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It’s called a Lewis bag and Nectaly Mendoza — owner, overseer, chief bartender, master mixologist and head bottle washer at Herbs & Rye — has a big one and he’s not afraid to use it.
[imagebrowser id=1755]
It’s called a Lewis bag and Nectaly Mendoza — owner, overseer, chief bartender, master mixologist and head bottle washer at Herbs & Rye — has a big one and he’s not afraid to use it.
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When a fellow critic says something truly idiotic (in print no less) along the lines of: “The cheeses at Morels are every bit as ripe and well conditioned as anything I’ve had at Robuchon or Savoy,” ELV has two choices: he can either let the stench of such know-nothingness hang in the air like the odor of sun-baked Limburger, or he can set the record straight (and, once again, call out the never-ending cheer-leading that passes for food reporting in our humble burg).
Guess which path we’re taking?