All Authors >

ruth tobias

Latest Articles

Around the clock

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

By RUTH TOBIAS | July 27, 2007

A toast to the Good Life

so many vodkas … can’t we have more time?
The Russian word “vodka” translates as “little water.”

By RUTH TOBIAS | July 13, 2007

Dream on

Some of Boston’s best chefs share their professional fantasies
It’s 4:30 on a Friday afternoon.

By RUTH TOBIAS | June 29, 2007

All alcohol, all the time

Who needs mixers?
Who needs mixers?

By RUTH TOBIAS | June 18, 2007

Fresh city

Sip a cocktail that smacks of summer vacation
Sip a cocktail that smacks of summer vacation

By RUTH TOBIAS | June 04, 2007

Quality control

Is your cocktail more than the sum of its parts?
Boozewise, I roll with the purists

By RUTH TOBIAS | May 07, 2007

Where everybody knows your name

Local chefs dish on what makes a neighborhood place a neighborhood place
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.

By RUTH TOBIAS | February 21, 2007

A guzzler’s glossary

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

By RUTH TOBIAS | January 08, 2007

Finer wine?

Getting to the bottom of the organic-wine trend
How'd you like a bit of stag’s bladder with that Bordeaux?

By RUTH TOBIAS | December 22, 2006

The chosen ones

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

By RUTH TOBIAS | December 08, 2006

Party of six

Some of our best local chefs sit down for a (virtual)round-table on Boston’s dining present — and future
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.

By RUTH TOBIAS | November 28, 2006

Textbook cases

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.
You're wandering through a foreign city, hungry and homesick, when you spot a neon sign just down the street: AMERICAN BAR & GRILL.

By RUTH TOBIAS | November 28, 2006