Stuff Boston

Browse by Tags

All Tags » Restaurants » SAN Home (RSS)

Stuffed: the Fourth Annual Stuff@Night Dining Awards

by Stuff Boston | October 06, 2008

By MC Slim JB and Ruth Tobias

MC SLIM JB:
It’s our second tag-team on Stuff@night’s Dining Awards! How many steak frites did you eat this year? I musta had a dozen and only got excited about one.

RUTH TOBIAS:
Me, I managed to dodge the steak frites, only to find myself in a minefield of gelée and burrata. Granted, there are worse ways to go. What food trends have blown you to heaven recently?

MC SLIM JB:
Sensible portion sizes. i hate “tapas” the size of appetizers, but i’ve seen genuinely small plates at places like Persephone. Give me variety, two bites at a time, like rijsttafel.

RUTH TOBIAS:
A fine choice, sir. And what will you have to drink with your sensible portions?

MC SLIM JB:
Well-crafted cocktails: quality spirits, fresh juices, proper bitters and garnishes, chilled glasses — hold the candy-flavored vodka. Maybe a nice hoskins. luckily, those are getting easier to find; thanks, B-Side! [sniffle] What’s yours?

RUTH TOBIAS:
A shot of bison-grass vodka at the Good Life. Make it a double.

MC SLIM JB:
Hey, that’s where i got my one exciting steak frites: the late-night prime skirt, $18! The circle is complete. To the Awards!

>>Click here to view the Dining Awards gallery<<

>>Click here for the complete list of winners<<

Win dinner on us! Text FEED, followed by a space, followed by the name of your favorite restaurant, to 22122.

...

What's cooking?

by Heather Bouzan | June 13, 2008
What happens when you put eight local chefs together at a table and ask them to dish on their industry? We decided to find out. Our recent roundtable discussion with a group of local DJs sparked so much conversation that we decided to try the format again...

Get out of town

by Ruth Tobias | June 13, 2008
Why are so many urban restaurateurs flocking to the ’burbs? We asked; they answered. I may be a legend in my own mind, but I didn’t really imagine, when I left Boston last fall after years of churning out, in my sleep, the kind of shockingly original...

Mommy dearest: Local chefs dish on their mother's epicurean influences

by Heather Bouzan | February 25, 2008
EVERY TIME we sit down to a divine home-cooked meal at our mother’s house, we get to thinking: what influences have mothers had on their professional-chef offspring? So we got personal with eight of Boston’s finest cooks, who shared memories of family...

A wink and a smile

by Heather Bouzan | February 11, 2008
Whether we’re single or attached, no matter: we love a good flirt. The best are full of lash-fluttering and witty banter and devoid of any particular intentions (though we have been known to use our skills to mess with someone we know is a sleaze, just...

In Recovery: The holidays are finally over. Here’s how to unwind and chill out, stat.

by Heather Bouzan | December 17, 2007
ALL THE THINGS we love about the holidays - the expensive bottles of wine, the multi-course meals, the fancy soirées that end with breakfast - are also the things that leave us bleary-eyed, pudgy, and hating ourselves come the season's proverbial...

Nouvelle New England: These are not your great-great-grandfather’s hoecakes

by MC Slim JB | November 16, 2007
NEW ENGLAND’S culinary tradition may be America’s oldest, but it’s not often considered its most delicious. After all, our local cuisine originally sprang from the British Isles, land of the boiled potato and overdone roast, and the Pilgrims, whose religious...

Shop talk: Ever wonder where your favorite chefs find all those great ingredients?

by Heather Bouzan | November 16, 2007
ASK US WHERE we shop and it’s a simple answer: Newbury Street, Copley Place, and, when time allows, the Natick Collection. But when we pose the same question to 10 local chefs, most wax enthusiastic on the merits of various meat distributors, organic...

Now and then: Hot trends from the last decade — and their contemporary counterparts

by Heather Bouzan | November 02, 2007
WE’RE GLAD that one of the inherent qualities of a trend is its brevity, because if we’d had to endure a lifetime’s worth of leggings, scrunchies, and New Kids on the Block, we’re not sure we’d still be around to talk about it. In the last 10 years, what...

Flashbacks: What we were talking about...

by Michael Diskin | November 02, 2007
… in 1997 “Remember when Princess Diana sparked the rage for colonic irrigation? (It makes me feel so energized.’) That development sent bicoastal trendsetters bot-toms up. Now it’s time for deep breathing. An oxygen hit is the pick-me-up of the moment...

Lounge lizards: 15 of our favorite spots for chilling out and getting down

by Heather Bouzan | October 19, 2007
THERE’S NOTHING like a big nightclub: getting lost in the middle of a crowd, clearing a spot, and just dancing. But being the variety-craving socialites we are, we’ve embraced another nightlife trend that’s been gathering momentum for the past few years...

All grown up: Sophisticated takes on some college-food favorites

by Heather Bouzan | September 07, 2007
THERE ARE surely some things about college you miss: the random hook-ups, the endless parties, the complete lack of responsibility, and, of course, the excess drinking. But that dining hall serving half-congealed mystery meats and triple-fried everything...