The team at The Tip Tap Room on Beacon Hill embraces spooky season with a curated menu designed to celebrate both Halloween and Día de los Muertos. Chef-owner Brian Poe, Executive Chef Guillermo Guzman (originally from Santiago Tetla, a charming town in Mexico’s State of Puebla) and Bar Manager Ulysses Wario have joined forces to create an array of spellbinding a la carte specials and perfectly paired cocktails, all of which will be available from Friday, October 27th until Sunday, November 5th.
You can start with Chicken Tortilla Soup (chipotle chicken in a spicy broth with creamy panela cheese, fresh avocado, and crispy fried tortillas) paired with the Salvia Hexia made with blend of tequila, honey, lemon and sage. Or go for the Wild Boar Chiles en Nogada (roasted poblano peppers filled with cilantro-braised wild boar, adorned with a citrus crema, and garnished with Oaxaca cheese and pomegranate seeds) matched with either of two tantalizing sips: the Oaxacan Dead, a blend of mezcal, orange, Aztec chocolate and angostura bitters, or the Moda Antigua, an Old Fashioned cocktail infused with Mexican flair. Save room for dessert and get the Churros (accompanied by rich Mexican Chocolate and luscious Caramel) paired with a Güerito cocktail, a delicious concoction of tequila, Kahlua and horchata.
Reserve your table here.
