The joint is an icon, known for its gigantic beer menu, a 1,000-plus bottles & cans that once earned a spot in the Guinness World Records. Now is the time to get that last draft before it goes. Daha fazlasını oku.
There's a world of warm cocktails beyond the hot toddy - order the Scotch Whiskey Skin created by Derek Brown. Its the best hot drink on the menu! Click More Info for the full recipe. Daha fazlasını oku.
The plates will be small in size but big in flavor: pintxos (little snacks from the Basque region), bocadillos (little sandwiches) and lots of grilled meats and seafood. Daha fazlasını oku.
This is where you go if you want to live it up. It's certainly not cheap, but it's well worth the money for an exquisite culinary experience and impeccable service. Daha fazlasını oku.
From 5 - 7 pm on weekdays, you can partake of this feast of organ meat for only $4 per plate. Daha fazlasını oku.
Sure, you can get an omelet and French toast off of Birch & Barley’s new brunch menu, but you can also order house-brined corned beef hash, fried chicken and waffles, and buffalo chicken flatbread. Daha fazlasını oku.
Now hosting weekly crawfish boils with mudbugs flown in live from the Pelican State. Acadiana hosts boils each Friday on the patio from 3:30 to 6:30 p.m. for $13 a pound. Daha fazlasını oku.
Take Dad to the POV lounge atop the W Hotel, where you can ply the old man with bottomless bellinis, show him spectacular views of the monuments, & let him graze to his heart’s content from the place. Daha fazlasını oku.
On Friday Chef Stephen Bieker will pair dishes with increasingly aged whiskys - starting with mini-crab cakes & a 12-yr-old, & finishing with a special tasting of Glenlivet XXX. Daha fazlasını oku.