Roses are red, violets are blue. Weekend.
FROM PERKS
Things you don’t hate: beef jerky crafted in small batches from all-natural ingredients; flavors like sweet sriracha BBQ, maple buffalo bacon and “Reaper” made with the hottest pepper on earth. This stuff could do wonders for your tailgating game…
BO KNOWS
Good afternoon, and welcome to We’re Finally Getting a Bonobos Guideshop. On this episode, exactly that happens. Which means you just show up, try on all those washed chino shorts and flower-covered shirts you’ve been admiring online, and order them right there. Tune in next week when this program doesn’t exist anymore.
SHUCK THE SYSTEM
Midtown Oyster Bar is hosting their first Oyster Fest on Friday. Shockingly, it involves oysters. And how many of them you care to consume in two hours. Oh, plus $2 pints of Wynwood Brewing’s La Rubia. Because man cannot live off bivalves alone, or something.
GOLD STANDARD
Sure, you can watch the Olympics at home. But when presented with the option of viewing the games from a massive TV situated in a Copacabana-themed lounge at the Setai while partaking of vodka drinks garnished with gummy Olympic rings… well.
FISH OUT OF WATR
We’ve been infiltrated. By poke and various other delicious Polynesian foodstuffs, but still. They’ve staked their claim on the rooftop of the 1 Hotel and named their operation Watr. They’ve even got a “cocktail-pairing connoisseur” among their ranks. Resistance is probably futile.
420/20 VISION
Giorgio Rapicavoli’s 4/20 munchies dinner. If you’re one of the few who’ve gotten in, congrats. For everyone else, good news: he’s now serving seven of his best 4/20 courses, like Cap’n Crunch pancakes and PB&J poutine, until the end of September. So those seem like better odds.
Jackie Gutierrez-Jones finds unhyphenated names quaint. She believes that croquetas and gin cocktails are suitable precursors to running and hoisting heavy weights over one’s head.
