Napalm loves the smell of weekend in the morning.
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Fact: meat is delicious. And that’s probably why the chef at BLT Steak decided to create three separate menus for three separate types of it over the next few months. This week, it’s wild game (venison terrine, venison and truffle torte...), followed by veal in March and beef in April. You love April beef.
Alma Cocina just launched a new happy hour. Which totally works out, since you love those. Every night, $5 gets you your choice of adult things like SweetWater pints or stems of Chilean red. Same principle applies to small plates like braised pork taquitos and green chorizo tostadas. So there’s that.
When an opportunity presents itself to drink moonshine, it’s best to take it. Here’s one: Park 75 just rolled out the Appalachian Moonshiner—local ’shine infused with house-smoked peaches and served in a mason jar rimmed with honey and crushed pecans. Then finished with a stick of bacon. Icing, meet cake.
Nothing against cooking classes, but... they’re cooking classes. Oh well, we’re going to send you to the one at Cibo E Beve anyway. Mostly because it involves learning how to make your own charcuterie like homemade sausage and pancetta. Also, making three old-school cocktails. All cooking classes should have bartending breaks.
60 beers. 40 bourbons. Barbecue. All right... take care and have a great day. Oh, almost forgot: you’ll find all of that—along with the “Daisy Dukes & Boots Girls,” live music and unlimited bourbon/beer tastings—next weekend at the Beer, Bourbon & BBQ Fest. Don’t screw this up.
