Sad to hear about Ben's Brown Bag. Hate to say it but it seems like that space is cursed. So many places have given it a go there and haven't made it.
Breakfast with Santa, something great for the kids.
Some food just doesn't photograph well, even if it is tasty.
Nothing wrong with grease on the walls if the burger is tasty.
That building and all of the ones next to it down to the Dunkin Doughnuts on Piedmont will all get leveled soon for a new development. That might have played into the change as well.
"record rainfall, feral pigs, and China are to blame"
this isn't the first time i've heard that before. my high school reunion was a disaster for similar reasons.
"...years earlier she operated a restaurant in Little Five Points whose decor duplicated that of a mobile home."
What was the name of this?
Very impressive indeed! It is nice to see more and more Nepali (Nepalese) restaurants coming up around the world. They are becoming very popular with many Nepali people migrating abroad. We also have many Nepali restaurants in Australia including Sagarmatha Nepali Restaurant www.sagarmatha.com.au which introduced Nepali cuisine to South Australians in 2000. They have excellent Nepalese dishes in their menu.
We saw a surprisingly well done and fun show there for Brunch a few weeks back. I was afraid it would just be kinda sad, but they brought it big time. I can't wait until we make it to some dinners.
Spam & cheese together again.
such low cut
luxury good most appealing.
plump chest velly good too.
so, a bartender?
also, an umlaut on über or gtfo.
reminds me of a true story - how did the hipster burn his mouth?
he ate his pizza BEFORE IT WAS COOL.
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Thanks for the info. I was hoping a wheel made it to the Wrecking Bar - makes total sense since it is their brew. Hopefully I get my hands on some.
JR - Mat from Sweet Grass Dairy here. First, thanks for your comment and interest in the cheese, we sincerely appreciate it! When we use the phrase 'wash' we are using it on two levels. One, the cheese is put into a tub of beer to soak for a desired amount of time. That process is left up to the cheesemakers and their expertise. I believe this version soaked for nearly two days. Second, we then use that leftover beer the cheese was soaking in to literally pour over and 'wash the cheese' as a final application. The cheesemakers then sample the cheese for quality control to determine if it needs a second application. In this case, the Wrecking Bar beer did a fantastic job the first go-round and we did not need to apply another wash. As for the price and where to find it, this is truly a unique item. We only made 10 wheels and it's likely that we will never make this particular version of Black Swan ever again. Plus, we're working with two locally based entities that utilize high quality ingredients so we believe that the price tag adequately reflects that. Additionally, because of the scarcity of the cheese it will only be available via The Larder at Sweet Grass : http://larder.sweetgrassdairy.com/ However, we are planning to get at least one wheel to our pals at Wrecking Bar for Chef Terry to use however he sees fit. So, be on the lookout for an announcement from them regarding that! Hopefully, this answers your question. If you need anything else or still have inquiries please feel free to email me directly - firstname.lastname@example.org I'm happy to chat!
If I was wine - I'd be jealous. Beer is taking over with crafts and now cheese??!?!
I still don't know what "wash" means...is that after the cheese is hard you just soak/wash in some beer? Please elaborate.
Is there somewhere to sample? 14 bones for 8oz is pretty steep.
Gotta try those dumplings, veggie-style. Right by my office but never been through!
And hey, not everyone's blessed with adventurous foodie friends - sometimes it's easier to please the crowd than convince them to try something you yourself can't even describe!
And you guys got me confused with somebody else. I ve never come on here before and talked shit about Cliff's reviews.
Damn, Cliff's Friday night dining buddies are touchy.....
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