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by eldean,
08-08-2007
Tired of drawn-out dinners tucked away in stuffy restaurant corners, during which the only person you see is your harried server as she drops your appetizer on your table and heads back to the kitchen? So, apparently, are a lot of people, because these...
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by eldean,
08-08-2007
This ain't your grandfather's bathtub gin. Hell, it's not even gin. We've come a long way from moonshine, baby, and small-batch vodkas are excellent proof (wink wink). Distilled in small quantities to ensure premium quality, these are...
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by eldean,
08-08-2007
Call them sommeliers, call them wine stewards, but don't call them stuffy. There's a new breed of winos in town, and they're making the art of vino hip, fun, and accessible. It used to be intimidating to order a bottle of wine at dinner; a...
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by eldean,
08-08-2007
No longer a haven for the glittery club kids who spill into the streets in the wee hours of the morning, Lansdowne Street is changing its tune. (Because, frankly, those club kids aren't raving the night away quite like they used to.) First on the...
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by eldean,
08-08-2007
We've sampled heavily from the lengthy wine list at Beacon Hill's Bin 26 Enoteca (26 Charles Street, Boston, 617.723.5939). And though we've discovered a few new favorites, it's the restaurant's flair, flavors, and charm that we've...
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by eldean,
08-08-2007
We try to avoid overnights in the big house whenever possible, but when the doors open at the Liberty Hotel (215 Charles Street, Boston, 617.224.4000), we'll be lining up for the chance to spend an evening there. The property, the former home of the...
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by eldean,
08-08-2007
We foodies devour menus the way scholars study texts; the latest fruit of our scrutiny is the happy realization that we're no longer being railroaded by dint of menu headings into ordering an old-fashioned trio of courses. 51 Lincoln (51 Lincoln Street...
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by eldean,
08-08-2007
Long a symbol of the good life for Europeans and a secret handshake among connoisseurs stateside, bitters - potent herbal distillates drunk both to stimulate the appetite and settle the stomach - are finally trickling into the mainstream. Kick off your...
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by eldean,
08-08-2007
Once upon a time, sushi was an event. You planned an outing and you coveted the unagi. You ordered quality sake at only a few select Asian establishments. Then the Red Sox signed a certain pitcher and our city took on a more Eastern flair. Now Japanese...
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by eldean,
08-08-2007
A slew of luxurious, eco-friendly, and just plain fun products from Iceland (to say nothing of its über-attractive citizens) are proving why that country is worth a visit. But even if you can't get there, Iceland's natural resources - geothermal...
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by eldean,
08-08-2007
It's happened to the best of us: friends are on their way over in a few hours and the liquor cabinet looks like it hasn't been replenished since, um, never. You thumb through a cocktail book before you scoot to the liquor store, but choosing the...
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by eldean,
08-08-2007
As any beer connoisseur can tell you, Belgians were the trendsetters long before the term "craft beer" entered the American vernacular. More and more people are rediscovering the beauty of Belgian beer - those spicy whites, seductive blondes...
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by eldean,
08-08-2007
Some of us are gluttons for punishment; others are guzzlers for it. Hence, perhaps, the recent trend toward capsicum-laced libations - nothing like pickling your liver and your lips in one fell swoop, eh? Try knocking back a few micheladas - Tabasco-and...
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by eldean,
08-08-2007
Pshaw to pretzels and nuts to nuts: this summer we're freeloading in style. That means hitting the patio at Pigalle (75 Charles Street South, Boston, 617.423.4944), where every round of cocktails comes complete with your choice of four snacks, including...
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by eldean,
08-08-2007
Ever since Bomboa closed, we've been anxiously awaiting an announcement from the innovative minds behind the neighboring 33 Restaurant & Lounge, who took over the space, about what the new concept would be. Now we know: STIX Restaurant & Lounge...
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