Word: pricey
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...here that customers can risk curiosities like Tahitian Hinano beer, Baadog from Mongolia, Black Sheep from the Faroe Islands, and fruit and chocolate beers. For $150 you can try a bottle of Framboise Boon 1986, an award-winning, vintage, limited-edition, microbrewed raspberry beer?no wonder it's so pricey. There's a legion of glasses in a plethora of sizes and shapes?the bartenders know which container best complements which drink. If you get your fill of beer, Delirium offers genever, a type of gin?but the bar only has 500 varieties of that...
...here that customers can risk curiosities like Tahitian Hinano beer, Baadog from Mongolia, Black Sheep from the Faroe Islands, and fruit and chocolate beers. For $150 you can try a bottle of Framboise Boon 1986, an award-winning, vintage, limited-edition, microbrewed raspberry beer - no wonder it's so pricey. There's a legion of glasses in a plethora of sizes and shapes - the bartenders know which container best complements which drink. If you get your fill of beer, Delirium offers genever, a type of gin - but the bar only has 500 varieties of that...
...CASA CLEMENCIA Family recipes passed down through the generations are the lure at this little gem, tel: (34-96) 360 1001, conveniently located near the city center. Aside from paella, spicy eel dishes are a specialty. GARGANTUA For Valencian cuisine with a modern twist, check out this imaginative (and pricey) hot spot, tel: (34-96) 334 6849. Fried camembert with bilberry sauce and fabulous homemade chocolate desserts are the menu's shining stars, along with several varieties of paella...
...GARGANTÚA For Valencian cuisine with a modern twist, check out this imaginative (and pricey) hot spot, tel: (34-96) 334 6849. Fried camembert with bilberry sauce and fabulous homemade chocolate desserts are the menu's shining stars, along with several varieties of paella...
...rooms and restaurant are often booked up well in advance. But for those lucky enough to get in, Hambleton's attention to detail never wavers, from the freshly baked shortbread in tins at bedside to a sommelier, Dominique Baduel, who steers diners to wines that may be less pricey than the first-growth blockbusters in the cellars, yet will better complement their meals...