There’s nothing quite as much fun as going to an ethnic eatery with a chef who comes from such exotic climes.
And going to two of them in one night is almost as much fun as shooting monkeys in a barrel.
There’s nothing quite as much fun as going to an ethnic eatery with a chef who comes from such exotic climes.
And going to two of them in one night is almost as much fun as shooting monkeys in a barrel.
ELV wasn’t his usual self the other day, so instead of polishing off a bottle of viscous, lychee-redolent gewurtztraminer (Zind-Humbrecht or Trimbach, usually), followed by a nice, perfumy Volnay, he decided to slug down a couple of cocktails at lunch — just to take the edge off the afternoon…if you know what we mean.