Yes, but I want a fapiao with my fries
A marathon session with our company’s annual report last week has the “YES, we’ve seen progress, BUT the following needs to happen” attitude oozing from my pores. In that vein,…
A marathon session with our company’s annual report last week has the “YES, we’ve seen progress, BUT the following needs to happen” attitude oozing from my pores. In that vein,…
A marathon session with our company’s annual report last week has the “YES, we’ve seen progress, BUT the following needs to happen” attitude oozing from my pores. In that vein,…
A marathon session with our company’s annual report last week has the ”YES, we’ve seen progress, BUT the following needs to happen” attitude oozing from my pores. In that vein, here’s part…
The all-male crowd seems to have abandoned Q Bar as its Thursday night watering hole. The place was lightly populated tonight (last night), which meant peace and quiet as I…
It sounds like a great job – hey, what’s not fun about making drinks and small talk – but bartenders find precious little satisfaction in their work, at least stateside,…
I’d heard from several sources that Beijing bar legend Henry Li (Neo Lounge, Vogue, and Public Space) was looking to sell his latest spot, Rui Fu, and move on to…
Open less than six months, Tim’s Texas BBQ (formerly John Bull Pub) is already looking to rustle up more business. Another branch of the restaurant, which has a loyal following…
Fresh from her UFO, a female alien speaking fluent English, bearing the physique of a comely woman of our own species (with glowing green skin and cute antenae to boot), and holding two…
I’m as overloaded as a Long Island Iced Tea with two extra shots of vodka, as a first-time drinker who has decided to run the menu at Shooters, as a…
I read in The Pomegranate‘s weekly e-newsletter that this Shunyi bar is opening a cellar under its side-room. Intrigued, I figured it might be the makings of a new wine…
You can teach monkeys many things, but I doubt that making booze is among them. It’s something they need to discover on their own. (By the way, who wants to bet how long…
Shangri-La’s Blu Lobster will celebrate its opening by pairing Haut-Brion wine with a six-course dinner by the restaurant’s chef, Brian McKenna. Expect to leave heavier in the mid-section but lighter…
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