What's your favorite drink on the menu right now?
Sadoian: We change our menu every week, so by the time this goes to print it will probably be off! The Black Princess is one of our newest drinks on the menu from bartender Nick Frank. Named after one of Privateer Luke Ryan's famous ships during the American Revolution, it features Privateer Rum's Navy Yard, mixed with Michter's rye whiskey, Amaro di Angostura, and sweet vermouth. It's rich, textured, and full-flavored. A great winter warmer as the leaves change colors and we begin to welcome the season.
You're a fan of the lower-alcohol cocktail -- sell it to us.
Sadoian: Yeah, you're right. I love lower-alcohol drinks. First and foremost, I appreciate the longevity it affords me when I'm out and about. I'd rather be able to visit a few bars and try several different drinks, rather than sip two heavy-hitting cocktails and be done for the night. Lower-alcohol cocktails also tend to play a little better with food -- either lighter flavors, higher acid (think sherry, vermouth, etc.) -- and of course, they won't put you under the table.
After graduating MIT, you started your career in finance high-tech. How does the world of bartending compare to the world of finance?
Sadoian: While I was in New York, I was part of a company that employed 125,000 people. When I moved back to Boston to work at Craigie on Main we were just under 50 employees. Ten-year roadmaps and long-term strategic growth flowcharts were replaced with "This service step isn't working, let's pilot a change tomorrow" and "How can we earn more repeat business next month?" You can bet that felt different! Even now, as a part of a much larger group of restaurants, we still remain agile and responsive to our staff, our guests, and our surroundings. On some level, both industries suffer from long hours, big egos, and a sometimes too-competitive atmosphere. I'm thankful that our community of bartenders here in Boston is far more friendly and collaborative than the finance culture I was exposed to years back.