Alan Ilagan

One of my favorite things in the world is going out to eat with Andy. Well, anyone really, but especially Andy. (In fact, I think I may have enjoyed the search for a wedding restaurant in Boston more than anything I’ve done in the recent past, and I already have a number of restaurants lined up for our next visit.)

Last night I took him out to 677 Prime for an early anniversary present, something a little fancier than our Friday night plans (when we’ll return to where it all began). They are running a great special ($80 for a three course meal for two) through the end of July (Monday through Thursday only) and one of the entrée selections is lobster mac-and-cheese. I will do anything and go anywhere for this particular dish, so the fact that it’s part of a special is just a big meant-to-be bonus. Culinary destiny has smiled on us. (I won’t even get into the seven hour cherry pepper pork appetizer because I’m liable to drive back downtown and do it all over again.)

You should definitely check it out – it’s a true steal.

Why does no bartender know how to make a Negroni these days? Is it that far out of fashion? About a year ago, I tried to get one at 677 Prime, but not only did they not know how to make one, they actually said they didn’t have any Campari. The last three times I’ve been to The Hollywood Brown Derby was the same story (you’d think after asking for it not once, but twice, they’d have put some sort of recipe somewhere). On my most recent attempt to get one, the bartender had to go downstairs and ask someone who was supposedly around during prohibition – a very nice gentleman who surfaced a few moments later to ask how I was enjoying it.

“They know how to make the newer drinks,” he confided to me, “but when they need an old-fashioned one they come to see me.”

I told him I thought that Negronis were back in fashion – but even if they weren’t, it’s a pretty classic cocktail – and a classic never goes out of style.

For the record, here’s the recipe:

NEGRONI

- 1 oz. gin

- 1 oz. Campari

- 3/4 oz. sweet vermouth

Serve with a twist of orange peel.