fish

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 People’s Pint

The People’s Pint is as good at smoking meats in-house as they are at brewing top-notch beer.

Mission Cantina

Strong and creative margaritas, with several fruit-infusions offered. They even make their own sour mix. The food is excellent, so much so that we hardly go anywhere else for Mexican.