WORCESTER – The first ever marijuana social club in Worcester will be opening up on Water St. in the city’s Canal District this week.

The Summit Lounge — an upscale, private smoking lounge that will allow the consumption of cannabis — is slated to open on Friday, Feb. 9 at 116 Water St., the former home of Secret Society Tattoo shop.

According to owner and general manager Kyle Moon, 27, of Northbridge, The Summit Lounge will be an exclusive club aimed at business and social leaders in the Worcester community to come share common interests.

Interior of The Summit Lounge/Photo Courtesy of The Summit Lounge

In an interview on Feb. 6, Moon, a Business Administration major at Quinsigamond Community College, said, “It’s a private membership association. It’s really for people that aren’t interested in the bar scene and don’t want to go out to a loud club, but still want to socialize with people. For example, older people that want to go out on a Friday night, but don’t want to be surrounded by the college crowd. It’s an alternative to the typical Worcester nightlife.”

According to Moon, The Summit Lounge is modeled after an upscale yacht club — where it’s private membership-based and a place for people to hang out in a relaxed environment.

“We’re really trying to pride ourselves on being a classy establishment. Our members are allowed to smoke cannabis, but we don’t want it to be a place just to smoke cannabis,” Moon said.

“If our members agree to allow the smoking of cannabis on the premises, it’s legal in Massachusetts and we’re not open to the public. Because we are a private membership association, we’re allowed to smoke cigarettes and cannabis in the privacy of the club,” Moon added.

Interior of the Summit Lounge/Photo Courtesy The Summit Lounge

The Summit will offer a selection of tobacco products to its members, but will not be providing cannabis. Members will have to bring their own into the club.

“We won’t be selling cannabis. We won’t be providing our members with cannabis. If anyone is caught selling cannabis in our club, they will be asked to leave immediately and their membership will be revoked,” Moon said.

The Summit Lounge is a registered 501(c)(7) social and recreational organization. The membership only includes the right of access to the club and will cost $50 per month.

Possession of small quantities of marijuana in Massachusetts is legal, therefore The Summit Lounge is able to allow its private members in to bring their own, according to Moon.

“You’re able to come in and enjoy the atmosphere. We will have different theme nights — local brewery samplings, paint nite, poetry night, live music — that will all be free.  There will be no alcohol on the premise. Due to our members smoking cannabis in there, we decided we don’t want to mix the two,” Moon said.

Moon said the club has a occupancy limit of 80 people and hope to have between 100 to 150 members within its first three months in business.

“We’re membership driven. So the members will decide what kind of events we have there and how we grow our relationships with our businesses,” Moon said. “We want to grow with the community in a positive way.”

Moon said the business neighbors on Water St. — notably Kummerspeck restaurant and Weintraub’s Deli — have been amazing to deal with.

“Everyone’s been wonderful. It’s a great area for our type of crowd. From our point of view, we see our place as somewhere people can take a break from the club scene for a bit, come visit the club and enjoy a joint, and then head back to a bar at Whiskey on Water or somewhere else on the street,” Moon said.

An open house will be held at The Summit on Feb. 17 from 12 PM to 5 PM for people interested in learning more about the club and those looking to apply for a membership.

“It’s a market that is historically looked down upon. We’re trying to help change that image. We’re talking about successful young adults, and successful business leaders that enjoy cannabis. It’s a way for people that don’t have a problem with substances to have a good time on the weekend,” Moon added.

The hours of operation at The Summit Lounge are 5 PM to 10 Monday-Wednesday, 5 PM to 3 PM Thursday, 12 PM to 12 AM Friday, 10 AM to 12 AM Saturday and 12 PM to 7 PM on Sundays.

WORCESTER – Mambo Drink, a Water St. nightclub with a history of incidents and liquor license violations, has been placed on six-month probation by the Worcester License Commission.

The probation calls for Mambo Drink to be closed on the weekend of Dec. 2 and 3, and to shut down business at 1 AM instead of 2 AM from Thursday to Sunday over the six-month period that began in early November.

At the most recent license commission hearing on Oct. 26, representatives of Mambo Drink were there to respond to a police report from Sept. 17, 2017, that described an incident that occurred inside Mambo Drink.

A 19-year-old female was involved in a large fight inside Mambo Drink that escalated and spilled outside of the nightclub.

Due to previous violations, Mambo Drink had already been handed a license restriction to be a 21-plus club, following an incident from last August. According to the statement from the 19-year-old, she presented her identification at the door and was allowed entry to the club.

On the night in question, according to the WPD, there was no police detail due to lack of WPD manpower.

When asked to explain the situation that occurred at Mambo Drink, general manager Jonathan Pena said, “Like the last tim, we did everything we could. The police and security guards removed everyone from the premises. Everything was perfectly fine inside.”

“I’ve only seen one altercation inside and everything else has always happened outside. We always say we can’t do anything that goes on outside in the street in Worcester,” Pena added.

In response, Lt. James Johnson of the Worcester Police Department argued that most of the problems the city has on Water St. happen between 1 and  2 AM.

“I’m not saying Mambo is the only problem child we have down there. I’m not saying that at all. What I am saying is that a lot of the fights that do happen down there, happen in front of that location as a result of coming out of [Mambo] and as a result of some of the things occurring inside,” Johnson said. “[Pena] may be right that he hasn’t seen many fights inside the bar, but there are fights directly in front of that location and are a direct result from what’s happening inside.”

Several attempts by the WPD to obtain video surveillance of that night were unfulfilled with Mambo Drink. Pena denied having any knowledge of being told by the WPD that there was a minor in the nightclub that night, but the WPD responded that they notified Mambo several times of the violation before Pena received the violation in the mail.

Mambo is open evenings from Wednesday to Sunday. Since Dec. 2014, Mambo has had four violations of mismanagement.

License Commission member Walter Shea asked Pena if they had issues with their manager. Pena said he was the manager and had been for two months.

When Shea asked Pena what kind of management experience he had, Pena said he didn’t have any nightclub management experience, but had been a manager at a supermarket.

In May 2017, a large fight broke out in front of Mambo Drink that resulted in the physical assault of WPD officers and three arrests. In Aug. 2016, several people were injured and two were arrested following a large fight at the same location between local gang members and Mambo Drink customers. As noted before, this incident forced the license commission to require Mambo Drink to be 21 plus, have a police officer on site while open, two police officers for special events, and submit a list of upcoming events each month.

Representatives from Mambo Drink will return to the license commission this spring after the six month probation period is up and the commission will decide how to move forward, barring any other incidents at the nightclub.

I don’t see myself as a food snob.

I enjoy hotdogs from Coney Island just as much as I enjoy a steak from 111 Chop House.

Growing up in a working class family I understand the value of stretching a dollar at the supermarket to feed a family of four. I don’t think expensive food necessarily translates to good food either. Most good food has nothing to do with the monetary value, but more the time, love, and effort that is put into creating it.

In this world, anything and everything homemade can find itself with a hefty price tag. Often times handcrafted items are considered a prized commodity when they are tangible consumer goods, but unfortunately this does not always translate to food. With that being said, at first glance, the menu at Kummerspeck can seem pricey and even a little pretentious. However, I don’t believe that to be true in either aspect.

Situated on Water Street, next to Weintraub’s and across from the former Widoff’s Bakery, and with a name like Kummerspeck — the restaurant seems to fit right into this Eastern European immigrant neighborhood of old.

Zambone/Photo by Yussef Khalaf

The literal translation of the German word Kummerspeck is an adjective used to describe weight gain from emotional eating, in layman’s term, comfort food. As far as first impressions go, the entrance to Kummerspeck falls flat. The decor lacks some sort of art or character that other restaurants in Worcester have capitalized on.

Upon further investigation, the other side of the restaurant has a very quaint bar and deli case filled with all the delicious carnivorous meats you could imagine available for purchase by the pound. This seems to be more of an attractive atmosphere for dinner than the actual “dining room”, which is relatively bland in terms of decor and comes up short of the eclectic style they’re trying to achieve.  

Anyone with a weak constitution for the preparation and butchering of that night’s special, should be warned, the atmosphere of Kummerspeck might not be as appetizing to you as it is to me. The owners of Kummerspeck are so proud of their butchering background, in fact, that the main butcher block counter doubles as a bar for dinner service with a show.

Visible throughout the entire dining room, you can watch the executive sous chef Erin Hockey break down a rabbit, a whole pig, or a variety of locally sourced proteins. You will find better ambiance in places like Lock 50 or Dead Horse Hill, but you will not get half the quality and service that I experienced at Kummerspeck. Not only was our server and general manager amazingly friendly, but their knowledge and love for what they did really shined throughout during our entire dining experience.

Now onto the “meat and potatoes”. The average person is going to find it a little difficult to navigate the menu at Kummerspeck. This is typical for a restaurant of this caliber. I don’t think it’s a bad thing to use ingredients like foie gras, pastrami jam, sous vide carrots, or chicken liver mousse, but the inexperienced dinner guest is going to have a tough time understanding what this food tastes like just by reading the name.

Many of us have never eaten rabbit before, and therefore have no idea of the juicy flavorful bite a spoonful of braised rabbit can pack. If you took the best dark meat from poultry then added the texture of a braised short rib, and the flavor of a sweet glazed duck, then that’s what rabbit tastes like. If the expression “people eat with their eyes” holds any value, then it’s not just the visual appearance that is going to make people eat the food, but the written description as well. 

Pierogies/Photo by Yussef Khalaf

A mix of modern American cuisine with German and Polish influence, the menu also seems pricy, but you can’t look at it as a single appetizer costing anywhere between $11 -$15. The portion sizes are so big that you have to think of everything as being able to amply serve two people. A $15 charcuterie plate really is like a $7.50 charcuterie plate per person. The $16 Zambone is more like a $8 per person dinner for two.

I started with the charcuterie plate. This plate was dressed with some of the most interesting and exotic cuts of meats I have had the privilege of tasting. Everything from spicy coppa, black peppered duck breast, lamb ham, and my favorite, the pork rillette. This rillette was incredible. Not to salty, very tender, and flavorful I will definitely stop by their deli counter again to bring some home.

The next dish, in my opinion was the star of the entire meal, the Zambone. A pork trotter stuffed with merguez sausage, over red lentils and arugula, garnished with chicharones (fancy word for pork rinds). Unlike anything I’ve eaten anywhere in worcester lately this dish was so balanced, well thought out, and perfectly executed. The wilted greens mixed with the creamy red lentils really balanced well with the spicy merguez sausage. Although I didn’t want to eat anything after that, I also sampled the pierogis. Like everything else up to this point this dish did not disappoint, the pastrami jam was amazing. My only critique about this dish was I felt the chef went a little heavy on the mustard cream.

Next was the Zucchini fritters. Deep fried, seasoned shredded zucchini, laid atop a smear of chicken liver mousse garnished with sous vide carrots and candied pepitas (fancy word for pumpkin seeds). The presentation of this dish wasn’t as vibrant a dish as everything else we ate that evening, but none the less delicious. A little rich for me, my only critique would be that they went a little heavy on the smear of chicken liver mousse.

Drunk off the euphoric feast of expertly butchered and prepared meats, I ordered the rabbit spaetzle special(try saying that three times fast) for my entree. Rabbit is one of my favorite proteins, but not often found on menus, so of course I had to order it. Even though I only made it a few bites in, before surrendering to the limits of my appetite, this dish also came through with amazing aromas, a beautiful presentation, and overall satisfying end to a great meal

TWIW Review:


Quality, quantity, presentation; absolutely amazing. The chef/owners should be extremely proud of what they have accomplished.


Friendly, knowledgeable, well above average. The front of the house did a great job at preparing their servers to be both helpful and patient when explaining the menu.

Atmosphere and Ambience

Great music, excellent beer and wine selection, decent cocktail list.

Dining rooms lacks character. If you served that caliber of food in the ambiance of a place like nick’s on Millbury street you would have one of thee best restaurants in the county.

Do NOT, I repeat do NOT bring your vegan/peta holier than thou friend out for a night at Kummerspeck!


On the higher end, but manageable. Not cheap enough to eat at everyday, but definitely in the normal rotation of places to go out to eat, when you want to spend money on a great meal.


Kummerspeck is going to face all the same growing pains every restaurant with an upscale ingredient list faces in Worcester. People will complain about the food being too expensive, only to mask their fear of trying something new and something they don’t understand. It will get mixed reviews by friends and socialites as they share a conversation over dinner and drinks competing about “the best meal they’ve had in awhile”.