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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


Settle down

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


Game on?

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


Young guns

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



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


Drunk munchies

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


Hot stuff?

Optimum serving temperatures will keep your booze tasting its best
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.
By RUTH TOBIAS  |  August 24, 2006



The hungry man’s manual
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.
By RUTH TOBIAS  |  August 18, 2006



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