About a year passed since I was a Waltham resident, but I felt that Moody Street changed a lot since then. Within a short period, old places have turned over to new restaurants of fine dining, charcuterie, craft beer, and cocktails.
Red Bird nested in a small space on Moody Street about a year ago and added a new dining experience to Waltham. The buzz of the restaurant quickly flocked throughout the area when the Boston Globe awarded Red Bird as the best suburban restaurant for 2014 and one of the best new restaurants for 2015.
Head Chef and owner, Dan Stokes, previously worked at Boston’s Franklin’s Café and branched out to new culinary experiences in New York and Italy. He came back to the Boston area to open Red Bird.
The dining room had booths lined along a white brick wall with B&W artwork and dark accents. Perched above the dining room is a wall sculpture of a red bird on a silver tree. Although the restaurant is small, the modern chic venue was chirping with a full crowd on a Friday night. The bar area was even more lively with the familiar sound of a cocktail shaker.
I did not expect Red Bird to have an incredible cocktail scene.
Geoffrey Arvantis is the beverage director of Red Bird and brings his extensive experience to the bar. He has a passion for small label wines, microbrews, and rare liquors. Not only is the bar decorated with hard-to-find ingredients from all over the world, he conducts them into liquid innovation making the quite the cocktail melody.
So it was no surprise that Red Bird is one of the first bars in the Boston area, and in the US for that matter, to obtain London No.1 Gin; a new liquor to the States. London No.1 Gin recently had a promotion where several bartenders in select cities made a drink with the gin.
For Red Bird, Geoffrey made a concoction with unique liqueurs and one of my favorite cocktail ingredients, egg. I also found it amusing that Red Bird’s drink featured an egg. 😛