For Cocktail Week, Eater reached out to some local restaurant industry folks to see where they like to get their drink on when their shift ends. Here's what James DiSabatino, founder/chief cheese griller of Roxy's Grilled Cheese, had to say:
I work seven days a week, so I keep my weekday and weekend 'shifties' separate. Weekdays I'll head to jm Curley for a 21 Temple Gin and Tonic. I can always pretend it's summer. Sunday night, end of the week, is almost always a stop at Trina's Starlite for a High Life and Fernet.
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