Smokey Bacon Mac: rich and bold with smoked cheddar, jack cheese and bacon.
Homeroom, Oakland CA
Danielle P.
Mac the Goat: rich and tangy gresh chevre, sliced scallions, served with crispy breadcrumbs and drizzled with olive oil.
Rye Hook: Ballard street twist off the pretentious Manhattan made with Old Overholt sweet vermouth and bitter served up. $7
Hattie’s Hat, Seattle WA
We slipped into the bar area late one night and grabbed seats at the counter. They have an extensive cocktail menu – heck yeah! I tried a couple whiskey drinks and was happy. 🙂
One-Legged Duck: Bulleit bourbon, fernet, galliano, orange bitters. $8
Orange squid bike rack, Seattle waterfront.
Merluza En Salsa Verde: sea bass, cockles, salsa verde. Summer prix-fixe menu $38
Tinto, Palm Springs CA
The sea bass had a light and fluffy texture but it was definitely on the salty side. The cockles were ok but the sauce was too starchy and pretty much set while we were eating, gross! They didn’t have much flavor, but then my tastebuds were fried from the salty sea bass.
Moules Basquaise: mussels, chorizo, sauce basquaise, french fries.
I wasn’t expecting this. The mussels were shell-less, and they tasted really sour especially when paired with the salty fries. Part of the fun was lost because there were no shells to dig through. And the sauce tasted suspiciously like chili – odd.
Jumbo Rocks campground, Joshua Tree National Park.
Vittle Monster 