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Katy Childs

By CHRISTINE LIU

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Josh and Katy Childs opened their restaurant and bar, Silvertone, in 1997 during downtown Boston's relative era of sketch. Housed underground on a dark side street, the place could have been tsked away as wrong place, wrong time. Despite all odds, it has evolved to be one of the city's finest hidden gems, home to celebrated bartenders (including legendary Cedric Adams), a handy bevy of wine half-bottles and dim-lit conviviality among cushy booths. I spoke with co-owner Katy Childs.

ELEVEN YEARS AGO, WHAT WERE YOU THINKING?

When we built it, we wanted it to be along the lines of a neighborhood pub, like in Britain or Ireland and whatnot. A mix of all people—the punk rocker, the farmer. We try to cater to everybody. People come in from all over, sometimes as far as the Cape. They come for the wine.

YEAH, THE WINE HERE'S HUGE.

I recommend everything on the list. I like the Spanish Malbec—I think it's a very under-known grape, and it's delicious for the money.

FAVORITE PAIRING?

A bit of Champagne or sparkling wine and the macaroni and cheese. It's verrrry good.

MMM, CHEESE. DO YOU COOK?

At home I really don't, because I'm around food so much. Next week, the chefs will be training me [in Silvertone's kitchen], and we'll start working more on specials. I love to cook for many, not a few.

LIKE WHAT? DO YOU BAKE?

I love piccata, the combination of white wine, lemon and garlic. I'm not a baker. I'm definitely more a griller, marinater, sautéer.

TERMINATOR?

Terminator. (laughs)

[Silvertone, 69 Bromfield St., Boston. 617.338.7887. silvertonedowntown.com]