and eggs with a crispy poached truffled duck egg.
Executive chef Rachel Klein has made the move from one hotel to another; the Needham resident traded Aura and Tamo at the Seaport Hotel & World Trade Center for Asana and the M Bar & Lounge. “I’d like to continue to create dishes that are global, exciting, and surprising while remaining approachable, such as steak and eggs,” says Klein, who raises the caliber of the dish with a crispy poached duck egg. In addition to revamping Asana’s menu, she has also unveiled new gourmet snacks at M Bar & Lounge, such as Chili Caramel Popcorn, mulled wine, and hot toddies. A graduate of The New York Restaurant School, Klein references New England in her food by using local staples (including vegetables from Sparrow Arc Farm) and adding a worldly touch, such as diced mango on a lobster roll. Klein and Asana will be serving Christmas Eve and Christmas tasting menus. After warming up next to the fire in the lobby lounge, guests can enjoy Klein’s holiday fare such as loin of venison with sunchoke purée, sweet and sour pear, cocoa, and tender arugula; or whipped sweet potatoes with rice caramel and pecans. 776 Boylston St., 617-535-8800
2013 Lamborghini Aventador LP 700-4 Roadster
Geometric lines and a removable top define the new model.
December 29, 2012
Lamborghini adds another roadster to its stellar line-up, dropping just in time for summer 2013 sunshine. The new Aventador LP 700-4 Roadster will very likely become the most sought-after production vehicle from the Raging Bull, while simultaneously raising the bar for the world standard of luxury, open-air supercars. The Italian exotic, which is not a limited-production model, is currently available for ordering.
Molded from Lamborghini’s successful coupe, which was presented during the summer of 2011 and has enjoyed a sales run of 1,300 units, the Aventador convertible emblematically commingles sophistication and motoring technology with pure driving gratification. New geometric lines and a removable top will distinguish the two body types.
Best Bubbly to Cheers 2013
Celebrate the holidays with a glass of Charles Heidsieck’s new anniversary brut.
December 26, 2012
Americans have a Frenchman, naturally, to thank for their introduction to Champagne nearly 200 years ago— Charles-Camille Heidsieck first introduced Champagne to the US in 1852 at galas in New York and throughout New England. Now Champagne house Charles Heidsieck celebrates 160 years in the US with the release of a new expression of its brut and rosé wines. The brut is blended from equal portions of Chardonnay, Pinot Noir, and Pinot Meunier. While the Champagne remains as delicious as ever, a new bottle design pays respect to the bubbly’s heritage, inspired by a distinctive shape carved into one of the brand’s original chalk cellars at Reims. Bauer Wine & Spirits, 330 Newbury St., 617-262- 0363; bauerwines.com
3 Sparkling Holiday Cocktails
Premium soda water livens up these ginger, molasses, and maple syrup tipples.
December 12, 2012
FROM LEFT : Autumn Sweater, New England Highball and Non-Alcoholic Winter Berry Fizz cocktails
When ordering a vodka and soda, it’s unlikely you give much thought to the type of soda water adding the effervescent zip to your cocktail. Water has long been overlooked as a key component in the quality of a drink. Thanks to the cocktail resurgence of late, we have a newfound appreciation for ice; the bigger the cube, the slower the dilution in your Old Fashioned. But water? Not so much—until now.
A mainstay at fine dining establishments, Perrier is making a splash in the cocktail world. It makes sense, historically speaking, as some of the world’s most iconic figures have long enjoyed Perrier in their tipples: James Bond used it in his Americano (Campari, sweet vermouth, and Perrier), and Hemingway called for Perrier as the soda in his cocktails, both fictionally and in real life.
So what’s the difference between using Perrier and regular club soda? The bubbles last longer, buoyed by a high mineral content and less sodium. A white wine spritzer becomes more like a sparkling wine, and your vodka soda doesn’t go flat. And with flavors like lemon, lime, and grapefruit, you can mix and match Perrier bubbles with your favorite spirit
Try these Perrier-based cocktails (and one delicious mocktail) or go societeperrier.com for more ideas.
1 3/4 ounces aged rum
3/4 ounce apple cider
3/4 ounce Ginger Shrub Syrup*
1/4 ounce date molasses
1 dash Angostura Bitters
2 ounces Perrier Sparkling Natural Mineral Water
Shake all ingredients except Perrier and strain into a highball glass. Top with Perrier and stir. Garnish with ginger candy and an apple slice.
*Ginger Shrub Syrup: Combine one cup shredded ginger and three cups apple cider vinegar in a quart container. Cover and let sit for three days at room temperature. Test for spice level—allow to sit for two more days if necessary. Strain mixture, add liquid to a pot, and bring to a simmer. Turn off heat and add four ounces date molasses. (Add more if too tart.). Cool and refrigerate.
New England Highball
1 ounce cranberry syrup*
1 ounce Applejack Brandy
1/2 ounce bourbon
1/2 ounce maple syrup
3/4 ounce lemon juice
2 ounces Perrier Lemon Sparkling Natural Mineral Water
Shake all ingredients except Perrier and strain into a highball glass. Top with Perrier and stir. Garnish with a lemon twist.
*Cranberry Syrup: Bring to a boil one cup water, six ounces frozen or fresh cranberries, and 3/4 cup sugar over medium heat. Reduce heat to low and simmer for 15 minutes or until cranberries begin to break down. Cool, strain, seal in an airtight container, and refrigerate
Non-Alcoholic Winter Berry Fizz
1 ounce cranberry syrup*
1 ounce lemon juice
1 ounce maple syrup
4 ounce Perrier Lemon Sparkling Natural Mineral Water
Shake all ingredients except Perrier and strain over fresh ice in a Collins glass. Top with Perrier and stir. Garnish with a lemon slice.
*See above recipe
Recipes developed by mixologist Lynnette Marrero.