Wink & Nod

For its seasonal cocktail menu, the South End subterranean pseudo-speakeasy tweaks the classics of yore (tikis, Collins) using house-made cordials, juices and infusions. Those looking to impress can splurge on one of the “black card” cocktails; packed with pricey ingredients, these run up to $100 each. Members of the Scotch Club spend their Tuesday evenings sampling top-shelf bottles with the beverage director. Food comes by way of a rotating kitchen, where every 6 months a new restaurant group comes in to dish out bold, creative plates.