Sip Wine Bar & Kitchen – A New Tasting Room for an Old Favorite

Posted January 21, 2015 by Cheryl Fenton in Eat & Drink

When researching a place to hit before or after a show in Boston’s Theatre District, Sip Wine Bar & Kitchen is on every savvy diner’s playbill. The menu mixes hearty (think flatiron steak) with a little flirt with Asian fusion (chopsticks sit sidecar to steak knives). The wine list is divine. Sip? Ok, if you insist.

You can’t beat the list of opening acts (read: appetizers) like the crowd-pleasing favorite Buffalo Chicken Fondue, a piping hot Staub cast-iron round Cocotte of chicken chunks, melted cheese and our friend Frank’s hot sauce, served with crispy tortilla chips. Not to mention the perfectly sized and cooked to order juicy kobe sliders, dressed in lemon drenched greens, balsamic glazed onions and rich gouda. Seeing a familiar face like the firecracker yellowtail sashimi dish on the sushi side of the menu made us smile, a known favorite that’s from Sip’s early days. They also have great flatbreads, along with tasty entreés as filling as you please with miso glazed salmon, beef short ribs and pan-seared day boat scallops.

The wine list is incredible – full of choices of sweet & bubbly, whites that are fruity, crisp or buttery, and reds that fall into mellow, spicy and big categories. Sip’s Intense Wine list boasts selections for true oenophiles, but with prices high enough to make you want to start drinking.

Buffalo Chicken fondue appetizer

Buffalo Chicken fondue appetizer. Photo Credit: Cheryl Fenton

Depending how confident you are in your choice, you can enjoy the vintage in one of four ways – choosing a sip, a half glass, a full glass or the entire bottle. And if you can honestly say “I’ll take two glasses,” they’ll open any bottle you want.

Some more news to toast? Sip Wine Bar & Kitchen will soon be expanding to include “The Tasting Room at Sip.” This extension of the restaurant, which is tentatively opening in March, will have its own hustle and bustle rich with special events, tasting menus, cooking classes and pop-up concepts. With modular seating they can make the space exactly what they want.

Yes, this means we say goodbye to Avery Provision, the sister retail spot of Sip that was located in the previous space, but that’s OK with chef/owner Chris Damian.

“I loved Avery Provision,” he admits. “But with the revitalization of downtown and a full service grocery store on its way, we saw the opportunity to expand and fulfill more of what our guests wanted from the location. It gives me as a chef/owner a ‘lab’ and ‘playground’ so to speak to test new ideas.”

What’s on the agenda? Your guess is as good as ours. “Maybe we’ll do a Cajun Pop-Up Restaurant one night, host a cooking class the next, or work with other chefs from around the country to do special dinners,” Damian says. “The possibilities are endless, and I think it just adds one more layer to the excitement and creativity that is Downtown Crossing right now.”

We’ll sip to that.