Fairsted Kitchen and The Frogmore are cooking up some kitchen and cocktail changes. Chef Jason Albus will act as executive chef for both restaurants (returning to the Brookline spot he helped open as sous chef) with the departure of chef Stephanie Cmar (you can catch her at SRV as a daytime pasta maker). Joining him as executive sous chef at Fairsted will be Matt McPherson, of The Frogmore, Menton and Study, while Kelly Marts, of Upstairs on the Square, Sweet Cheeks and Barcelona Wine Bar, will take on executive sous chef at The Frogmore.

In booze news, The Frogmore is raising the bar on their cocktail program with their recently granted liquor license. Since opening in summer 2015, bar manager Alex Homans and team have been working within the confines of a cordial license, but they’re now getting free reign to mix, shake and stir it up with a bigger range of bottles. Head to the JP restaurant on Wednesday, March 2nd for a Liquor License Party from 10:00pm-1:30am where you can taste the updated menu and dig into a complimentary low-country boil. Call 857.203.9462 to book a table, or stop by and grab a seat at the bar.

HOUSE COCKTAILS – 10 EA
GRAND STRAND
Rum, Pomegranate, Sherry, Lemon

CHASING OUR TAILS
Rye Whiskey, Chamomile, Gran Classico, Lemon

STAR OF THE WEST
Vodka, Cynar, Lime, Elderflower

SPOLETO SUNSET
Gin, Ramazotti, Aperol, Dry Vermouth

RIVER QUEEN
Pimm’s, Ginger, Lemon, Campari, Cucumber

TIP YOUR CAP
Bourbon Whiskey, Grapefruit, Yellow Chartreuse, Lime

WINDING WANDO
Pisco, Cardamom, Lemon, Apricot

UP THE DOWN SLOPE
Vodka, Aperol, Lime, Mint

NIGHT RUNNER (Chris Carroll)
Mezcal, Bay Leaf, Green Chartreuse, Lime

FROGMORE OLD FASHIONED
Rye Whiskey, Demerara Sugar, Bitters