Seth Freidus has worked the Boston-area hospitality scene for roughly 15 years, bartending for such venues as Eastern Standard, Alden & Harlow, Waypoint, and Contessa. He’s always dreamed of opening his own spot and was in fact just about to do so when the pandemic put his plans on pause. Thankfully for Boston cocktail enthusiasts, Freidus’ dreams were finally made a reality with the opening of Good Company this past November in the city’s Charlestown neighborhood.
“We’re a fun neighborhood cocktail bar focused on local farms and sustainability,” Freidus says. “I’ve always liked having a prep-focused, homemade ingredient-heavy, farm-to-glass bar program, and opening Good Company was my chance to take it even further with modern processes, zero single-use products, and an extremely minimal waste operation.” Indeed, Good Company’s beverage program takes sustainability seriously, with a clear focus on house-made ingredients and farm fresh produce (cocktails are $16), and paying homage to the farmers who grow those ingredients. For instance, Freidus’ Blood Orange features Singani 63, Citadelle gin, house-made blood orange soda, and house-made Sichuan five spice tincture, while his Carrot comprises Flor de Caña 12-year-old rum and a house-made Thai coconut milk and curried carrot syrup mixture, topped with a house-made curried carrot cracker that’s made from the leftover pulp used to make the curried carrot syrup.
“We support our local farmers, with our cocktails highlighting produce from those farms, and we use every part of everything brought in,” Freidus adds. “We focus on sourcing, re-purposing, recycling, and creating closed-loop, zero waste cocktails that are delicious representations of the local agriculture.”
