"pomodoro" news and stories

Every year, The Improper Bostonian has a "Beloved Bartenders" issue. They name the top bartenders in the city, do a little profile on them, and give the recipe for their signature cocktail. This week I'll be highlighting a different one each day, some of the more interesting drinks that are listed in the issue.

First up, the Lemon-Thyme Gimlet, from Lynam Hennessy, bartender at Pomodoro, on Harvard Ave. in Brookline. I've been drinking gimlets since reading about them in Raymond Chandler novels, and this is a twist on the classic recipe.

Here's a bit of food trivia: The word "pomodoro" translates to "golden apple," reflecting that the first tomatoes were yellow, not red. It has been some time since anyone expected Pasta Pomodoro to be made with golden, not red tomatoes, and as Nosheteria proves with her beautiful rendition of the dish, red tomatoes make more of an impact when serving, anyway.

Her pasta pomodoro delivers perfectly cooked spaghetti topped with fresh basil, freshly shaved parmesan cheese and a "double whammy in the tomato department," with both raw, chopped tomatoes and slow roasted cherry tomatoes. The dish is colorful, uncomplicated and uses such a fantastic combination of flavors that it is guaranteed to be a showstopper, despite its simplicity.

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