Food + Drink S I G N AT U R E S I P
West End’s
fall cocktails, garden terrace offer welcome escape BY LANNAN M. O’BRIEN
Enter The West End’s Ambrosia Negroni. A twist on the traditional Italian drink, it blends gin, vermouth, and Don Ciccio and Figli’s Ambrosia—a bittersweet aperitivo made with natural ingredients like carrots, blood orange, and cantaloupe. A single large cube and a charred orange twist make for a lovely presentation.
JEN VILLA
The recipe is one of several spinoffs on classic cocktails by co-owners Blane Toedt and Jen Villa for each season’s bar menu, crafted to pair with new American dishes that receive “seasonal updates,” says Villa. Toedt, who was previously the food and beverage director at Mashpee’s Willowbend joined the restaurant’s team early this year.
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The two were married this summer and are now partners in life and business. When it comes to the latter, their drive has always been offering diners an escape from the present moment—in particular, a window into the past, through the restaurant’s vintage feel and the rich history of the building. Since Villa reopened the former Paddock restaurant (initially with former co-owner David Noble), the restaurant has developed a steady crowd of regulars, who have been enjoying dinner as well as the Sunday jazz brunch.
JEN VILLA
Let’s face it: the pandemic summer wasn’t much of a vacation, and as a result, many of us weren’t ready for fall. If even Dunkin’s Pumpkin Spice coffee isn’t giving you the warm-and-cozy vibes you were hoping for this season, then a creative fall cocktail might do the trick.
