COMMOTION // A LOUD PUBLIC PROTEST // A FUSS
I’ve been waiting for a guide to come and take me by the hand,
Could these sensations make me feel the pleasures of a normal man?
These sensations barely interest me for another day,
I’ve got the spirit, lose the feeling, take the shock away.
– Ian Curtis
Hullabaloo means great noise or excitement, an uproar,” — just one of our favorite words.
We conceived Hullabaloo as being an escape from the “norm”, from the hum drum.
Inside, the decor is minimalist and clean, New York City loft meets Little Italy. The 1,700-square-foot space features a glossy, white-washed brick wall to the left, dotted with circular red and black leather booths paired with white marble tables. To the right is an expansive bar with plenty of seating to encourage both drinking and eating. It’s also where you’ll find the restaurant’s open kitchen, with a wood-fired stone hearth as a focal point.
The wood stove is also the heart of the menu, used to cook many of the dishes prepared by executive chef Fritz Cassel, including the fire-grilled pizzas. Be sure to snag a spot across from the exposed prep area, which doubles as an intimate chef’s tasting area, and offers an excellent view of the kitchen at work.
Additional seating can be found out back, as Hullabaloo shares the communal outdoor patio with Mayo’s neighboring establishment, Longboards, the surfer-themed New England-style seafood and raw bar that opened in July 2011.
The bar serves up dozens of craft beers and microbrews both in the bottle and on tap. There’s also over a dozen hand-crafted cocktails with ingredients and flavors as colorful as the music legends they are named for. Small-batch bourbons, rum, vodka, tequila and gin team up with fresh muddled herbs, bitters and spices like star anise, cinnamon and cloves to make various concoctions like the Roy Orbison, Kurt Cobain, Freddie Mercury and Janis Joplin.
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