{"id":11265,"date":"2012-01-08T08:48:10","date_gmt":"2012-01-08T14:48:10","guid":{"rendered":"http:\/\/www.paulryburn.com\/blog\/?p=11265"},"modified":"2012-01-08T08:48:10","modified_gmt":"2012-01-08T14:48:10","slug":"the-new-improved-bardog","status":"publish","type":"post","link":"http:\/\/www.paulryburn.com\/blog\/2012\/01\/08\/the-new-improved-bardog\/","title":{"rendered":"The new, improved Bardog"},"content":{"rendered":"

As you can see, the new Bardog looks a lot like the old Bardog, but shinier. Aldo told me he’s particularly proud of the shine the floors have now. Check out the new chandelier:<\/p>\n

While I was there, I had lunch. I ordered the sausage & peppers sandwich that is Aldo’s uncle’s recipe.<\/p>\n

$\"\"$ <\/a><\/p>\n

The sandwich was so seriously overloaded with sausage that it kept falling out of the bun. Aldo told me that this sandwich is going to be on the regular menu at Aldo’s Pizza Pies. “It’s going to have even more peppers,” he said.<\/p>\n

After that I went to the Saucer, where I had a Moscow Mule with Air Traffic Mike. He gave the Saucer version his stamp of approval. After that I went to the Goose, then back to the Saucer, then Blind Bear and called it a night.<\/p>\n

Plans for today: 11:00 mimosas at the Majestic; 3:00 Hung Over Like A Bear brunch at the Blind Bear; 8:30 Grizzlies watch party at the Goose; TBD in between. A return trip to Bardog is a strong possibility at some point.<\/p>\n","protected":false},"excerpt":{"rendered":"