Orchid Court Sushi Bar; Royal Pacific Resort, Orlando

Tasty Tasty Fishies and Some Mighty Fine Drinks are Waiting for You at Orchid Court!

Jay and I were jonesin for sushi all month, but since we knew that a trip to Orlando was looming we decided to forgo Stinktown's best offering and wait for the real deal in Florida. Orchid Court Sushi has received some terrific reviews so we were primed for a great meal when we arrived at the lounge promptly at five o'clock. They only serve sushi in the evenings and they have some great happy hour specials between 5PM and 6PM, so get there early to take advantage!

The lounge is located directly off the lobby and is surrounded on three sides by windows, so it's filled with natural light that makes it feel both warm and welcoming. Seating is first come, first serve, and once I spotted a small covered area with cushions and comfy pillows I made a beeline for it because I'm all about the plush!

The Bar ... always stop here first!


Orchid Court Sushi Lounge


Needs More Fish!


Jay lounges in the sushi pagoda


A girl, and a drink, and a sushi couch ...


We ordered drinks from the bar to start the first vacation meal off right, and Jay selected the Naturally Hot: Reposado Tequila muddled with cherry tomatoes, yellow bell peppers, jalapenos, and fresh lime juice. He enjoyed this but said it could have been hotter - the jalapenos lent it a little kick but not enough to warrant the name which he said should have been "Just Warm."

Naturally Hot, just like the hubba!


I chose the Rose Sidecar which was made with Hennessy VS Cognac, Cointreau, fresh lime juice, and homemade rose petal syrup. I loved this drink! It was strong and perfectly blended and went down oh-so-smoothly. These drinks, by the way, were the Lowe's Resort specialty cocktails - they had an entire book to choose from with all kinds of really interesting and delicious sounding drinks from their various world-wide resorts. The Orchid Court also has a specialty cocktail menu of drinks but we never made it to those ... just gives us another reason to pay them a repeat visit!

Rose Sidecar


Aside from a bowl of Miso Soup, everything we ordered was from the happy hour menu. Jason ate most of the soup but I did have a few sips and thought it was pretty good, although I could still taste the shrooms lurking in the bowl.

Miso Soup


There were six, four-piece sushi rolls to choose from on the happy hour menu, and we selected four of them: Spicy Tuna (with sesame, chimi pepper, and avocado); Mexican (shrimp tempura, avocado, jalapeno, spicy mayo, and cucumber); Spicy Salmon (with sesame, chimi pepper, and cucumber); and California (snow crab, Japanese mayo, cucumber, and avocado). These were all quite good, and some of them had a definite kick. I personally enjoyed the California and Spicy Tuna rolls the most and really liked that they used real crab meat in the CA roll.

Sushi Rolls - yum!


Happy hour also includes specials on Nigiri and Sashimi, so we ordered four pieces each of tuna and salmon nigiri and two pieces of Octopus nigiri. It was all beautiful and fresh and delicious!

Nigiri plate


My first plate ...


We had to order a second round of drinks before heading out into the wilds of Citywalk, so this time Jay selected The Park Avenue, made with Woodford Reserve Bourbon, vermouth, and a dash of butters with a drowning, drunken cherry. This was one of the best Manhattans we've had in a long time, and certainly the best of the trip!

The Park Avenue


My second drink choice was the Garden Cooler - Hendrick's Gin and Elderflower Liqueur muddled with kiwi and cucumber and topped with apple and lime juice. This was wonderfully refreshing and packed a powerful punch - it was a great way to end the first of many snack stops during the evening.

Garden Cooler


Jay and I had every intention of returning to Orchid Court for another visit before leaving on our cruise, but there were so many other places we wanted to try that it just didn't happen. And to be completely honest, we did try on Saturday night because we wanted some good drinks and tasty snacks to keep us company while watching Game 3 of the World Series but they were only televising college football and we were outvoted by a group of sadly misguided, bad beer-swilling hotel guests.

Sports-viewing angst aside, Orchid Court absolutely lived up to the hype and served up some terrific sushi and creative, powerful drinks. It's a hidden gem that deserves to be discovered!

Scape American Bistro; St. Louis, MO

Scape Without the Goat ... Plenty of Good Food for All!

For a last minute dinner selection before the Wynton Marsalis concert last night, Jason and I lucked into a real gem located in the Central West End. Scape has been open for business since 2007, and specializes in an approachable yet sophisticated menu that blends classic and modern favorites using seasonal ingredients. The atmosphere was warm and comfortable with soft brown and copper colors predominating. Floor to ceiling windows look out on Maryland Plaza and its historic fountain from the front of the dining room, while more windows provide a view of the restaurant's lush Courtyard Bar in the rear of the establishment.

We were seated immediately and focused like a laser beam on Scape's cocktail menu - it was an excruciatingly long week for both of us and we were in dire need of liquid refreshment! Jason chose The BIG Negroni, which was a blend of gin, campari, and sweet vermouth served on the rocks. I opted for The Intern: rye whiskey, dubonnet, and St. Germain with an orange twist. My drink was terrific, if just a little too sweet - I would have preferred more whiskey but it was really well made and had a lovely overall flavor. Jason truly enjoyed his negroni, but to enhance the bitterness of the campari he asked me to quickly stir his drink a few times with my finger.

The Intern and the BIG Negroni


We settled on three different appetizers to begin our meal - there were so many tasty options to consider that it would have been impossible for two hawgs like Jason and me to choose just one. We started with Seared Diver Scallops in butternut squash and cauliflower puree and these were just fabulous - two big meaty scallops cooked perfectly and nestled in a colorful bed of tasty vegetable mush. I could have happily ordered two more servings and called it dinner!

Because Jay loves oysters and doesn't often have a chance to indulge in them, I encouraged him to order Scape's seafood appetizer special: East & West Coast Oysters featuring creatures from Vancouver and New Brunswick. He said they were terrific; when I asked if he could discern a difference between the two oyster variations, he told me that the west coast oysters had a brinier flavor than those from New Brunswick.

Our final shared appetizer was the Ahi Tuna Tacos, which were served in deconstructed fashion with fresh guacamole and house made baked corn shells. We loved the presentation and thought this was fun and tasty. I did have a slight quibble with this dish because one of corn shells was way too chewy to be enjoyable, but the others were perfectly crunchy so overall it was still a huge hit and we'd definitely order it again.

Seared Diver Scallops


East and West Coast Oysters


Ahi Tuna Tacos


I struggled with my entree choice, not really knowing exactly what it was I wanted, and finally settled on the Classic Steak Frite: Dry-aged Flat Iron Steak with Cognac-Peppercorn Sauce and Handcut Fries. My first mistake was ordering steak and my second was forgetting to ask that the sauce be served on the side. The meat was cooked to perfection but I took one bite and promptly gagged as a result of the excessive salt in the sauce and in the steak seasoning. Even Jason agreed that all he could taste was salt, and he's nowhere near as picky as I am when it comes to things like this.

Fortunately, the manager happened to stop by on her walk around the dining room and she asked how our meal was and I told her the sauce was over-salted. She was as kind as could be and offered to bring me a new entree with sauce on the side. The second attempt was better, but we decided that the rub used on the meat was too salty as well, and when combined with the peppercorn sauce it created a dining experience a la' Blue Zoo Dead Sea Pasta, Circa 2009.

Classic Steak Frite


Jason opted for Scape's Thai Chli Glazed King Salmon served with Soy-Ginger Pork Potstickers, and Blueberry-Plum and Hot Mustard Dipping Sauces. He said this was really good - well cooked and tender with great flavor that wasn't overly spicy. I tried some of his potstickers and thought they were delicious ... and I don't usually like potstickers, so that should tell you something!

Thai Chili Glazed Salmon


We actually ordered a second round of drinks right before our entrees showed up - Jason chose a California Bee Sting which was made with Absolut Grapefruit Vodka, Chile Infused Honey, and Fresh Orange, Lemon, and Lime Juices. I went with a Refreshing Cucumber Press: Grey Goose Pear Vodka, St. Germain, Muddled Cucumber, Lemon Juice, and Soda. Both drinks were quite good, but we agreed that our first round had been slightly more enjoyable and slightly more booze-infused.

Cucumber Press & California Bee Sting


While dessert was not something we'd planned to order, as soon as I saw that one of the options was a chocolate cigar, all bets were off! The Romeo Y Julieta is a hand rolled dark chocolate cookie cigar with chocolate mousse at each end. It was served with our choice of house made gelato and we selected salted caramel. The presentation alone made this worth ordering - it was served in an ashtray! Luckily it tasted nothing like tobacco; it was fabulous and so much fun to eat.

Romeo Y Julieta


Overall we were very pleased with our experience at Scape. The steak frite was the only misstep in an otherwise excellent meal and the staff was very accommodating - their professionalism and friendliness, coupled with tasty and creative cuisine, cemented our resolve to pay the restaurant another visit. As an additional courtesy that was not expected or needed, but certainly much appreciated, the manager comped dessert for us to apologize for my steak frite issue. It's obvious that Scape takes a lot of pride in their cuisine and their service - we think it's a real gem that deserves more attention from the local dining scene and suggest you check it out for yourselves some day!

Stone Soup Cottage; Cottleville, MO

The Next Best Thing to Real Soup is Stone Soup!

You have to go a long way before finding something as rare as Stone Soup Cottage in Stinktown.

A long, long, way.

Like hundreds of miles of way.

Which probably explains why Jay and I were so excited to learn about this small, fine dining establishment not too far from our own backyard. Of course, being the completely aware and with-it individuals that we are, it took a friend in San Diego to draw our attention to the restaurant before we even knew it existed. But once our food radar was spinning and we started poking around the internets and reading reviews and looking at menus, we knew we just had to pay Stone Soup a visit and see for ourselves how they stacked up against other fine restaurants we've been fortunate enough to visit.

Initially we were set up to dine at the Cottage on our anniversary in May, but due to an error we were bumped that night. We were both pretty upset and neither one of us thought that the owners were sincere when they promised to bring us back for a complimentary dinner. In retrospect this was very unfair of us, but we've had some bad experiences with restaurants not delivering on their promises and had no reason to suspect this situation would be any different.

I mention this only because I want all of you reading to know how entirely wrong Jason and I were about Stone Soup Cottage and its ownership. They bent over backwards to show us how much they regretted the mix-up and treated us so kindly and so generously despite a rather strong email from me, that we will never forget our experience at their hands. Chef Carl and his wife Nancy deserve all the praise that's been heaped on them since the restaurant opened in 2009 - the food and service are top notch and the setting is both intimate and charming. We are thrilled to have such an amazing fine dining establishment so close to home and look forward to sharing this culinary delight with our foodie friends when they come to visit us.

Before I get into our menu, I'd like everyone to remember this: Chef Carl is the only person working the kitchen. He does this all on his own - the man doesn't even have a Sous Chef, which makes the product he turns out just that much more amazing. He and his wife, along with one other lady who assists them, serve the meals, explain the courses, pour the wine, and do everything they can to ensure the comfort and satisfaction of their guests. There really is nothing that compares to Stone Soup in all of St. Louis - if you're a local who loves fine dining you simply must pay them a visit. And if you happen to be out-of-town friendies of Jay and Bendy, well, let's talk about making reservations!

The Cottage itself is a restored 1850s farmhouse that seats about 24 guests on a given evening. Jay and I dined there on a Friday night in June - it was a lovely, relaxing way to end a crazy work week. The dinner menu is a six-course fixed price delight and can be paired with wines for an additional charge; the restaurant also has a small bar area that manages to mix some potent cocktails (I know from firsthand experience!).

Place setting


Bendy and the tastiest Blood Orange Martini in Stinktown


One of the nicest aspects of a fixed menu is that you don't have to do much but wait for each course to arrive - you don't even need to order, so it's a lazy diner's dream! Jay and I were fortunate enough to pass the time with our martinis and some wonderful fresh sourdough bread with the most amazing homemade butter we've ever had the pleasure to sample. It was light and creamy with just a hint of fresh herbiness - the stuff was downright addictive. We actually had to ask for a second bowl later in the evening because neither of us could stop slathering it on bread or anything else that appeared remotely butter-able.

Fresh Bread & House Made Herb Butter


All of the guests that evening were presented with an Amuse Bouche before the first course was served. It's the sad irony of my culinary life that it featured mushrooms, so I just passed it right across the table to Jason. He said it was terrific and I guess we'll just leave it at that!

Morel Mushroom w/Prosciutto & Beurre Blanc


Our first course of the evening was a chilled Lemon Basil Soup finished with Blue Crab. I am going to exhaust my supply of adjectives before I'm finished with this review ... this was simply amazing. In the past when we've been served dishes with a lemon base the other components tended to be smothered by sour / citrus overtones; not so this night. The soup was a lovely blend of subtle flavors that truly complimented each other and set a high level of expectation for the rest of the meal.

Lemon Basil Soup w/Blue Crab


The second course was a warm Eggplant and Smoky Tomato Tartlet served with Micro Greens and Shaved Gouda. The first thing Jason and I noticed about this dish was a wonderful, hickory aroma that wafted up from the plate - that was the smoked tomato, and did it ever pair well with the eggplant and the gouda. In a word: delicious!

Eggplant and Smoked Tomato Tartlet


Our third course was one of my favorites of the entire evening: Pan Seared Digby Bay Scallops with Champagne Sabayon. We don't order scallops in Stinktown - there's no point because they just end up being a chewy, disappointing gack-fest - we save our scalloping for visits to the east or west coast where fresh seafood abounds. However, these were two of the most delicate, smooth, outright delectable scallops we have ever had the joy of eating ... anywhere. Chef Carl explained to us that his local seafood supplier takes daily delivery at the airport and then drives directly to the Cottage to ensure the freshness and quality of their tasty creatures from the sea.

This dish sang - there's no other way to describe it. The scallops were melt-in-my-mouth tender and the champagne sabayon somehow made their texture seem even silkier, while a smattering of diced cucumbers lent just the right amount of crunchy contrast. I could have happily eaten four more courses of scallops, they were just that good.

Pan Seared Digby Bay Scallops


Imagine our surprise when a palate cleanser was then delivered to the table! In keeping with the drink of the evening, Chef Carl had prepared a Pomegranate / Orange Vodka Sorbet that managed to be both delightful and boozily refreshing. One of these days I will have to attempt a recreation here at the house.

Pomegranate Sorbet w/Orange Vodka


The fourth course of the night was Potatoes Mousseline with Shaved Black Truffles. Chef Carl shaved the truffles table-side and was kind enough to give my extra shroom shavings to Jason. I loved the light, fluffy potatoes and thought they had great flavor; I even humored my husband and tried a small piece of his truffle shavings. I must admit, these were surprisingly good and didn't taste at all like dirt, which is one of my biggest complaints about mushrooms in general.

Potatoes Mousseline w/Shaved Black Truffles


Nekkid Potatoes Mousseline Sans Truffles


The fifth course was Tournedos of Beef with Bearnaise and Demi Glace, served with Petite Summer Vegetables. The beef was perfectly cooked, very tender, and quite flavorful. Jay and I both found the demi glace to be a bit salty for our taste, but not so much so that it detracted from our enjoyment of the overall dish.

Tournedos of Beef w/Bearnaise


This next course was not part of the standard menu, but was the result of a conversation that Nancy and I had earlier in the week. Somehow we both ended up talking about our love of cheese at one point and she and Chef Carl were kind enough to provide us each with a cheese plate for our anniversary gluttony. We were given a fabulous local Missouri goat cheese, a brie, and a manchego - they were all so wonderful ... I wish I was eating them right now. It was such a thoughtful gesture on their part and as my husband well knows ... the quickest way to my heart is with a chunk of cheese!!

Surprise Cheese Plate!


Surprise Cheese Plate, V.2


Dessert was a Lemon Curd with Chantilly Creme and a homemade Ladyfinger - an absolutely perfect ending to an incredible meal. We started with lemon and ended with lemon, and in both cases it was light and refreshing and delicious.

Lemon Curd w/Chantilly Creme


Jay and I finished off the evening with some pressed pot coffee and discussed how much we'd enjoyed our experience. Before long we noticed that all the other guests had departed, which gave us a chance to tell Chef Carl and Nancy how incredible the meal and evening had been. We also took the opportunity to thank them again for their kindness to us - Chef Carl then pulled a bottle of wine off their wine rack and handed it to us, telling us to enjoy it with his compliments.

The lengths he and Nancy went to in order to make up for our initial disappointment in May went so far beyond anything we ever would have expected or asked for that words can't adequately describe our gratitude. Stone Soup Cottage is a St. Louis experience not to be missed - the accolades they've received are well deserved and it's truly the shining star of the local dining scene.

Milagro Modern Mexican; Webster Groves, MO

Silly Grimace; It's Never Too Hot for Mexican Food!

This tale begins more than a month ago with a random phone call from my mother. She wanted to take Jason and me to lunch over Labor Day weekend. Now you must understand the nature of my mom (or the Grimace as we lovingly refer to her) ... she does not like to spend money on food. In fact, she really doesn't like to spend money on much of anything other than gambling in the hopes that she will win more money to further spend on gambling. There is, however, one way to get her to loosen up in regard to her food budget but it's a method that must be used sparingly and has to be most cunningly deployed.

It's called a coupon.

And she can no more resist using one than she can ignore the siren song of slot machine bells and whistles. So once I mentioned that Jason and I were really keen to try Milagro Modern Mexican and that we had a $10 gift certificate, she was more than halfway persuaded to give up the Red Lobster option she had originally suggested.

The only problem?

The weather.

A late season heatwave had once again blanketed Stinktown with triple-digit heat and oppressive humidity; in Grimace's words, "It's too hot for Mexican food; let's have pasta instead."

"It's too hot for Mexican but it's not too hot for pasta? Are you crazy?"

"I just thought if we met at the Pasta House we could go to the one near where you guys live and you wouldn't have to drive so far to meet us."

The light bulb went on. Grimace thought she was being subtle but I knew exactly what angle she was playing.

"Jay and I don't mind driving down to Webster Groves; you and Jon always drive out here and it's a long way to come. Save your gas for your next drive to Harrah's."

"Weeeeeell, I was hoping to stop at Harrah's on our way back from your local Pasta House."

"We can eat at Pasta House any old time; in fact, everyone in this stinky city has been dining there since the beginning of time. Let's try something new. We have that $10 gift certificate, remember? You will save money that you can use on your Sunday casino visit. And if you hate the food Jason and I will pick up the whole tab and you won't be out any money at all, leaving you with even more gambling money."

And so the deal was sealed.

Jason and I arrived at Milagro about thirty minutes before my parents in order to grab a quick drink and snack in the bar. Once we had a chance to study the menu and learn that they were out of house-infused habanero tequila, ensuring that Jason would once again not be able to order an uber-spicy margarita, we both settled on Milagro's top shelf margarita. This drink was made with Grand Marnier, limonada, and the guest's choice of one of four top shelf Reposado Tequilas. Jason chose Riazul and I chose Tres Generaciories.

The verdict: four thumbs up! These drinks were really well made with the perfect balance of sweet and sour and did they ever pack a smooth punch. We would belly up to the bar and suck these babies down any day of the week, they were just that good.

Top Shelf Margaritas


For snacking we ordered the Tuna Ceviche, which our bartender Andrew assured us was one of his favorite appetizer items listed on the menu. Jay and I love us some tuna and we were not disappointed - it was marinated in lime juice and served with avocado, micro cilantro, mango, and jicama with a wee package of blue corn tostaditas on the side. It was a simply wonderful mix of flavors that we both really enjoyed; Jon liked it a lot too - he was fortunate enough to arrive in time to sample some before Jay and I licked the plate clean!

Tuna Ceviche


We closed out our bar tab and requested a table in the dining room - Grimace doesn't like sitting at the bar because it's too hard to talk. The restaurant was busy but not overly crowded and we were seated right away. After placing our drink orders a complimentary bowl of salsa and warm tortilla chips arrived for our further snacking pleasure. I really liked this salsa, which was big on flavor without shriveling my taste buds with spice. It was thick and chunky with squares of fresh tomato and a lovely peppered smokiness - some of the best salsa I've eaten outside of the homemade stuff that Jay churns out.

Salsa and Chips


Our second round of drinks included a Bloody Maria for Jay, which was so spicy it practically burned a layer from the back of my throat when I sampled it, and a Diamond Margarita for me. The Diamond was the drink special of the day and was similar to the house margarita I ordered earlier only this included a mix of blanco, reposado, and anejo tequilas - once again this was a very tasty drink choice and quite powerful. I needed a nap later in the afternoon to fully recover!

Bloody Maria & Diamond Margarita


Grimace gave us the go-ahead to order an appetizer even though she didn't want anything. After much discussion we decided on the Shrimp Diablo Tostaditas - crisp corn tostaditas, re-fried black beans, shrimp, pickled cabbage, micro cilantro, and spicy chile de arbol salsa. This was pretty good - the shrimp were well cooked and the salsa lent the dish a nice kick without being overpowering. My only quibble is that the salsa soaked through the tostaditas and made them soggy, eliminating a much needed crunch from the dish. I think it would be better served with the salsa on the side, so that texture would be preserved and then the crunch could shine right through.

Shrimp Diablo


Jason doubled down on the appetizers and also ordered a cup of Statesmen Chili - it was made with prime steak, black beans, and five types of chiles topped with cilantro and tortilla chips. He said this was one of the best items he tried all day - the flavor was great and there were big chunks of steak with lots of beans while the mix of chiles provided good heat and flavor. Something tells me that he's going to be re-creating this dish at home during the winter months!

Statesmen Chili


Our lunch entrees arrived shortly thereafter - Grimace ordered the Pork Enchiladas Verdes, which included roasted pork, Mexican cheese, charred tomatillo sauce, and hibiscus pickled onion. She usually orders chicken, so it was good to see her try something new and she really seemed to like her choice.

Pork Enchiladas


Jason selected the Chori Heuvo Torta - a sandwich that included housemade Chorizo sausage, fried egg, pickled jalapeno, queso fresco, and roasted tomatillo salsa. It was served with sweet potato fries and jicama slaw and was the other "best" item that the hubba ordered during our visit. He said it was another great mix of flavors and spice and was like eating brunch between two slices of ciabatta bread.

Chori Heuvo


Jon and I both ordered the Chicken and Chorizo Quesadilla - grilled chicken, chorizo sausage, chile poblano, and melted jack cheese served with chile de arbol salsa, Mexican crema, and guacamole. We both agreed that this was quite tasty and had good flavor; we also both agreed that it was too greasy. Someone in the kitchen should have done a better job of draining the sausage before making the quesadilla. I know from experience that chorizo throws off a whole lot of orange grease while it cooks and it needs to be well drained. Unfortunately, because it wasn't, both of our quesadillas were soaked through with residual sausage grease before we could finish eating. We still enjoyed our selection, but the execution could have been, and should have been, better.

Chicken and Chorizo Quesadilla


Overall, we thought Milagro Modern Mexican was a terrific place. They offer wonderful Mexican food with layers of interesting flavors that isn't the usual Tex-Mex chain junk that we see in Stinktown. Jay and I definitely have added them to our short-list and suggest you give them a try if you haven't already. It will be our pleasure to pay them a repeat visit some day!

The Vodka Vault ... Red Square

Ridiculously Over-Priced but Worth Every Cent ... And We Found Lenin's Head!

It isn't enough that Red Square offers terrific food and a 50-page vodka bible ... no, they had to take it a step further and create an exclusive vodka vault to tempt people to spend stupidly obscene amounts of money on a bottle of vodka to gain entry. Guests can choose from up to 200 vodkas, all of which have been marked up to the point of nosebleed. For example, we selected a fairly new Russian Vodka called Zyr, which is distilled from winter wheat and rye and retails for about $30 per bottle.

You wanna guess what the mark-up was or should I just tell you?

1000%.

Do not adjust your screen.

We paid $300 for a bottle of vodka just so that we could finally get inside the vodka vault. And it was one of the goofiest most alcoholically-inspired fun things we've ever done!

Red Square's Vodka Goddess fitted us out in fur coats and caps because the temperature inside the vault is a frosty -5 degrees Fahrenheit. Jason, Jon, and I then made our way into the vault where our vodka was waiting for us with three shot glasses on top of a huge block of ice. Imagine our delight when we realized that the missing Lenin head from the statue outside the restaurant had been encased in the ice block!

We were allowed to spend as much time in the vault as we wished, pounding back shots and taking pictures. But honestly, it's so damn cold in there that after about 15 minutes we were ready to leave. They graciously packaged our remaining vodka so we could take it home with us for future enjoyment - the other option was to remain in the restaurant drinking our vodka with a set of complimentary mixers. That might not have been a bad option had we not been hanging out with my parents! As an aside, I will say that the Zyr was a terrific vodka choice - very smooth and very drinkable.

If a visit to Red Square is in your future and you'd like to experience the vault, see if you can't find some friends who can help defray the cost. It's pricey for sure, but such a unique thing to do that it's worth trying at least once if you can.

Ready for the vault


Jon looks Russian


Ch-Ch-Ch-Cheers!


Here's to Capitalism, you Communist!


Now we know why they drink so much in Russia ... it's to stay warm!


Vlad ...


Lenin's pigeon-poop splattered frozen head


Jay looks right at home!


Jon looks confused ...


And I'm steamed up in the bar!