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Drunk munchies

By RUTH TOBIAS  |  August 30, 2006
I have the oddest soft spot for the subterranean lounge, formerly known as DeVille, at Back Bay bowling alley Kings. Windowless, comfy, and retro in a jazz-club-meets-roadside-motel-bar kind of way, it always transports me into the role of some world-weary drifter, nursing cocktails till they start stacking chairs around me. At least until my order of fried potato rings ($7) arrives; then I feel like a rambunctious kiddie, digging in to that heap of a
twist on nachos. It starts with disks of potato boasting holes in the middle, doughnut-style. They’re deep-fried and tossed with bits of doublesmoked bacon, chunks of Great Hill blue cheese, slivered scallions, and fresh-ground pepper. One could debate the merits of a condiment — some sort of barbecue or chili sauce, perhaps — but if one is already slurring, one might not get far; besides, the likely conclusion would be that the oil from the spuds is  dressing enough. At least that’s the one I draw as I pretty much lick the dish clean — and order one more drink for the road, jack.

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  Topics: Features , Culture and Lifestyle, Food and Cooking, Cheese,  More more >
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ARTICLES BY RUTH TOBIAS
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  •   AROUND THE CLOCK  |  July 27, 2007
    Any drink with which you can, reasonably and tastefully, both begin your morning and end your evening, is my kind of drink.
  •   A TOAST TO THE GOOD LIFE  |  July 13, 2007
    The Russian word “vodka” translates as “little water.”
  •   DREAM ON  |  June 29, 2007
    It’s 4:30 on a Friday afternoon.
  •   ALL ALCOHOL, ALL THE TIME  |  June 18, 2007
    Who needs mixers?
  •   FRESH CITY  |  June 04, 2007
    Sip a cocktail that smacks of summer vacation

 See all articles by: RUTH TOBIAS

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