
Charred Okra with Tomato Vinaigrette, Fresh Herbs & Lime
Chef Justin Devillier (partner at La Petite Grocery) showed us how to take humble okra to the next level with
Happy 249th Birthday, America! In honor of nearly two and a half centuries of freedom and fireworks (and praying we make it to 250), we’re celebrating the only way we know how: sweating through linen, dodging fireworks (and Fireball) on Frenchmen Street, and shouting, “You look like the Fourth of July!” with a drink in hand. Honestly? Makes us want a hot dog real bad.
And because nothing says patriotism like a cold beer in a dark bar, we’ll be making our rounds this weekend at a few of our favorite dive bars for a red, white, and booze-fueled crawl across the city. Here’s our lineup:
Did we miss one of your favorites? Let us know.
We hope to see you out there—whether mid-toast, mid-ballad, or while closing a deal between rounds. God bless America, and God bless Snake & Jake’s.
Now let’s get down to business…

Chef Justin Devillier (partner at La Petite Grocery) showed us how to take humble okra to the next level with

A little garden, a little glam: the Mamma Mia mixes muddled strawberries and basil with chilled vermouth and sparkling wine

Did you know Italians make the best margaritas? Neither did we…until we accidentally discovered an A+ Marg at Midway Pizza
ben + burka is growing! We’re currently looking to fill a couple key roles—including a junior agent and a maintenance technician—but we’re always open to meeting great people. If you’re organized, upbeat, and thrive in a fast-moving, team-oriented environment, we’d love to hear from you.