Beach Street Pop-Up Happening Every Thurs., Friday Through September The Revere Beach Partnership and EEP Boston in coordination with the City of Revere is delighted to announce the Beach Street Pop-Up. This weekly beer garden is set to become the go-to destination for rotating local cuisine and local breweries. In collaboration with local breweries and
‘Tis the weekend for mint juleps and extravagant hats: The Kentucky Derby returns on Saturday for its 147th year, and restaurants and bars around the city are going all in on mint juleps and “best dressed” competitions. Southie’s Coppersmith will serve Kentucky fried chicken and mint juleps, while Cunard Tavern in Eastie will pour glasses of its single barrel Select Eagle Rare Kentucky bourbon and mint juleps, paired alongside Derby-inspired appetizers. (The restaurant is also awarding prizes for “best hat” and “best dressed”). City Tap House in the Seaport is throwing a party with a photo station, specialty swag, themed food, and frozen mint juleps starting at 11 a.m. In the Fenway, Loretta’s Last Call, Game On!, and Lansdowne Pub will all offer food and drink specials, as well as prizes for the best Derby hat. Or you could head to The Beehive, where the South End restaurant will host a Kentucky Derby pre-game party featuring mint juleps, pimento cheese deviled egg
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Luis Espinoza has been tinkering with beer recipes as a home brewer for the past decade, but he’ll soon have a much larger brewing playground when Roundhead Brewing Co. opens in Hyde Park this fall.
Founded by Espinoza and Craig Panzer, the brewery will put down roots in an old Hyde Park warehouse with a historic past. It’s also billing itself as the first Latino-owned brewery in New England Espinoza, who is Roundhead’s head brewer, is originally from Peru.
Panzer and Espinoza first met in April 2019. Their kids played soccer together in the Jamaica Plain Youth Soccer program, and the fathers soon found common ground over their love of craft beer. Panzer had brewery experience, working at Otter Creek Brewing and Wolaver’s Organic Ales, while Espinoza’s 10-year home brewing credentials were coupled with 20 years experience working as a chef.