We don’t discriminate around here at Beer Snack Blog.
We celebrate all foods and beverages – not just beer and not just snacks.
It is in that spirit that we reached out to Alpana Singh, Master Sommelier and proprietor of The Boarding House, to tell us a little bit about wine and her new restaurant in Chicago’s Gold Coast.
Not going to lie, sipping wines w/Alpana on a random weekday afternoon is fun.
First and foremost, she’s a fun person to be around. She makes you feel at ease, like you’ve known each other for years. Before we started shooting we talked about vacations (or lack there of), the stresses of running a restaurant, dinners out with friends, and fighting off that last winter cold.
And she knows her shit. Continue reading
Last Saturday, the wifey and I thought we’d grab a quick glass of wine and some snacks at a newly opened bar by our house.
I was in the mood for a big red wine. Luckily, this intimate bar focuses on wine, charcuterie, cheese, and has a smattering of carefully selected craft beer and a couple signature cocktails.
Apparently, everyone else wanted to do the same thing, at the same bar, at the same time. It was going to be at least a 30-minute wait to get a seat at the bar or a table.
Instead of waiting, we decided to go to another bar that had no wait, where we could get some dinner. There was a good chance we would return to our original spot afterwards for a late-night glass of wine.
At the pub, I put down some mediocre fish and chips with a cab/shiraz blend. Not the greatest pairing, but damnit I wanted some red wine.
Like many places, this Chicago pub had no real personality and could have just as easily been in Pittsburg. It wasn’t bad, but I would honestly forget the place ever existed if I hadn’t written this blog post.
A night at a local bar entitled Malort Night 2: The Cheap Beer Festival. There is room in this man’s heart for a night like that. Honest & forthright.
A tasty dinner where the bartender goes above & beyond in fixing a mistake that we, the patrons, made. That’s service and integrity.
A large, gorgeously decorated, upper-end restaurant, with failed service, food that was overpriced and flavor combos that were meh. How does this happen?
A ridiculously tasty Bloody Mary. Beer & customers that are understood by its bartender. Food that is reasonably priced & executed with precision. Period.
What do these four experiences have in common? They all occurred over the last week at dining establishments and seemed to underscore what integrity is or is not. Continue reading