(Above, from left) The Bloom team: Markus Yao, Boong Boonnak, Iruma Shibuya and Christian Doan. (Below) Bloom cocktails.
The heart of the beverage program at Bloom, a new cocktail bar in the Seaport, is tea. Pulling tea out of its role as an afternoon ritual or a coffee alternative, Bloom explores the possibilities in flavor, texture and presentation of this historic beverage.
Chompon “Boong” Boonnak of Mahaniyom and Merai, winner of the 2025 Michelin Guide Northeast Cities Exceptional Cocktails Award, leads the cocktail program along with other local talent such as Markus Yao of Shojo and Iruma Shibuya, a Backbar, Drink and Eastern Standard alum.
“Boston has no shortage of matcha lattes or cocktail bars, but we saw room for a cocktail bar that puts tea at the center of the experience,” said Christian Doan, cofounder of Bloom. “Our team grew up drinking tea daily, and while we’re happy everyone loves matcha we want to showcase the whole spectrum of the world of tea in a warm and friendly environment.”
Precision is the goal here, inspired by the careful techniques of Japanese cocktail bars. Details like hand-cut ice and housemade infusions go a long way in elevating this menu above routine classics.
On the opening menu the Kyoto martini takes the place of an espresso martini, swapping the coffee for creamy matcha and an earl-grey butter washed whiskey highball pairs the bite of bourbon with savory butter and rich Earl Grey flavors. Unlike the packed punch of an old fashioned, the highball format keeps it light.
The concept isn’t just for night owls either. Open 11 a.m. to 11 p.m., Bloom serves nonalcoholic beverages including matcha lattes in flavors like banana cream and strawberry. Creating tea flights gives the nonalcoholic offerings some of the same flair as the cocktails.
“I started in the industry with tea houses nearly 20 years ago, when matcha lattes were far less familiar in Boston,” said Ray Lee, co-founder and chairman of Bloom. “People know and love them now, but there is still so much more to tea. We want to help guests taste how origin, preparation and technique can completely change what ends up in the glass.”
The day-to-night concept will serve a wide audience in the Seaport, where laptop warriors can sip lattes during the day and duos can cozy up in a corner during date night. The interior, designed by Minick Bom, is inspired by Japanese botanical gardens and the warm tones and botanical details feel elegant at any hour.
“We want Bloom to feel like a true third place for the Seaport community, a place where people feel at home, whether they are stopping in during the day or settling in for a cocktail at night,” said Isabelle Lin, cofounder of Bloom. “Our hope is that guests leave feeling welcomed, delighted and a little surprised.”
ON THE WEB
Learn more at bloombarboston.com
