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says, noting that he's made a concerted effort
to ensure the bar program matches the intent
from the kitchen, and enjoys bouncing ideas
off the rest of the staff.
While bourbon is still on the menu, Paras
notes that he is working with Maul to move
the focus to rum, which is much easier to find
at both high quality and reasonable prices. In
fact, down in the basement are a few barrels
Maul is aging in-house, solera style, blending
rums of different ages to create a smooth-
drinking product unique to Ellis Square.
Try the dry, complex Rum Solera Old
Fashioned if you're a bourbon drinker. If you
like fruity and fresh, check out the bottled
cocktails or the tiki list. Either way, no judge-
ment. e new spot is very well thought out,
but doesn't take itself too seriously. And chef
Murray is just as excited about changing the
food as the seasons and the restaurant unfold.
"When you've tried everything, come back
and I'll give you something new," he says.
252 Cabot St., Beverly, (978) 998-4450,
ellissquaresocial.com
Dumpling with
duck confit, below,
Berkshire pork belly
with eggs and rice
Opposite, Todd
Maul serves
sophisticated and
innovative cocktails
behind the bar.
