I'm no prude, by any means. I have a too-foul mouth, but I (usually) don't gratuitously toss the "F word" around -- especially in print. In the case of this article ("Whoops it's soup"), liberally sprinkling the F-word around detracted from what could/should have been good advice, a good recipe; it contributed absolutely nothing positive to the article, and even to me, it was a bit offensive.
poor Lefty...Go vegan!
Enjoyed my first sixer today (which I look forward to returning to the taproom). I was familiar with the concept from other breweries (my hometown brewery Troegs has done a "Scratch" series for years now). I'll admit, I saw the word "tropical" in the description and kinda brushed it off as Bayern chasing fads. Bought a sixer today nonetheless and boy was I happily surprised. Lager skunky-goodness with an appropriately balanced hop bill. Wow. I'd drink this thing year round. Well done Bayern, you never disappoint. Excited for more in the series.
Ahh the childhood memories...great review, Kate!
This headline is a personal tragedy to me.
Last week, my wife was at her mother's and I was batching. I read this recipe last Thursday, when it first was published, and was intrigued. I printed it out and snooped around the kitchen and found that we had all the ingredients on hand. I made up a batch, and it was so good I ate the whole damn batch in one sitting.
This is one recipe I highly recommend !
I really hope this takes off. Good luck.
sooooooooooooo good! I want a taco.
Great place for a Cold Micro beer or a burger. One of the best burger I have ever had!
These look mouthwatering! I've experienced this exact goodie at several Montana bakeries over the years, but have not seen any lately. I will attempt for recipe, soon!
I think Big Dipper uses a premade sugar-cream mix for flavor and Sweet Peaks doesn't.
I have to agree. Always happy faces for ice cream. Nice article.
have been here for 2 lunches, 2 dinners and for a few drinks with friends. So, I feel like my experiences provide enough to express this review. Am in their neighborhood.
Clearly, They are trying hard.
Wait staff is stressed. So busy that they don't have time to be friendly or they lack confidence. They struggle with making a recommendation and seem to always need a reminder to get what you need. Even getting the check takes a long time. Owners are doubling as bus personnel and can be pretty touchy with staff.
Overpriced in every respect
With few exceptions, portions are smaller than any other higher priced restaurant in Montana. Particularly the steaks.
Interesting design. Relaxing. Good acoustics. Nice variety in seating options.
Price of booze is outrageous. Clearly subsidizing rest of operations. And, they offer nothing special unless wine is very very important to you.
They are marketing as finer dining but it really is not.
I sure hope Plonk has Montana Distillery vodka . Their ginger, bacon pepper raspberry and woody street vodkas just won gold silver and bronze medals at the LA spirits show.Their ginger Moscow mules are divine.
Good write up. Everything we experienced at happy hour 6/18/16
I absolutely love this place. The coffee is amazing. The staff is so friendly and knowledgeable. I might also add that their chorizo empanadas are the best I've had north of Albuquerque.
Boozing and doing yoga, now that's trendy!
Yoga is good!
Using yoga to sell booze, not so much.
Way to Beer!
Being a suburban kid -turned - rural adult, I don't disagree with your opinion on who will have an adventurous palate. But, I've tried sucker deep fried, pan fried, smoked, canned, and pickled, and somehow it still tastes like sucker. (They're running right now) Got any trade secrets in your book on how to make sucker awesome? PS, hello from Michigan!
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