dough

Matthew Wright • July 8, 2015

more like this

Bison Moussaka

We love moussaka, but it’s a pain in the ass to make. It’s not too difficult, just time-consuming. Cooking time is about an hour and prep is at least that long. It’s worth it though, and nice a month or so later to pull an extra one out of the freezer and enjoy it without any work involved. Every time we go to the trouble of making one, we make two.

The Roost

The Food Network named their egg sandwiches one of the best breakfasts between bread, but we’re usually there to get our favorite Chai Latte in the area.

High Horse

High Horse’s ‘Beyond The Pale’ British-style ale is extraordinary, but the rest of their line up is also quite good. The bar food is tasty, but a little pricey for what you get.