My friend Cheryl and I decided to meet for a drink and dinner at the Yarde Tavern at 3 Hadley St., just off the common in the center of South Hadley.
It was a sunny weekend afternoon and the front porch was full when I arrived. I took a seat at the bar and Cheryl arrived shortly after.
The bartender, Natalie, asked if she could start us off with drinks. Cheryl ordered a Tito’s Vodka and Soda with Lemon and I had the Bourbon & Honey Martini, fresh off the press of the Yarde’s new cocktail menu.
We split an order of General Tso’s chicken wings and pan-seared Ahi tuna, which came with carrot cucumber slaw, drizzled with a wasabi cream and ginger remoulade. The tuna was so good, as Cheryl said, it melted in our mouths.
My drink was going down easy, with the Bulleit bourbon mixing well with the honey simple syrup, creating a well-balanced, refreshing cocktail.
I noticed the Yarde had expanded its draft beer selection since my last visit, and now offers an excellent selection of 24 lagers and ales.
Cheryl and I chatted with Marco, the general manager, who wanted to know how everything was. The response was easy: the food, the cocktails and the service had been great.
I’ll be back — maybe get a double order of the Ahi tuna, next time, with one of the new draft beers.
Until then, Cheers!
Tim Driscoll is a bartender, a former bar owner and a perpetual student of mixology.
How to make a Bourbon & Honey Martini
2 ounces Bulleit bourbon
¾ ounce honey simple syrup (2 parts honey, 1 part water)
Dash of orange bitters
Shake with ice and strain into a chilled martini glass