by journeyman

It’s official. Ramen. Is. At. Backbar.

We will be serving Ramen as part of our Genius Hour that is from 4pm – 6pm everyday (except Tuesday of course.) One of the head chefs of Journeyman Restaurant, Tse Wei Lim, has been working on this ramen recipe for many many months. Although he’s constantly in the pursuit of perfection, he has finally deemed it good enough. And let me tell you this far exceeds my definition of “good enough.”  I personally think it is the best ramen in Boston. The broth is made from pork and duck stocks, with miso and soy sauce. The noodles are made fresh daily and topped with shredded pork, runny duck eggs, scallions, and bamboo shoots. Then you can personalize by adding on kimchee, pickled ginger, garlic, or just some bacon!

Since the noodles are made fresh each day, we only will have 15 orders each day. So please make sure you get here early and grab your $12 bowl of ramen from 4pm to 6pm!

backbar is closed tonight, (Friday February 8th)… sorry for the inconvenience!  We’ll see you tomorrow for regular hours starting at 4pm!

2012 was a great first year for backbar! I want to thank every one of our guests over the past year who have given life to the space. If it weren’t for all of you, then we’d be a bunch of bartenders standing around, lonely in our cool hip space making cool hip drinks for no one. Thank you so much for all the good times, we’ve had a pleasure serving you and welcoming you into our little bar in the back of a small restaurant that is tucked away down a tiny alley in Union Square.

Do you like drinking? Do you like eating? Do you like celebrating a new calendar year? Then you should come to backbar for not one but TWO parties that night. That’s right, we’re hosting two separate parties.  From 5:30 to 8:30 we’re throwing a Pre-game Punch Party for $40 per person. You get three cups of punch, and lots of small appetizers.  Then it’s on to the main event! From 9pm to 1am we’re ringing in the new year for $80 per person. That includes, a welcome punch, two courses of food each paired with cocktails, and then a champagne toast at midnight!  Come one, come all, to backbar! Tickets are onsale at www.backbarnye.eventbrite.com  Buy yours today!!!

Welcome to that wonderous time of year in New England called Autumn. We’re excited to debut our fall menu with classic and modern drinks that are perfect sippers for the crisp and cool weather. Come in and try “The Detour” which has Plymouth Gin, Crema Mezcal, and house-made roasted apple shrub. It’s a detour from the norm by having gin and mezcal team up as the base. And if you were taking a trip from Plymouth, England to Oaxca, Mexico  (where the gin and mezcal are from respectively) and you took a detour to Massachusetts for fresh local apples, then you can make this drink.

Or come have our most popular cocktail at backbar, the Union Mule. So far, two thousand, four hundred and seventy three made and counting. This blend of Beefeater Gin, apple brandy, St-Germain, fresh lemon juice, and house made gingerbeer is unbeatable!