East german luger

Being an NFL fan, at this point, is an exhausting experience. I mean, it’s only September and I already feel like this league has aged me by a decade with all its horseshit. I used to sneer derisively at people who wrung their hands over headshots, but they were right to be horrified and I was wrong. It is a cruel fact that football does more damage to you the better you are at it. Thus, I have definitely sat around during a standard Week 6 penalty-flag fest and wondered why the fuck I’m bothering to watch this shit…why I’m gonna end up as one of last holdout fans to loyally consume a flawed, corrupt, violent, and shrinking sport (just as boxing fans do now).

So what do you order when you visit this mouthwatering must-try? With appetizers like Canadian bacon and ahi tuna tartare, an entrée list that includes filet mignon and grilled Chilean seabass, sides of German or mashed potatoes and creamed spinach, and a crème brûlée that promises to change your life, the answer is: everything. But the real star of the show is its Porterhouse steak. Dry-aged onsite for an average of 28 days in the restaurant’s very own aging box, this delectable dish is cooked in a 1,600-degree broiler and served sizzling. Pair it with a glass of Chateau St. Jean’s 2012 Cabernet Sauvignon, and believe us when we say you’re in paradise.

East german luger

east german luger

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