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Northshore October 2025
At the first sign of crisp autumn air, Jeremy Bogert, bar manager at 62 Restaurant and Wine Bar in Salem, starts thinking about apples, pears, squash, and cranberries—not how to eat them, but how to turn them in to creative cocktails. As anyone who has eaten chef Antonio Bettencourt’s food can attest, seasonal ingredients are a fundamental part of the menu. Bogert works closely with the kitchen to find inspiration behind the bar. “I often find myself in the walk-in [refrigerator], or looking at what Tony just ordered that day and building a cocktail around that. Our philosophy is to make as much as possible in-house, whe
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