Tainah Soares, the drink-making maven behind the beverage program at A4Cade and the South End outpost of Area Four, knew she wanted to be a bartender before she was even old enough to get into a bar. After exploring a couple other avenues, she realized her seventeen-year-old self was right and the rest, as they say, is history. Here, she talks about a few of her favorite things (dirty martinis and all of the rum) and shares her hospitality philosophy (is she a bartender or a mixologist?).

Where do you work now?  What’s your position? Where else have you worked in the last five years?

I’m currently the Bar Manager at A4cade in Central Square and Area Four Boston. I’ve recently taken over the Bar Program at our South End location.

Previously, I was part of the Trina’s Starlite Lounge team for two and a half years, and prior to that, I was at Alden & Harlow, which was the reason for my move to Boston from Cape Cod, where I used to manage the Bar at Pain D’Avignon in Hyannis.

Briefly, how did you get involved in restaurants (and, specifically, bartending)?  What draws you to this line of work?

Well, my love for bartending came at age of 17. I was a senior in High School and thought I wanted to be a bartender. I went on to take one of the “Bartender” courses and quickly realized I wasn’t going to get a job behind the bar without being the legal drinking age! I tried a few bussing jobs that summer and ended up giving up on the idea and moving on. Later in life, when I became tired of my “office life” or being a “day walker” as they call it these days, I decided to try and get back into bartending, and here I am!

What’s your favorite drink to make (or wine or beer to pour)?  Least favorite?

I don’t necessarily have a favorite. My favorite is what the guest wants. I’m a people pleaser in every way so whether it’s a beer and a shot of tequila or a “make me something delicious” request, I’m happy to oblige.

However, I do HATE making Long Island Iced Teas. “Could I please make you something that tastes way better than that?!” I don’t actually say that but it’s totally what I think immediately when someone orders it.

How do you feel about the ‘mixology’ movement—does that term appeal to you, not appeal to you? What do you think it means to be involved in the bartender culture, if you agree that there is one? 

The “Mixology” movement served its purpose and I’m glad the culture was brought back and now it’s a lot more common to find a well-balanced cocktail in most places rather than 5 years ago. But would I call myself a mixologist? No. I’m a bartender. I’m here to make drinks and talk about how your day was and try to make it better. I don’t personally like to spend my time behind the bar over-educating a guest about how the amaro in his cocktail was made when if that’s not what they’re looking for. I think we need to take a step back and focus on the hospitality behind the bar. Making it about them rather than us.

As for the “Bartender Culture”, I’m not sure exactly sure what it means. “Bartender Culture” seems to me as an over glamorized aspect of the industry. It makes people be in it for the wrong reasons. To me, Bartender Culture, if there is one, is to be in it because you enjoy the social aspect and creativity that comes with the responsibility of the job. You want to grow within the industry and with hard work, hopefully leave a long-lasting mark.

On your days off, what kind of places do you frequent? A lot of industry folk are happier with a Miller High Life and a Fernet than composed cocktails or craft beer. You?

Nowadays, I’m definitely more inclined to spending my nights off at my favorite spots around town (if I’m not at home cuddling my dog Bella). I guess I’m becoming a creature of habit in a way and this is usually how my mind works when I want to eat out:

Eastern Standard for cocktails, Bone Marrow and fries.

Coppa for wine and all the meat, cheeses and pastas.

Lonestar for the triple T’s (Tecate, Tequila and Tacos!).

Miracle of Science for a late night burger and post work beer.

Anchovies for Dirty Martinis and comforting Italian-American food.

Myers & Chang for Bao Buns & Noodles & goodness.

And the list goes on…

What do you always keep stocked at home? Are there different things you like to drink or to make for special occasions? Snow storms, sick days, having friends over, drinks for dinner, etc.

I rarely drink at home but I do have all the essentials just in case a friend needs a drink. It may be a Dirty Martini or Tequila and gal pal chats or sharing a bottle of wine and geeking out over the flavors. Other times it’ll be a shot of Bourbon before heading out for the night. It depends on the occasion and friend in company I guess!

Are you excited about one spirit in particular?  Is there something really overrated or underrated, in your opinion?

Rum. All of the Rum. Since working on the menu for A4cade, my love for it has definitely grown and interest in all things Tiki along with it. I seriously can’t get enough of it. It’s fun to research the classics and put your touch into it and play around with different styles. It’s such a diverse spirit that you are always coming across a brand you had never tasted before. Currently I love playing with cachaca infusions at A4cade and rum blends with our menu at and Area 4 Boston.

I don’t think there’s anything over or underrated if you’re passionate about it. You can’t always be worried about following trends, just focus on what you enjoy!

What’s something you wish the average guest knew about your job—not service-wise, but related to the craft of bartending.  (In other words, apart from common courtesy and being a good guest, what’s something you think everybody should know about bartending?)

I wish people outside of the restaurant industry didn’t look at bartending as an intermediate job. Every once in a while, we have a guest ask, “What’s your real job?”. That’s an extremely frustrating and hurtful question and also takes being really hospitable to answer nicely! Yes, for some people this may be an in between job but, for a lot of us, it is our careers. It requires a lot of time and hard work to learn and grow in this industry so please don’t undervalue it.