Author Archives: DAN MCCARTHY

Food and Drinks Shop 

PRIDE AND GLORY: A TWO-DAY SEMI-OUTDOOR AMERICAN GOODS EXTRAVAGANZA. WITH WHISKEY.

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“If everyone spent 5 percent of their purchases buying American crafted goods, there would be a million new jobs in the USA,” says Mark Bollman, American Field founder and CEO of Ball and Buck in the Back Bay. “We’re getting separated from the process in which something is made, [and instead just] buying something in plastic packaging from a shelf.” Continue reading

Food and Drinks 

FRENCH BOAST: BASTILLE KITCHEN’S BAR IS KEEPING IT SIMPLE. AND THIS IS GOOD.

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“Most people staring at a menu of serious cocktails don’t know what 90 percent of the ingredients are,” Adkins says. “And that can be intimidating. We wanted to use fun ingredients sometimes overlooked, as well as traditional spirits.” Continue reading

Food and Drinks 

FINAL BATTLE: SOUS CHEFS, HIP-HOP, AND PATIO PARTYING THIS SUNDAY

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“We have a lot of interesting, smart people coming together over food, and that’s really what it’s about,” Meenan says. “Building community while breaking down the traditional silos [and social interaction] people are used to being a part of in Boston.” Continue reading

Food and Drinks News Shop 

TALLY UP: THERE’S A NEW WAY TO YELP. IT’S CALLED TALLY.

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“If you look at the bad column and the top take says the service was poor and 30 local people agree, it’s not one person’s story,” Myers says. “It’s clear that’s the deal. The ordering comes down to crowd consensus.” Continue reading

Food and Drinks 

EXCLUSIVE HOOCH: ONE BARREL. 250 BOTTLES. TIME TO DRINK.

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“I wanted a repasado (anything aged at least two months, up to a year) and that the tequila would have all the characteristics of a great tequila, but had to be one that was very approachable.” Continue reading

Food and Drinks News 

TWILIGHT: A TESTING GROUND FOR LATE-NIGHT FOOD TRUCK-ERY DEBUTS

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“I’m hoping it’s not a pilot program,” she said, “I believe that the partners and people involved [want it to work]. If it does, it will be going for as long as public wants it to go. Sure, when there’s snow it won’t be as easy, but we’d like to keep going as long as people want it.” Continue reading

News Shop 

SUSPENDED STATE: ZERO-G HOT-TUBBING IS ON ITS WAY

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Proponents of it say it’s like a full body sigh of relief, while others claim a near-hallucinatory state sets in akin to when you’re drifting off to sleep and something startles you awake, but you’re still kind of dreaming. Or something. Continue reading

Food and Drinks News 

NEW BISS-NESS: JAMIE BISSONNETTE ON HIS DAVID CHANG-APPROVED BOOK OF MEATS

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“You don’t need a curing room (but if you have one, great). So this is for people to take my flavor ideas and roll with them. Like ‘at my house, here’s how I would do it’.” Continue reading

News 

SHARK WEEK SPECIAL: RIDING WITH THE RESEARCHERS ON CAPE COD IN THE MIDDLE OF AMERICA’S SHARK OBSESSION

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With great whites and the like taking a bigger bite out of popular culture than ever before, DigBoston Editor Dan McCarthy dives into his past two years of tracking two groups of researchers at the center of the craze in Cape Cod, and attempts to understand the whole shark populism of late Continue reading

Beer Food and Drinks Shop 

TWEAKED FLEET: DRINKING ON A 1920′S YACHT

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If your personal yacht is in the shop, you’ll be pleased to know that there’s a new dinghy in town, and it’s stocked with beer, brunch mimosas, and other things to make you feel like a card-carrying member of the one percent. Continue reading

Food and Drinks News 

EXCELLENT BUD: DISCUSSING ROSEBUD DINER’S SECOND LIFE

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We spoke with Rosebud chef and partner John Delpha who was enjoying his own mid-summer excursion when we fired some questions his way. Get ready for a whole new Rosebud. Continue reading