Collards — like opossum stew, fermented whale blubber, and stinky tofu — take some getting used to for those mere mortals whose last names are not Zimmern or Bourdain. Who in their right mind dives into a bowl of snotty natto (fermented soybeans) unless their mommy has been feeding it to them since they were toddlers? Not having been reared on puréed collards, the smell and taste of the greens were a wee upsetting and perplexing to me upon first exposure.
Read the full story by Nick Oltarsh here.
Take Uber... and be sure to add their special martini with the crazy smooth German…
Dr ekpiku God will continue to bless you more abundantly, for the good works you…
Soon to be shuttered. We ate there last night and the review is spot on!
Morels are already gone. Stop teasing us :).
As long as I'm alive I'm'a live ill-egal
Anyone surprised that "Bar Meatball" didn't make it?