The prominent food and restaurant blog Friends Eat interviewed me about a year ago on Social Media, restaurants, and the potential integration between the two. The interview was recently re-blogged at Friends Eat and I felt compelled to post it as well.
You can find the full interview here.
Wednesday, March 21, 2012
Burger Bars: Not a Fading Fad
The below is a piece written for Rambles and Reviews entitled 'Burger Bars: Not a Fading Fad'
For many in the restaurant world, the emergence of the ‘Burger Bar’ is just a fad. Personally, the Burger Bar has absolutely no relation to the negative connotation of the word ‘fad’. It is by far my favorite restaurant genre, and you can measure your value to me based on whether or not I have taken you to my personal favorite, DMK Burger Bar (I am near the top of their ‘Frequent Fryer Club’, where the top prize is a cholesterol test kit… a terrible omen for my heart, but that is currently less important). The concept is overwhelmingly successful and here to stay. The reasons are national, social, economical, and gastronomical.
First, the gastronomy. At the heart of it, the concept is simple: burgers, fries, and beer. If a restauranteur is wise enough to invest in quality ingredients, those three things are pretty damn hard to screw up. It is also hard for any one being that uses food for sustenance (oh yeah, that’s about all of us) to not enjoy these American staples. With a bit of creative variation using quality ingredients (see the menu of DMK Burger Bar), you can even please those less-American, not-so-carnivorous beings of the population, through macaroni and cheese, salmon patties, lamb patties, veggie burgers, etc. If, need be, there can be something for almost everyone, or at least the largest and most hungry portion of the population, without overwhelming costs.
Secondly, and closely tied to the gastronomy, are the economics. This is where the true staying power of the Burger Bar lies. As mentioned, the ingredients are pretty simple, and apart from a small investment in high quality to ensure customer satisfaction, relatively cheap. Therefore the restauranteur does not have to charge much to make a decent margin. Coming with the lower costs are multiple visits and a wider customer base. More customers are able to afford your reasonably priced, high quality product (judging by how packed they are each and every time I visit), and they will be willing to come back because they don’t feel as if you robbed them like many cash-strapped restaurants these days (evidenced by my weekly visits on a college budget).
The most important part of the economics, however, has nothing at all to do with burgers, but the libations. The largest of restaurant margins are those on alcohol (think of that $20 of vodka you buy at the liquor store that costs you $12/drink at dinner). In the case of the Burger Bar, what poor excuse for an American doesn’t feel it absolutely obligatory to enjoy an alcoholic beverage with a burger? This is where another staple of any good burger bar comes in, the beer list. Specifically, the craft beer list. In a similar fashion to the food, the product is obviously simple, but quality is very important. A variety of beer types, as well as geographical locations are preferred to ensure diversity any customer can enjoy. Similarly to the alcohol [ed. note: beer is alcoholic, just not in the writer’s opinion apparently], it is also has a high profit margin, and thus an honorable beer list can only benefit the establishment. Surprisingly, a good Burger Bar most likely spends exponentially more time putting together their beer list than they do their menu.
The beer list of the Burger Bar is where the foray into social attractiveness starts. The craft beer movement in restaurants is strong and very popular. As much as we love our American beers, a good craft beer will render Bud Light in closer likeness to urine than any sort of refreshment. The popularity is booming, and just like our beloved and now obsolete American beer, craft beers go very well with burgers. Pairing these two current trends will create a caloric fervor that us obese Americans cannot contain.
To further the social nature, it is not a formal or serious meal, but it can serve as the setting just about any dining occasion. As mentioned, I have taken many there under almost any excuse I can use. I have used the Burger Bar for everything from first dates (she was originally ashamed to be going to a ‘burger place’ on a first date, but that changed quickly) to my senior day reception and everything in between, with my parents now refusing to take a trip to Chicago without a visit to DMK. Nothing this good of a value can be out of the question, regardless of the occasion.
Finally, is the nationalistic appeal mentioned throughout. There is nothing more American than burgers, fries, beer, and fat (all in excess, of course). So put on your most patriotic shirt, grab a few fellow Americans, and clog your arteries to your hearts desire (I know, the cliché may not apply).
For an introduction to a Burger Bar, the blog and writer recommend any of the following:
DMK Burger Bar,
Kuma's Corner, and
Burger Bar Chicago.
For many in the restaurant world, the emergence of the ‘Burger Bar’ is just a fad. Personally, the Burger Bar has absolutely no relation to the negative connotation of the word ‘fad’. It is by far my favorite restaurant genre, and you can measure your value to me based on whether or not I have taken you to my personal favorite, DMK Burger Bar (I am near the top of their ‘Frequent Fryer Club’, where the top prize is a cholesterol test kit… a terrible omen for my heart, but that is currently less important). The concept is overwhelmingly successful and here to stay. The reasons are national, social, economical, and gastronomical.
First, the gastronomy. At the heart of it, the concept is simple: burgers, fries, and beer. If a restauranteur is wise enough to invest in quality ingredients, those three things are pretty damn hard to screw up. It is also hard for any one being that uses food for sustenance (oh yeah, that’s about all of us) to not enjoy these American staples. With a bit of creative variation using quality ingredients (see the menu of DMK Burger Bar), you can even please those less-American, not-so-carnivorous beings of the population, through macaroni and cheese, salmon patties, lamb patties, veggie burgers, etc. If, need be, there can be something for almost everyone, or at least the largest and most hungry portion of the population, without overwhelming costs.
Secondly, and closely tied to the gastronomy, are the economics. This is where the true staying power of the Burger Bar lies. As mentioned, the ingredients are pretty simple, and apart from a small investment in high quality to ensure customer satisfaction, relatively cheap. Therefore the restauranteur does not have to charge much to make a decent margin. Coming with the lower costs are multiple visits and a wider customer base. More customers are able to afford your reasonably priced, high quality product (judging by how packed they are each and every time I visit), and they will be willing to come back because they don’t feel as if you robbed them like many cash-strapped restaurants these days (evidenced by my weekly visits on a college budget).
The most important part of the economics, however, has nothing at all to do with burgers, but the libations. The largest of restaurant margins are those on alcohol (think of that $20 of vodka you buy at the liquor store that costs you $12/drink at dinner). In the case of the Burger Bar, what poor excuse for an American doesn’t feel it absolutely obligatory to enjoy an alcoholic beverage with a burger? This is where another staple of any good burger bar comes in, the beer list. Specifically, the craft beer list. In a similar fashion to the food, the product is obviously simple, but quality is very important. A variety of beer types, as well as geographical locations are preferred to ensure diversity any customer can enjoy. Similarly to the alcohol [ed. note: beer is alcoholic, just not in the writer’s opinion apparently], it is also has a high profit margin, and thus an honorable beer list can only benefit the establishment. Surprisingly, a good Burger Bar most likely spends exponentially more time putting together their beer list than they do their menu.
The beer list of the Burger Bar is where the foray into social attractiveness starts. The craft beer movement in restaurants is strong and very popular. As much as we love our American beers, a good craft beer will render Bud Light in closer likeness to urine than any sort of refreshment. The popularity is booming, and just like our beloved and now obsolete American beer, craft beers go very well with burgers. Pairing these two current trends will create a caloric fervor that us obese Americans cannot contain.
To further the social nature, it is not a formal or serious meal, but it can serve as the setting just about any dining occasion. As mentioned, I have taken many there under almost any excuse I can use. I have used the Burger Bar for everything from first dates (she was originally ashamed to be going to a ‘burger place’ on a first date, but that changed quickly) to my senior day reception and everything in between, with my parents now refusing to take a trip to Chicago without a visit to DMK. Nothing this good of a value can be out of the question, regardless of the occasion.
Finally, is the nationalistic appeal mentioned throughout. There is nothing more American than burgers, fries, beer, and fat (all in excess, of course). So put on your most patriotic shirt, grab a few fellow Americans, and clog your arteries to your hearts desire (I know, the cliché may not apply).
For an introduction to a Burger Bar, the blog and writer recommend any of the following:
DMK Burger Bar,
Kuma's Corner, and
Burger Bar Chicago.
Monday, March 28, 2011
The Burger Bar. Specifically: DMK.
I believe the burger bar is God's gift to the male race. Ok, one of many. However it is the one that, sinfully, I find to be most enjoyable.
When my father came to celebrate our birthdays, my 21st his 50th, we descended on a burger bar, Burger Bar Chicago, to spend our manly saturday afternoon. Watching college basketball, sharing sweet potato fries, and even enjoying beer in the same theme as the tattoo we share. I found this scenario to be my perfect definition of a burger bar: a lineage of men sharing beer, burgers, fries, and sports.
Now we move to my favorite of these joints in Chicago: DMK Burger Bar. The DMK is derived from the initials of the owners David Morton and Michael Kornick, both with fine restauranteur history of their own. Morton, owner of the Italian Chain Pompei, is a descendant of the late Arnie Morton, founder of the Morton's of Chicago chain of steakhouses. His brother also happens to be a co-creator of my beloved workplace, N9NE Steakhouse. Kornick, also part of the N9NE Group in Chicago and Vegas, wears the hats of owner and chef of his own mk restaurant.
Now for the restaurant itself, this place has everything I could ask for. It represents trendy, simple, economical, culinary, and manly all at once, which I find to be an achievement in itself. You may find this windy and large description leaving DMK without an identity, but you would be very incorrect. The identity is simple: American grass-fed beef and American craft beers at a great price. It is the means to which they achieve the ends that meet my long list of criterium.
For me, it is a Double #1 (Aged Cheddar, Smoked Bacon, Charred Balsamic Red Onions, and Rufus Teague's BBQ Sauce) with an Allagash White (or three) and a small sweet potato fry. The best part: even with three draft beers, this very fulfilling meal only sets me back $25, and that is a price I am very willing to pay for my favorite burger, fries and three drafts of my beloved Allagash White.
My burger of choice is also the pick of my girlfriend (subtracting every addition but the BBQ sauce, picky). However after the numerous groups I have brought in with me to try DMK, I have seen almost every burger taken down, even the Bison and the vegetarian (which they have worked hard to perfect). Each and every guest remarked on the burgers as the best they have had. The fries are equals in culinary excellence, with my favorites being the sweet potato (served with a lemon tobasco aioli) and the parmesan (served with a truffle cream).
The libations are worthy in their own right, as the craft beer selection is nothing short of incredible. DMK employs a cicerone to perfect their beer list in partnership with the restauranteurs and perfection they may have achieved. The list features all varieties of beer and includes the local breweries of Three Floyds, Goose Island, Two Brothers, Half Acre, Metropolitan, and New Holland. Local spirits of North Shore Distillery and Deaths Door Spirits are even featured at the well-stocked and tended bar of DMK.
With so many facets, it could be called everything from a joint to a bar to a diner to a restaurant, but for my current Chicago favorite, the Burger Bar tag is perfectly applied.
DMK also owns and operates the newly-opened and equally delicious Fish Bar next door (with a review soon to come).
Wednesday, February 9, 2011
A Belated Birthday Dinner - Roy's Restaurant
After turning 21 a week and a half ago, this past weekend my girlfriend, Caroline, and I finally found the opportunity to celebrate it. As she never chooses restaurants, part of the treat for me was her finally choosing where we were going to celebrate. She chose Roy's, a place described as Hawaiian Fusion... something I was maybe a little leery of, but once I looked at the menu, I was convinced. Upon once glance, I already had my choices laid out.
Both of us decided to go with the Winter Fusion Prix Fixe Menu. We usually go for appetizer and dessert as well, so this looked like a sensible decision for us. I would have to say it worked out pretty well, and we left without want.
My choices were as follows: Poached Pear and Pecan Salad, Citurs Tarragon Grilled Salmon, and the Ginger Baked Apple
Caroline's Choices: Poached Pear and Pecan Salad, Seafood Cioppino, and the Roy's Melting Hot Chocolate Soufflé.
First, I would like to comment on the service. It was an upward trending night in terms of our pleasure with the service. From the start we sat at the table far too long (around 10 minutes) before we were approached by anyone at all, this is a bit unacceptable. Once engaged, the busboys and server were very attentive, but again we sat between ordering and the first course for around 25 minutes. However as the meal wore on the server was great in terms of ensuring we were enjoying the food, and even had a digital camera on hand and was happy to offer us not one but multiple pictures in celebration of the birthday.
For the Pear and Pecan Salad, it was simple. Simple is a big plus for me when it comes to salads. For me simple good tastes are what make a salad. It is something to tie me over to the meal, and I dont like sitting in a restaurant with no food in front of me outside of enjoying after dinner drinks. The simple flavors of the pear, candied pecans and the bleu cheese were great. However, the dressing left me wanting more. Lemongrass Port Vinaigrette seemed promising, but it did not seem to give any added flavor. It was a good salad, but I felt as though the dressing could have made it a great salad.
Now for the entrées:
I will start with the lady and her cioppino. It was a mix of shrimp, mussels, and scallops with a basil tomato broth. As a native of Seattle, she was raised on seafood and that is usually all she can be convinced to order. Knowing her seafood, she loved it. Mussels are a particular favorite, and she thought they were great, even in the unusual tomato broth. She also found the scallops and shrimp to be cooked exactly to her liking, perfectly tender.
For me, I came in licking my chops for salmon and as tempting as the steak is on the menu, I was unwavering. The citrus element of Citrus Tarragon Grilled Salmon really peaked my attention. At many other establishments, citrus cured or infused salmon has lead to great flavor. This was no different. The salmon was cooked to be perfectly tender, with the exact amount of citrus flavor desired. The sweet potato and miso broth were even desirable, as sweet potato is a favorite vegetable of mine, and this was no different. Roy's succeeded in feeding my need for a great piece of salmon.
For the desserts, I realized I made the wrong choice. Caroline quickly dug into her soufflé, and it was immediately oozing. With fresh berries on the side, perfect for her taste as a chocolate lover. My ginger baked apple was a tad disappointing. I was experimenting a bit but I am usually a huge fan of apple desserts, this I was not. The apple was either lightly baked or baked to where the apple did not soften at all, not what I am used to in an apple dessert. So I finished off her lovely soufflé. Also, the birthday dessert of white chocolate chip brownie was really wonderful, and that served as a perfect substitute for my dessert that I felt was lacking.
Overall, it was a good meal. Not great, but I came in looking for Salmon, and they gave me great Salmon, satisfaction enough for me.
Both of us decided to go with the Winter Fusion Prix Fixe Menu. We usually go for appetizer and dessert as well, so this looked like a sensible decision for us. I would have to say it worked out pretty well, and we left without want.
My choices were as follows: Poached Pear and Pecan Salad, Citurs Tarragon Grilled Salmon, and the Ginger Baked Apple
Caroline's Choices: Poached Pear and Pecan Salad, Seafood Cioppino, and the Roy's Melting Hot Chocolate Soufflé.
First, I would like to comment on the service. It was an upward trending night in terms of our pleasure with the service. From the start we sat at the table far too long (around 10 minutes) before we were approached by anyone at all, this is a bit unacceptable. Once engaged, the busboys and server were very attentive, but again we sat between ordering and the first course for around 25 minutes. However as the meal wore on the server was great in terms of ensuring we were enjoying the food, and even had a digital camera on hand and was happy to offer us not one but multiple pictures in celebration of the birthday.
For the Pear and Pecan Salad, it was simple. Simple is a big plus for me when it comes to salads. For me simple good tastes are what make a salad. It is something to tie me over to the meal, and I dont like sitting in a restaurant with no food in front of me outside of enjoying after dinner drinks. The simple flavors of the pear, candied pecans and the bleu cheese were great. However, the dressing left me wanting more. Lemongrass Port Vinaigrette seemed promising, but it did not seem to give any added flavor. It was a good salad, but I felt as though the dressing could have made it a great salad.
Now for the entrées:
I will start with the lady and her cioppino. It was a mix of shrimp, mussels, and scallops with a basil tomato broth. As a native of Seattle, she was raised on seafood and that is usually all she can be convinced to order. Knowing her seafood, she loved it. Mussels are a particular favorite, and she thought they were great, even in the unusual tomato broth. She also found the scallops and shrimp to be cooked exactly to her liking, perfectly tender.
For me, I came in licking my chops for salmon and as tempting as the steak is on the menu, I was unwavering. The citrus element of Citrus Tarragon Grilled Salmon really peaked my attention. At many other establishments, citrus cured or infused salmon has lead to great flavor. This was no different. The salmon was cooked to be perfectly tender, with the exact amount of citrus flavor desired. The sweet potato and miso broth were even desirable, as sweet potato is a favorite vegetable of mine, and this was no different. Roy's succeeded in feeding my need for a great piece of salmon.
For the desserts, I realized I made the wrong choice. Caroline quickly dug into her soufflé, and it was immediately oozing. With fresh berries on the side, perfect for her taste as a chocolate lover. My ginger baked apple was a tad disappointing. I was experimenting a bit but I am usually a huge fan of apple desserts, this I was not. The apple was either lightly baked or baked to where the apple did not soften at all, not what I am used to in an apple dessert. So I finished off her lovely soufflé. Also, the birthday dessert of white chocolate chip brownie was really wonderful, and that served as a perfect substitute for my dessert that I felt was lacking.
Overall, it was a good meal. Not great, but I came in looking for Salmon, and they gave me great Salmon, satisfaction enough for me.
Tuesday, February 8, 2011
A 21st Birthday spent at 'Work' - N9NE Steakhosue
I am swiftly approaching the one year anniversary of my departure in the food industry, and I have become so very proud of the place that I call 'work'. I feel like each individual shares the same sort of bond with their workplace, but mine I feel is particularly special. The product of N9NE is something that I have become immensely proud of. The accolades speak for themselves, but I can truly say that I am proud of the product I support.
After working at N9NE for a few months, I brought in my girlfriend Caroline to show off the product to the harsh critic that usually accompanies me in my food ventures. In the fall when my family visited the city to watch me play soccer, I brought them in as well. Those were incredibly poignant nights for me, showing off something I work so hard to promote to the people that I care about most. The last of those close to me to visit are my roommates. They constantly hear about the goings on and how proud I am of the place, and my birthday was the perfect chance to show this off to them.
Walking into N9NE, my roommates were impressed, as it anyone with the high colorful ceiling and the glitzy columns; one being the centerpiece for the focal point of the champagne and caviar bar. We sat at a table on the far side of the dining room with James as our server. James has become a good friend of mine throughout my time at the restaurant, and it was great to see his talents at work first hand. He was entertaining as always, and very engaging for my guests, but still left us plenty of time to ourselves and to our meals while ensuring attentive service. His knowledge of the menu and food in general was immense and helped each guest make their individual decision on what to eat and drink based on their preferences.
For drinks, as my first legal drinks, we all went with mojitos. All of the roommates went with a Melon Mojito off the drink list, and upon allowing James and bartender Agnes to craft my first legal drink, he returned with a peach mojito. As feminine as it is, the peach puree infused mojito was a great start to what proved to be a long night for my liver. We continued drinking these for the remainder of the meal, with the exception of when Chris and I switched over to Allagash, a wheat beer out of Maine which I will soon be writing about.
Onto the appetizers. Myself, as well as James, recommended the three most popular appetizers: Ahi Tuna Tartare, Rock Shrimp, and Calamari. The Ahi Tuna is my personal favorite, with chopped avocado and edamame mixed in, as well as a chili puree and chick-pea chips to complete the plate. The Rock Shrimp are lightly breaded and served with lemon aioli and a more intense Asian inspired sauce, this appetizer in particular two of my roommates loved. The third is the calamari, served in a way commented on by all guests. They are traditional in that they are lightly breaded, but they are served with fried lemons and drizzled with a lemon aioli, both giving light but enjoyable flavors. All were much much enjoyed and for a steakhouse, I believe the appetizers truly show off the seafood skills of the N9NE kitchen, which has won numerous awards for their seafood exploits.
For the entrées, after careful deliberation with James, all went with the 8 oz filet. I went with the losing side of their decision, the hanger steak. The hanger steak is marinated in Asian flavors, with soy sauce as a large part of the marinade. These flavors really do come out, and if you are looking for a steak with natural flavor, not from a sauce, the hanger steak is a great bet. It is topped with roquefort shallot butter, which contrasts perfectly to the natural flavors of the steak to create a perfect balance.
For the guests and their filets, upon each taking their first bite, each let out that very satisfied moan, confirmation to me that the great meal was complete. Each commented on how it was cooked exactly as they preferred. James brought a four sauce sampler for them to try, and upon deliberation, the classic béarnaise was favored to compliment a pure steak, seasoned only with salt, pepper, and a bit of butter.
It was a meal I was very proud of, able to treat my roommates to a great time in an establishment that I work so very hard to promote. They really enjoyed the meal and were about to leave full, when we were treated to the cloud 9... a namesake cotton candy creation with miniature ice cream cones and a chocolate and sprinkle covered pretzel rod stuck into the house-made cotton candy. This was the perfect ending to our meal.
If this is what being a proud father feels like, I think parenthood is something I might be able to handle after all.
After working at N9NE for a few months, I brought in my girlfriend Caroline to show off the product to the harsh critic that usually accompanies me in my food ventures. In the fall when my family visited the city to watch me play soccer, I brought them in as well. Those were incredibly poignant nights for me, showing off something I work so hard to promote to the people that I care about most. The last of those close to me to visit are my roommates. They constantly hear about the goings on and how proud I am of the place, and my birthday was the perfect chance to show this off to them.
Walking into N9NE, my roommates were impressed, as it anyone with the high colorful ceiling and the glitzy columns; one being the centerpiece for the focal point of the champagne and caviar bar. We sat at a table on the far side of the dining room with James as our server. James has become a good friend of mine throughout my time at the restaurant, and it was great to see his talents at work first hand. He was entertaining as always, and very engaging for my guests, but still left us plenty of time to ourselves and to our meals while ensuring attentive service. His knowledge of the menu and food in general was immense and helped each guest make their individual decision on what to eat and drink based on their preferences.
For drinks, as my first legal drinks, we all went with mojitos. All of the roommates went with a Melon Mojito off the drink list, and upon allowing James and bartender Agnes to craft my first legal drink, he returned with a peach mojito. As feminine as it is, the peach puree infused mojito was a great start to what proved to be a long night for my liver. We continued drinking these for the remainder of the meal, with the exception of when Chris and I switched over to Allagash, a wheat beer out of Maine which I will soon be writing about.
Onto the appetizers. Myself, as well as James, recommended the three most popular appetizers: Ahi Tuna Tartare, Rock Shrimp, and Calamari. The Ahi Tuna is my personal favorite, with chopped avocado and edamame mixed in, as well as a chili puree and chick-pea chips to complete the plate. The Rock Shrimp are lightly breaded and served with lemon aioli and a more intense Asian inspired sauce, this appetizer in particular two of my roommates loved. The third is the calamari, served in a way commented on by all guests. They are traditional in that they are lightly breaded, but they are served with fried lemons and drizzled with a lemon aioli, both giving light but enjoyable flavors. All were much much enjoyed and for a steakhouse, I believe the appetizers truly show off the seafood skills of the N9NE kitchen, which has won numerous awards for their seafood exploits.
For the entrées, after careful deliberation with James, all went with the 8 oz filet. I went with the losing side of their decision, the hanger steak. The hanger steak is marinated in Asian flavors, with soy sauce as a large part of the marinade. These flavors really do come out, and if you are looking for a steak with natural flavor, not from a sauce, the hanger steak is a great bet. It is topped with roquefort shallot butter, which contrasts perfectly to the natural flavors of the steak to create a perfect balance.
For the guests and their filets, upon each taking their first bite, each let out that very satisfied moan, confirmation to me that the great meal was complete. Each commented on how it was cooked exactly as they preferred. James brought a four sauce sampler for them to try, and upon deliberation, the classic béarnaise was favored to compliment a pure steak, seasoned only with salt, pepper, and a bit of butter.
It was a meal I was very proud of, able to treat my roommates to a great time in an establishment that I work so very hard to promote. They really enjoyed the meal and were about to leave full, when we were treated to the cloud 9... a namesake cotton candy creation with miniature ice cream cones and a chocolate and sprinkle covered pretzel rod stuck into the house-made cotton candy. This was the perfect ending to our meal.
If this is what being a proud father feels like, I think parenthood is something I might be able to handle after all.
Wednesday, January 26, 2011
Introduction
Food blogs are a dime a dozen, this I know, especially in a great city such as Chicago. Quality, I hope to develop; Dedication, this I promise.
The amount of money I spend on food and drink in this city is beyond reason, and I seek to rationalize my personal contribution through sharing my experiences with others. Therefore, through this small online alcove I will share opinion, description, and hopefully a bit of entertainment regarding my ventures in the great City of Chicago.
I will also add the opinions and entertainment of those closest to me, as they are usually able to inject comedic value much better than myself.
I hope you enjoy.
The amount of money I spend on food and drink in this city is beyond reason, and I seek to rationalize my personal contribution through sharing my experiences with others. Therefore, through this small online alcove I will share opinion, description, and hopefully a bit of entertainment regarding my ventures in the great City of Chicago.
I will also add the opinions and entertainment of those closest to me, as they are usually able to inject comedic value much better than myself.
I hope you enjoy.
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