For the record, the patrons did not care that I prefer Dos Equis. I, for the nonce, did not care for this...thing:
Every so often, Atlas will go out of his head and make a bizarre drink order...which in this case resulted in something wholly unmasculine. Reported to be a Blue Motorcycle(Jesus), this monstrosity was described by the manager as containing tequila, rum, vodka, and half a dozen other liquors/liquers before his voice trailed off. Personally I think he was just looking at the bar and rattling off what he saw. Feh. In good faith, I would like to point out that the staff at Three Amigos busts its collective ass so I will be going back for more of those huge ass beers and to heckle the shit out of anyone ordering a Blue Dandy. The rest of the weekend proper was a blur...
On Sunday Mackey, Tag, and yours truly went back to Latitude 35 for some lazy beers and a quick sammich. As Mackey has alluded to before, Lat 35 maintains a diverse menu ranging from familiar dishes with a twist- to the forgotten classics, and some unique appetizers to keep the modern drunkard sated. Service was great, as it has tended to be so far...and my Dagwood was superb.
Modestly priced and on the table within minutes. It was so good that I put the tomatoes back on the damn thing...and I'm not a fan of those bastards at all.
The next visit to Latitude 35 will mostly be a large scale drinking adventure...the wine list is begging to be explored. From what I've seen so far, Shiraz and Pinot reds are equally represented along with the more traditional Cabs and Merlot that one sees in run of the mill joints in K-town. I'll let you know how that potential disaster turns out.
There was a time not so long ago when going out for beer and wings was our group agenda. It happened 2-3 times per week and went on for years before finally losing favor for various reasons. Recently I’ve had wings more than usual and stumbled upon Manhattan’s smoked wings when out with some friends who had ordered them as an appetizer. They are fucking delicious! We had them dry (or naked, sauce on side) and these are my new favorite wings. I tried to replicate the order at both Sullivan’s and BR-BBQ on subsequent visits but they weren’t the same wings – they were out of the smoked wings one time, and the other time I think I messed up when ordering, so my fault.
I noticed the Hilton was having their garage painted one night last week. I assume it is supposed to match the hotel pilsner glass design.
It appears a tad too orange now but I think it will fade and blend in after a while. Looking good.
LVL mysteriously produces a bottle of Blanton's.
Backroom bar, been spending time there lately.
1 wing. This single wing has a story behind it but in short it was a sample to see if it was the same delicious smoked wings from Manhattan's a couple of weeks ago and it wasn't. However it was also delicious so I ordered a dozen more. I think I was looking for dry or naked wings.
Just last weekend I was awake early Saturday with no food at home so I went downtown specifically for breakfast. I’ve tried Pete’s, Mkt. Square Kitchen and even Crown and Goose in the past but I had to give the new guys a chance and they lit it up. No, they BLEW it up, as in portion size. I was expecting a modest piece of ham with my breakfast but they bought out an entire steak! A thin, griddle fried ham steak that took up half my plate. The only thing missing was red eye gravy but I was so distracted by the size I didn’t think to ask if they offer it. Anyway it was salty and delicious, and maybe a tad tough. The eggs were dwarfed in comparison but lightly scrambled and nicely seasoned. I was disappointed by the skillet potatoes mainly because they were bland but they also appeared to be prepackaged and weren’t the hand cut, home style taters I’m partial to. I didn’t have room for all that food yet there was still a side of grits to consider. Oh yeah, I ate most of them out of gluttony but couldn’t finish due to carb overload. That was an ordering mistake I’ll have to pay attention to next time.
Tag Berauscht procured this product with intentions of making mint juleps, the exact mint juleps listed below, except subbing the Jefferson’s for the Makers Mark. Well, we adjusted the recipe a tad but ended up with a pretty good alternative. For some reason we decided not to have classic mint juleps and opted to use tea instead (I heard it was from a Rachel Ray recipe but don’t tell anybody). I think it basically ended up as a mint tea ice pick but with the addition of the simple syrup/mint extract.