ruth tobias

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Around the clock

Any drink with which you can, reasonably and tastefully, both begin your morning and end your evening, is my kind of drink.
Savor sambuca and its siblings from morning until night
By RUTH TOBIAS | July 27, 2007

A toast to the Good Life

The Russian word “vodka” translates as “little water.”
so many vodkas … can’t we have more time?
By RUTH TOBIAS | July 13, 2007

Dream on

It’s 4:30 on a Friday afternoon.
Some of Boston’s best chefs share their professional fantasies
By RUTH TOBIAS | June 29, 2007

All alcohol, all the time

Who needs mixers?
By RUTH TOBIAS | June 18, 2007

Fresh city

Sip a cocktail that smacks of summer vacation
By RUTH TOBIAS | June 04, 2007

Quality control

Boozewise, I roll with the purists
Is your cocktail more than the sum of its parts?
By RUTH TOBIAS | May 07, 2007

Where everybody knows your name

Around the turn of the millennium, we food writers were spilling way too much ink (fine, wasting our inkjet cartridges) on the cult of the neighborhood place.
Local chefs dish on what makes a neighborhood place a neighborhood place
By RUTH TOBIAS | February 21, 2007

A guzzler’s glossary

“Alcoholic” and “articulate” rarely appear in the same slurred sentence, but it’s high time they did.
From amontillado to uisge beatha, we’ve got the definitions to help you dazzle your fellow boozers
By RUTH TOBIAS | January 08, 2007

Finer wine?

How'd you like a bit of stag’s bladder with that Bordeaux?
Getting to the bottom of the organic-wine trend
By RUTH TOBIAS | December 22, 2006

The chosen ones

You may be a mighty fine scribbler, but until you’ve penned a sestina, you’ve got no business calling yourself a poet.
When it comes to bartenders, which drinks separate the masters from mere mixologists?
By RUTH TOBIAS | December 08, 2006

Textbook cases

You're wandering through a foreign city, hungry and homesick, when you spot a neon sign just down the street: AMERICAN BAR & GRILL.
Ever wonder what a real trattoria is like? which of our bistros and brasseries are most authentic? check out which local restaurants are true epicurean epitomes.
By RUTH TOBIAS | November 28, 2006

Party of six

The opportunity to gather six of the city’s most talented chefs together at one table and engage in a lively heart-to-heart about all things culinary is extremely rare.
Some of our best local chefs sit down for a (virtual)round-table on Boston’s dining present — and future
By RUTH TOBIAS | November 28, 2006

Settle down

Ginger is God’s way of forgiving greed.
Ginger makes cocktails easy on the stomach
By RUTH TOBIAS | November 21, 2006

Game on?

Autumn, and the livin’ is easy — at least for you beer buffs.
Score a touchdown with the perfect football-food wines
By RUTH TOBIAS | October 30, 2006

Young guns

Your average American oenophile, circa 1980: soon-to-be-dead white guy with Benjamins to burn on Bordeaux.
Meet the new guard of twentysomething wine experts
By RUTH TOBIAS | October 30, 2006

Bittersweet

On a family trip to Italy last year, my old dad, bless him, was crippled daily by excruciating tummy aches.
From appetite stimulant to stomach soother, bitters cure what ails you
By RUTH TOBIAS | September 22, 2006

Drunk munchies

I have a drinking problem.
Put down the Ding Dongs; there’s a better way
By RUTH TOBIAS | August 30, 2006

Hot stuff?

We dread the verbs heat waves dredge up: stifle. Swelter. Parch. But oh, how we love the ones liquids evoke: quench. Slake. And best of all, chill.
Optimum serving temperatures will keep your booze tasting its best
By RUTH TOBIAS | August 24, 2006

Meat

We may scream for ice cream and go cuckoo for Cocoa Puffs, but we beat our breasts for meat, the source of perhaps our most primitive cravings.
The hungry man’s manual
By RUTH TOBIAS | August 18, 2006

Sham-pagne

"Champagne for my real friends, real pain for my sham friends!"
Getting acquainted with the other sparkling wines
By RUTH TOBIAS | January 12, 2006

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