A Toast from Serious Eats
I look forward to visiting. Congratulations.
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A Toast from Serious Eats
Any excuse to break out the bubbly is welcome to me; but this site - well, I'll break out the Dom Perignon (as soon as my last baby comes home from college for the holidays, he'd kill me not sharing!). I'm wishing you bon chance, but I don't think you'll need it. The design is very, very good - attractive in a business-y way, and the content holds much promise.
What should I serve with that champagne? I'm thinking pumpernickel diamonds with a thin smear of very thick sour cream and a few grains of caviar?
A Toast from Serious Eats
A toast to you with a few fingers of Jim Beam Black. Nicely done. Cent'anni. -- Joey Deckle
A Toast from Serious Eats
Cheers! Congratulations to the entire Serious Eats team. The site looks amazing.
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