Tag Archives: food

Joe Junior

This joint came highly recommended by a food reviewer and meat expert friend of mine, Nick Solares. He has waxed eloquent about the burger here many times!

It’s deceptively simple. Nick ordered it for me: Rare, simply seasoned with just salt, and seared on the plancha, with cheese melted on both sides of the bun.

I have to say, for under $8 (sans fries), this thing rivals many of our city’s great steakhouse burgers. They’re using real quality ground beef, and they certainly know how to cook it. Rare was warm to the touch in the center, but not much bleed out or drips on the plate. Impressive.

And total steal at that price point. Go give it a shot!

JOE JUNIOR
167 3rd Ave
New York, NY 10003

7th Street Burger

SMASH BURGER MADNESS!

The city has become inundated with smash burger joints, and I love it. They’re so fucking tasty – especially the ones here at 7th Street Burger.

I tried a double, and I really loved it. Greasy, messy, and delicious. I’ll be back for more, for sure.

7TH STREET BURGER
91 E 7th St
New York, NY 10009

Hancock Street

Last night I checked out the new joint from Mercer Street Hospitality Group (Lure Fishbar, Bowery Meat Company, etc.), Hancock Street. Everything was awesome, so let me get right into it.

APPS:

The sea urchin on crispy potato was a great bite to start the meal.

We followed this with an absolutely delicious steak tartare.

PASTA:

The squid ink linguine with calamari, crispy garlic, and sea beans was really unique and beautiful.

But the duck bolognese mafaldine was the better of the two.

SIDES:

Excellent fries!

I was even impressed with the veggies. Both the cauliflower and the carrots are worth your time. If I had to choose just one, I’d go with the cauliflower.

MAINS:

The short rib felt more like a grill or broil, or a very fast braise. I expected a more tender, pull-apart preparation. It was still tasty as hell though. 7/10.

The veal schnitzel was the best dish of the night. Amazing flavor profile with the capers and onions underneath, and a beautiful light and airy crisp on the breading. 10/10.

They overcooked the first steak that came out, but they made it right with a second one. It was really delicious, well seasoned, and came as a composed dish with a side of mushrooms. 8/10.

DESSERT:

The rhubarb crumble was a great finish to this great meal!

I would definitely go here again, and I recommend you go as well!

HANCOCK STREET
257 6th Avenue
New York, NY 10014

Dhamaka

My wife and I tried Dhamaka last night, using a gift certificate that our friends gave us as a housewarming.

We started with some of their delicious cocktails, and then moved right into some meaty apps. The first thing that came out was my favorite item of the meal – lamb ribs!

These had such awesome flavor and tenderness. The mint chutney that came with it is something they should sell by the jar!

Next up, smoked goat belly. This was cleverly presented in a tiny barrel smoker:

It was a bit too aggressive on the salt level, but over all we loved it. It was similar to some kofta / meatball skewer dishes that we’ve had.

These prawns were a little bit overcooked, as they were difficult to pull from the shell. They were spicy and really tasty, however. Especially the heads.

Our first main was the stewed mutton dish. They smush an entire bulb of roasted garlic into this, paper and all, so be prepared for dragon breath as well as picking garlic paper out of your bites of food! The dragon breath wasn’t so bad actually, but I wish they somehow removed the paper first.

Our other main was this delicious chicken and rice dish.

The chicken is bone-in, so the meat remains really juicy and tender. The ]rice reminded me of a really tasty, elevated rice-a-roni! Love that stuff.

That about covers it. We will definitely be eating here again!

Dhamaka
119 Delancey St
New York, NY 10002

Golden Packing

My friend’s family has been in the meat business for a century. His great grandfather started a company called Golden Packing in 1920, and my friend just re-established the family business in 2020. He got his start learning about and cutting meat, and then later was in sales with various operations. Now he runs his own show, having started his own operation exactly 100 years after his great grandfather did the very same thing. So cool.

His 21st century Golden Packing is even operating in a space that’s literally across the street from their original location in NYC’s meatpacking district on Little West 12th Street. One of the last few remaining meat packing businesses in the area. That’s something special.

He gave me a quick tour of the facility, and we even tasted some burgers and dry-aged steaks that we cooked in the office upstairs. Check out this video of the dry aging room, which is just across from the office:

This place was amazing. The smell of that room permeated through my mask and filled it with a mouth watering blue cheese aroma. I was salivating while taking these pics and videos. If I was in that office it would be hard to keep me from wandering off and just hanging out in the aging room.

Check out the progression on these aged short loin anterior ends. It goes from one day, to five days, to nearly three months.

And that same middle pic, just a week or so later:

Here’s a look at how burgers are made:

I actually made those! Chuck gets cut up into pieces and then turned into ground beef via these machines.

Anyway if you’ve been following along on Instagram, you may have noticed that I’ve been posting some butcher and packing type pics and videos lately. That’s because I’m “interning” here at Golden Packing, learning the business!

That’s right. I’m finally putting my money where my mouth is, and stepping into this glorious world. Here are some more shots of the day to day:

It’s a lot of fun. I’m learning so much, and somehow I find it exciting to wake up at 3:30am when I’m going to this new “office.”

Filets:

Rib eyes:

Short loins:

Skirts:

Even lamb:

Over time, I’ve had the opportunity to sample the wares, as you might imagine. For example, I’ve never touched anything as tender as these bone in veal tenderloins:

The skirt steaks are killer. Here’s an easy preparation I did with them to make fajita pitas:

Here’s my treatment of their porterhouse:

What a tasty beauty.

And also their bone-in tenderloin. This was fun!

Really great product, and it’s no wonder that they service so many of the city’s best steakhouses. They DO offer steams for home delivery as well, but the main bread and butter is their restaurant clientele.

My Book is Now Available!

BUY IT NOW ON AMAZON!

That’s right you meat eating sons of bitches, I’ve written a book!

The Beef Bible: A Carnivore’s Compendium is a collection of articles, musings, and beef information that every steak lover should have at his or her fingertips. Inside my meat manifesto, you’ll learn all there is to know about the beef biz; from breeding to butchery, from calving to carving.

The Kindle edition is just $4.99. But here’s a money saving tip: Kindle is FREE as an app on your phone, and you should be able to borrow my book from the Kindle owners lending library for FREE as well, once you install the app! It can also be shared with you through the lending library by others who have purchased it. So you don’t even have to pay the measly $4.99 if you don’t want to drop a crisp Lincoln to support my sorry ass.

But in the rare case that you do want to support my sorry ass with a cash purchase, there’s a fuckin’ paperback version as well, and it won’t cost much more than a crisp Hamilton! It’s available on Amazon for just $11.99:

That’s my “proof” editing copy with the annoying “not for resale” ribbon across the front. Yours will be much prettier. And that’s Benjamin Franklin in the back, from the mini-series John Adams. Damn that’s a lot of founding fathers mentioned in one post, for no reason at all really!

Those of you who follow along here … “religiously” … will recognize some content, but everything has been updated and improved for the book. The Kindle version has full color photos for your phone and/or tablet displays, while the paperback is in regular old black and white, save for the cover art. A color print job would’ve meant me charging upwards of like $25 to even make a penny on the sale. Absurd! At that price, just go out and buy the fucking steak instead of reading about it.

In any case, I hope you savages read what I have to say, and continue to worship alongside me at the Holy Altar of Beef!!!

BUY IT NOW ON AMAZON!

Triple Whammy Review

In this video review, I give you my thoughts on CrowdCow, Tom’s Steak Rub by Faith Family & Beef, and Kamikoto knives after cooking up some nice steaks in a cast iron pan.

CrowdCow works with small, sustainable cattle ranches to ship beef directly to consumers. They specialize in grass-finished beef. Today I’m working with a flatiron steak and a chuck eye steak that they sent to me.

Tom’s Steak Rub is made by a family that lives and works on a large cattle ranch in western Nebraska. They sent me awesome hats with the steak rub, too, which match my steak shirts perfectly.

In the video I’m testing out the Kamikoto 7-inch Japanese forged steel santoku. They’re running a massive sale on these things right now. The knife is normally $675 but it’s currently on sale for $115. They also have nice knife sets at deeply discounted prices as well.

In short, I highly recommend all three of these products.  Please enjoy the video!

 

How To Use Your Camera

I’ve been a hobbyist and semi-professional photographer for about 12 years now. As both a photographer and a food person, one of the most depressing things for me to see is a terrible photo of food. We eat with our eyes first, after all, and if a photo of food looks like dog vomit, then it doesn’t matter how good it might taste; you aren’t convincing anyone about anything with a terrible photo.

With the craze of Instagram food accounts at full blare, and with more and more people shooting their food than ever before, I figured this page might help. I get a lot of questions about camera operation from friends and family, both within and outside the food world. Through the years, I have always kept a draft email ready to go for people who ask. I’ve pretty much provided that here for all.

Essentially, this is a tutorial about how to use a camera. As a disclaimer, this is not really geared for cell phone usage (though there is some overlap). I don’t use a cell phone to take photos of food, because they suck unless you have friends holding lights. Afterwards you still have to spend a bunch of time editing to get everything to look right. Sometimes they’re good if you’re dining outside, but otherwise my advice is to avoid them.

The tips below are for people who shoot with a good point and shoot, an entry level dSLR or some other professional-grade camera. Many people who buy these nice cameras have no idea how to really use them, or what the settings even mean. Below is a quick guide on how to use your camera, with some specific tips geared toward shooting food. It’s a Cliff’s Notes of your camera’s user manual.

LIGHT

Light is the most important aspect of photography. The amount of it, the color value to it, and the positioning of the light source all matter tremendously for a good photo.

Amount of Light

For food photography, you generally want a lot of light so that details can be seen and colors can pop. A good, bright and colorful food photo will actually make someone hungry!

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Source of Light

Generally you want to avoid back-lighting or light sources that originate from a direction which casts unsightly shadows across the front or focal point of your subject. Unless you’re going for an artistic silhouette or something with lens flare beaming all over the place, you should get on the other side of the subject.

Practical Tips

The first thing I do when I go to a restaurant when I know I will be shooting photos for the website is to look at the salt shaker. I take note of which way the shadows are trailing. I want to be on the side that gets the most light, not in the shadow.

Shooting in restaurants is not always easy, so don’t get frustrated if at first you don’t succeed. If you must, turn on the flash. But know that using a flash or off-camera light can be intrusive and rude to other diners.

I, personally, don’t use portable lights or flashes for restaurant food photography. Most flashes are hot-shoe mounted or built in, and direct frontal light is not very appealing in photos. They make everything look like a mug shot with a harsh, dark shadow behind. Use your available, natural light if you can.

Off-camera lighting, from up and to the side (“key” light positioning), with a reflector or second fill flash on the other side (to eliminate all shadows), is typically more desirable, but that takes a lot of work that you’re probably not going to do at a restaurant. I do this at home. I may set up a little light box or studio if I am shooting something there, but never at a restaurant where I am casually dining and cataloging for the website.

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Color Value of Light

As a general matter, you want to keep your color values as neutral as possible, in order to be true to the look of the food (see White Balance below for more detail on this).

WHITE BALANCE

>The next thing you need to learn about is white balance. White balance is about the warmth or coolness (“temperature”) of the images you are shooting. Unless you are going for a specific effect, the white balance should be neutral so that what your camera captures is true to the environment in which you are shooting, or true to the actual colors and brightness of the object you are shooting. While this may seem somewhat advanced, as it mixes both light and color, I think it is absolutely key to good photography. If you learn it, no – WHEN you learn it – you will improve your photography skills tenfold right off the bat.

Remember that crazy photo that went viral of a blue dress? Or was is gold? The reason it was so ambiguous was because of terrible white balance. When you set the white balance of your camera, you are telling it what colors in the frame are neutral and what should be white. From there, the camera will adjust the color spectrum accordingly, and you should end up with a better, more accurate hue to your images.

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Restaurants are notoriously “warm,” meaning your photos will come out with a yellow, orange or red tint to them if you don’t adjust the white balance, even if you choose “auto.” Auto modes notoriously fuck up the white balance, so a knowledge of some manual tinkering is essential for good food photos.

The second thing I do, after looking at the salt shaker, is to adjust my white balance to meet the “light temperature” conditions of the lighting within the restaurant. Temperature values can range from 2000 to 50000, with 2000 being the most blue or cool, and 50000 being the most warm or yellow. This is different from tint, which varies on a scale from green to purple.

How do you adjust the white balance? Well you can typically choose from a pre-set value setting in the camera’s menu or settings, or you can sometimes do a custom white balance, depending on which camera you have.

Presets are often made to account for shooting conditions like “cloudy,” “fluorescent,” or “sunlight.” These shift the white balance accordingly, but they are set at a specific number value, in most cases. The best thing you can do is use a custom white balance. Most cameras have this function. Essentially, it means you are telling the camera what a neutral grey is by taking a picture of something that is neutral grey, and from that information the camera will adjust itself accordingly. To do this, I use a white balance card, or an 18% grey card. It fits in my wallet so it’s easy to carry around with me wherever I go.

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BASIC SETTINGS

The third thing I do, right after setting the white balance, is fiddle with my settings and take a test shot to see how the images look. This section is the bulk of how your camera actually operates, and nothing has really changed here for centuries.

Shutter Speed

Shutter speed is a measure in time of how long it takes for the camera to open the shutter, expose the sensor/film to the light, and then close, completing the photograph. So 1/200th of a second, 1/25th of a second, 1/2 a second, 2 seconds (2″), 15 seconds (15″), 30 seconds (30″), etc.

Generally when shooting food, I want a fast shutter speed so that there is no blur from camera shake. But be careful; in some fluorescent lighting, a fast shutter speed may result in strange color banding on your photos. Terrible. Sometimes you can even see your viewfinder flickering like an old tube television when this happens. A good rule of thumb is to be at about 1/100th of a second for shutter speed. That should eliminate most camera shake, unless you’re Michael J Fox while off his meds, or you’re on a serious caffeine tear. It will also steer you clear of most fluorescent lighting problems. If you happen to still get fluorescent banding, go down to 1/80 and keep your fucking hands steady when you shoot. Now, to be sure, these speeds are generally pretty slow in the grand scheme of photography. To compare, when you shoot outside in daylight, your speeds may be at about 1/1000 of a second. And most cameras will give you a warning to hold still to avoid camera shake at anything 1/125 and slower.

Sometimes, though, you may WANT a little blur, like if you want to take a picture of a waterfall and have the photo give the feeling of motion, or if you shoot traffic at night and want the car lights to be blurred with motion like they are moving fast. On the flip side, you may want to FREEZE the action, like in sports photography or if you want to capture the details of someone splashing in a pool. Faster shutter speeds will freeze the action with no blur, and you will see little globs of water drops frozen in mid air with no blur.

Aperture

Aperture is how wide the shutter opens during the taking of a photo. The wider it opens, the less will be in focus. This is referred to as “depth of field” in the photography world. For most food photos, you want a larger depth of field, so that all of the food can be seen without losing focus. For example, if you’re shooting a hot dog from one end with a low aperture of, say, f/2.8, then the tip of the dog will be in focus, but the opposite end will not be in focus.

The good thing is that this will generally result in you being able to use a faster shutter speed, since aperture and shutter speed are inversely proportional: meaning that as shutter speed increases, generally you need to open up or decrease the aperture in order to allow the same amount of light to hit the sensor.

In order to achieve those shutter speeds I noted above, you may need to open up your aperture – especially if you’re in a dim restaurant. A word of caution, though, do not open the aperture too wide so that only a little sliver of the food is in focus (like the hot dog example). With food, you usually want to get a good amount of it in focus. I try to be at around f/6.3 and up, with an ideal being at f/8 or f/9, that way all the important bits stay in focus. Try not to go lower than f/5.6 unless you are going for a specific effect or style of image.

Sometimes, for artistic reasons, you may want your aperture lower than f/5.6. For example, in portrait photography, the backgrounds of photos are often nice and blurry. An appealing blur in the background is called bokeh. On some cameras, you can actually see the shape of the aperture opening that is made by the diaphragm blades. Here, you can see 8-sided polygon bokeh blurs that were made by one of my lenses when I shot this Christmas ornament with the Christmas tree lights on in the background, out of focus. Generally, better lenses tend to have more diagram blades (7 or more these days), and they are often rounded blades, that way the polygon blurs are more like circles than geometric shapes.

Photos can end up looking very artistic and the blur causes the viewers attention to be focused on a particular spot. That is usually done with a wide aperture, meaning a larger hole, which means a lower “f-stop” number like f/3.5, and then zoomed in to make the background separate even more drastically.

ISO

ISO is the camera’s sensitivity to light. Higher numbers means higher sensitivity. Each time you increase the ISO by an increment, you increase the sensor’s sensitivity to light by 2x, doubling the exposure. Think of this sensitivity measure like people. A sensitive person will pick up on things better, emotionally. But if they’re too sensitive, then they break down and cry like pussies. The same thing happens with camera sensors. You want the sensor to be sensitive to light, but if it is too sensitive, then the resulting images will break down and lose quality.

I’ve found that Sony offers some of the best camera sensors on the market when it comes to low-light shooting. You can crank up the sensitivity really high and the pictures won’t break down. This is great for shooting in low light, dim restaurants. And by increasing the ISO, you can achieve better apertures and shutter speeds for shooting food, as you are allowing more light to reach the sensor.

Most cameras produce images that have lots of grain when shooting in low light situations at high ISOs (upwards of 3200 or 6400). You also lose detail when that happens. Not good. Even Sony’s entry level cameras are better than some of the top line cameras from competitors in terms of eliminating image noise and grain. But even if a new camera isn’t on the horizon for you, you can still probably bump up the ISO to about 3200 if need be. With my Sony, I can go to 12800 or 16000 without any huge concerns on image quality.

Generally I would just stick to these ISO guidelines unless you are experimenting:

  • 100: outdoors in sunlight
  • 200: outdoors with clouds
  • 400: outdoors in shade; indoors with good lighting
  • 800: indoors with less light; outdoors at night with decent light
  • 1600: indoors with poor light; outdoors at night with less light

Anything higher would be for very dark stuff, or if you want to get fast enough shutter speeds because you are limited by the aperture of the lens. I always like to use the lowest ISO I can get away with, so that there is no possibility of image noise. Again, newer cameras are getting much better at removing noise so you may be able to adjust upward with confidence.

Aperture Shutter ISO Card

COMPOSITION

Okay – now you’re almost ready to take the fucking photo! There are just a few more things to think about while you are framing the image. Why? Because a photo is boring and dull unless it has an interesting composition. This is the difference, essentially, between art and mere documentation. Anyone can snap a plain-ass photo with the proper settings, lighting and white balance. But to make it visually evocative and appealing, a rudimentary knowledge or innate understanding of composition is essential. So here are a few things to think about while shooting.

Background

Be mindful of what is behind the subject. Lots of times I see people take pics of their friends and there is a big tree behind one guy’s head, and it looks like his head is sprouting oak. For food, it can be as simple as moving napkins, water glasses and silverware from the frame. Perhaps a decorative place-mat or the wood grain of the table is more appealing as a back drop behind your food.

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Viewing Angles

Many food people like the overhead shot. But sometimes I like a low angle better, especially for sandwiches or burgers.

While I like this next photo here, let’s use it as a way to critique my angle choices. Technically I am about 90 degrees off to the wrong side. If the restaurant weren’t so crowded and crammed, I would have positioned my camera from the angle where the French fries are creeping into the frame on the right. Then I wouldn’t have any shadows on the left side of the burger.

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A shot from where your head is positioned as you are sitting there generally isn’t the best view. That’s what everyone else sees and likely what everyone else who isn’t shooting good photos will also shoot. You want to stand out, so do something different. Also: get close sometimes. People like to see the nooks and crannies of food as well as the overall presentation.

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Rule of Thirds & The Golden Spiral

It has been shown that use of a certain amount of negative space in a photo draws the eye to the subject more effectively, and this ends up creating a more appealing and visually dynamic image. The idea here is to frame your subject to take up a certain position within the frame. Most cameras have grid lines that you can superimpose over the viewfinder to guide you for the rule of thirds.

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The Golden Spiral is a curved, visual representation of the Fibonacci sequence in mathematics. The termination of the spiral is said to also coincide with a naturally pleasing location for the focal point of the image.

golden spiral overlay

Composition Rule of Thirds Card

EDITING AT HOME

So you get home, extract all your photos, and realize that they arent what you hoped. Some are dark, or the colors don’t pop. Some are slightly warmer or cooler than you expected, even when following all the parameters set forth above. Don’t fret. It happens. I edit almost every photo, at least a little bit, after I pull them from my camera.

For food, there are a few specific controls that usually elevate the photo a bit more before I am ready to publish. I use Photoshop, but most of these are available universally across all photo editing programs, even on free apps for cell phones. So worst-case you can just transfer the files from your camera to your mobile device. If you see these controls, play around with them to learn what they do and how they make your photo better or worse.

Brightness/Contrast

This is pretty basic. It will make whites whiter and darks darker.

Shadow/Highlight Adjustments

The reverse here, this makes darks lighter and whites darker. Sometimes there is detail in those shadows and highlights that you want to bring out.

Structure/Detail

Similar to sharpness, this will make details and grain or texture stand out better as you add more, but don’t go too far or else it will look like shit.

Further Color/White Balance Adjustments

Sometimes you just need to tweak the color and white balance some more, even after following all the guidelines I outlined above. Warmth or coolness can add mood, and with these editing controls you can even create cool shit like vintage effects as well.

SUMMARY

Taking good photos is NOT easy. That’s why us real photographers get so pissed off when people say some bullshit like this:

“Oh wow! Your camera takes great pictures. What kind of camera are you using? I wish I had a good camera so I could take good pictures.”

Fuck you. As if spending money on a good camera means you will have better a photography portfolio… Nope. It doesn’t work like that. Some of my best photos come from an old camera that I wouldn’t be able to sell for $50 right now on Craigslist.

Photography is a weird mix of art, skill and science. The science parts are the camera optics that are made by genius engineers. Learning how to use the camera properly is like developing and honing any other skill. It takes practice, patience and dedication, like martial arts. And knowing how to achieve the desired image that you have in your mind to convey a mood or feeling to a viewer is where the art aspect comes into play.

As I said above, anyone can take a technically good photo. But not everyone can make it art. Now, I’m not saying that all of my photos are “art.” That would be ridiculous; especially in the world of food photography. Many are just a more appealing documentations of the meal. The real artists in the food photography world, in my opinion, are the ones cooking the food and composing the plates.

Lastly, don’t be dissuaded by this info if it seems daunting. Keep at it. Read it again and again. Eventually the mechanics of camera operation will all sink in and click for you. After that, you’re set.

If you want, feel free to take this handy tip card:

Camera Basics Card

And print this 18% grey card from a black and white printer to hold you over until you get an actual card:

18 grey

Key West

I just posted a shitload of reviews for various restaurants we tried in Key West, but this page is more about the bars and other fun stuff you can find there.

Hog’s Breath: This is a great dive bar with live music and their own proprietary brew. Located in “old town” it truly has a pirate, old timey feel. A definite must-see place if you’re in Key West.

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Sloppy Joe’s: this is where we watched the ball drop on NYE.

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Captain Tony’s: a very old structure that’s been the home of Sloppy Joe’s in the past.

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Margaritaville: the original location of Jimmy Buffett’s lost shaker of salt, where you will find yourself “wasting away again” with a nice frozen margarita…

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Chocolate dipped Key Lime Pie on a stick: Try one – excellent! Some are not as good as others, but this “Kermit” one is fantastic.

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Willy T’s: This place has money all over the walls for some strange reason, and great live music.

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Rick’s: A great upstairs bar that’s set up like a mini village or boardwalk of various watering holes. Tons of fun.

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Irish Kevin’s: A good Irish bar with live music. Our friend Kevin, who is Irish, was legit in this place.

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Conch Shack: Why not? There are many good seafood shacks in town. We didn’t get a chance to try this one, otherwise I would have written a full review of it.

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Unnamed Daiquiri Shack Places: Drink while walking. Do it – they make fresh shit at a lot of these places, and have some local beers as well. Take a look at this bottle of Key West Sunset Ale that I didn’t try for some stupid reason:

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The Walgreens Theater: An old theater on Duval Street was converted into a Walgreens. Pretty neat.

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Tropic Cinema: There’s an actual movie theater on Eaton Street with a statue of Marilyn Monroe blowing her skirt up. Worth a stroll-by.

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Ripley’s Believe It Or Not: A fun diversion from alcohol for an hour.

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Southernmost Point: Here, you are 90 miles from Cuba. Take a pic with all the tourists who wait on line to get a shot.

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The Smallest Bar in Key West: Very small. Drink a pull and move along down Duval Street.

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Key West Cemetery: Go during the day, unless you plan to break in and raise the dead at night. I jogged through on a morning run, and then snapped a few photos at night as we walked by.

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Chickens and Roosters: These guys are everywhere in Key West, running all over the place unfettered and unchecked. I guess you can call them “free range.”

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Leather Master: Bring out the gimp!

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Butterfly House: This is a great place to bring a broad. It’s a greenhouse filled with butterflies, birds and even a flamingo or two (which I suppose are also birds).

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Garden of Eden: On the top floor of The Bull bar on Duval, there’s a weird nudist colony of sorts. Go ahead up if you like seeing weird flapjack titties and flaccid dongs.

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Art Galleries: Like Lahaina in Hawaii, Duval Street in Key West is full of cool art studios, photo galleries and stores. We liked some of the octopus sculptures and steampunk skulls.

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Tree Stump Octopus: I can not remember exactly where this is, but it MAY be Catherine Street.

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KaTom Restaurant Equipment Award for Women

Attention female meat minions:

A friend of mine is helping a huge restaurant supply chain company, KaTom, with their award for restaurant equipment, which will be granted to a deserving woman who is doing something awesome with food. And no, I don’t think it involves anything vulgar, like the age-old urban legend of hot dogs being inserted into various orifices of womens’ nether regions.

Now, you might be thinking that this kind of award would be PERFECT for The Cake Dealer, but I’ve already tried and tried and tried… My wife has no desire to take her incredible baking and creative decorating skills to that professional/career level. She enjoys it as her hobby.

So I have graciously decided to pass this info along to you, my loyal readers. CLICK HERE or on the image below, and check out the video on the top right of the page:

KaTom