Steve “Nookie” Postal’s Commonwealth Is Ready For You
Photos by Larissa Burgess | @larisnessmnstr
One of the first things you notice upon entering Commonwealth, Steve “Nookie” Postal’s first restaurant, is a gorgeous, teal blue vintage stove from yesteryear. “It’s my great-grandmother’s,” he says with a smile.
It’s one of many found or reclaimed objects and materials peppering the Kendall Square modern-meets-reclaimed everything enclave that’s part daily market (yes, you can drink while you shop). And when it came to developing a cocktail and beer program befitting the Around The World In 80 Plates star and former Boston Red Sox executive chef’s food, GM Tom Mastricola (Clio, No. 9 Park) and bar director Justin Ito-Alder aimed for libations that act as counterpoint to Postal’s dishes.
Case in point: the White Russian from their “Cheesy Classics” roster, created with a little twist vis-a-vis espresso coffee liquor that’s made in house. Ideal grounds, says Ito-Alder, for pairing with Commonwealth’s killer desserts.
“We’re doing house-made waffles, ice cream, even Fluff…this goes perfectly with all of those,” he says. “Overall, it’s basically just a lot of things we love drinking ourselves…from beer, wine, even tiki drinks.”
Speaking of which, expect classic Zombies and Mai Tai’s, but here they will be presented to you in vintage ceramic beer mugs from Anthony’s Pier 4, which were bought at auction when the landmark waterfront restaurant closed.
And your taste for the hops will not be ignored: 50-60 craft beers await, and are heavy on the local options–from Everett’s Night Shift Seaglass, which you’ll want to sniff and quaff with Postal’s fall-off-the-bone braised short rib, to Bantam Wonderkind Cider, which uses all Massachusetts apples and calls for Postal’s chicken. Simple. Well seasoned. Cooked perfectly. America.
“There’s nothing better than a well-executed roast chicken with veggies cooked in the chicken fat,” Nookie opines.
Well, almost nothing. Look forward to some choice, hard to allocate “antique” spirits, which according to Mastricola, they have a leg up on for procurement.
“In November you have to get in line to get things like the Pappy Van Winkle’s 23-year Reserve Bourbon, Eagle Rare 17, George T. Stag 125-proof…basically eight or nine bourbon and rye whisky’s made in small quantities and then allocated fast. We’ll have the good stuff.”
That good stuff can be tippled at the hammered copper-top bar, or just while you shop. Walk past the 15-person chef’s table made from an old bowling alley floor (which is laid upon a single steel beam from the Ford automotive plant in Detroit), belly up to the bar and grab a pint or something old and brown with ice. Or whatever you need while shopping for New England cheese and farm eggs for home, and taking advantage of their grab-and-go meals made in house daily (think: tacos, meatballs and marinara, lasagna).
Drinking while you tackle groceries. Your move, Whole Foods.
