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  An upside to downsizing

  12 December, 2011 | Liquid | Luke ONeil

  Photo: JOEL VEAKRemember when microbreweries were a thing? Old news. Now we're on to nanobreweries, those that put an even smaller supply of beer on the market. Among the latest entrants is Everett's …

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  James's Gate

  12 December, 2011 | Stuff It | Scott Kearnan

  Photo: JOEL VEAK In the animal kingdom, they have hibernation. In the human world, we have the holidays. But the goal of each is pretty much the same: to eat as much as possible, rouse as little as p…

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  5 Courses with Robert Grant of The Blue Room

  12 December, 2011 | 5 Courses | Louisa Kasdon

  Robert Grant has a breathtakingly impressive resume for a chef who's not even squinting distance from 30. He worked for Thomas Keller at Bouchon in Las Vegas at 19. He served as chef du cuisine under …

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  Spit-roasted lemon-sage chicken at Firebrand Saints

  12 December, 2011 | Food Coma | MC Slim JB

  Photo: JOEL VEAK Cambridge's Area IV and its surrounding streets got so hot in the fine-dining arena so fast that STUFF had trouble keeping up. Earlier this year, we reviewed veteran the Blue Room a…

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  Toast with the most

  28 November, 2011 | Liquid | Luke ONeil

  What's the best part of any wedding? Well, besides love or whatever, I mean. It's the drinking, right? It's the experience of elbowing up to an open bar and drinking yourself sideways with your oldest…

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  Clover HUB

  28 November, 2011 | Stuff It | Anya Kanevsky

  Photo: JOEL VEAK There's something slightly Jobs-ian (is that a word yet?) about the Clover way of dining. The brand that helped herald Boston's food-truck renaissance recently opened a second brick-…

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  5 Courses with Kerri Foley and Marc Orfaly of Pigalle

  28 November, 2011 | 5 Courses | Louisa Kasdon

  Photo: JANICE CHECCHIO To understand the dynamics of a restaurant marriage, you have only to look at Kerri Foley and her husband, chef Marc Orfaly, buzzing about while workmen put the finishing touc…

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  Grilled squid and fried tentacles at Trade

  28 November, 2011 | Food Coma | MC Slim JB

  Photo: JOEL VEAK When your first restaurant is an award-winning, critically praised commercial success, it must be tough to say no to investors waving pots of cash at you to open another place. But t…

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  Hidden hooch

  14 November, 2011 | Liquid | Luke ONeil

  Photo: JANICE CHECCHIO Finding quality spirits when you need them has never been easier. But there are still certain occasions that necessitate a little boozy smuggling. These Izola flasks, arriving a…

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  Root of the matter

  14 November, 2011 | Liquid | Luke ONeil

  Everyone likes root beer, right? It brings back fond memories of childhood - of big, frothy mugs of the stuff topped with a scoop of vanilla ice cream, of being a really chubby fifth grader. (Ah, the …

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  Z Rant

  14 November, 2011 | Stuff It | Anya Kanevsky

  Photo: JOEL VEAK Confession: on more than one occasion, we here at STUFF have peeled ourselves out of a sweaty throng after last call at a dance night at ZuZu, seen a sign on the door touting its new…

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  5 Courses with Eva Sommaripa of Eva's Garden

  14 November, 2011 | 5 Courses | Louisa Kasdon

  Photo: LOUISA KASDON You may think you don't know Eva Sommaripa. But you do. Ever notice the perky, pungent greens on the chef's menu, described as "greens from Eva's Garden"? That's Eva. This mistre…

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  Paella Mixta at Estragon Tapas Bar

  14 November, 2011 | Food Coma | MC Slim JB

  Photo: JOEL VEAK When Julio de Haro opened Estragon Tapas Bar (700 Harrison Avenue, Boston, 617.266.0443) in 2008, he hired a young chef whose take on Spanish small-plates cuisine leaned a bit creati…

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  Drink it down

  31 October, 2011 | Liquid | Luke ONeil

  The best drinking often happens underground. There's something primal about the experience that harks back to the first dark, dank, primitive watering holes. (Which, come to think of it, were literall…

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  Refuge Café

  31 October, 2011 | Stuff It | Anya Kanevsky

  Photo: JOEL VEAK Okay, we're not saying this has happened to us. But we may know a friend who has woken up, say, a few times on an unfamiliar couch in Allston's rattiest neighborhood with a splitting…

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  5 Courses with Rene Becker of Hi-Rise Bread Company

  31 October, 2011 | 5 Courses | Louisa Kasdon

  Photo: JANICE CHECCHIOAbout 15 years ago, Rene Becker decided to start a bakery. He wasn't a baker, really. He was a journalist. In fact, he was the very "stressed-out" restaurant critic for Boston ma…

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  BBQ’d Pork Shoulder Sandwich at Abigail’s

  31 October, 2011 | Food Coma | MC Slim JB

  Photo: JOEL VEAK As a new restaurateur, you face a Sisyphean task that begins the moment you decide to open a restaurant. You have to convince investors that you have the concept, location, and team …

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  Future classics

  17 October, 2011 | Liquid | Luke ONeil

  Over the past decade, we've seen the term "renaissance" used a lot to describe what's happening in the cocktail world: a return to old-school ways of thinking about how we're drinking, and a fonder ap…

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  Five Horses Tavern

  17 October, 2011 | Stuff It | Anya Kanevsky

  Photo: JOEL VEAK Ever since the end of baseball season '04, Bostonians have believed that even the most obstinate curses can be reversed. And we have no doubt the folks behind Davis Square's Five Hor…

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  5 Courses with "Food Fight" director Chris Taylor

  17 October, 2011 | 5 Courses | Louisa Kasdon

  For a decade, Chris Taylor toured with acts like the Beach Boys and Bob Dylan as a professional lighting designer and production manager. He loved the job, but when he hit 30, the Harvard grad found h…

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