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From YouTube: City of Boston Licensing Board 9-23-20
Description
9/23/20 Transaction Hearing
The Licensing Board for the City of Boston holds licensed premise inspection hearings on Tuesdays, transactional hearings on Wednesdays and voting hearings on Thursdays weekly pursuant to Governor Charles Baker’s executive order (the “Order”) issued March 22, 2020, temporarily modifying certain requirements of the Open Meeting Law (M.G.L. ch. 30A s. 20) due to the ongoing public health crisis due to Covid-19 (coronavirus).
A
As
a
reminder,
if
you're
not
presenting
please
make
a
video
good
morning,
this
is
a
hearing
before
the
licensing
board
for
the
city
of
boston.
Today
is
wednesday
september
23rd.
Today's
hearing
is
being
conducted
pursuant
to
temporary
amendments
to
the
open
meeting
law.
That
is
what
allows
us
to
meet.
Virtually
this
hearing
will
be
reported
and
will
be
posted
to
the
city
of
boston's
website.
I
will
now
introduce
chairwoman
kathleen
joyce.
B
C
Good
morning,
madam
chair
members
of
the
board,
requeller
senior
vice
president
general
counsel
of
legal
seafood.
This
is
a
motion
for
change
of
manager
to
maura
kavanaugh
daniels
who's,
had
significant
experience
in
the
industry
and
has
been
with
the
company
for
seven
years,
plus
so
she's
present
here
to
answer
any
questions
of
the
board.
B
A
A
Fourthly,
has
petitioned
to
change
the
location
of
the
license
business
from
789
adams
street
to
787
to
789
adam
street.
Lastly,
his
petition
to
change
the
classification
of
license
business
from
common
mitchell,
seven-day
wine
and
malt
beverages
license
to
come
and
vitular
seven
day.
Wine
and
malt
beverages
with
liquor's
license.
Pursuant
to
the
authority
contained
in
chapter
41
of
the
acts
of
1994.
E
E
Sorry,
the
the
the
first
application
is
for
a
change
of
ownership.
The
pr
the
prior
owners
were
jeffrey
cincotta
50
in
allison,
yablonski,
50
and
allison
yablonski
has
sold
her
interest
to
jeffrey
and
doreen.
E
The
result
would
be
that
jeffrey
would
be
a
75
percent
owner
and
doreen
would
be
a
25
percent
owner
doreen's
been
involved
in
the
business
since
its
inception,
and
it
would
be
a
seamless
change
of
ownership,
the
other,
I
think
the
other
petition
we're
asking
for
is
they
presently
occupy
789
adams,
street
they've
agreed
with
the
landline
to
take
over
the
next
door
storefront,
which
is
787
at
adams
street.
It
would
increase
their
seating
from
27
seats,
with
a
48
capacity
to
48
seats
with
72
capacity.
E
B
D
We're
in
our
fifth
year
fifth
year,
starting
june
third.
B
Okay
and
the
need
for
the
expansion.
B
Okay,
any
changes
to
operations.
B
Okay,
so
you
said
with
the
expansion:
it's
going
to
be
16
tables
and
48
seats.
Is
that
correct.
B
Okay:
okay,
thank
you
very
much,
commissioner
curry.
No
commissioner
saxon
is
there
anyone
here
who
wishes
to
testify
in
support
of
this
application.
B
B
A
A
Food
for
thought,
llc
doing
business
as
food
for
thought,
test
kitchen
located
at
567
bennington
street
has
applied
for
common
mitcheller
seven
day.
Alcoholic
beverages
license
to
be
exercised
in
the
above
on
one
floor
in
one
room:
one
bathroom
divided
by
open
kitchen
and
dining
room
space
total
approximately
1020
square
feet
sunday
through
thursday,
11
p.m.
Closing
hour,
friday
and
saturday
midnight
closing
hour.
G
F
Okay,
progress
so,
first
of
foremost,
I
just
wanted
to
say
thank
you
so
much
for
all
of
you
hearing
us
in
this
difficult
time.
We
know
that
there's
a
lot
more
important
things
going
on
in
the
world,
but
I
just
wanted
to
say
thank
you
and
taking
the
time
out
of
your
schedule
to
hear
us
out.
We
applied
originally
for
a
beer
and
wine
license
back
in
january,
which,
at
what
time
we
were,
I
guess,
approved,
and
what
happened
was
there
was
no
license
for
the
board
to
grant
us
at
that
time.
F
So
what
happened
was
we
were
granted
a
byob
status
along
with
our
common
vicular,
and
we
wound
up
opening
march
5th
and
unfortunately
were
shut
down
march
15th
due
to
the
covet
pandemic,
which
was
very
devastating.
We
had
to,
unfortunately,
retreat
back
up
to
maine,
which
we
own
a
seven
day,
outdoor
full
liquor
license
and
restaurant
up
there,
which
we've
been
operating
now
on
our
third
season,
which
we
reopened
in
june
this
summer,
we
had
yet
again
over
30
000
people
into
our
32
seat.
F
Restaurant
and
I'd
be
happy
to
tell
you
that
we
haven't
had
one
issue
with
coco
19
at
all.
At
a
restaurant
we
wear
gloves,
we
wear
masks,
we
sanitize
everything.
We
do
the
operation
the
right
way
and
again
donated
five
percent
of
our
income
to
battle
opioid
addiction
issues
in
maine.
We're
petitioning
here
to
the
board,
to
please
give
us
any
opportunity
to
be
able
to
receive
an
all
liquor
license.
Our
business
depends
on
it.
We
will
not
be
able
to
continue
operations
in
the
city
of
boston
if
we
do
not
receive
a
license.
F
We've
applied
for
all
liquor,
but
we
are
looking
for
anything.
We
are
looking
for
help
in
our
time
of
need,
we're
looking
for
an
all
liquor
if
there
is
a
restricted
license.
If
there
is
a
wine
license,
we're
just
asking
the
board
for
help
in
this
situation,
because
we've
operated
the
last
three
weeks
with
outdoor
dining
and
no
indoor
seating,
because
we
do
not
want
to
put
our
staff
at
risk
and
we
do
not
want
to
put
our
customers
at
risk
and
with
the
cold
weather
coming,
we
will
not
be
able
to
maintain
operations.
F
This
license
is
dependent
on
us
surviving.
I've
been
an
experienced
operator
and
I
know
how
to
do
everything
the
right
way.
We
also
will
be
giving
back
money
to
the
community.
I
grew
up
in
beacon
hill
I'm
born
and
raised
in
boston.
I've
lived
in
east
boston
for
10
years
previous
to
opening
this
restaurant.
I
care
deeply
about
the
neighborhood.
Our
food
is
amazing
and
we're
just
simply
looking
to
be
able
to
serve
alcohol,
so
we
can
survive
in
these
tough
times.
B
I
appreciate
that
again
licenses,
it's
a
fluid
thing.
They
come
in
and
we're
not
sure
at
any
one
point
if
we
have
a
license
available
that
you've
applied.
For.
Can
you
remind
me,
I
do
remember
your
application
from
earlier
in
this
year,
how
many
seats
you
have.
F
We
have
40
is
what
we're
licensed
for.
We
would
be
operating
under
that
capacity
due
to
the
coveted
restrictions
of
spacing
out
tables
six
feet
apart
right
now.
We're
operating
outdoor
seating,
which
we
have
about
22
seats
outside
for
now
and
again.
This
license
would
obviously
change
that
we
might
look
into
doing
limited
indoor
seating,
but
we
would
obviously
stay
under
our
40
seats.
D
F
Delhi,
which
we're
operating
out
of
is
one
of
the
oldest
restaurants
in
the
entire
city
of
boston,
and
when
we
came
together
with
them
to
open
this
restaurant,
it
was
something
where
we're
looking
towards
the
future
as
well,
and
we're
looking
to
not
only
survive
ourselves
but
also
help
our
landlords
and
help
the
business.
That's
been
there
since
1927.
B
And
when
did
just
curious,
when
did
you
start
opening
up
for
outdoor
seating.
F
We
opened
up
two
weeks
ago
was
our
first
first
date
and
we're
operating
just
simply
thursday
through
sunday
right
now,
trying
to
focus
on
the
busiest
days
we're
doing
to
go
food,
we're
also
doing
outdoor
dining
and
obviously
byob,
which
is
bringing
your
own
beer
wine,
and
we
follow
all
the
guidelines
for
byob.
We
check
ids.
We
do
everything
the
right
way.
F
Unfortunately,
it's
difficult,
it's
something
where
it
really
is
one
of
those
situations
where
having
people
sit
outside
and
outdoor,
even
with
heaters,
which
we
you
know
applied
and
were
approved
for
our
license
from
the
city
of
boston.
It's
just
difficult
people
in
this
situation,
as
we've
seen
up
in
maine,
people
are
willing
to
come
out
and
support
the
restaurant
when
the
weather
is
good
and
we
have
amazing
food.
My
chef
is
very
talented.
Our
food
is
different
from
anyone
in
the
city.
F
We
serve
things
like
nashville,
hot
chicken,
ramen
and
it
just
doesn't
exist
anywhere,
and
it's
very
exciting
food
and
it's
affordable,
but
without
alcohol,
it's
one
of
those
things
where
people
like
to
drink
and
without
being
able
to
pour
our
own
alcohol
and
utilize
our
our
relationships
with
everyone
in
craft
beer.
I
mean
we
know
everyone
in
the
craft
beer
world
and
we've
built
these
relationships
over
the
last
10
years,
and
the
beer
list
that
we
would
be
able
to
produce
would
really
generate
people
coming
in.
It
would
make
a
huge
difference
for
us.
B
So
can
you,
I
don't
know
if
anyone
else
from
your
anyone
else
has
joined
you
today,
I'm
just
trying
to
get
a
better
idea
of
what
you're
offering
in
how
this
license
would
be
helpful
to
what
you
offer
at
your
restaurant
compared
to
other
restaurants
in
the
neighborhood.
F
Yes,
so,
basically,
with
our
the
last
five
years,
I've
spelt
and
spent
numerous
hours
building
relationships
with
all
the
craft,
breweries
that
are
in
the
greater
boston
area,
as
well
as
bain
from
everybody,
from
vitamin
c
in
weymouth
to
jc
who
owns
trillium.
These
are
very
good
friends
of
ours
and
they're
people
that
have
pledged
their
support
and
one
of
those
things
is
being
able
to
pour
those
beers
we'll
be
able
to
get
people
into
our
restaurant
and
keep
us
afloat.
F
B
H
This
proposal
has
been
well
vetted
by
the
community
and
at
this
time
we
have
no
further
questions
and
court
concerns
and
the
mayor's
office
would
like
to
go
on
record
and
support.
Thank
you.
I
B
F
No,
I
believe,
that's
steve,
the
owner
of
the
deli.
G
G
Well,
I
mentioned
kathy
we're
both
in
support
of
jay
and
chef.
Brad
they've
done
a
great
job.
They
have
a
great
trendy
menu
menu,
something
that
nobody
else
has
it's
a
great
asset
to
the
community.
People
do
want
to
come
out
and
eat,
but
they
also
want
they
want
a
factor
where
something
will
pull
them
out
to
come
on
eat
and
everybody
wants.
You
know
it's
a
casual,
drink,
casual
glass
of
wine,
casual
beer,
especially
beers
that
are
out
now
with
all
the
ipas
and
all
the
breweries.
G
Offer
it's
it's
not
it's
a
different.
You
know
it's
a
different
situation.
Nowadays,
it's
not
like
back
when
you
know
I'm
an
old-timer,
but
you
know
back.
You
know
people
aren't
looking
out
to
get
get
drunk
anymore.
It's
like
it's
really
quality
eels
and
quality
beers
and
you're
not
looking
to
serve
just
shots
and
beers.
It's
not
that
type
of
society
now,
so
he
has
a
really
shelf.
Brad
does
a
really
good
job
in
the
menu
and
jay?
G
Does
a
really
good
job
orchestrating
everything
else
and
I
think
of
an
asset
to
the
community.
I
think
it'll
help.
You
know
we
have
like
a
split
business
here
where
I
operate
during
the
day
he
comes
in
at
night
and
works
out.
Well,
so
I.
G
Well,
as
my
wife
and
myself,
you
know
jay
and
brad
chef,
brad.