Boston’s Restaurant & Sports Bar Dedicated to Dough in Special Menu
In a market where limited-time offerings (LTOs) are distinct for being different, where experimental ingredients, clever combinations, and offbeat selections are the norm, Boston’s Restaurant & Sports Bar has taken a different approach.
“Our dough is our hero. It’s in our DNA,” says Brad Bevill, the company’s vice president of marketing and communications. As Bevill waxes on about Boston’s signature product, its 1964 inception, the 24—sometimes 48—hours of labor love, the 7 million pounds of flour used in a year, how it cooks to an airy, slightly sweeter, more earthy taste, it becomes easy to understand why.
“I think what…