However, when Adam and I joined our friend Jon for dinner and drinks on a recent Monday night, we all felt it lived up to the hype. I’ve been thinking about it ever since and am going back tonight — just three weeks later.

Here’s a recent cocktail menu since I couldn’t find one online (first rule of food blogging is….take pictures of the menu!)

I believe this one is Manuel’s Swizzle:

Maybe the Corpse Reviver #4?

Fried Chicken! Only available on Monday nights and absolutely delicious. They use Dewberry Hills birds and serve them with honey, sweet potato mash, and purple cabbage slaw. Also, the fried chicken comes with a side of local honey. Are you kidding me with this deliciousness? Yum!

Another entree that really floated our boat was the Axis Venison and Bacon with spicy molasses BBQ and hand cut frites. Oh mi god it was wonderful! I was all prepared to be disappointed by the house made ketchup (I’m a Heintz girl) but that was fantastic too!

Prices aren’t low here (as I mentioned before) – the Axis entree was $32 and the drinks were in the $10 range. However, Eastside Showroom uses local, high quality ingredients, makes everything with love, is gorgeously decorated, and if you drink enough, you’ll be totally happy and fine with the bill (we recommend sharing entrees – they are large).

OK I believe the above drink was the violet translation but I’m not really sure because at that point, I told them to bring me whatever they wanted (nice heavy drink pours here — no need for more than one or two to have a very good time).

Also on Mondays, the musical entertainment is Mazel Tov Cocktail Hour — a Yiddish and Klezmer Carnival Band. They’re really fun and added more to the specialness of the evening.

Finally, the chef is a woman. Something you don’t see all the time. Props to you, Sonya Cote….and to the beautiful human being responsible for that fried chx!

They stayed with us for New Years and I asked Scott if he would make his pancakes for brunch the next day. He made them and they were UNBELIEVABLE!

There were a couple extra pancakes from brunch and Adam and I put them in the fridge and heated them up a few nights later for dinner. They were still fantastic.

I e-mailed Scott to ask him for the recipe and he graciously is allowing me to share his pancake joy with the world.

This weekend I’m in Tampa where I surprised my mother, and my brother surprised us both, during a visit with our first and second cousins and our aunt.

My cousin Sabrina and brother Jeff helped me make the pancakes and Jeff did a wonderful job on grill duty.

Jeff (28)

The pancakes are super thick and fluffy and it’s important when making the pancakes to cook them under medium-low heat and cook them for a long time on each side.

My mom got impatient and started making her own pancakes in a frying pan. Hers were so messy!

Some of the kids wanted chocolate chips in their pancakes. My cousin Jack adds chips to his pancake as the chocolate simultaneously melts in his hand.

Jack (9)

My cousins Luke (L) and Jake (R) model their matching Super Mario Bros. PJ’s. Luke and Jake are first cousins who live in different states but we have been chuckling all weekend over how similar they are and the matching jammies are just one example.

L-R: Luke (9), Cary, and Jake (5)

LAN-CAKES

Mix dry ingredients in a large bowl. In a separate bowl, whisk egg(s), then add milks and vanilla and whisk, then whisk in the shortening until it’s mixed together but not too much. Pour the wet ingredients into the other bowl and mix gently with a wooden spoon until you don’t see any more dry stuff — but leave it lumpy.

Heat a griddle or skillet to about medium, and put down a pat of butter. Pour or spoon batter so pancakes are initially about 4-6 inches across. When pancakes are golden brown on bottom and/or begin to bubble on top, flip them over and cook for another minute or so. If you’re doing multiple batches, reduce heat after the first batch.

Snack Bar is open from 7 a.m. – 12 a.m. and offers breakfast, brunch, sandwiches, organic wines, global appetizers and more.

Below Bethany prepares some samples for us at her makeshift station:

Bethany Prepares Snacks in the well-equipped KGSR studios

We enjoyed Rockstar Bagels with cream cheese and house-cured salmon, grits made with goat cheese, dill, and wonderful sweet gulf shrimp, and an egg and bacon sandwich. For a breakfasty dessert, we enjoyed blueberry greek yogurt with nuts and granola. All made with love for sure!

A couple weeks ago I had the opportunity to sample most of the items on the menu during an opening party for Snack Bar and I just loved the aprons, made locally by the Apron Vixen. I’m not sure she has a website but just call Snack Bar if you want to order one for yourself or to give to your favorite blogger as a gift

Check out their cute aprons (note this is not Bethany).

If you are viewing this on e-mail, visit Tasty Touring online to download the audio files: