Across Washington and Oregon, rural taverns and dive bars are known for two things: cheap, malty lager and broasted chicken. In the latest "Eating in Bars," Hanna Raskin explores how…
We once tossed back eggs and booze in one sitting with fervor and delight. Talia Ralph on how the rise and fall of the bar egg.
Bowls of red beans and rice are a Monday night staple at bars around NOLA—but they're so much more than just a free meal. Sarah Baird on how this centuries-old…
For the legions of kids who move to the big city too young, too poor, too dumb to make it on their own, free bar snacks are a lifeline. In…
Not for the faint of heart, pickled pig lips are a South Louisiana dive bar delicacy with a generations-old ritual. Sarah Baird dishes on loving the gruesome snack and learning…
From the outdoor beer stalls of Vietnam, the scent of grilled dried squid and other snacks call drinkers from all walks of life to linger on the street over a…
After a night of partying, nothing soothes the soul like the French-Canadian delicacy of french fries, cheese curds and gravy. In the latest "Eating in Bars," Talia Ralph explains why…
In the comfort-food gold rush, the pig in a blanket is one of the only classic American snacks that hasn’t crossed over into bars. In the latest "Eating in Bars,"…
How did the hamburger brand itself as both a symbol of good, clean American fun and beer-soaked bar crawls? Regan Hofmann on the evolution of the burger's more debauched half.
