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Trade secrets: Scott Haas's Back of the House: The Secret Life of a Restaurant
Food writer and clinical psychologist Scott Haas's fly-on-the-wall account of Central Square hotspot Craigie on Main, Back of the House: The Secret Life of a Restaurant , drops February 5.
| February 01, 2013
Cocktail Central: A bar crawl through Cambridge's boozy epicenter
While the past year has seen a wealth of new craft-cocktail spots, from the elegant Hawthorne in Kenmore to Union Square's backroom-y Backbar, there still aren't enough for our taste.
| October 05, 2012
Every so often, the churning, bilious stomach of the Twitterverse belches something beautiful into our collective lap.
| September 21, 2012
A beginner’s guide to the city’s best heat-beating drinks
There are only two things that make us feel better when our legs stick to the seats on the T, or when a five-minute walk down the street leaves us drenched with sweat in the most embarrassing places.
| June 08, 2012
Got milk punch?
Photo: JOEL VEAK Our American forebears had the whole boozing thing on lockdown. So thanks to Ben Franklin and his buddies for inventing democracy and...
| April 18, 2011
The Going Whole Hog Before It Was Hip Award
If Tony Maws of Craigie on Main (853 Main Street, Cambridge, 617.497.5511) were born yesterday, he'd still be light years ahead of most chefs....
| October 04, 2010
HOT SKIN PARADE: The Whole-Animal Movement
Some chefs joined the whole-animal movement wholeheartedly years ago: local pioneers like Jamie Bissonnette of Coppa (253 Shawmut Avenue, Boston, 617.391.0902) and Tony Maws of...
| July 26, 2010
2009: The year in dining
This was an unusual food year for me, in that the recession did not have the expected effect on the local dining scene.
My year in food
| December 25, 2009
We’ve just watched our second class of Rising Star Chefs, well, rise. Yes, StarChefs.com has once again selected Boston to be one of the cities...
| November 16, 2009
Oddest Crazy-Delicious Ingredient
Whole-hog enthusiast Tony Maws (who we think was robbed of a 2009 Beard Award) serves an astonishing variety of meats in his roomier new Central...
| October 05, 2009
HOT EGGS: Roe
The roe, roe, roe that floats Bostonians’ boats these days is as varied as — what else? — the fish in the sea. Going beyond...
| July 27, 2009
New School Fine Dining
Does fine dining have to feel like a call to prayer? For years the term “fine dining” was synonymous with white tablecloths, thick carpets, and servers with erect posture carrying silver trays into dining rooms suffused with an atmosphere of grateful worship. Fine restaurants were called Temples of Gastronomy. Ever wonder why? C’mon people! We know too much about good food now to feel religious in its presence.
Let’s take away the hush factor, and acknowledge that eating well is fun. Eating the best, most carefully prepared food in the world doesn’t have to feel like a final exam in deportment and table manners. That’s old-school fine dining. You can laugh, even take off your jacket (and slip off your shoes under the table), while consuming artfully prepared, complex food.
| February 09, 2009
Review: Craigie on Main
While culinary fads have come and gone, Chef Tony Maws has stuck by his sound principles.
Local, fresh, and fantastic
| January 28, 2009
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