The snack of the future tastes kind of like fish food.
Setting up a restaurant is a bit like creating an artwork: when it’s done, the artist doesn’t need to adjust anything…That’s what I started to find annoying.
We can never argue with Matty Matheson, nor can we argue with a foot-long sub roll topped with Frank’s-doused fried chicken, blue cheese dressing, and provolone cheese.
For our new bartender advice column, we spoke to Bay Area legend Gina Parle (“Jeannie”) of the Warehouse Cafe, who taught us why mojitos are pathetic and how to go down on yourself.
“That tip absolutely changed my life.”
When this guy’s $300 check came, he refused to pay it and instead took out his pocket knife and stabbed the check in the middle of the bar.