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Popping your sherry

Popping your sherry


Photo: JOEL VEAK Contemporary cocktail trends can be a little hard to keep track of. Everything old is new again, of course, but everything new...
By Luke ONeil  |  March 21, 2011
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Recipe for disaster: Valentine's Day horror stories from Boston restaurant insiders

These restauranteurs have seen more than a few funny valentines.
Recipe for disaster: Valentine's Day horror stories from Boston restaurant insiders
By LINDSAY CRUDELE  |  February 11, 2011

The Cracker Jack Award


  If he served his food in boxes, there'd be a little prize inside each one. As it is, there's always something a little surprising...
By Stuff Boston  |  October 04, 2010
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Review: Saint John of Las Vegas

Actually, the stakes never feel high in first-time writer/director Hue Rhodes's listless drama about a reformed gambling addict (Steve Buscemi) still itching for scratch tickets.
Dante's Inferno comes to Sin City
By ALICIA POTTER  |  February 12, 2010
Helping Haiti

Helping Haiti


Every so often, the world sees a tragedy that captures everyone’s attention — and everyone’s heart. Like 2004’s Indian Ocean tsunami and 2005’s Hurricane Katrina,...
By Scott Kearnan  |  February 08, 2010
Liquid Lunch Goes Local: A signature drink at Dante distills the flavors of a locavore meal into a martini glass

Liquid Lunch Goes Local: A signature drink at Dante distills the flavors of a locavore meal into a martini glass


The Local 7. Photos by Joel VeakSince catching on to the "locavore" craze, Bostonians have gone nuts for the fresh, seasonal produce, responsibly raised meat,...
By Sara Faith Alterman  |  January 25, 2010


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Review: The Lovely Bones

When it comes to immortality and the afterlife, movies tend to get sticky.
This Salmon won't spawn
By PETER KEOUGH  |  January 15, 2010
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Invisible playmates

To judge from the titles of some of his recent novels — The Book of Illusion s, Oracle Night , Man in the Dark , and now Invisible — Paul Auster's fiction is receding, Samuel Beckett style, into non-existence.
Paul Auster makes promiscuity a virtue
By PETER KEOUGH  |  November 20, 2009
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ArtBar

How do we find hidden gems? You can't just look under the radar. Sometimes the hiding place is behind a famous name, as is the case with ArtBar.
A pleasantly unpredictable treat sneaks out of the shadows
By ROBERT NADEAU  |  November 13, 2009

Best Italian-Food Trend


Sometimes the traditional heaping lineup of antipasto, primo, and secondo seems un po troppo. So we’re glad to see menus featuring small plates with names...
By Stuff Boston  |  October 05, 2009
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Divine operas

USM shows off two Puccini one-acts
USM shows off two Puccini one-acts
By MEGAN GRUMBLING  |  March 18, 2009


There Will Be Blood

There Will Be Blood


 

Bloody Mary variations are the perfect Halloween-season cocktails

Death, guts, and gore are synonymous with Halloween, but although black-and-orange-hued martinis with eyeball garnishes do embody that special All Hallows kitsch, they’re unlikely to become menu mainstays (or even taste any good). The Bloody Mary, on the other hand, is one of those cocktail classics that can please any crowd, any time of the year. And a cocktail that shares its name with the gruesome heroine of a ghost story and a British queen who got her kicks by executing her subjects is a no-brainer drink of choice around October 31.

By Sara Faith Alterman  |  October 17, 2008
Tonic For What Ails You

Tonic For What Ails You


Not just gin anymore

Suppose you really savored your daily swig of mouthwash or craved the occasional tall, cool glass of PeptoBismol. Suppose your fondness for said elixir was in fact such that you were inclined, come cocktail hour, to mix it with a jigger of Bombay Sapphire and kick back with your own private highball.

You might even call it a gin and tonic.

After all, at its broadest, tonic is simply a synonym for “medicine,” for “restorative.” Hence its conflation with tonic water, whose key ingredient, quinine — derived from the bark of an evergreen indigenous to South America, though it’s also produced synthetically — has been used for centuries to ameliorate malaria (some New Age healers claim it relieves muscle cramps, too).

By Ruth Tobias  |  September 22, 2008
Crash Courses: A writer returns to Boston to brush up on the latest in local dining and drinking

Crash Courses: A writer returns to Boston to brush up on the latest in local dining and drinking


Okay, here’s a math problem for all you clever so-and-sos crawling one of the world’s most educated cities: if a food writer travels 1900 miles from her new hometown of Denver to her old one of Boston to catch up on the current dining scene, how many days does it take her to hit 10 restaurants, down 30 drinks, sample 25 dishes, and gain five pounds?

If you guessed two and a half, you get a gold star. But so do I. I took a crash course in multicourses and passed with top honors. For that matter, so did the chefs, bartenders, and servers I tested in turn, dishing up as they did the creamiest of this summer’s crop. Now it’s time for you just-returned vacationers and brand-new arrivals to brush up on the latest in local dining. So here are the Cliffs Notes — and here’s hoping my crash diet goes half so swimmingly.


By Ruth Tobias  |  September 08, 2008
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Dante

Dante surprises with a successful blend of culinary exploration and the meat-and-potatoes plates required of a major dining room in a large hotel.
Old Blu delights find a happy, new home
By ROBERT NADEAU  |  September 20, 2006