La Cuevita in Highland Park: A Tequila & Mezcal Bar for the rest of us

la cuevita signage

The ghetto hipsters of Highland Park have a new place to get shitfaced. La Cuevita opens up Friday night (May 4th) and it is just what this lovely city needs: An agave-spirit centered bar where we don’t have to spend a week’s budget. The Glutster was invited for an early tasting this last Tuesday and this is what that fucker drank.

La Cuevita bar
The bar, all new and shiny.

 

la cuevita  cocktail
La Cuevita cocktail

 

Fidencio Mezcal

 

Mezcalada at La Cuevita
La Mezcalada


Mole Manhattan
Mole Manhattan

 

la cuevita drink menu
Cocktail Menu

 

Mezcal Los Nahuales at La Cuevita
Mezcal Los Nahuales

 

La Cuevita Tequila Menu
Tequila and Mezcal List (for now)

“We want this place to be more of a sipping establishment” Jared Mort, the 1933 Group’s bartender that was called into action for La Cuevita tells me as I am the first and only of the night to ask for the pure Tequila and Mezcal menu. And by the looks of the prices for the agave libations, it looks like they actually mean it. There are only a a couple that break the $15 mark and the rest are all ready for working class enjoyment. The cocktails are still in the works, the Mezcalada sounds better than it actually is with only a 1/2 ounce of Mezcal used and probably even less of the roasted poblano tomato cocktail used to flavor it (think of a watery beer-y Mary). But then again, it’s only $8 and there are free AYCE tacos to make up for it if you are there on a Tuesday night.

But if you must cloak your poison with a bunch of sweet syrups and flavors, go for the Mole Manhattan. A bit sweet but still bitter and fully brute with cacao flavored booze.

The ambiance is definitely better than the old Gothic-y Little Cave days. They opened up all the windows and the image of Emiliano Zapata will gaze deep into your eyes as you imbibe Mexican history. Just hope that the live agave crops hanging off the patio walls as you walk in won’t fall on you.

la cuevita art
ambiance
agave wall

 

La Cuevita gets bonus point for playing a steady flow of Ramon Ayala and other corridos through out the night though.

La Cuevita

5922 North Figueroa St,

Highland Park.

323-255-6871.

 

Local, Grass-Fed Chevre Burgers At Humboldt Brews

I found myself at Humboldt State University over this last 4/20 weekend. No, not for the reason you are thinking, it was for a fencing tournament. Actually, The 5th Annual Redwood Coast Assault of Arms, an official national tournament held by the Historical Fencing Association. Along with seven other of my Salle Lancier (Pasadena City College’s fencing club) colleagues, we were invited to come up to defend the name of our lovely community college.

Well, most of us ended up getting slaughtered. Literally too, as was apparent by the epees this school of fencing uses, the tips actually have three sharp little teeth that are made to “cling on to your clothing” and create an “uncomfortable feeling.” Unlike the electricity-assisted, sport version of the dueling weapon sport that is more popular and made it to Olympic status that only has a flat screw top.

historical fencing epee tip
These dudes are hardcore.

There are only two cool things that came out of this trip. First, enjoying the edible splendors of their hippy student market (it hast stuff like crystallized ginger sheep’s milk yogurt and puffed sorghum “popcorn,” available daily?!) Second, eating and drinking at Humboldt Brews.

market goods
Pre-Fencing Breakfast of Champions

Humboldt Brews is disguised as the local collegetown pub but it’s the pride and joy of the city of Arcata really. And while the rest of the 20+ fencers that participated in the tournament feasted like lumberjacks at the local historic restaurant, Old Samoa Cookhouse for the dinner reception, I asked to get dropped off and go solo at Humboldt Brews for a burger and a beer. As soon as I walked in, I knew my anti-social decision was the correct one. I sat at the bar and the cook had long hair, wore shades and was listening to “Iron Man” at a decibel level that would rival that of a metalhead cooking lunch on his day off.

I opted for their “Shroomers Delight” burger: 1/3 lb Humboldt grass-fed beef, roasted red peppers, sautéed mushrooms, a thick smear of Cypress Grove local chevre on soft buns with a steak knife stabbed in it. The meal came with mixed greens, tomato, red onion and their “Pub Fries,” which is basically their own unfussy rendition of fresh-cut Pomme Frites, for about $12.

last burger pic

The burger was bomb. Under seasoned, but in a consciously healthful way. Since well, grass beef doesn’t need much salt. Unsurprisingly, their medium rare was more “well” done than rare. The buns were amongst the softest I’ve had, as far as burger standards go. But all this just digresses from the fact that there was a thick, white, opaque dollop of local Cypress Grove chevre on a freaking burger. Chevre is the missing link on burgers. It works double shift; soft and creamy enough to replicate what a mayonnaise or aioli would do, and richly flavored enough to satisfy that tangy richness that a slice of cheddar or any other hard cheese would impart. The mushrooms and peppers were ample as well, barely cooked and unmushy.

To further the heavy metal feeling of the dinner, I washed the beast down with a “Back in Black” Black IPA from 21st Amendment Brewery in San Francisco. I am in the “Black IPA” phase of a budding beer enthusiasts at this moment and this was by far my favorite. It’s just something about the corequisite flavors of malt and hops in the same cup of beer, for the beer geek that wants it all.

The meal set me back only $17 and it turned out that the bartender is close friends with the owner of Cypress Grove cheese, yes creator of Humboldt Fog cheese. She informed me that the owner “was a single mom who did every step of the process by herself,” including driving down to San Francisco and distributing her cheese weekly. And that she recently, “sold her company for millions to Swiss dairy.”

Well, I may have not discussed the subtleties of an inquartata fencing pose with the rest of my fencing adversaries but I did eat one of the best damn burgers of my life thus far.

Humboldt Brews

856 10th St. Arcata, CA 95521

707.826.BREW

 

La Pulkata: Drinking Against The Grain in Guadalajara, Mexico

El Mariachi Loko
El Mariachi Loko

Of course, my first post after a two-month hiatus is going to be about drinking pulque in Guadalajara.

Is there a better way to decompress after finally applying to transfer to a university and finally (somewhat) writing for a living? I think not. OK, perhaps drinking some Tesqüino, corn booze, from Raramuri natives in Chihuahua? One day. For now, I’ll settle for this.

Although Guadalajara has contributed to perhaps the most popular craft brew in all of Mexico with its prideful “Minerva” beer. There are still some local pulqueria’s if you look hard enough. Google “pulqueria” and “Guadalajara” and one of the first hits you will see is a message on Yahoo Mexico Respuestas stating “no creo porque en guadalajara no son pulqueros, son cerveceros y tequileros.” Well, while that is undoubtedly true. There are still a proud few available to those who choose to chug the luscious fermented sap of the Maguey plant instead.

La Pulkata is a chill pulqueria in Guadalajara, one of two left in the whole city according to the guy who was serving us. La Pulkata located in a suburban part of town, on two small streets named Pedro Loza & Eulogio Parra. It’s still hard as hell to find with the nearest metro stop being a couple of miles away. But as soon as you spot an old toilet that has been transformed into a pot with a flowering Blue Agave plant with a hand brushed sign that reads “La Pulkata” in opaque paint – you’re there.

Padre Nuestro Pulquero
El Padre Nuestro Pulquero

La Pulkata not so much a bar or place to drink alcohol than it is a café to meet a friend and chat. The room is small, with a few tables and a sofa set before the main counter. The walls are adorned with those popular black and white portraits of thick-mustached Mexican revolutionaries like Pancho Villa sipping pulque, you know, those that make you wonder why pulque is almost extinct?

Some pleasantly fast Mexican Ska-core music will probably be bumping loudly on one of those old-school, blocky wooden consoles in the middle of the drinking area. Sit down anywhere, the easygoing young dude with sagged pants and frizzled hair will come to you and take your order.

The menu for “curaditos,” the cutesy name given to pulque that is blended with fruits, veggies and grains is hand written and is rather extensive. It includes flavors like carrot, peanut, oatmeal, jicama, cucumber, guava or just “blanco,” the pure milky sap served as is without anything added; sour, my favorite.

My lovely girlfriend and her friend acting as my drinking mates for the evening ask nicely if there is a way we can taste a little of all of them. A minute later, tiny “probadita” sized shot cups arrive to the table in pairs and sometimes trio’s. They show up as fast as the bar’s small blender in the back could whip them up. Each curado is blended only moments before so the fruit sediment is still floating around the inside of your cup when you receive it.

The server and one-man kitchen staff started me off with a blanco “na-tu-ral.” The sap tastes just like it did when I sucked it out of the Maguey myself in my tio’s rancho in El El Jagüey, Hidalgo. The taste? Hmm…well, something like the Indian probiotic drink, kefir but mixed with the acidic tinge of G.T. Dave’s “Green Algae” Kombucha then add the texture of the Korean, unfiltered rice wine, Magkoli? Even then, the flavor and texture is completely unique of all these things.

Next to the blanco is the unfermented counterpart of pulque called Aguamiel, the sweet, translucent juice before the sugar is turned alcoholic. Then the guayaba (guava), tasting more like a Mexican licuado or thicker version of an Agua Fresca made with the aromatic fruit. Then the cacahuate, thick and extra milky with blended roasted peanuts that tastes like a drinkable version of the Mexican candy, Mazapan. Every other curado followed this delicious pattern of tasting just like the fruit or vegetable or grain it was blended with right after after.

As per Mexican tradition when out drinking, a complimentary “botana” or snack is always available if you ask for it. The botana for this particular evening at La Pulkata was a plate of sliced crisp jicama and slivered cucumber with a tiny bowl filled with Chile con Gusanito, the dried chili powder mixture enlivened with the earthiness of Agave wormies.

curadito de cacahuate

After trying each of the pulque’s. I ordered a full cup (similar to the traditional “tornillo” size cup of the drink) of the peanut one followed by a cup of the natural, white one, extra sour.

Like beer, pulque is pretty damn filling. After tasting all of them and drinking two full tornillo sized portions, I was pretty full. Although, not really buzzed at all. Fortunately though, someone had just brought in some local raicilla for the bar to try. Raicilla is the other agave liquor made from the non-blue wild agave’s that grow around the Jalisco Mountains. In Mexico, we don’t have digestif’s but we do have sharp tasting agave spirits “para el desempanse.” Literally translating to “de-gut” your belly after eating a lot of food or drinking a lot of liquids.

Mezcal Sierra Mascota

And the raicilla did just that. It was called “Sierra Mascota” and it was the best I have ever sipped, tasting elatedly of tropical fruits like cherimoya and pineapple; not aggressive at all. I would of bought a bottle if it wasn’t the bar’s only one they had.

I liked the light curados and thin blanco’s here a lot more than the thick-as-hell, slimy ones that I had at Pulqueria “Las Duelistas” in Mexico City. But no matter what, there is nothing like sucking it out of the Maguey itself and drinking it at room temperature a few hours later.

Nonetheless, I’ll take pulque over beer, any day and any way.

La Pulkata
Pedro Loza 719,
Guadalajara, Mexico
44100
tel. 33306825
cel. 3310978086
mail. pulquimia@gmail.com

5 PM to 11 PM Monday through Thursday
5 PM to 1 AM Friday and Saturday

http://www.pulquimia.org/

MAN VS. BEER Tonight At Far Bar. 20 Japanese Craft Beers for $25. 7 PM. Augustfest!

This just in via the Chuy-Wire…Puro Pinche Pari!

Far Bar in Little Tokyo is hosting the last night of MAN VS. BEER. In celebration of their exclusive “Augustfest” celebration they will offer the chance to taste 20 different, unique Japanese craft beers for $25. Here is the the scoop directly from the website.


As part of the Augustfest celebration, every Thursday come to FAR BAR Lounge and get the opportunity to taste 20 differently unique Japanese craft style beers for only $25. There will be music, Japanese horror and Samurai Movies and free popcorn! Challenge yourself and if you can finish, get your photo on the “WALL OF FAME”. Come early as the fun begins from 7pm-midnight. Only at the FAR BAR Lounge!

Girls-drinking-Beer

Pues, hay que aprovechar! Not sure if this is true or not but I heard that the portions will be allotted to five oz. of each beer. Let’s see x20, that is, hmm, hold on, carry over the one….100 pinche oz. of thick, high Alcohol luxurious Japanese craft beer!

This probably isn’t a good idea, I am the spitting image of a latino-fangled Gumby at 6’3 feet tall and like 135 lbs. But fuuuuuuuuuuck it, one last hurrah before I go back to 13 units of hardcore schoolage next week.

In the words of my beloved East L.A homies, “You’re not doooooown! Ahhh, gonna be a little biiiiiitch or what?”

Haha. I’ll see you guys there at 7 PM sharp, and wish me luck.

Cheers and more beers!

Pulqueria “Las Duelistas”: Drinking it Old School in Mexico City

As soon as you step foot in any part of Mexico you will quickly realize that Mexicans love beer. A cold, frosty chela will be readily available at an airport sandwich shop before you hop on your flight as well as be given to you free of charge aboard a Mexican airline if you ask nicely enough. Furthermore, what we call a “40” oz, they call a “Caguama” and it actually has 22% (1.2 Liters of beer to be exact) more beer than any 40 oz in the U.S. But before there was beer, their was pulque, the ultra-viscous libation of my pre-hispanic ancestors made from the fermented sap of the Maguey plant (Century Plant).

As a coming-of-aging Mexican-American pocho on the quest to find his opposing dual self-identity, I have sought to imbibe this elusive drink voraciously. Perhaps because it is portrayed as the official drink of thick-moustache’d Mexican revolutionaries, the heroes of the modern day literate chicano. Or maybe because it conforms to my punk-rock way of living… an alternative option that a dedicated few choose to produce and drink? Sounds like the perfect alcohol correquesite for a latino that is into punk-rock to me! Whatever it is, I am fascinated with this drink and I treat it as French Romantics treated absinthe, drinking it for deep self-reflection but ultimately, as an homage to my pre-conquista roots.

Every time I am in the motherland of my parents, I make it a point to hunt and drink pulque at least once during my short visits. Last year, I was lucky enough to actually witness how it is produced while I stayed at my tio Aurelio’s rancho in Nopala, Hidalgo. I think it was a turning point in my adult life.

First, the maguey plants needs to be “castrated” before any pulque can be acquired, that is, the tall tree-like stalk that grows from the middle of the plant is chopped and pulled off. Where the stalk was, there is now the chamber where the illustrious “Aguamiel” sap water collects. According to my uncle’s friend who drinks pulque daily, the plant produces sap three times a day, perfect for the human dietary meal plan of three meals a day. Coincidence? I think not!

Fresh from the plant, the aguamiel it is not yet alcoholic, at this point it is considered medicinal and tastes similar to drinking fresh unsweetened aloe-vera juice. As bacteria are introduced to it, the fermentation begins. After a few hours it is finally pulque. Fresh, raw pulque is like yogurt and has probiotics actually!

The Modern Pulquero
The pulquero tools
La Aguamiel
Aguamiel chamber
La Resadura Del Maguey
Maguey shavings

Anyways, the pulquero uses what I can only explain as a big-ass pipette that he sticks under his armpit to squeeze and suck up the sap and then empty out in an old plastic bottle. The pulquero must be cautious and wear this leather forearm protector, as the maguey surface around the chamber is highly irritant to the skin. Like anything else a man treasures, he must groom and maintain the maguey. In this case, he uses a sharp wedge to shave the dried surface around the spherical sap chamber. But like everything else in this world, the Maguey does not live forever. After the plant is actually old enough to produce pulque (at about 8-9 years of age), the Maguey slowly dies after each offering of its elixir, lasting only about 1-2 years shortly thereafter. It is pretty sad too, the plant slowly droops and weathers, until its completely brown and decomposed.

Ok, ok enough with my chicano-pulque 101-Dissertation stuff, back to Los Duelistas!

pulqueria duelistas
Pulqueria Los Duelistas: Signage

So, somewhere along my three-year strong twitter neuroticism, I stumbled into the account for @LaPulqueria “Los Duelistas”. They post their flavors daily, one day it would be “Martes de Maracuya” (Passionfruit Tuesday) another day it would be Jueves de Tuna Roja (Cactus Fruit Thursday) and so on and so on. Day after day, I would be tempted by their pulques, only to realize I was thousands of miles away in LA. Well, not today!

The pulqueria is located just down the street from the “San Juan de Letran” metro stop on the green line. The Aztec-graffiti layered façade shows you the new school qualities of the place, while the Mexican saloon-style swinging doors demonstrate traditional Pulquete architecture.

pulqueria ambiance
Hey! Mexico has hipsters too!

At about five pm, the place was hella-cracking with local Mexican hipsters and rasta (dreadlocks) touting brown bohemians alike. Pulque attracts the roots-revering, conscious youth of Mexico. Nobody in the room was above 30 years old. Well, except for the seasoned old servers who hustled the drinks. But even then, the old man pictured on the facebook page sported his stud belt proudly as he reached over to take peoples orders promptly. Only two flavors (out of five) were left: a fluorescent green apio(celery) and a creamy avena (oatmeal). Late 90’s U.S alternative rock favorites were being bumped loudly. A pitcher of each please!

These flavored pulques are known as “curados” (cured) pulques. And they are made by blending the unsweetened sour-as-hell natural stuff with other pureed flavorings and then letting it rest for a couple of hours for the flavors to marry. The first pitcher to arrive was the avena flavored one. After pouring it out into the plastic cups used to drink it, I now knew why Anthony Bourdain best described it as “Ryan Seacrest’s love juice”.

oatmeal pulque
Cinnamon-sprinkled oat flavored pulque at Las Duelistas
pulque viscosity porn
Pulque viscosity porn

The cloudy liquid was as thick as the sickest loogie you ever coughed up in your life but yet tasted so heavenly. It was sprinkled with cinnamon and tasted like a sweet kefir-kombucha-yogurt-adult milkshake-super-drink hybrid. It is served at room temperature so its flavor and signature viscosity is wholly unabashed and thoroughly enjoyed. The celery cured one was a lot lighter and less sweet, I actually preferred it to the oat version for that reason.

I quickly guzzled mine and ended up drinking my friends leftovers of their’s too. Not to mention still ordered an uncured and unsweetened aka. ultra-sour “blanco” pulque to taste. They wanted to progress to the next bar already and drink beer already but I could care less. I ended up going with them and drinking three “Leon” caguamas through the evening. But even the dark, Mexico-only “Munich” style beer was no match for my pulque-lined stomach anymore…

otro pulkito?

Pulqueria Los Duelistas
Aranda 28, Col
Centro (entre Ayuntamiento y Puente Peredo)
Ciudad de México, Mexico
Tel: 5513940958
Twitter: @LaPulqueria

Russian River Brewery Co. (Santa Rosa, CA): My Shitfaced Dreams Come True

It was the last day of the tour…the last town left to hit was Santa Rosa and the only thing on my mind? Russian River Brewery! I first learned of this exclusive brewery through the homie Chuy Tovar and his craft beer way of life. I immediately became a fellow fan after tasting Pliny the Younger for the first time a few months ago when they had 13 of their kegs on tap at The Surly Goat bar.

The Delirians invade Dolores Park
ginger-orange coconut special truffle zest
Dolores Park Rules

I had hyped up the band about Russian River and we all agreed to roll in to Santa Rosa a little bit earlier to hit up the celebrated Russian River pub. But those plans didn’t stand a chance when pinned up against going to San Francisco for a picnic lunch. So, we ended up doing that instead. For dessert, we had some tasty homemade coconut, ginger, orange zest truly special truffle sold by a roaming vendor. I forgot how much I loved San Francisco.

We arrived to the venue with just half an hour to spare before they played their set. “You have arrived at your destination on the right” said my ghetto PCS Blackberriy’s GPS system. Trip out! The venue was just a block away from the brewery!!!!!!!!!!! It was shitfaced destiny.

russian river front
There It Is

The bar was cracking for a Sunday night. It had the feel of a saloon or something, with wooden framed signs all around the place and a classic rock band playing inside. I don’t know if it was chocolate kicking in or the three beers I had earlier but I swear everyone can could tell that my friend Carlos and I were not locals. We were probably the youngest guy’s there, not to mention the only latino’s too. But it didn’t matter, I was there for the beer and was not going to let any paranoia kill it!

inside russian river
Russian River Brewery beres
Behold:Russian River Pub

Sooner than I knew it, I ordered some Consecration, their sour brown ale aged in Pinot Noir barrels that goes for $15.99 a bottle at our dear Ramirez Liquor in Boyle Height’s. Here, a chilled tumbler filled with sour stuff went for $7.

The first glass of the hefty 10.00 ABV brew went down my throat too easily, but what can I say, I was a giddy fan girl for it and was looking forward to it since Friday morning. We went out into the patio to sip our second glass while enjoying the cool Santa Rosa dusk.

consecrations at dusk

Shortly after downing my second glass, I was made aware of the pub’s sampler set for $12. DUH! Oh well, never too late for a sampler right?

Russian River sampler
Two Drinks in and Then a Sampler

Now the problem with blogging about beer, I have no recollection of it! haha. Well, aside from the tasty Sanctification, the pub’s sour ale brewed with 100% wild Brettanomyces yeast! And the Redemption ale, only because Carlos called it a “blondie”.

empty sampler
two growlers to go at Russian River

My open-minded friend Carlos really liked the beer, enough so that he bought two growlers full of ’em to take back home. Now, I don’t really remember much after that last flight of beer. But I must of had a good time as I somehow magically woke up back in my own bed by 9 AM the next morning?

drunk photographer shot
Drunken Photographer Shot of The Delirians

echoes of kingston tour last shot
Echoes of Kingston Tour: Goodbye Shot

mission complete
Mission Complete: Partying, The Delirians Style!

The “Glutster” Burger Now Available in New Menu at Biergarten Tonight! Eat Me Now!

menu shot
Outta Nowhere!!!!!

1. Have a burger named after me.

Well, I can now scratch “having a burger named after me” off my bucket list. Yup, I can pretty much die a–very satiated–happy man now. There is now A BURGER NAMED AFTER ME at Biergartenahhhhhhh raaaaaza!

I’ve met some pretty awesome people along this long and winding journey of food writing self-discovery I took up back when I was 16. Although, I have learned–the hard way–that this industry thrives on fake and thirsty personalities, I have made some genuine lifelong friends that have all taught me so much. Eddie Hah is one of those homies.

Some of you may remember him from the post I did on him last year, hyping up his very own special burger at 8 oz Burger on Melrose. He comes from the lineage of the late Korean restaurant Sa Rit Gol, what many touted to be the best Korean place in L.A. And well, thanks to him, what started out as jocular late night texting is now…a full-fledged, meaty and balanced reality.

the glutster money shot
The Glutster Burger: Pickled Oregano-Onions, Epazote Aioli, Fried Green Tomato, Guacamole, Chipotle-Black Beans with an ALL-PORK Patty.

I present to you The Glutster: Eight juicy ounces of 100% pure charred ground pork loin, stratified with oregano-spiked, crisp-pickled onions, a thick and creamy Epazote-scented Aioli, a spread of Chipotle-laced black beans, two slices of fried green seasoned tomato and to finish the 2nd generation Mexification of it–a scoop of chunky, fresh Guacamole. All sandwiched between two toasted, soft, sweet and King’s Hawaiian burger buns.

For those of you that know me, you all may be smiling right now because you know that this is indeed a DIRECT homage to the way I eat. I didn’t call myself the GLUT-ster for nothing eyyy. I found out of my freakishly fast metabolism at an early age in life so basically, everything I cook for myself at home usually ends up being something stupidly ginormous like this, haha. Yes, with a giant mishmash of flavor-intensive simple ingredients like this as well.

And the bottom line? Well, bomb of course! I thought up of it! (burgers named after you do wonders for your low self-esteem apparently). Think of a glorified torta, one made with perfectly-balanced quality ingredients. In true nostalgic fashion, this burger reminds me of my fast-food driven childhood. I was skeptical at first, but the sweet buns really work awesomely with the burger. It reminds me of that flavor when the sweet ketchup adhered to the bread, remember?

My immortalization between two buns–along with many other interesting German-Korean bites–is part of the revamped new menu at Biergarten launching tonight (soft opening). Its a collaborative burger-fueled effort between Eddie Hah and Jacob Wildman (equally-abled burger bad ass formerly of 8 oz as well, Spago). Other chingon dishes include “German Fried Rice” (Kolbasa Sausage, Sauerkraut, Fried Egg, Dunkel Gravy; $9), “Pig Frites” (Korean Marinated Pork Loin, Fries, Celery Root Slaw; $14), grilled-chilled shrimp in Remoulade sauce, a new spin on the Korean classic Gol-bang-ee Muchim (Snail-Rice Noodle Salad with Chili but with fried snails instead!) and yes of course, the return of Eddie’s own “Chosun One” tasty Korean-fangled burger.

So come by and eat me tonight!

Biergarten
206 N Western Ave
Los Angeles, CA 90004
Neighborhood: Wilshire Center
(323) 466-4860

New burgers all available starting at 5 PM tonight for $10-$11 each.

Disclaimer: Money cant buy you real burger love! I DID NOT PAY Eddie Hah, Biergarten or any one to make this happen!