I once had a top shelf long island iced tea. It was the end of a night of wedding drinking and a friend had agreed to an exorbitant minimum at a bar for the after party. He was well short of the mark and began to seek out the most expensive drink -- sadly this was a bar without aged whiskey (hence the difficulty in racking up the minimum charges).
As to whether the $18 price tag or the quality of liquors (or the previous wedding drinks) influence my memory, I can't say. But I do know that long island iced tea remains the finest iteration of that drink I've ever had.
And so when I read this morning on Twitter about the potato skins (smoked pork cheeks, cheddar and goat cheese) on R Bar's new summer menu, I began to wonder if pub food could transcend the fry-o-lator. So, how about it Fat City readers?
Do top shelf ingredients belong in pub classics?survey software
