In most of shutdown America, bar orders are conducted through Caviar or walk-up windows, and drinks are pre-batched and dispatched in plastic bottles, then drunk at home. All paired with rousing conversation or sullen silence, whatever suits your mood. And more kinds of cocktails than you can possibly dream up in your thirsty head. That bag of Cheez-Is that’s been behind the register for eight years. Sauce-slathered Buffalo wings, crispy empanadas, the freshest Massachusetts bay oysters. Wine on tap, kombucha on tap, even spiked seltzer on tap. Oh, the things you can order from a stool pulled up to a bar.
