Restaurateur Garrett Harker has created a gem in Kenmore Square, a once-seedy part of Boston, Massachusetts. Since opening the restaurant nearly 10 years ago, Eastern Standard has garnered numerous awards; among other honors, Harker was a James Beard Foundation semifinalist for Outstanding Restaurateur for the past two years in a row. The high-ceilinged lounge, with red leather banquettes, features 110 eclectic wines by the bottle and an impressive beer list, but the bartenders who handcraft drinks from the 46-foot marble bar, the longest bar in Beantown, really excel at craft cocktails like the signature Dartmouth Highball (Pimm’s No. 1, Plymouth gin, simple syrup, lemon juice, and mint leaves). There is an expansive, rotating selection of craft cocktails, divided into playful subsections that riff on the classics and feature more innovative elixirs. Beverage director Jackson Cannon deftly leads his staff in the execution and evolution of Eastern Standard’s seasonally changing list, ensuring they can both perfect the drinks on offer and confidently go off-menu to suit guests’ whims at brunch, lunch, and dinner. The New England brasserie menu, which changes seasonally, includes twists on classic French brasserie fare like baked rigatoni with lamb and pork sausage, pink sauce, and ricotta.