Irena Kaci

It is no secret that the Worcester restaurant scene has been blooming and then booming in the past 20 years. This June we have compiled a list of some of the city’s hottest bars and hottest bartenders to lead all of us into temptation. 

Steel & Wire (124 Millbury Street)

Frank Iangelo is now getting into his 27^th year of bartending. He has been bartending since Memorial Day weekend in 1998. What started as a fun and easy way to make some extra money entering the summer season has grown and developed into a lifelong career. The industry has changed over the course of the past two decades in business and Iangelo has been around long enough to be able to speak to some of the challenges: “Covid was definitely a game-changer. During the lockdown people really got into making cocktails at home…So when they go out now, they expect something that’s more interesting than just a vodka soda.” Still in many ways, Iangelo has managed to land on his feet time and time again. “I believe my wife Mara and myself have created our ideal venue. We are always looking to improve on what we’ve created.  We’ve had to face some unforeseen challenges at the start but we’ve been able to adapt and we just headed into our third year in business.” 

There are no regrets in doing the work that has made so many of his ambitions possible: “This career decision has been very good to me. Even though the hours are long and not the traditional 9-5, it’s allowed me to create a good life for my family and me. It’s a fun job but not an easy job and you have to treat it as a real job. Now that I’m an owner, there are new experiences and challenges every day to keep me on my toes.” 

Signature Cocktail(s): “I lean more into classic cocktails and classic tiki.  Bourbon and rye are my favorites, so I tend to play around with Old Fashioned, Boulevardier, and Manhattan riffs and variations. It feels great to see patrons enjoy something that you created. Even more so when they order more than one.”

Volturno’s (72 Shrewsbury Street)

Kacie Brown started working in the industry only at 18. “I applied as a server and started as a host -as most of us do- noting that they preferred to have servers 21+ so that they could taste the craft beer and cocktails we were selling.  Within a month or so they trained me for server and then to bar. Considering my age, that was major. I felt SO cool obviously and of course, was fortunate enough to start learning during the peak of the craft beer and cocktail trends- at some of the best-known places in the area.” Financially, bartending is a smart move. “I won’t lie. [I do it for] the money. And the money keeps you too. However, when you dedicate years of learning, working and bettering yourself within your craft you kind of have to fall in love with it.”

But even when you love what you do, it can come with some challenges. “I carry such a monotone voice and straightforwardness that I think confuses people. And when I’m focused in my head I get the furrowed brow going on. I’ve really had to work at finding that middle ground in making sure my guests feel welcomed. I’ve never been the bubbly bartender, I’m the smart ass who’s gonna make you laugh and be real with you because I do want my guests to feel comfortable, not just welcomed. “  Brown takes a great deal of pride in her work and encourages all interested parties in following this career path. “These roles demand skill, resilience, and heart, and they can lead to fulfilling, successful lives. If you love what you do and know the value it brings—both in joy and in income—stand tall in it. There’s real pride and power in choosing this path.” Her ideal dream pub would serve a lot of rum and be bursting with Caribbean flavors. “My ideal venue would be a tiki bar with Caribbean fusion inspired food. Rum is my favorite spirit to work with, and I love complex flavor. The pairings would be so layered. “

Signature Cocktail(s): “…but at Volturno I serve the fluffiest smoothest and finest espresso martinis ever. I won’t say best in the city but … I’d put money on it.”

Halligan’s (889 Southbridge Street, Auburn)

George Yantsides began his career in the late 80s, working alongside his father at Kenmore Diner. “I grew up washing dishes and interacting with customers at a very young age and enjoying every conversation while cooking for them. I started bartending in ’92 at a bar called Checkers Sports Pub and absolutely fell in love with it. Bartending drew me to it because I love making customers feel welcomed and special right from the get go.” Things have changed pretty significantly since the pandemic, and Yantsides describes the way he has pivoted to make his customers more comfortable. “I need to give that customer an incredible experience when coming to the bar. Remembering names, drinks and music they love. I truly love to give them the wow factor and feel special which they all are to me. The whole point of going out is to have a good time, so it’s my duty to make everyone’s experience a great and memorable one.” Yantsides had the experience of setting up his own space and, despite the rewards of being a business owner, is not necessarily looking to do it again. Instead, he is focusing on his craft at his current bar. “My ideal venue is where I bartend now at Halligan’s in Auburn. Being behind the bar brings me so much joy while listening to some fantastic live music and seeing our patrons simply enjoying every second of being there. I truly love every second of bartending.”

Signature Cocktail(s): “Cosmopolitan, old fashioned and a great Margarita.” 

Vincent’s (49 Suffolk Street)

Molly Sullivan has been on the bartending scene for about 15 years, and –as is often the case- at the start bartending was more of a side hustle. “I got the two slowest shifts of the week at the 140 Pub Rendezvous in Sterling. I had no idea what I was doing, but a few weeks in I thought: Hey I’m pretty okay at this.” There are plenty of challenges but none more surprising than surviving a global pandemic. “Covid19 was definitely a hurdle no one saw coming. I ended up getting really sick in 2021, to the point where I could barely walk. My bosses and coworkers supported me through it and gave me the assistance I needed. I am very lucky to work for and with the people that I do. I wouldn’t say I’m 100% back but I’m pretty close. (Don’t tell Chip I still make him change kegs.)” Indeed, Vincent has been Sullivan’s happy landing place for quite some time and when I ask her to dream up the perfect venue, her very sincere answer surprises no one: “The perfect venue already exists. I was fortunate enough to find it in my twenties. Vincent’s has always felt like home to me.  THIS IS IT.” 

Signature Cocktail(s): “Bloody/Bunny Mary bar. (Bunny’s are made with carrot juice) I have always done a bloody bar. At first it was once a year then for years it was every week. We seem to have found a happy medium with twice a month. I make the mixes myself and curate the garnish lineup. I’m always thinking, Would that be good in a bloody?”

Wormtown (72 Shrewsbury Street)

Erin Johnson began bartending in 2018 at a small breakfast place that only served wine and beer. However, she really learned the ropes at her next bartending job which she describes “a terrible dive bar to really learn the ropes. My dive bar, working till 2 am shifts are behind me, but I learned most of what I know there.” True to the spirit of hospitality, Johnson really lets her personality shine: “I love talking to people and hearing their stories. I think one of the nicest things you can do for another person is give them a beer and someone to chat with. I love working creatively and putting a lot of time into what I’m doing.” Though there are challenges, Johnson rightly points out that all work can have its challenges, and it makes sense for her to choose work with challenges she can manage. “The best part of this job is the challenges. I’ve worked jobs behind desks and the challenges there were always boredom, sitting all day or isolation. I get to talk to people and work with my best friends here. I get to solve problems every day and think creatively. But if you want a real answer, no 27-year-old’s body should crack as much as mine does.” When pressed to reflect on her ideal spot, Johnson’s description, I admit, tugs at my own heartstrings pretty hard. “Reality TV Show night. I want a place where the girlies can freak out about Love Island like we’re watching the Super Bowl.  I also want a bar where people bring their cats the same way people bring dogs to a brewery.” Johnson’s final comments resonate with my own experiences in the hospitality industry: “Everyone should be a regular at a bar at some point in their lives. Building a connection with your favorite bartenders is one of the most sacred relationships there is. “

Signature Cocktail(s):  “I love making old man whiskey drinks, a Manhattan or an old fashioned always hit the spot for me so I love making them. I put a hot toddy on our menu this winter, I don’t know that it sold very well, but that’s not my fault. It was delicious.”

Gambrino’s Cask & Barrel (266 Park Avenue)

Anthony Oakes started out as a parking lot security attendant more than 10 years ago. Before long he worked his way up from security to barbacking to the bar. Oakes says his stature, in some ways, led him to where he is today. “In college, I was a decent-sized kid and figured my stature made me a good fit for bar or nightclub security. I was looking for work, so I threw my resume at every bar in the area that was hiring—and that’s how I got my foot in the door to an industry that would become my career.” In this social-media forward era, there are new challenges for restaurant folk. “One of the biggest challenges I’ve noticed is the pressure to be a content creator. It’s wild—some places care more about how a drink looks online than how it actually tastes in person. Staying hip and relevant feels like a full-time job on top of the ones I already have. And saying that might be the oldest thing I’ve ever said.” Oakes is indeed happy where he landed, and names Gambrino’s Cask & Barrel as his dream venue. “But seriously, the vision has always been the same: great beer, great cocktails, great times: the ultimate pairing. A space that brings people together—whether you’re splitting Gs, geeking out over seasonal Negronis, enjoying craft beer, or sticking with your go-to Tito’s and vodka. It’s all about creating a place that feels like home, no matter your drink of choice.”
Signature Cocktail: “I make a killer eight-ingredient Coconut Espresso Martini. I had made a miso brown sugar simple syrup for another drink and started experimenting with it in different cocktails. And let me tell you: it slaps.”

The Pint (58 Shrewsbury Street)

Matt Toce has been in the industry for 13 years and started as a teenager. “I started my journey doing takeout at Carbone’s, an Italian restaurant, served tables at 18 and finally started bartending at 21. It’ll be 6 years this Fall bartending at The Pint.” Toce also has seen the industry ebb and flow through the pandemic years: “A challenge I face constantly is remembering this is a job and I’m not just hanging out with my best friends! But Covid changed the nightlife atmosphere. A lot of people would rather stay in with friends and save money; especially the younger generations. It’s starting to get better again but with time and perseverance we’re seeing the resurgence Worcester has been hoping for.” If he could have his druthers and create the perfect nightlife atmosphere, Toce would create a space for a gourmet doughnut and drinks spot. “A beer and a doughnut go surprisingly well together… I would know, I love doughnuts.”

Signature Cocktail(s): A shot of Fernet Branca.

Woo Bar (358 Shrewsbury Street)

Lynda DiGioia has been in the business of hospitality since she was 16 years old, after securing her first work permit. No matter how many other jobs came in and out of her life, working in bars & restaurants was the one that most ‘felt like home’: “I used to have 2 and 3 jobs concurrently, always a mix of things, but all of the hospitality positions I’ve held fueled my passion. All the others just fell flat, so I embraced everything about it”.  Worcester’s booming restaurant scene can have a dark side for those in the industry: “This industry has always had MANY challenges, but what I’m finding now, especially in our city, is there is such an oversaturation of places to choose from. You really have to be deliberate in making sure YOU are memorable and YOU deliver the best experience, every time you clock in, or your customer base will dwindle because they have 17 other places on the way to yours to choose from. A meal only lasts an hour or so, but the way you made people feel has some staying power.” DiGioia is not looking for greener pastures because she already works at her ‘dream venue’: “The welcoming and inviting environment the owners have created extends to not only every guest that walks in, but to us as staff as well. We are a very small crew, in a pretty small place, with a huge, loyal, and amazing following and I can confidently say that I’ve personally witnessed lifelong friendships form, connections made, business done, happiness exuded, dance offs danced, couples coupled, celebrations CELEBRATED in my time there. Not only are you welcomed, you’re embraced, protected, safe, and celebrated for being EXACTLY YOU.”

Signature Cocktail: “I think I would have to say that my specialty and thing I take the most pride in, is being sort of a drink detective. I love nothing more than someone that comes in and has no idea what they want, and lets me run with their parameters, and they end up loving it. Had a drink at a bar in Nashville that you dream about? Tell me everything you remember about it and I’ll see if we can get close!” 

Chashu Ramen (38 Franklin Street)

Though officially Amy Barbosa began working in the industry at 17, unofficially restaurant work was part of her upbringing. “My dad has worked in restaurants my entire life, so my brother and I grew up around the industry, and we both have worked in hospitality for over a decade at this point.” On a whim, at 22 years old, Barbosa walked into a cigar bar on Park Ave and the rest was history. “I think that first week of training changed my life- I knew bartending was something I could do for a long time. I’m a big yapper and a very bubbly person so to me, bartending just felt like getting paid to hang out and chat with my friends! I didn’t think it could get better than that, but when I started creating cocktails from scratch that were widely loved by customers it changed what bartending meant to me. I take great pride in what I do, and feel so much excitement when people ask me what’s on the drawing board for the next menu.” While most of the aspects of the job are welcome and align with Barbosa’s outgoing style, there are lessons to be learned. “I think one of the biggest challenges in bartending is balancing the relationships you form with customers. In my experience, people start to feel entitled to special treatment and free drinks because they’re ‘friends with the bartender’, and in worst cases others form parasocial relationships with you that turn into borderline creepy obsession.” In her dream world, Barbosa would create a live music and entertainment venue. “I would like a high energy club atmosphere that can be a little lowkey on the weekdays, hosting various activity nights throughout the week before partying all weekend! I also love to dress up and cosplay, so costume or theme parties with matching cocktails would definitely be a thing there.”

Signature Cocktail: “My favorite drink that I’ve made and what I would consider to be my signature cocktail is the Shark Attack! I originally came up with the cocktail in Summer of 2023 wanting to pay homage to the movie Jaws, which was filmed in my hometown of Oak Bluffs.”

The Pint (58 Shrewsbury Street)

Buddy Killoran has been bartending for 15 years. Unsurprisingly, working in hospitality helps Killoran stay active and social, which is why many are drawn to the industry. “I love the fast pace and fun environment. I really enjoy the social aspect of it. A cocktail recipe can be recreated by anyone, but people go out to the bar for the environment and to be social.” Killoran finds that the challenges in the industry operate in cycles, and that the evolution of a city is as much a factor in whether an industry thrives or dives as anything else. “The industry and people’s tastes are always changing. Older style cocktails are becoming more popular again and I see more people drinking liquor over beer. I find myself tending to go to bars that are less crowded, sometimes opting to sit outside.” His ideal venue sounds an awful lot like Ralph’s Diner, but still Killoran knows how to make it his own. “A dive bar with lots of cool memorabilia and decorations, mostly retro pop culture and horror themed. A small stage for live music, a projector showing movies and a nice outdoor patio area.”

Signature Cocktail: Less of a cocktail and more of an attribute: “I feel like I help to create a fun atmosphere with my patrons and coworkers. We make sure everyone is having a good time amongst the chaotic environment. “