Tamara says to Fernanda:

"I believe this would be a perfectly lovely bowl in which to serve one of our 'straight up' dishes!"

The Boston Globe Magazine
04/08

The Boston Globe
04/08

The Phoenix
04/08

Harvardmagazine.com
03/07

Stuff @ Night
01/05

The Boston Herald
10/04

Newsweek Magazine
07/04

Boston Magazine
02/04

Boston Globe Calendar
03/03

Slammed
02/03

Phantom's Great Ate for '02
12/02

Harvard Law School Review
11/02

Phantom Gourmet
11/02

Boston Phoenix
11/02

The Boston Herald
6/02

The Improper Bostonian
6/02

Pat Whitley Interview
2005

The Boston Globe
04/08

Vintage Style With a Twist.
by Luke O'Neil, April 26, 2008

"With its ornate fixtures, stained glass windows and servers dressed like flappers, Cuchi Cuchi revels in a sort of post-Prohibition era old-Hollywood charm. The bar isn't entirely of this world however, straddling the line between vintage style and progressive eclecticism. The pisco sour (Macchu Pisco, lemon juice, egg white, $10) with its traditional Peruvian brandy and egg white foundation, is a highlight. 'The key is to shake it to get it nice and frothy,' said bartender Josh Parra. For those of you looking for more protein in your alcohol, here's your drink: a sour, grapey froth.

The Dipthong - that's when a pair of vowels are joined together to form a single sound, for those of you rusty on your phonetics - (lemon vodka, half lemon wheel dipped in coffee and sugar, $9) is as fun to drink as it is to say. 'It's a variation on a lemon drop shot,' explained Parra, presenting two Art Deco-style glasses in the shape of clinging nude figures (bottoms up, indeed). It's a drink in two movements: bite the lemon for a one-two-three punch of bitter coffee, sweet sugar, and tart citrus, then do the shot.

A long list of freshly muddled fruit & herb drinks highlights Cuchi Cuchi's reliance on natural flavors. The Black Dahlia (muddled blackberries and kiwi, lemon juice, Absolut Currant, apricot brandy, $11) was a smooth push of apricot in a dark and seedy glass. The Thai martini (muddled lemon grass and basil, citrus vodka, champagne, $11) proved yet again the versatility of basil in cocktails. It's always a good sign when we're too busy drinking a martini to take many notes - suffice to say this one was finished quickly. "