Blossom Bar at Sichuan Garden

"Blossom Bar is a gem for those closer to Brookline, pairing intricate, tropical cocktails with fiery Sichuan food and some American Chinese classics. Its bartenders are wildly talented, too — the place has won a lot of industry recognition over its seven years in business." - Erika Adams

"It’s a little unfair to the rest of the city that there is so much dining talent packed into this one square block in Brookline Village. But it makes for great all-in-one-night food crawl potential, at least. Blossom Bar has been winning fans (and awards) for its inventive cocktails paired with fiery Sichuan food for over five years. When it comes to cocktail bars that have put the Boston area on the national map in the past decade, Blossom Bar and its team of wildly talented bartenders have been integral to making that happen." - Erika Adams, C. Shardae Jobson

"Blossom Bar, sibling to Woburn’s acclaimed Baldwin Bar, is one of Greater Boston’s top cocktail destinations, but it’s also worth visiting for the food. The emphasis is on Sichuan cuisine, with plenty of bold, spicy options available; try the Chengdu dry hot chicken, spicy dry-rubbed beef brisket, and the pork dumplings with chile vinaigrette. An “American comfort” section rounds out the menu, with chicken, beef, or shrimp stir-fry and General Tso’s chicken." - Eater Staff

"Head to Blossom Bar for an excellent cocktail, Chengdu-style dry hot chicken, dan dan noodles, and some irresistible pork dumplings in chile vinaigrette and tingling Sichuan peppercorn oil. This dish is a riff on dumplings in zhong sauce, a beloved Sichuan street food that transforms you to the bustling streets of Chengdu, its capital city." - Erika Adams, Valerie Li Stack, Eater Staff

"This spot serves some of the best Sichuan food in Boston, with dishes like chili-covered pork ribs, salt and pepper crispy fish, and stuffed tofu crepes. What makes this place extra special though is the addition of Blossom Bar’s fantastic tiki-style drinks. You’ll feel super fancy with your glass of pebbled ice filled with rum or tequila, mixers, and some kind of flower garnish that perfectly complements the tingly Sichuan dishes. There’s also a great late-night menu peppered with spring rolls, lo mein, and dumplings." - tanya edwards