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Stuffed: the Fourth Annual Stuff@Night Dining Awards

by Staff@Night | 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...

Hit the road: more options for suburban dining

by Heather Bouzan | June 13, 2008
There’s plenty of good eating to be found in the ’burbs — even without the involvement of a Boston restaurateur. Pony up a few extra bucks at the pump and check out some of our favorites. Blue Ginger (583 Washington Street, Wellesley, 781.283.5790). Thanks...

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...

What do you want? Stuff@Night readers share their favorite splurges

by Heather Bouzan | March 24, 2008
THE IPHONE. Super-fancy underpants. The triple-chocolate-orgasm-fudge-explosion ice cream that’s forever leering at us from inside its frost-bitten glass case. What do they have in common? All three rank on our list of must-have splurges. But what about...

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...

More than just a pretty space: A restaurant's design can affect your whole meal

by Sara Faith Alterman | February 25, 2008
WHAT MAKES a picnic a picnic? It seems like a silly question, but consider this: a picnic is defined not so much by the food you’re consuming, but the environment in which you consume it. You’re outside, sitting on the grass or in the sand. It’s warm...

Mondo meatball: Not always on top of spaghetti, rarely covered with cheese

by MC Slim JB | February 25, 2008
HOW MANY foods are simpler or more ubiquitous than the meatball? Grind some meat, season it, roll it into a ball, then bake, steam, grill, broil, boil, or fry it up. That basic recipe holds a place in an astonishing number of cuisines from around the...

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...

Judgement day: Local bartenders share what they're really thinking about when you order that drink

by Heather Bouzan | January 25, 2008
Call us “mean girls,” call us Simon Cowell, call us US Weekly — we can’t help it; we love to judge. Whether it’s the size of a trust fund, the desirability of a street address, or the thickness of a midsection, we find ourselves constantly (and a smidge...

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...

Gifted: Find out what local notables are hoping to get - and give - for the holidays this year

by Heather Bouzan | December 03, 2007
Greg Pic, DJ/producer Last year I got: an incredible number of Starbucks gift cards! I’m seriously addicted to the iced mochas — can’t start my day without one. This year I want: I hate to be a “band geek,” but since I spend more time in my studio than...

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...

Worth their salt: Local veteran chefs choose their favorite young guns

by Heather Bouzan | November 16, 2007
YOU ENTRUST your dinner to them, so doesn’t it make sense to ask your favorite local chefs which up-and-coming cooks they think are talented? We checked in with restaurant vets Jody Adams, Robert Fathman, Marc Orfaly, Bill Poirier, and Jeremy Sewall about...

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...