Nolan Gawron

This season, bypass that tedious highway traffic and fast-track your vacation on the economic and eco-friendly Valley Flyer. With multiple trains operating daily between New Haven, Connecticut and Greenfield, Massachusetts, the Valley Flyer’s scenic route connects the Connecticut River Valley to the south with the Pioneer Valley to the North. No matter if it’s a weekend jaunt or a spontaneous daytrip, whether you’re in the market for family-friendly or romantic getaway, the Valley Flyer has you covered. Linking unique cities and towns on a picturesque path that highlights the hills and valleys in between, each destination offers a variety of activities and attractions for every situation.  Discover why train travel is on the rise this fall. All aboard the Valley Flyer! Discover the route here.

A quality cocktail calls for premium ingredients— and that doesn’t just mean top shelf liquor. Very often the unsung hero in a top notch cocktail is a quality mixer, and since 2005, Fever-Tree beverages have been the industry standard. With unique flavor profiles derived from exotic ingredients sourced from all around the globe, Fever-Tree offers a variety of superior sodas and seltzers, each made with natural ingredients and without any artificial additives.  But don’t just take our word for it—try them for yourself! This summer, from June 23 to August 23, Time Out Market Boston will be serving up some delicious Fever-Tree cocktails, expertly curated and crafted by the Market’s head bartenders.

While it’s not necessarily part of the bartender's job description, having a viable hangover remedy in your proverbial back pocket is most wise. If not for the customer (it’s rare that hungover patrons return to the scene of the crime the morning after), then at least for themselves. After all, the bartenders I know tend to spend a significant amount of their time off going out on the town, hanging on the other side of the bar. Call it research and development. Time Out recently asked some of our favorite veteran bartenders how they handle hangovers. Obviously none of these are foolproof or universally successful, but having a list of ideas may help you get closer to finding what works for you personally. As you will see, some of these have been handed down through the sage advice of others, others were learned through trial and error. And yes, hair of the dog made the list. Matt Murphy (Toad): Running, kale and nutritional yeast. Clean living and lots of water. Vannaluck Hongthong (Island Creek): I am a firm believer in Becherovka as a hangover cure. It's brought me back from the edge quite a few times and will continue to do so. I've also have gone the good old shot of Angostura bitters too. I have my mentor and former boss Ran Duan to thank for that one. Thea Engst (Lone Star Taco Bar): I was recently introduced to eating a piece of fatty, greasy meat for a hangover. It doesn't take much, but it really settles the stomach. After that I like a Mexican Coke and as much coco

Simply put, bartenders are some of the most resourceful residents of any city. Their job entails much more than skillfully mixing up the libation of your choice. Bartenders are part friend, part tour guide, part concierge and part (legal) drug dealer. They’re historians, sociologists, scientists and critics. With an ear to the ground and their finger on the pulse, bartenders tend to know more about their city than most, and if there’s something special brewing, they’re usually the first to know. As big fans of research and development, it's often the case that if a bartender isn’t behind the bar, they're in front of another. So, just where do bartenders spend their precious time off? We asked some of the city’s most beloved barkeeps just that. Whether it’s a beer bar, cocktail kingdom, a place to see a friendly face, or that rare hole-in-the-wall where the price is still nice, here are the Boston bars local bartenders like to go to when they're not tending bar. Pepe Sanchez (Grafton Street, Gustazo): "Toro is one of my favorites. I love tapas, and as a person of Spanish descent, I find it the most authentic. I drink their wine on tap. Or Highland Kitchen—I like the vibe. It’s cool and laid back, the bartenders are nice and easy going." Andrew Iannazzi (Remnant Brewing): "Semolina Kitchen + Bar in Medford. It's just a staple of the neighborhood and it’s still a young restaurant. Most of its menu is vegetarian by default, so it's easy for all types of people and size groups to