DC Food Bloggers Gettin LOOSE!!!

Lisa Shapiro of Dining in DC is hosting the next DC Food Blogger Happy Hour at J&G Steakhouse on Wednesday, August 3rd at 6:00. I got excited just a minute ago while reading Lisa's blog and seeing the delicious fare being served. I am a big fan of crab cakes. I am also a New Zealand Sauvignon Blanc drinking fool.

Political rant of the day: incidentally, it should be an interesting evening considering legislators on Capitol Hill will probably not have agreed on a debt ceiling compromise until late Tuesday night. 

If a deal isn't struck, the United States government will be postured to default of its debts for the first time in its history. 

Arguably, it may not be absolute Armageddon - but it will certainly be the topic of the day (besides food and drink, of course).

But I digress... 

Note: This post has been revised since its original publication

Next Song for the Jukebox

"I always loved the outsiderness of the restaurant world."

Chef Sara Jenkins of Porchetta and Porsena in New York writes an interesting article in The Atlantic. This piece provides not only an interesting window into the life of someone working in the restaurant industry (albeit successfully) but also touches on a perspective that I think Anthony Bourdain was partly trying to convey. 

My favorite and most revealing quote about the industry:

"We work long hours trying to give people a joyful experience, and afterward we want to relax and unwind. But it's 1:00 or 2:00 in the morning, and the only people still up with energy are our co-workers. We dissect the night over a couple bottles of wine in the restaurant or in another bar. We argue about the weirdo at table 53, discuss whether or not the kitchen could have timed things better, and fret about what we could have done differently."

And here's the quote I think Bourdain in particular would appreciate:

"But I want to experience a normal social life as well. I am no longer so enamored by the outsiderness of it all. I want to be inside too."

Market Bar in San Francisco Seems to be Offending Scores of Guests

"NO SOUP FOR YOU!!!"

- Soup Nazi, Seinfeld

A couple of newlywed friends immigrated to San Francisco from Washington D.C a couple of months ago. Let's call them Lauren and Derek. 

These two decided to meet up with friends at a restaurant called Market Bar for one of their first dining experiences. It sits just around the corner of the Embacadero side of the Ferry Building.

Unfortunately, Lauren and Derek's experience at Market Bar wasn't just unsatisfactory, it was horrific.

They shared their surreal story with Nicole and me a few weeks ago. But one enraged friend from the group jumped on Yelp and provided highlights of the ordeal:

"A group of us went in about 6:40 to get some cocktails and dollar oysters.  We sat down around 6:50 and the waiter took 10 minutes to get to us... We know because the clocktower went off as he was taking our order. He said they couldn't do our 2 dozen order because happy hour was over.  We asked if we could talk to the manager and explain we had been there for 20 minutes.  Manager comes over and couldn't have been ruder.  No apologies for the wait. No "Sorry, we just can't". It was, "Just leave if you don't like it"

Fine, it's a free country, so we decide to finish our drinks and leave.  As we're leaving, a girl tells the manager we'd come to get dinner, drinks, spend some money, but because he was rude we were going to leave.  His response....." F'ing leave you F** B****". The manager!  Her boyfriend who hears this walks up pissed.  THE MANAGER GRABS HIS GLASSES AND THROWS THEM AT ANOTHER TABLE, BREAKING A GLASS.  He then repeatedly calls me to my face and our group F*****Ts.  Yes, again, this is the general manager is yelling this!!!!"

For a second, leave aside the obvious insanity of a berserk restaurant manager spewing derogatory and offensive nonsense at guests. What kind of psychopath grabs someone's glasses and throws them across the room? Where else, aside from in a Bravo reality TV show, does an adult explode into a tantrum like that?

Others who witnessed the ordeal jumped onto Yelp to share their stories. (My emphasis added).

Sunny J writes:

"This place is blessed with an amazing location, especially for after work drinks and small plates on a nice day plus $1 oysters.  Seems like a home run right?  WRONG, because the manager here is crazy, I've never seen anything like it before.  He completely snapped at a fairly large group that was complaining, and when I say snapped I mean he went loco.  Cursing, throwing stuff...I can't put into words the awkwardness.  Something that you might see on a ridiculous SNL skit or some prank TV show, except this was no prank.  I don't know what happened that led to this, but I'm surprised this guy didn't get his ass kicked."

Holly K writes:

"First time I've felt compelled to review (Holly's husband here), because of the absolutely rotten treatment we just received. I'm sitting here fuming and typing. We sit down at 6:45, waiter comes over at 6:50, we order drinks. He comes back at 7 on the dot, we order a dozen oysters advertised as $1 from 3-7pm on the menu. Waiter says he can't do dollar oysters anymore, despite us being there earlier. We ask for the manager. He's inflexible and downright rude. You'd think they'd care about our business, apparently not. He says last call for $1 oysters is 6:45. Menu says 7pm. He doesn't care at all. I say hey, work with us we're probably going to order a lot of food and drink. He says 'probably?' We said not with that attitude. He said fine, I don't have $1 oysters for you. None of us have ever been treated worse at a restaurant, much less by a manager. Shameful"

So, there are plenty of other negative reviews shared by others regarding this establishment and its management. I've compiled some of my favorite complaints below.

Peter G writes:

"My brother ordered a cobb salad and politely asked if he could get it without blue cheese and with a different dressing (one offered on the salad one above on the menu).  Our waiter seemed taken aback by the request, but offered the vacant response, "Well, I hope they can do that."  So did we, but apparently this request was out of line.  A few minutes later, we witnessed our waiter being lectured by the manager, who noticed us watching, pointed at us, and told the waiter to shush.  We were then informed by our waiter that changing the dressing would be impossible because the restaurant was too busy and it would be too confusing for the kitchen.  Really?  I wonder if they're also too busy to wash their hands.  The manager was certainly too busy to speak to us in person."

Wes M writes:

"At this point I went to the hostess and she said she was not allowed to distribute menus until 3 pm. At this point I will freely admit I gave the, you can't be serious look and returned to my seat. Now i get you can't order food till 3 pm but we can not even look at the menus? To add insult to ineptness a mid-level manger I can only guess as he did not introduce himself, said he had done us a favor by giving us the one menu and now we were causing drama for his staff?"

Tamara A writes:

"As other reviews have mentioned, Market Bar is in a beautiful location, and is convenient to the Ferry Building. Unfortunately,  the service was  pretty terrible. The manager, in particular, was angry and inappropriate."

Dean T writes:

"The ONLY reason to ever venture into this dump is if you're looking to get some sun. The food is overpriced, the hostesses are brainless and the manager, Armando is a complete prick....just ask the wait staff. Horrible experience with some coworkers on Cinco De Mayo, and I will never return."

Shelly M writes:

"Well, I have to say, after reading the reviews on this place, I feel a bit more validated on what I'm going to review...After a weekend in the city, My two friends and I decided to head to the Ferry building for a late breakfast, then head on home. We were greeted with a friendly hostess, seatted outside, and had a nice waitress, with attentive service...However, during our wait for our food, 5 tables got seated around us, and they ALL got their food before us. We understand these things can happen, we mentioned it to the waiter, politely, she leaves. The manager, Alfonso, or Alberto, whoever, came over and started talking.....Horrible, he immediately went on the defensive, said to us. Well, "don't look around".....What??? He was a total jerk. If we would of had a man with us, I doubt that would of happened. Had a verbal altercation right at the table! the food came, luke warm, and my poached eggs were hard...Never, never going back, I can't believe they employ such a greasy, snotty manager.......Yuk, stay away from this place!!!"

This next review seems almost unbelievable...

Ethan K writes:

"Midway through the meal the manager (?) comes out and tells us that they can't have any food dropping on the ground, and they then took away my child's meal."

The next few reviews appeal to the ownership to jettison this bum from their business.

Erica L writes:

"I went for a networking event. First off, there was no host  greeting people as they came in. Then, after I asked a woman where I was to go to get signed in, I put my coat, scarf and umbrella on a chair at a table. I walked to the bar to order a drink. A man then informed me quite rudely that I didn't need to stand in the bar to order a drink, to go back in the other room and someone will take my drink order. I went back to my seat, looked over and the same man was talking with a waiter and pointing at me. I figured he was telling him to take my drink order. Instead the waiter came over and told me I couldn't sit there, that I needed to stand and mingle. I stood up, said ok, grabbed my belongings and left. I felt very unwelcome and embarrassed by the whole event. Needless to say I will not go back. Not sure why they treat paying customers like the plague. On top of that when I tried to email them to complain the email bounced back."

Lynn S. writes:

"I can understand the policy of forbidding outside food, but the manager's delivery and tone were extremely rude and reflected disastrously on the restaurant.  We happen to be a biracial couple and I certainly have my suspicions that this may have been racially motivated.  Either that or the manager enjoys humiliating his patrons by going on power trips. Whatever the cause, the outcome was the same,  us being extremely disappointed with the rude service.   If the owners are reading this I would encourage you to take action;  the manager is male, about 5'7", dark gelled back hair, light skin, medium build, wearing a very bright blue vest over a white collared long sleeve shirt, and black pants.  We will never dine at this restaurant again, and we have thoroughly informed our many friends to do the same."

And the complaints just keep coming...

drew k writes:

"Since we've decided to simply walk out of the place before the food arrived, I can't comment on the quality of their dishes.

But I can assure you that their management is absolutely treacherous.

And judging by the reviews here, I am not alone."

Andrew W writes:

"Do not go here unless you like to eat crap and pay a ton for it. The staff is snooty.  Make sure if you see the manager out on the patio while you're walking down Embarcadero you flip him off. When my expensive terrible food did come it had a curly brown hair in it which the manager refused to replace with a non-curly brown hair dish. Beautiful."

Sheila Y writes:

"Worst management ever!"

m p writes:

"whatever, i am never going there again. and im sure mr manager Arnando (or whatever he calls himself) is a very lonely man."

I'm sure many people have enjoyed themselves at Market Bar. But what's clear is that the establishment retains a manager who fits the definition of a loose-cannon.

If you are visiting or live in San Francisco, you may dine there. But apparently you dine there at your own risk.

Washington Man Takes Notice of DLDGLG

I am man, hear me roar.

If today's your first day, it may surprise you to know that gentlemen are big fans of booze. So naturally, Washington Man, an independent capital area online magazine for chaps, kindly recommended DLDGLG to its readers this week.

Today, I compiled a list of notable quotes made by famous blokes (or commonly attributed to them) about alcohol. And they've been arranged by their approximate time period.

(Did I miss a good one? Share a quote in the comments below.)

"Wine is sunlight, held together by water."
- Galileo Galilei

"Better belly burst than good liquor be lost."
- Jonathan Swift

"Beer is proof that God loves us and wants us to be happy."
- commonly attributed to Benjamin Franklin

"Bring in the bottled lightning, a clean tumbler, and a corkscrew."
- Charles Dickens

"Bacchus has drowned more men than Neptune."
- Giuseppe Garibaldi

"Wine is bottled poetry."
- Robert Louis Stevenson

"Work is the curse of the drinking classes."
- Oscar Wilde

"The worst thing about some men is that when they are not drunk they are sober."
- William Butler Yeats

"A woman drove me to drink and I never even had the courtesy to thank her."
- W.C. Fields

"Once, during Prohibition, I was forced to live for days on nothing but food and water."
- W.C. Fields

“A horrid alcoholic explosion scatters all my good intentions like bits of limbs and clothes over the doorsteps and into the saloon bars of the tawdriest pubs”
- Dylan Thomas

"I have taken more out of alcohol than alcohol has taken out of me."
- Winston Churchill

"Yes, madam, I am drunk. But in the morning I will be sober and you will still be ugly."
- Winston Churchill

"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."
- Ernest Hemingway

"Don't you drink? I notice you speak slightingly of the bottle. I have drunk since I was fifteen and few things have given me more pleasure. When you work hard all day with your head and know you must work again the next day what else can change your ideas and make them run on a different plane like whisky? When you are cold and wet what else can warm you? Before an attack who can say anything that gives you the momentary well-being that rum does? The only time it isn't good for you is when you write or when you fight. You have to do that cold. But it always helps my shooting. Modern life, too, is often a mechanical oppression and liquor is the only mechanical relief."
- Ernest Hemingway

"I feel sorry for people who don't drink.  When they wake up in the morning, that's as good as they're going to feel all day."
- Frank Sinatra

"I'll stick with gin.  Champagne is just ginger ale that knows somebody."
- Hawkeye, M*A*S*H 1973

"You can't be a Real Country unless you have a BEER and an airline -- it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a BEER."
- Frank Zappa

“I hate to advocate drugs, alcohol, violence, or insanity to anyone, but they've always worked for me.”
- Hunter S Thompson

"If you are young and you drink a great deal it will spoil your health, slow your mind, make you fat - in other words, turn you into an adult."
- P.J. O'Rourke

"Alcoholism is the only disease that you can get yelled at for having."
- Mitch Hedberg

"Beer is the cause and solution to all of life's problems."
- Homer Simpson

Visit WM often and keep an eye out for DLDGLG content in its continuing coverage of the exclusive interests of dudes.

"In 'Medium Raw' you write about your attempts to make your daughter hate McDonald's. I am curious to know how that is working...", Cont.

Anthony Bourdain answered the top ten questions posted in an AMA on reddit as I mentioned a few weeks ago. The whole segment is embedded at the end of this post. 

My guess is that the video was produced in anticipation of the new episode of No Reservations in Cuba which aired last week.

I had an opportunity to watch the response before it was taken down for audio adjustments. During that time, I thought about an unexpected answer to one of the questions posed to Tony (at 16:51). This reddit user asks:

"Who is Anthony really? You mock the Food Network and loath the culture that it has created around food, yet you appear as special guest Judge on multiple Top Chefs. You despise 'Foodies', yet you are one of the main inspirations for a new generation of 'Foodies'. Is there an internal struggle? Are you ever on the verge of saying 'fuck this', and opening a restaurant under a pseudonym (so the food, not your name, speaks for itself), where no one is allowed in the kitchen, and sous-chefs sign a non-disclosure form? Do you still have the passion to develop and experiment with new recipes?"

First, reddit fans around the world were probably thrilled that the chef expressed in the video an appreciation of the inquirer's username, "Drink Alone," which is an obvious reference to the "Forever Alone" rage comic meme.

Second, and more notably, Tony's response reveals either his full assimilation into the craft of television or a visceral revulsion to the inner-workings of the restaurant industry itself. 

I also see the motivation for this response as being due in part to the crushing pressure of industry critique. 

Certainly, Bourdain could pursue both endeavors and conceivably find equal success. Tom Colicchio does - among others in the industry. It's a shame that he's not interested.

But Tony seems to confirm the ambivalent feelings regarding ownership of an establishment in the service industry. For some, it's rewards don't seems so rewarding. It's difficulties seem so uncompromising. 

Anyway, the video returned this past week. Watch the whole response and catch the critical quote which starts at 19:24:

"Listen... twenty-eight years standing on my feet in the restaurant business... I mean I'm a good chef at best and a good solid cook. But you don't know my name 'cuz of my food. I had twenty-eight years of it, I'm fifty-five now. I'd be kidding myself, and everybody else, if I pretended to really have much to offer in the way of cuisine. So no, I think I will live with this self loathing, the indignity and all the other stuff that comes with whatever it is I'm doing. I will take the bad with the good and go forward. Cooking? No, If I learned one thing about the restaurant business at twenty-eight years in the restaurant business it's that I never want to be in the restaurant business as an owner of any venture involving food."

Note: This post has been revised since its original publication

Food Porn FAIL

Terrible form with the bowl but textbook duckface. 

Cheers!

(Hat tip: reddit)

MxMo: The White Trash Mimosa

For July's MxMo, Cocktail Virgin Slut is graciously hosting this month's theme: beer cocktails. And while I'm sure everyone else is fashioning a well-crafted cocktail that involves some ingenious method of incorporating beer, I'm going shamelessly low-brow.

Despite this cocktail's empty calories, obvious lack of nutritional value and convenience-food quality, the general response from imbibers is that its delicious. The recipe is simple and the ingredients are available in most major supermarkets.

As a result, many customers who became fans of the drink have returned to my bar to boast that they now make them at home. Who am I to second guess the satisfaction of a customer?

The Background

Sometime between December 2007 and January 2008, a new bar in Foggy Bottom, Washington D.C. called Tonic at Quigley’s Pharmacy won approval to serve alcohol by the Advisory Neighborhood Commission (ANC).

But the approval was initially only for beer and wine. Spirits would not come to the bar until approximately four months later.

At the time, Tonic's management decided to create a set of beer and wine cocktails (or “mocktails”). One drink, which apparently sprung from one of the twisted minds working there, soon became an unlikely outlier. Its name seemed to come from a familiar scenario; a snarky comment that sticks and becomes the best possible cocktail name.

The White Trash Mimosa

- Miller High Life "The Champagne of Beer" (get it!)

- concentrated Tang

- ice

Glassware: pint glass

First, I'd advise mixing a little water into some Tang powder to make a concentrated syrup. Add ice to the pint glass. Add either a spoonful or a couple ounces of concentrated Tang to the glass depending on your desired level of sweetness. Fill with the champagne of beer. Lightly stir (the glass can get very sudsy). I added an orange peel for garnish. Enjoy.

Note: This post has been revised since its original publication.

Travel Onion Returns with a New Sheraton Hotel Tour

A few weeks ago, Travel Onion, which aggregates and indexes blogs for traveling consumers, had graciously asked me to attend another Sheraton group event which was showcasing two of the hotel's properties in the Washington D.C. region.

Only this time, Sheraton focused the group of bloggers on the path of the Dulles Corridor Metrorail Project which is laying track and adding Metro stations for the so-called "Silver Line" to Dulles International Airport.

Each hotel provided a tour of their guest spaces and amenities. Their approach - ensure the properties feel “warm, comforting, and connected.”

So escaping the grueling heat and embracing the cool climate controlled hotel lobby, I joined the tour group which was initially dispersed around the bar.

Some folks wrote blogs that primarily focused on food - writers such as Jason Yaskoir of DCFüd and Daphne Domingo of Go Gastronomy (writing for Dining in DC this time). And then there were others such as Kate Michael of K Street Kate and Anita Hattiangadi of Greg's List.

We all began at the Sheraton Premier Hotel near Tyson Corner in Northern Virginia and were later shuttled to the Sheraton Herndon Dulles Airport Hotel just a few miles down the road.

The hosts described the projects within the twenty million dollar renovations that would be happening at the Sheraton Premier before the end of 2012. Major renovations would be occurring ostensibly in anticipation of the completion of the Metrorail project in 2016.

Various elements of the facility will be changing, from the layout of the lobby and restaurant areas all the way down to the design of the furniture in the rooms. Our hosts guided us through the numerous features intended to enhance the guest’s experience such as “grab-n-go” food counters or the pod-style front desk design.

As with the other tours, each hotel greeted us with complimentary food and drinks. We all had an opportunity to chat with the staff and each other as the servers passed out Cosmopolitan-like cocktails called "the Sheratini" (naturally). As I sipped, our hosts listed off the ingredients - citron vodka, Chambord, triple sec, cranberry, and lemon. Platters of hors d'œuvre were passed around for us.

In Herndon, our hosts surveyed the facilities with us, going so far as to adorn a conference room with a banquet of sweets and treats for the bloggers. Bottles of red and white wine were served while Sheraton management conversed with their blogger guests. I indulged in several glasses of the Santa Margarita Pinot Grigio that was being served.

By the end, we were given, among other things, a complimentary bottle of Hob Nob Pinot Noir for our time. For those unfamiliar, Hob Nob is a darker Pinot Nior that wine-amateurs, such as me, tend to enjoy thanks to its sweeter profile.

Both hotel experiences were informative and entertaining. Starwood continues it's push to transform their properties into a different kind of hospitality experience. And as Northern Virginia adjusts to the coming metro expansion, Sheraton is there, ready to give consumers (and commuters) a hotel striving to stay ahead of your expectations.

You can catch my write up on the last Sheraton experience which was posted earlier this year at Dining in DC.

Note: This post has been revised since its original publication.

Next Song for the Juke Box

Drinking With Hemingway

On July 2nd 1961, standing in the doorway of his Idaho home, Ernest "Papa" Hemingway slid two cartridges into his favorite shotgun, placed the barrel into his mouth and pulled the trigger. Since his death, there have been hundreds of riveting stories about Papa and how he lived. 

Just recently, during a visit to New York City's PKNY (of which I'll be posting about sometime soon), I chuckled when I saw an old beer ad featuring Hemingway in his Key West home. And these days, I can't help but reflect on his reputation as a writer as well as his reputation as a drinker suffering from mental illness. 

According to A. E. Hotchner (and often gloriously retold by Christopher Hitchens), Hemingway use to read obituaries every morning while sipping on a cool glass of champagne. That particular story has always stuck with me as I came to study the author in college - understanding the person behind such classics as The Sun Also Rises and The Old Man and The Sea.

This year, before the anniversary of Papa's death, in a fascinating New York Times op-ed, Hotchner reveals his thoughts on the paranoia that consumed Hemingway later in his life. Paranoia that turned out to be justified - the author had been tailed by the FBI until roughly 1961. Hotchner writes:

"Decades later, in response to a Freedom of Information petition, the F.B.I. released its Hemingway file. It revealed that beginning in the 1940s J. Edgar Hoover had placed Ernest under surveillance because he was suspicious of Ernest’s activities in Cuba. Over the following years, agents filed reports on him and tapped his phones. The surveillance continued all through his confinement at St. Mary’s Hospital. It is likely that the phone outside his room was tapped after all.

In the years since, I have tried to reconcile Ernest’s fear of the F.B.I., which I regretfully misjudged, with the reality of the F.B.I. file. I now believe he truly sensed the surveillance, and that it substantially contributed to his anguish and his suicide."

And on the heels of this revelation, Salon.com published an excerpt from Marty Beckerman's book The Heming Way: How to Unleash the Booze-Inhaling, Animal-Slaughtering, War-Glorifying, Hairy-Chested, Retro-Sexual Legend Within... Just Like Papa!, clearly satirizing the American icon. Before delving into Hemingway's "rules" for imbibing, Beckerman writes:

"These physical and psychological maladies suggest that imbibing is a bad thing -- with negative consequences -- but Hemingway told us in 'The Sun Also Rises': 'It seemed out of place to think of consequences during the fiesta.' Alcohol takes years off your life, but he told us in 'A Farewell to Arms,' it 'always makes you happy,' like a well-marbled steak drenched with blood and butter. (And with bourbon.)

Anything worth doing is more worth doing blitzed ..."

That may seem to be how Hemingway lived but it essentially cost the author his life. And the unfortunate circumstances of his mental health and alcohol abuse didn't allow even his closest friends to see this act of domestic surveillance being perpetrated by our own government (how's that for an Independence Day message). 

Anyway, as Hitchens says, alcohol "is a good servant and a bad master." Make sure the booze remains your servant this 4th of July and have a safe holiday. 

Oh, and if you're drinking, have one for Papa today.

Note: This post has been revised since its original publication.

Three Words: Free. Beer. Fountains.

Do we have anything like this in the United States? If so, get me there straight away.

(emphasis added)

"One of the highpoints of the Bavarian Beer Week is the opening day, the Bavarian Beer Day, when the Bavarian Brewers Federation dispenses free beer to the public from a specially designed open-air beer fountain in front of the Federation’s 'Brewers House' in downtown Munich."

 (Hat tip: reddit)

Food Bloggers Getting LOOSE!!!

Hosted by Girl Meets Food.

Cure Bar and Bistro. Wednesday, July 6 at 6:00 pm. See you there.

"I'm not a chef... but probably neither are you..."

Chris Rivest is onto something....

I don't know where this schtick is going. But it is hard not to laugh at what you are seeing. I just wonder if his cooking is legit.

In this episode, Rivest starts off by mixing up The Caesar. I hadn't heard of The Caesar before and, at first, didn't believe it existed. But I did find another website called The Daily Meal that featured the recipe. And Walter Chell really did invent it. 

Similar to the Bloody Mary, The Caesar is apparently fit for hangovers but with a Canadian twist. By the way, I've never really been a fan of Bloodies. They are usually something I would take two sips from and then lose interest. It would go a long way with maybe a shrimp cocktail.

Anyway, watch Rivest mix it up (recipe below). Then, take a tour through The Rivestaurant's other hilarious videos.

(Probably NSFW - language)

The Caesar

- 1 1/2 oz vodka

- 4 oz clamato juice

- 2-3 dashes Worcestershire sauce

- 1 dash of Tabasco sauce

- celery salt

- 1 Lime

- fresh pepper

- fresh celery stalk for garnish 

- ice

Glassware: pint glass

Combine all ingredients into a shaker with ice. Shake. Rim the pint glass with celery salt. Pour the mixture into the glass. Garnish with a celery stalk.

I'll be making one of these at Last Exit this weekend so if you're feeling adventurous come in and try one out.

Note: This post has been revised since its original publication.