The Culture of Food and Drink


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Ruth Tobias is a Denver-based food and beverage writer. Since beginning her career in Boston, she has contributed to a wide range of publications and media outlets, including Thrillist, Eater, Tasting Table, Zagat, Gastronomica, Sommelier Journal, Imbibe, Draft, The Denver Post, 5280 Magazine, The Boston Phoenix, Chow, and the Oxford Encyclopedia of Food & Drink in America.

"We are not Italian; we are not Austrian. We are South Tyrolean." In one form or another, in one language or another, the sentiment

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Lime-laced daiquiris, creamy piña coladas, ginger-tinged dark 'n' stormies: When we think of rum, we naturally imagine tropical cocktails against a dreamy backdrop of

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Austin, Texas, is chock-full of young guns with food trucks these days, but Bryce Gilmore is here to stay. Not yet 30, the local-boy-done-exceedingly-good

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If he didn't exist, you'd have to be Hunter S. Thompson to make him up. The owner of two beloved, eponymous sausage carts and

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Atop a salad of frisée with house-cured pancetta, toasted brioche and a thick drizzle of pecorino aioli sits a crisply breaded poached egg, so

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If the name Kelly Liken rings a bell, you've probably been following the James Beard Foundation nominations: the Vail-based toque is up for Best

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