Something that should also be on your tasting list is Zucca rababaro, an amaro made from rhubarb. I was introduced to it at Erbaluce and it's outstanding! You can find it at Cirace in the North End (where you can find most amari known to humankind too).

Wow, what a lovely writeup of some lovely places here in my adopted hometown, Boston. Props to @mgslimjb for tweeting about this. Though I must take exception to your characterization of Brasserie Jo, which is in my 'hood and has been an old reliable joint for many years. It could have been an off night for the steak tartare (which I think is the best in town) but I'm glad you had their also usually tasty charcuterie and tarte flambée. And you are so right: I can stroll in there anytime and get decent barcraft and well-executed brasserie faves on a whim. Lesson: don't go anywhere else after 7 hours at Poe's Kitchen!

What a delightful read on what goes into my next favorite gin. Classic Beefeater has been my mixing gin for eons. I'm intrigued by 24, all the more so by learning of Payne's care and craft in creating it.