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Craft, Comfort, and Room to Grow: A Review of Wilson and Washburn

In a town saturated with bars, bar and restaurant Wilson and Washburn is brimming with potential. The decor of the bar is dark and warm with a hint of sexy, as images of burlesque dancers are framed on the brick walls. A large wooden apothecary holds shelves of spirits, 24 taps of local and international beers, and two large flat screen televisions. A staircase angles up the back of bar near the kitchen, leading...


Crumbs

Getting Up Close and Personal

Kitchen Table is planning their first series of Summer Sunday Suppers.  Every 3rd Sunday of the Month, They will offer a 4-Course Sunday Supper that will feature 2 honored guests; a farmer and a producer that help make Kitchen Table’s menu possible. The entire Sunday Supper menu will focus on what the guest farmers have provided with an opportunity to get up close and personal with...


Mediterranean Bistro and Wine Bar : Hummus is Yummus

Living on the southern coast of Turkey for a couple years made me a bit of a snob when it comes to Mediterranean food back here in the States. I often find myself making smarmy comments along the lines of, “Oh, you think this is hummus? Too bad you can’t taste the hummus I ate when I lived on the southern coast of Turkey for a couple years.”

I know, I know – it’s annoying.

You can understand my trepidation...


Stout It Out

Oh, the dark, mysterious stout. Some identify it as the base of a notoriously unwise cocktail known as the Irish car bomb. As if that’s not a bad enough impression, stouts — in particular dryer, Irish stouts like Guinness — picked up the nickname “liquid bread” somewhere along the line, making it sound like the beer would more likely lead to a nap than to a lively conversation.

The stout is a “misunderstood...


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