| rev:text
| - A brief few Saturday's ago, my room-mate and I decided that we wanted to dine on the many offerings of the bayou and attempted to converge on Big Daddy's crab shack. Much to our dismay upon arrival we found that we had to wait at least an hour and half before it was open. With this in mind we set to find a bar and the first bar we found was Shoeless Joe's at King & Duncan.
We entered the subterranean bar just into a long and almost clinical and were greeted quite promptly by all of the 3 hosts on duty and were quickly ushered to our table. I was to later find out that this was the day of the grand opening, which made the themed cake and banners being built on a makeshift stage make a little more sense in prospective. The atmosphere here is not like any other Shoeless Joe's, instead of classic sports bar it comes off more as a high-class gentleman's club with lot's of flat screen tv's and reproduced sports memorabilia instead of brass poles. The waitress uniforms are a micro-skirt and an uber-boostier stretch top that spilled there ample selves everywhere. Personally it made me feel a little uncomfortable, as though there might have been a menu on the table for pictures and prices for a half hour in the champagne room.
With time, hunger and a hangover to kill we ordered drinks (myself a 'Big Splash Caesar and my friend a draft) and an appetizer of bruschetta to spit in order to tide us over until our planned meal and of course so we didn't turn zombie drunk.
The Caesar was the standard concoction of the unholy but delicious marriage of tomato juice, the tears of a clam, hot sauce (but no horseradish), vodka and celery salt. However I was to learn that 'Big Splash' meant that it came with with a skewer of jalapeño stuffed olives, cocktail onions, pepperoni and a gherkin pickle, which in and of itself was a delightful little meal.
The Bruschetta was excellent, a barely toasted (read could have been crispier) ciabatta loaf with bruschetta tomatoes (decent and fresh), feta cheese (good but tasted more like a dull chèvre), balsamic glaze (standard but always good reduction of modena) and garlic ranch (which took away it's whimsy and brought it to the trailer park).
Next course was the 'Caesartini', which was basically a Caesar with out ice and no appetizer sized skewer was good as expected.
The final course was the 'Diablo Caesar' which is described as Lime infused tequila with Clamato spice, upon ordering I was informed that their special tequila was not in stock and asked to sub it in with regular tequila so I said fuck it, let's give it a whirl. What I learned from that experience was that tequila does not mix well with clamato and should be avoided lest you will be stuck sucking down a muddy drink of shame only so to make sure no alcohol is wasted.
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