How should tipping go after you’ve had an across-the-board disaster?
beercampfeaturedMatthew Wright • July 8, 2015
Even in cramped quarters the kitchen at Coco turns out some amazing food and the Cellar Bar doubles their modest seating.
Insofar as possible, I like to take advantage of what the earth is offering. In California, in midsummer, it offers blackberries. Our old backyard is covered in them: nasty thorny invasive weedy Himalayan blackberries. As much as I hate the plant, the fruit makes a hell of a good cocktail.