“Linger” hit me the same way a really good meal does—instantly familiar, a little emotional, and impossible to ignore. That was my entry point into Toby McAllister’s Bottom of the Bottle EP—and I knew right away this was something I needed to sit with… and eventually, cook with. “Tall Grass” and “Linger” (featuring Michaela Anne) were the ones that pulled me in first. As a huge The Cranberries fan, the second I heard “Linger,” I knew I had to talk to Toby. There’s something about it that feels both nostalgic and fresh at the same time—like it reaches back while still standing firmly in the present. That feeling followed me into the kitchen, too. It inspired a classic, comforting homemade spaghetti with meat sauce (recipe below), something that felt just as layered and familiar as his sound. But first, let’s get into Toby’s story…

He’s from Maine, and music has always played a big role in his life—not just something he listens to, but something he truly experiences. As he explained, some people enjoy music, and others really immerse themselves in it—and he’s always been the latter. He picked up a guitar in middle school, started writing songs, and formed a band with friends—who, by his own admission, “were pretty bad.” But what’s incredible is that years later, it’s still him and those same guys, still making music together. Over time, they’ve been involved in different projects, growing individually while maintaining that original connection. That kind of longevity speaks volumes. And even more, he’s managed to turn what started as a hobby into his career—which, as we both acknowledged, isn’t always easy. So many people are balancing day jobs with creative passions (myself included with Lhyme), and Toby shared something that really resonated with me: he believes the world would be a better place if more people simply made time for their creative outlets. Even though, realistically, life can make that feel exhausting.

Sonically, I immediately picked up on an Americana rock influence—but Toby doesn’t like to put himself in a box. He describes his sound as a blend of everything he grew up listening to: punk, hardcore, alt-country, bluegrass… all mixing into something that doesn’t quite fit into one label. And you can hear that. “Tall Grass” carries that Americana vibe, while “Linger” taps into something deeply nostalgic. His version—featuring Michaela Anne—immediately took me back to The Cranberries era. There’s something so timeless about that song, and hearing it reimagined like this felt really special. Toby shared that his connection to “Linger” runs deep—his mom was a big fan of The Cranberries, and he actually saw them live in Boston when he was younger. Later, when he looked into the song, he found out it was the first one Dolores O’Riordan ever wrote… which, understandably, made him question everything for a second. Like—how do you come out of the gate with that? And then there’s Michaela Anne—someone he’s admired for years. Their collaboration came together naturally after they crossed paths and played a show in Maine last summer. It’s one of those moments where timing, respect, and connection all align—and you can feel that in the track.

Outside of recording, Toby is juggling a lot—music, parenting, touring, and even playing in a wedding band. His schedule is full with upcoming shows and festivals across New England, plus an eight-day tour this May. He’s also a founding member of Sparks the Rescue, a Maine-born rock band that started from a few high school projects and has been evolving ever since. What began as local momentum grew into something much bigger—eventually leading to the release of their full-length album Eyes to the Sun on Fearless Records. It’s another reflection of that same thread in Toby’s life: long-term collaboration, growth, and staying connected to where it all began.

When it comes to what he hopes people take away from his music, it’s less about control and more about connection. For him, songwriting has always been a way to process everything—digital overload, life changes, fatherhood, and even thoughts about mortality. Those heavier themes show up in his lyrics, but what’s interesting is how they contrast with the music itself. There’s often an upbeat, almost hopeful energy underneath it all. This duality—light and dark coexisting—is what makes his work feel so human.

Looking ahead, Toby is honest about the uncertainty that comes with a creative life. That constant inner dialogue of ‘Am I doing enough? Should I be doing more?’—it’s something he’s still working through. But he’s also learning to pause and recognize that he is doing what he set out to do. And maybe that’s the goal. Not some fixed destination—but being able to look around, wherever you are, and feel content in it. To keep creating, growing, and putting something meaningful into the world. 

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When it comes to food, Toby keeps things simple—except for one important rule: no nuts. He has a severe allergy to both tree nuts and peanuts, so those are always off the table. Aside from that, he’s open to almost anything. For him, food is deeply linked to nostalgia—especially connected to family. One constant has been homemade spaghetti sauce. It’s something he grew up with and still makes today with his mom whenever they get the chance. It’s familiar and grounding—one of those meals that never really changes, and honestly, it shouldn’t. There’s a similar kind of memory tied to Christmas mornings, too. His dad, who has since passed away, used to make French toast every year—a tradition that’s stayed with him and that he now passes down to his own kids. It’s those small, meaningful rituals of passing things down that really stuck with me about Toby’s connection to food.

Day to day, he tries to keep things balanced. Between performing and traveling—especially playing at ski resorts and jumping between gigs—he often ends up eating a lot of takeout. But even he reaches a point where he thinks, okay, I need to cook something real. And he genuinely enjoys it. Tacos are his go-to—whether it’s chicken, steak, or beef. Sometimes they’re classic, and other times it’s more of a bowl with rice, everything mixed together, and whatever vegetables he can throw in. It’s easy, versatile, and a way to keep things both healthy and satisfying. On the snack side, he keeps it simple: an apple every morning, a recent obsession with garlic bagel chips, and—if his kids have them around—more fruit snacks than he’d probably like to admit (those small packs don’t stand a chance). And when it comes to dessert, he’s all in. No half measures—think triple chocolate, fudge-covered, rich and indulgent. That’s the way.

But what really stayed with me wasn’t just what he eats—it was the feeling behind it. That sense of nostalgia, comfort, and something lingering with you. After listening to “Linger,” I couldn’t shake that same feeling. There’s a kind of warmth and familiarity with his music that feels just like sitting down to a plate of homemade spaghetti with meat sauce. It’s one of my all-time favorite dishes, always kept in rotation in my own kitchen. It’s simple, comforting, and when you make the sauce from scratch, it becomes more than just dinner. So that felt like the perfect nod to Toby. A classic, nostalgic spaghetti with meat sauce—something meant to be shared, remembered, and returned to again and again. Check out the recipe below, and while you’re cooking, play Toby McAllister’s Bottom of the Bottle streaming on all platforms. It’s the perfect pairing.

Homemade Spaghetti with Meat Sauce

*Serves: 4–6 |Prep Time: 15 minutes|Cook Time: 35 minutes

Ingredients for Pasta

• 1 lb spaghetti of choice
• Sea salt (for pasta water)

Ingredients for Meat Sauce

• 1 pound grass-fed ground beef
• 2 tablespoons extra virgin olive oil
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• ½ cup water
• 1 teaspoon pure cane sugar
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon turmeric
• 2 tablespoons fresh parsley, chopped (divided)
• 1 tablespoon fresh oregano, chopped (divided) plus extra for garnish

Directions

1. Heat olive oil. Cook the onion for 5–6 minutes, then add the garlic and cook for 1 more minute. Stir in ½ tbsp each of fresh parsley and oregano.
2. Add beef. Once browned, add turmeric and a pinch of sea salt and pepper. Cook for 1–2 minutes to bloom.
3. Add tomato paste and cook for about 2 minutes.
4. Add tomatoes, water, sugar, salt, pepper, and dried herbs. Stir.
5. Cook for 30 minutes, partially covered. Halfway through, add the remaining 1/2 tbsp fresh oregano and 1/2 tbsp fresh parsley.
6. Bring salted water to a boil. Cook until al dente as per package instructions. Set aside ½ cup of pasta water.
7. Add pasta and a splash of pasta water to the sauce. Toss until shiny.
8. Serve the sauce over the pasta, and garnish with fresh oregano or parsley and Parmesan. Enjoy!