How I failed

I failed ..or did I? This statement remains unclear. You might know me as Duke from Duke’s Lounge, or Duke the Sales and Marketing person in real estate. Some think I’m just a barista, some think I’m that tech nerd. Even rarer nowadays people ask ‘How’s the dancing going, Duke?’ but yet, that happened too.

I’m turning 33. I’ve personally lived many lives with different personas and purposes. But one thing stands true, I’m a soldier of passion in a world filled with soldiers of fortune. The longest career I’ve had since leaving school was one that barely paid me. The shortest was the one that paid me the most. I’m used to seeing my friends, colleagues and associates advance in their path. Making unbelievably profits or receiving more-than-comfortable salary packages. I ain’t jealous. Maybe if you asked me when I was 25 years old I might’ve been envious. But the truth is, I can’t do what they do, nor do I want to, and in turn they probably wouldn’t want to live how I live too. The fact is, we should never compare ourselves to others. You might know their successes and net worth, but you’ll never know their level of happiness and wellbeing. No one ever reveals their balance in that bank account which is kind of sad if you think about it for too long. 

So, as a 33 year old, how have a done so far? Well, I grew up in the restaurant business, became a travel goods sales person, then after leaving school I became a mortgage banker, a margin loans assessor, an investment banker and a DJ. I dabbed in owning an events business, designing websites and running a motorcycling club. After losing my mind in the spring of 2009, I went on to build a somewhat successful cafe. 

So why do I feel like I failed? To be honest, because I’m an idiot. I actually have no reason to feel the way that I do, but when I look at my friends and what they’ve achieved in 5 to 10 years, with their brand new cars and picket fences, their weekends away and a cat named Dolly; I, on the other hand have none of that. But what I have is a partner who entirely completes me, memories of my journey and the beautiful people I’ve met along the way. I also have a broad set of skills that is making sure I have food on the table. Not to mention bragging rights to all the things I’ve done, but then again, bragging rights are reserved for people who was a somebody, and those people sit real close to the would haves, should haves and could haves. 

See, again, I’ve bashing myself to the ground. Why do I do that? 

I failed because I’m not seeing the bigger picture. I failed because I’m comparing myself to things I’m incapable or doing. I failed because I’m that stupid fish that wants to climb a tree. Don’t be that fish, unless you want to evolve. But that’s it! Maybe I’m failing because I want to jump before I can skip? Maybe Einstein was wrong and we should actually judge a fish by how it climbs? Look at me now, comparing myself to a god damn fish.

But why not. I’m capable of more. I’m not going to give up. If I want to climb that tree then by-god I will. 

You can’t say you’ve failed until you try.

Believe me, I’m trying. 

Got a vacation rental property? Let me break it down for ya

(An excerpt from the Seven Secrets which I authored the first 5 points; including the Introduction)

Do you want to book more nights? If so, read on.

Did you know that the latest statistics show that travellers are more likely to book an independent vacation rental (more commonly known as an ‘AirBnB’) as opposed to a hotel room?

The number one reason why people prefer a vacation rental over a hotel room is for the experience, but not all hosts are experienced enough to provide a concierge service like a hotel can. What if you could combine the strengths of the two?

Not everyone wants someone else to manage their asset for them. So if you are considering managing your own vacation rental, here are seven valuable tips I have learned which can assist in securing more guest visits.

1. Multi-Channel Marketing

1. Real Estate Photography

1. Response Time

1. Reviews

1. Re-Marketing

1. Multi-Channel Marketing 

Refers to the method of advertising your property on listing portals such as HomeAway, Stayz, Trip Advisor and Flipkey.

The benefits of advertising through these channels is that they constantly have high traffic volumes driven by their large marketing budgets which translates to greater audience reach which increases the likelihood of your property being seen and eventually booked.

Listing on multiple channels means you can also select the target market you want to appeal to. Whether it be the luxury traveller or a traveller with pets, there’s a channel targeting every niche. 

Depending on your subscription type, property listing portals will take a fee, a commission, or both. Some will be more simple than others, so keeping track of your expenditures across multi-channel marketing is an ongoing necessity if you want to make a decent profit out of your listing(s) especially when fee structures are constantly changing. 

The main advantage of listing your property through these portals is that 9 times out of 10 they will handle the payments on your behalf. Taking away the accounting headaches allows you more time to focus on what’s important: The guest experience!

However, to manage multi-channels efficiently you will need to handle the synchronization and update of your calendars and your seasonal pricing which, without the appropriate software, could become a task you might find time consuming. So always make sure you have a way to update your calendar across all channels to avoid problems like double-booking or under or over quoting prices. 

This also means that if you have different rates throughout the year, you will need to make sure you keep them synced up and avoid any complications with guest payments.

You should never put all your eggs in one basket, but at the same time, you need to make sure you can handle carrying multiple baskets!

2. Real Estate Photography

Everyone knows that a great first impression is extremely important when it comes to making a sale. So when it comes to marketing your property in addition to having a well written compelling description, photography is an equally important factor to your listing success.

This is especially paramount if you’re using a listing portal. As you are obligated to list your property through their generic and standard website theme, photography is one of the only true ways to really standout amongst other hundreds of listings to make a lasting impression.

Having your photography done right isn’t just a point-and-shoot process. To create the greatest impact with lasting impressions you will need to capture both the visual and the emotional aspect of the space you want to rent out. 

Having the right photography equipment and using the correct settings to capture every aspect of the scene is one technical feature that is usually better understood by the professional rather than the amateur. Utilizing techniques such as HDR (capturing different exposures of the same shot and combining them to create a dynamic view) can help bring your photography to life. In its simplest forms, HDR can help capture an external view from an indoor standpoint.

The photographer should also have a keen interest in architecture and interior design. Capturing these fine details properly and highlighting the unique features of the property is by definition showcasing the uniqueness of your property, which leads to you standing out in the crowd of other listings.

Your first competitive advantage is how fast you respond to your potential guests before they hear back from other owners. Travellers who are looking to book accommodation aren’t just looking for a space that matches their needs, but also a service that matches their wants. 

3. Response Time

Response technique is also important. Email might be the easiest and quickest way to start communication, but as the relationship develops, text messaging and phone calls might be a preferred medium in delivering prompt response and heightening customer satisfaction.

Being a prompt responder will not only win you business, but will produce satisfied customers - which is the foundation for great reviews and returning guests. If you’re in the business of vacation rentals, you’ll know how valuable positive reviews are to your repertoire. (More on that later) 

The number two reason why people choose to book a vacation rental is the understanding that they’ll have ‘direct contact with the host’. 

Therefore, always anticipate and prepare to be ‘on-call’. 

Remember the common emotion behind most purchases isn’t just desire and impulsiveness - enthusiasm also plays a part. Simply being as enthusiastic as the potential guest helps you establish an instant rapport. That alone is powerful enough in winning trust and ultimately making a sale.

4. Reviews

Positive reviews are the (life-force) of any business, especially when it comes to vacation rentals. The more reviews you have the more valuable your listing becomes.

Trip Advisor studies show that 80% of travellers are more likely to book a property that has past guest reviews than those that don’t. If not convinced, AirBnB rank their listings according to how many positive reviews that listing has obtained – the more positive reviews, the higher the ranking. So what are you waiting for?

Unfortunately, as we all know, not everyone is ready to dedicate five minutes of their time to leaving you a positive review, so make sure you ask for it, even if it means giving people an incentive (like a discount on their next stay or a gift voucher to a restaurant). 

Positive reviews are priceless in giving your listing added value and appeal, so make sure you connect with your guests and encourage them to review their stays.

This will benefit you in the long run, in ways aside from what has been mentioned above. Having a positive communication with your past guests means that you're also nurturing their interests in the service that you provide. 

Therefore, even after they’ve given you a review, do make sure to keep in touch with them. 

This brings us to our next point:

5. Re-Marketing

You are in an industry where a lot of importance is placed on returning customers. This means your work doesn’t stop after the guest leaves the building. If anything, re-marketing and keeping clients interested and loyal is the most important part of the marketing process if you want to succeed. 

We’re talking about contacting your past guests with a simple questionnaire about their experience or, like we mentioned above, asking them to write you a review. Offering incentives to your past guests (like discount for returning visits) to encourage them to engage with you is extremely useful. Each instance of connecting with a past guest becomes an opportunity to re-market or re-sell.

Attract them back with discount vouchers or packaged deals - offer to take them on a day tour next time, or simply keep them updated of what’s new with the neighbourhood. All these little things can mean a lot to someone who has already had a great experience with you.

The great thing is that online marketing technology is at a point now where these tasks can be automated, if you have the software. It may be worthwhile to invest in specific Customer Relationship-Management software to help with your re-marketing. 

Pro Tip: A successful re-marketer will keep a database of recent enquirers and past guests. This can also mean your ‘Likes’ on Facebook, your ‘Followers’ on Twitter and your Blog subscribers. If they have anything to do with your vacation rental - they’re part of your database. 

Simple as that.

Also, the advantage of re-marketing through social media is that it’s quick and concise. Especially when used strategically it will engage your audience on a personal level which will create a feel of exclusivity and being-in-the-loop. 

So now is the time to start building a following!

Download the original article here

So maybe tomorrow, I'll find my way home.

I've travelled a fair bit this year, and as of this entry, I've just came back from Thailand and Cambodia.

…But was it for business? or pleasure?

I can't answer that.

However, I did meet my sister for the first time ever in my life, a question I've had for 20 years long, now answered.

We actually planned a surprise birthday for our dad and the funny thing was, at that point, we haven’t even met each other yet.

I guess it’s fair to say that blood is definitely thicker, and that we’re cut from the same cloth of spontaneity. 

Anyways, before I continue to write any more, I’d like to say sorry. 

I've been on an emotional roller coaster as of late and one of my specialities at the moment is to not finish my sentences, let alone anything, really. 

My words are broken, my sentences aren't connecting, I like to drift away from context and I'm just not writing well right now.

But I do promise that I’ll be better, as I owe a few long awaited entries to this blog of mine.

I’ve been blessed to rediscover myself and my past through traveling, as you know from my previous blog entries about my time the US, then recently to Bangkok, which has been a hell of a ride.

I haven’t really processed anything yet, nor do I know if I have to process anything at all. However, meeting my stepmother for the first time, and my sister, and those that I’ve lost for almost 20 years is supposed to be a huge thing, right?

But, we simply just met up for lunch/dinner and acted as if we'd never lost each other. 

To me, that was probably a bit casual… maybe even not ceremonial enough - but I didn't want it to be, really.

In hindsight maybe that’s a good thing because we might not necessary want to speak about what has happened in the past.
...I just don't know.

I recently stumbled upon a buddhist saying; Don’t let your past judge your present, or set your future. So I guess this is where we start fresh again as a family?
…I hope so. 

All I know is that we are here, together as one and we're moving forward in the right direction.

Talking about family though,

I still continue to miss everyone in the US daily - I miss them so much. 

But, is it that I miss them? or do I miss myself and who I was in the US? 

...I honestly can’t answer that.
On second thoughts, I do miss them - so much. 

On top of that, do I even know who I am anymore?

There's so many versions of me out there;
From Sydney to Chicago to Bangkok. From Banker to Restauranteur to Realtor.

Is it me or my mindset that's different? 

Does it really matter? I guess not.

However,
I really need to find where home is - where my heart and soul belong;
Where my happiness belongs.
It doesn't even have to be a place, it just has to be within -

It has to start with me.

... I continue to stare at my compass symbolically. 

Intelligentsia Coffee - Chicago, Illinois

Intelligentsia Coffee! Oh yeah!
I’m super excited to write about this!
Since 2009 I have looked up to these guys before I had my own café.
I love watching their youtube videos and reading about them, and it has been my life goal to visit them.


They are nothing short of role models to me, and I’m over the moon to have made it here to see them in action.


So, lets start with a short history of Intelligentsia;

Back in 1995, Doug Zell and Emily Mange opened their first little café and coffee roastery on Broadway avenue, north side of Chicago.



Considered as one of the first speciality coffee roasters in the country, Intelligentsia has now evolved from being a little coffee shop in north side of Chicago to a nationwide company with strongholds in Chicago, Los Angeles and New York.



Further more, Intelligentsia is an advocate for Direct Trade, so much so that they’ve trademarked the term ‘Intelligentsia Direct Trade’ to promote its direct business relationships with coffee growers.



This ethical-trade practice removes the third-party body which require growers to be part of a cooperative, and instead allows a direct line of contact to the farmers and promotes the prioritization of quality; research, social issues, and environmental concerns rather than financial and bureaucratic motivators.



Intelligentsia goes as far as embedding a buying team at source, 365 days – all year round.



To simply quote directly from Intelligentsia:
‘We also want the growers we work with to prosper so we guarantee a price that is paid directly to them, which is set far above international fair trade standards. By combining focused attention at source with cup-quality price incentives, we continuously expand economic opportunity and culinary possibility.’



Aside from having stores in 3 different states, Intelligentsia also supplies wholesale to various Chicago-area cafés and restaurants, as well as other locations across the US and Canada.


You can also buy their coffee beans (and related products) through their comprehensive online store and have it mailed to you across state or internationally.

Yes, I love these guys.

Now, lets talk about the coffee bars I visited – first and foremost;


Intelligentsia Coffee – Millennium Park coffee bar
53 East Randolph St. Chicago, Illinois 60601
phone: 312.920.9332
http://www.intelligentsiacoffee.com/location/millennium-park-coffeebar


‘In April of 2006, Intelligentsia Coffee opened its third Chicago location at 53 and 55 East Randolph, between Michigan and Wabash Avenues. The post-industrial décor of this coffeebar is designed to echo the art and structure of nearby Millennium Park.’

Naturally, this was the first Intelligentsia café I visited.From getting a glimpse of lake Michigan at Buckingham fountain, and strolling north through Grant park after visiting the art institute of Chicago, you’ll soon find yourself transitioning through Millennium park to stumble upon the Bean; and as you return to Michigan avenue to where the park ends, turning down Randolph street you’ll soon find this coffee bar conveniently located almost at the corner of Wabash avenue.



Through the post-industrial designed all-glass revolving door, you’ll be greeted first hand by the aroma of freshly brewed coffee while the rows of V60 Hario Pour-Over stations grabs your attention as you acquaint yourself with this lovely space.



To my surprise, the Synesso Espresso machine was actually located all the way towards the back, which goes against all business models for designing cafés in Australia, but here it made total sense because Americans generally love their coffee black, so it’s only right that they feature the Pour-Over station before the espresso machine to arriving clientele.




Quick fact: Talking about drip coffee – as known as ‘cup of Joe’ or ‘cup of Java’ or even ‘Jamoke’ predates 1930 and has ingrained itself in the American culture ever since. Despite popular belief, I do agree that Americans perfected this technique of brewing coffee.
It might not be to our Australian tastes as we prefer our coffee to be pressure brewed as supposed to gravity brewed, but you can’t deny the fact that the Australian style black coffee is more of an acquired taste (bold, bitter and strong) as supposed to the American style black coffee which is much more palatable; sweet, smooth, boasting a well rounded taste.
I, for one, am glad that Australia is slowly moving into enjoying black coffees via apparatuses like the Hario V60, Chemex, Siphon, Vietnamese drip, Aeropress etc. rather than being stuck with the laziness of throwing a shot of espresso over hot water and calling it a ‘Long Black’. yuk.


Back to Intelligentsia and black coffee;



Every care has been taken when you watch the Barista brew each cup through the V60 dripper.
The grind settings are carefully attended to at every chance, the water boiler is kept consistently at 200 degrees Fahrenheit (94 degrees Celsius) and the volume scales are always tarred at every process interval and sighted with every milliliter of hot water poured.


There are not shortcuts taken here.



Watching these guys brew on the V60 Pour-Overs was like watching an artist paint. You can literally see their entire attention being zoomed into one focal point with every little step meticulously executed. Once the brewing process is completed, it is then served in a 6oz cup on a tray next to a glass vessel holding an extra 4oz of extracted coffee.

.. Why? my calculated guess would be because it’s the proper ratio for brewing about 16grams of coffee, which is the optimum amount for a V60 dripper.


With a selection of seasonal and single estate beans to choose from, this is heaven for black coffee drinkers.



The espresso machine was no different;

The only sizes offered here are 8oz and 16oz to reflect the proper ratios between shot and milk; In which case is roughly a 30ml/1oz espresso shot for every 240ml/8oz of milk when describing a single shot café latte.



Variations may include a double ristretto shot which means up to 44ml/1.5oz of espresso, or a double shot which is no more than 60ml/2oz of espresso, all within no more than 30 seconds from a group handle holding a 21g basket,…Generally speaking.


Now let’s talk about the store in general;



It’s self-serve, which seems to be a thing here in America for cafés that exclusively sells coffee, and the tables are free-seating.

Orders are taken from the end of the shop and are picked up at the front, which could become a bit challenging when people are lining up to receive their coffee as people are coming in and out through the revolving door.

Seats are scarce and tables are more so. Therefore, if you want to camp out with your laptop then it’s probably best to get in during non-peak times and be ready to give up space for others when it gets busy.



Behind the counter; Baristas, each with their own roles ensure that quality and control comes first. Every coffee dosed and extracted is timed and weighted to ensure that the perfect shot is achieved. Every Café Latte served is finished off with latte art (even in take away orders) Not to mention the frothing jugs that are rinsed off after each froth cycle.


There was no compromise.
Everything here is well orchestrated, and I thoroughly enjoyed spectating their workflow.


When it comes to describing my Café Latte, the milk was frothed creamy enough to cool the espresso shot down but still retained enough weight to cut through the espresso, producing a perfect emulsion between the two substances which allows the milk to rest at its most sweetest point and the espresso shot to shine through with its complex flavors.


In other words, just the way it should be.



The only complaint I might have is that Americans serve Café Lattes in a mug rather than a glass, and that bugs me a little bit. (Australia has now caught on to this fashion.. Unfortunately)

You can also grab a few items on the way out such as home brewing equipment, printed mugs, travel mugs, fashion accessories, and of course, coffee beans.


Final thoughts;
If you’re on the go and want a quick visit, this is the place to be.
It’s bustling, it’s passionate and it’s communal.


It’s the epitome of a coffee bar.

Now, if you want somewhere more laid back, authentic and cosy, check out:

Intelligentsia Coffee

Monadnock

Monadnock Building
53 West Jackson Blvd.Chicago, Illinois 60604
312.253.0594

http://www.intelligentsiacoffee.com/location/monadnock-coffeebar

'Styled to resemble an Italian espresso bar, this store features original tile floors, marble-topped tables and classic bar stylings. For those of you more familiar with our other coffeebars, this one is a bit more of a classic as compared to our Broadway or Millennium Park locations.'

Easily reached via the Blue line on the 'L' train, Intelligentsia Coffee's Monadnock is a must go to place when in search for somewhere to escape the elements with the perfect cup of coffee whilst in the heart of downtown Chicago.

Everything you'd expect from Intelligentsia is here; add marble counter/table tops, with art deco style interiors and house it within the famous Monadnock building (which was built in 1891), and you have yourself one absolutely gorgeous hideaway.

Again, this design goes against the rule book for designing cafés in Australia, with the location of the counter all the way at the back end of the shop, but they seem to wear it well here.
The counter, which is offset but parallel to the frontage of the shop doesn't allow too much room, so the production line is split into two sides; left for drip/hand brewed coffee and right for espresso based coffees, with the orders taken in the middle.

To maximise seating, against the wall-counter seating outlines the space, with a couple of rows of round marble tables occupying the middle of the floor, allowing for both private and communal seating arrangements.

Here, I had a beautifully-made Café Latte, and my friend, James had a wonderful cup of warm cider.
Everything was perfect as you'd expect from Intelligentsia. This was also my first time trying out warm cider, and it was amazing.

... and how can you not love that 1900's Chicago vibe?

In conclusion;
If you ever want to experience coffee at its finest, Intelligentsia the pinnacle of top tier,
and if it's anywhere you'd want to visit them, it's right here in Chicago,
where it all started for Intelligentsia.

P.S. 

Intelligentsia also conducts public tours of their roasting works at 1850 West Fulton Street in Chicago. Conducted on the second Friday of every month, this tour goes for about an hour or so and costs $30. However, you get to drink all the coffees you can, and also walk away with a 12oz bag of freshly roasted coffee beans which I think is a spectacular deal. 

Spaces are limited so be sure to reserve a spot beforehand via their website: http://www.intelligentsiacoffee.com/content/public-tours

Lebanese Taverna - Dining in Bethesda, Maryland

Lebanese Taverna 

7141 Arlington Rd
Bethesda, MD 20814
(301) 951-8681

http://www.lebanesetaverna.com/lebanese-restaurant-bethesda-md.html

This is more than just a restaurant, this is an inspiring story about the Abi-Najm Family, and the American Dream come true.

When I think about 1976, I think of a couple of things like;
Steve Jobs and Steve Wozniak forming the Apple Computer Company, 

and The United States Bicentennial (200th anniversary of the Declaration of Independence).

But across the Atlantic in the Mediterranean sea, the Lebanese civil war has just began, resulting in a mass exodus of almost one million people from Lebanon.

"Tanios and Marie Abi-Najm along with their five young children, immigrated to the United States in 1976. 

In the middle of the night, the family boarded a cargo ship to escape the Civil War in Lebanon bringing only what they could carry. The final destination was Arlington, Virginia where other family members had already been living."

With dedication, family values and hard work, three years later; Welcome to Lebanese Taverna.

Now, I'm not here to give you a history lesson, but I'm always curious of how things came about and thought I'd pass it on to you, my readers.

Anyways, there's the prologue to this blog, and I hope you enjoyed that little piece of information. 

... Moving on.

It was the eve of my 31st birthday, Mallette and I have just gotten back home. Not long after, we hopped back in the car with her parents and headed to Bethesda for dinner.

Upon approach, Arlington road really caught my attention. With pretty lights adorning the trees along the road, and cute little stores displaying Christmas decorations, this place seems like it came out of a fairy tale book, especially during this time of year. 

As we drove past the restaurant to find parking at the library across the road, Lebanese Taverna surely stood out amongst the beauty of this gorgeous row of shops with it's large welcoming entrance on the corner, framed with street plants and down-lights, with a big backlit sign above it, as well as another identical sign along side of the building.

This restaurant sets it tone with a large, welcoming contemporary wooden door which opens through to the host counter, with a hanging curtain divider and a little waiting area. 

As you walk through the dining room, you will see booth seating along the wall on the far side with gorgeous low-hanging crystal chandeliers above them, tables for larger groups in the center with a long sofa bench diving up the space, and smaller tables along the window next to curtains draping down from the high ceiling.  

A work of art in interior design, the huge dining room is broken up into sections with the smart use of dim focal lighting, display shelves, low-hanging designer chandeliers and ceiling patterns. Bringing intimacy, coziness and a sense of privacy for patrons on each table. 

We took our seat by the window and studied their comprehensive menu, and after some guidance and recommendations from our lovely waiter, we ordered:

Chef's Platter - Sampling of hommus, baba ghanoush, tabouleh, lebneh, grape leaf, falafel, fatayer spinach, kibbeh, and m'saka.

Mouzat - Slow cooked lamb shank with artichoke, potato, tomato, and lamb reduction.

Grilled Lamb - Sliced American Lamb loin with three herb sauce, grilled vegetables, and potatoes.

Chicken Farrouj - roasted and deboned half freebird chicken with grilled vegetables, and potatoes.

The Chef's platter was amazing. The hommus was freshly made and had a great texture, the stuffed grape leaves was flavorful and the M'saka was exquisite. At this point, I was very impressed with their stuffed grape leaves, as too many times stuffed grape leaves can appear to be imbalanced with too much leaf and not enough stuffing. Also, too many times does the olive oil and/or lemon juice over powers this dish, but not these ones, these were perfect.

The Baba ghanoush was absolutely great but the lebneh was surprisingly divine. I don't really pay too much attention to lebneh, but this was an exception. 

Lebneh, put simply, is just strained yoghurt. While still retaining the original flavor of the yoghurt, whey is strained out which then gives it a thicker consistency. 

What makes this particular Lebneh divine is that they've managed to hold on to the creaminess of the yoghurt, and kept the tartiness at bay which is often not the case with other lebnehs I've had in the past. 

Couple this with their warm pita bread = bliss.

However, with all those praises, I did find the falafel and kibbeh to be slightly on the dry side, but that might just be a matter of personal preference. Apart from that, everything else was good.

We shared this dish between the four of us. It was the perfect starter.

For Entreé, Mallette and I shared the Mouzat. In hindsight, we made the right choice, because the portion was quite large.

This lamb shank was slow cooked to perfection and soaked in jus, the meat literally melted off the bone. (I mean, will you look at the photo!) The artichoke gave a nice depth to the flavors in this dish, along side with the potatoes, but I did find the tomatoes to be slightly out of place, again, might just be a matter of personal preference. 

I didn't get a chance to try the other dishes, but they all looked amazing, especially the Lamb (see second photo below):

The service here was also top tier. Very professional but at the same time light hearted and friendly. There was zero hesitation when it comes to answering questions about recommendations and suggestions which is a good insight to how well staff are trained here.

In conclusion, for anything from romantic couples, families and/or big gathering of friends, Lebanese Taverna will meet your every criteria. 

With six Restaurant and four café locations across Virginia, Washington DC and Maryland, there's no reason why you shouldn't stumble upon this wonderful, family-owned, local chain of restaurants. 

Enjoy Mediterranean food made with passion, served in a contemporary space by one of the first families to introduce Lebanese cuisine in the US; Since 1979!

"My family and I have come a long way since opening the original Lebanese Taverna in 1979. We look at the hard work that has brought the business into its present existence and know that it was worth every effort. Each night my children are still greeting old friends and welcoming new ones into the restaurants where they grew up and shared their lives. 

Lebanese Taverna has come to symbolize the realization of dreams and the rewards of dedication for us. Good food is enjoyed in good company. 

What I wish to say to you is; thank you and welcome to my home" Tanios Abi-Najm

Everything about this place is inspiring, thanks Lebanese Taverna for sharing your passion with us.

The Brixton - Dining and Drinking in Chicago

The Brixton

5420 N Clark Steet

Chicago, IL, 60640
(773) 961-7358

http://www.thebrixtonchicago.com

Strong cocktails, a good selection of craft beers and gastronomic food,
all housed in a young, trendy and inviting space.

Located in Andersonville, the second LGBT neighborhood to Boystown in Chicago, The Brixton is dubbed as 'Andersonville's gathering place for creative American fare, libations, and community', - and so it's true.

The main dining room, located on the ground level has tin-pressed high ceiling, incandescent lighting, exposed brick walls and metallic chairs and stools giving it a real industrial feel to the place which compliments the bar, booth and table seating.

Otherwise, lounges are located upstairs with a fireplace and a pool table, with mis-matched furniture and dim lighting, making it the perfect place to hideaway after a long day at the office or a cold winters night.
Summer time? See you in the patio!

We started off the night with these yummy appetizers; 

Poutine - with oxtail, Cheddar curd and gravy, 

Pate - Chicken liver, blackberry jam, cornichon and dijon, and 

Mussels - with grilled lemon, Anisette, shellfish butter and ciabatta bread.

The Poutine was great, (the oxtail that really made this dish) and the Pate was good, but nothing too much out of the ordinary here.
The Mussels, though, was the highlight of the appetizers. 

The mussels displayed an amazing balance in flavors. I particularly loved the combination of the grilled lemon and Anisette. It was quite different at first, but once you let that taste sink in, it was pretty genius. It kept the acidity of the lemon from overpowering the mussels and gave it a refreshing hint and aroma (thanks to the alkalinity from the anisette), allowing other flavors to come though. 

Next, for our main course, we had:

Brixton Burger - with applewood bacon, hooks cheddar between a brioche bun served with a house pickle, and

Short Rib Ragout - with white bean, celery root, roasted garlic, topped with crispy kale and a poached egg on grilled ciabatta bread. 

The Brixton burger is what this place is apparently known for, so we already know how good it'll be, and it was great. 

However, I took the adventurous path and ordered the Ragout, the result? Mind-blowing. 

I secretly love and adore crispy kale. So to see my dish covered by it, I was in heaven. 

The short rib was so tender that it melted away with the soft poached egg, and the well toasted ciabatta kept a strong foundation for all of this, with the rest of the greens doing their part to add color and balance taste to this dish.
The combined taste was amazing, but don't leave it too long, this dish was meant to be eaten straight away - an obstacle I face on a regular basis as I love taking pictures of food.

The prices aren't so bad as well.
With the appetizers being $9 for the Pate, $12 for the Poutine, and $15 for the mussels, and
the main courses being $13 for the Brixton burger and $20 for the short rib Ragout -
for the service, produce and ambiance, the bill wasn't bad at all. 

..Oh, and of course, the Cocktails! Holy moly were they strong!

We ordered:

Sid Malicious - Malort, Bombay gin, lemon, orgeat, egg white. ($10)
Mule skinner blues - Flor de Cana rum, berries, mint, lime, Falernum, ginger beer. ($10)
Guns of Brixton - Sombra mezcal, Luxardo Marischino, green chartruese, lime. ($12)

With catchy names like these, remember, these are not for the faint heart - these bad boys pack a punch and had me smelling like an alcoholic for the rest of the night (I admit, I had the Sid Malicious and the Guns of Brixton, one after another, plus I'm a lightweight but I swear they were potent!).
In saying that, they were really nice cocktails.

For a neighborhood bar, they sure raised the stakes with top shelf spirits and quality ingredients, plus having a good mixologist at helm - The Brixton is definitely here to stay.

In conclusion, this is a place were you'd want to stumble upon if you're in Andersonville. 

It's chill, it's gastronomic and it has great vibes.

For an upscaled neighborhood spot, this place is really something special.

Flying Saucer Draught Emporium - Drinking in Kansas City

Flying Saucer Draught Emporium

101 East 13th St.
Kansas City, MO 64106
(816) 221-1900
http://www.beerknurd.com/stores/kansascity/

.. wow!
I don't even know where to start!

So, there's 200 beers to choose from, with over 74 on tap!
If you're a member of the UFO club, when get through the whole beer menu you'll earn a personalized saucer to be displayed proudly on the wall or ceiling!

What's good? Get a beer flight!


We arrived here just after dark from a jam packed day starting with a quick bite at Joe's BBQ Kansas City, then a stroll through the World War I museum. A break for coffee at Thou Mayest (a Kansas City local specialty coffee roaster), and an iconic $5 Manhattan at Pierponts in Union Station.

Located near the Power and Light district. There's plenty of entertainment around - From restaurants and bars, down to shopping and live music.

We each had a beer flight designed by our most friendliest bartender.
I asked to have a combo of brews, as broad of a selection as possible.
This resulted in a Strongbow cider, Hofbrau Hefe Weizen, Tallgrass buffalo sweat oatmeal stout, Green flash hop head red, and a Bells 2 hearted IPA.
.. how's that for variety!

Aside from setting us up and pouring our drinks, she also explained to us what the tasting notes were for each of our drinks, and which ones were her favorite. A very important element for a craft beer bar is a knowledgable and passionate bartender - and the flying saucer scores another point.

The atmosphere was great. It's cosy, friendly, busy and passionate. Being a Gastropub, it meets every criteria, but with extremely reasonable prices - which is another point scored by the flying saucer.

There are events held here on a regular basis, every week showcasing one rare beer on tap. A $3 local beer night, Trivia night, and Brewery night where a certain brewery showcases their beer along with giveaway collectable glassware as incentive for patrons to trying out their brew.

So, If you're ever around the district (which you will if you're in Kansas), make sure to check out the Flying Saucer Draught Emporium.
Sure they have another 16 locations across the US, but Kansas City is where the breweries (and microbreweries) are booming, with over 21 craft brewers and counting.

Therefore, if it's anywhere you wanted to take your beer palette on a journey, it's here in Kansas City.