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  • Warlord

    Post #1 - July 1st, 2023, 4:56 pm
    Post #1 - July 1st, 2023, 4:56 pm Post #1 - July 1st, 2023, 4:56 pm
    Hi, a friend said they heard good things about Warlord but there is very little information online and their website that almost choked me with it’s pretentiousness. Any intell? Type of food? Price point? Thanks!

    3198 N Milwaukee Ave
    Chicago, IL 60618
    https://www.warlordchicago.com/
  • Post #2 - July 1st, 2023, 5:20 pm
    Post #2 - July 1st, 2023, 5:20 pm Post #2 - July 1st, 2023, 5:20 pm
    Eater = https://chicago.eater.com/2023/6/12/237 ... ght-dining

    Snippets from Nick at the Trib:

    No reservations are taken. Doors are only open from Friday to Monday.

    So it’s a bit surprising that with all this evolution of dishes, one constant is a burger. Of course, it’s a great one, made with extra-savory, dry-aged beef that’s full of fascinating mineral notes. It’s paired with sweet, charred onion and a luxuriously soft bun that compresses with the slightest touch. At the moment, it’s only $16, an absolute steal.

    Care to peruse the menu before visiting? Good luck with that. You won’t find it on the website, or on Warlord’s social media accounts. You could consult a menu uploaded weeks ago to Yelp, but know the chefs like to change it daily. In fact, sometimes they don’t even know exactly what will go on the menu minutes before service. “That’s the exciting part,” Lupton said. “The restaurant is a living thing. Everything evolves constantly. You never really know what it will be.”

    
The menu prices are surprisingly moderate, with all but one under $31. (At least, this was true on my last visit.) Sure, a 10-ounce, dry-aged rib-eye goes for $60, but considering the prices that steak goes for downtown, that’s entirely reasonable.

    Prices: Starters, $7-$19; mains, $16-$60

    Noise: Boisterous but not overbearing
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #3 - July 2nd, 2023, 9:38 pm
    Post #3 - July 2nd, 2023, 9:38 pm Post #3 - July 2nd, 2023, 9:38 pm
    cleanplateclub wrote:and their website that almost choked me with it’s pretentiousness.
    Why oh why doesn't BB have an upvote feature?!

    Another bit from the Trib article: The chefs' names aren't mentioned on the website. Uh, ditto for many of my favorite places.

    And one more semi-snarky comment: This section of Avondale/Milw Av could be the new Logan Square. If you've got money to invest in real estate, go for it.
  • Post #4 - July 5th, 2023, 11:53 am
    Post #4 - July 5th, 2023, 11:53 am Post #4 - July 5th, 2023, 11:53 am
    This is embarrassing. :cry:
    I exit the #77 Belmont bus at this very corner to go get something to take back home from the Burger King, and I had no idea there was a restaurant here.
    Ugh. Ugh. Perhaps this will change when Lake Effect Brwg. finally manages to open at 3076 N. Milwaukee.
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  • Post #5 - July 5th, 2023, 6:03 pm
    Post #5 - July 5th, 2023, 6:03 pm Post #5 - July 5th, 2023, 6:03 pm
    Warlord? Was "Ethnic Cleansing" already taken?
  • Post #6 - July 11th, 2023, 1:07 pm
    Post #6 - July 11th, 2023, 1:07 pm Post #6 - July 11th, 2023, 1:07 pm
    We all appreciate LTH’s unique brand of snark, but way too much of nothing going on in this thread. :| Other than the Trib outtake, not one substantive discussion. For those that piled on the website or the name…enjoy the Burger King. I’ll take a high quality local restaurant – gasp! one might say a Great Neighborhood Restaurant – at this corner without needing to venture farther into trendy Avondale or the Square any day.

    With that out of the way, Warlord is a solid project helmed by a trio of chefs from previous top restaurants. I actually find it refreshing they seem to have explicitly rejected the overly choreographed opening press tour and hung up on Eater. Fear not, they're not pretentious, as service has been just fine if not a little stretched on a Friday evening after the food sites wrote them up anyway, but everything is very pleasant. The aforementioned chefs have all been sure to circle round, gently ask for feedback if volunteered, and encouraged guests to stay as long as they like.

    As the focus should be on the food, pretty much everything is live fire cooked and most proteins are dry aged in two fridges hanging out opposite of the host stand/wall. Scallops and super lightly wilted spinach are some of the best things I’ve eaten recently, salmon and ramp pasta have been really solid incorporations of what they’ve been able to procure, and I’m looking forward to trying the burger. A rotating cheese plate was amazing one day but a bit too creamy the next. They’re the best thing of their caliber open late in the area, fries hit the spot for noshing at 11pm on a Saturday.

    While defending against the haters, some of the aforementioned feedback: I suppose the drink program hasn’t struck a chord yet, as I’ve migrated back to the Champagne of Beers quite a few times. The kitchen counter is amazing, but on a particularly hot day soon after they opened the fire was extremely, well, hot; not sure there’s much to do about that. Yes, yes, the menu changes frequently and isn’t online, which obviously I don’t care about, but it has gotten a bit short – ~15 items when they opened was pared back to 8 or so when I last visited after they’d run out of a few things, agreed with a friend that we’re hoping this ramps back up as they figure out what works.

    Haters gonna hate, but give Warlord a shot.
  • Post #7 - July 11th, 2023, 2:04 pm
    Post #7 - July 11th, 2023, 2:04 pm Post #7 - July 11th, 2023, 2:04 pm
    This place is great. The 3 chefs were working in tandem the night I went and were very cordial while working their tails off. Big fan of the ever changing menu concept!
  • Post #8 - July 11th, 2023, 3:59 pm
    Post #8 - July 11th, 2023, 3:59 pm Post #8 - July 11th, 2023, 3:59 pm
    Thanks for the dining posts.

    For what it's worth, I didn't interpret the lack of in-person write-ups to be reflective of snark or hate or this website writing off the restaurant. I suspect that the unconventional model (no posted menu, no reservations, reports of lines, etc) could all contribute to why people either haven't dined here or posted about it.

    I live a short walk away but haven't made it in yet. I'll do so one of these days. What I have heard has been very positive.
  • Post #9 - July 11th, 2023, 5:09 pm
    Post #9 - July 11th, 2023, 5:09 pm Post #9 - July 11th, 2023, 5:09 pm
    Yeah, I feel like the comments -including mine - were not even in the top 100 snarky comments on this site, and I think this site is verrrry mild as far as snark goes but I get that you like it and I’ll try sometime.
  • Post #10 - July 12th, 2023, 11:17 am
    Post #10 - July 12th, 2023, 11:17 am Post #10 - July 12th, 2023, 11:17 am
    I suppose a discussion for another place, but what's with the recent trend in violent restaurant and food & beverage names, particularly beers?

    spinynorman99 wrote:Warlord? Was "Ethnic Cleansing" already taken?

    Isn't "Ethnic Palate Cleansing" that new Nepalese/Mallorcan/Inuit fusion place in Avondale?
  • Post #11 - July 12th, 2023, 1:00 pm
    Post #11 - July 12th, 2023, 1:00 pm Post #11 - July 12th, 2023, 1:00 pm
    tjr wrote:I suppose a discussion for another place, but what's with the recent trend in violent restaurant and food & beverage names, particularly beers?


    Restaurants are jumping on the craft beer trend. Research has shown that consumers react positively to craft beers with names with negative connotations and vice versa. Bad-boy/bad-ass names suggest the craft brewer is an anti-corporate rebel who doesn't try to appeal to consumers with positive-sounding names (Pabst Blue Ribbon, Miller High Life, Michelob Ultra, all the Lites) and thus, presumably, is truly and passionately committed to the brewing craft and attracting a small but fiercely loyal following of discerning drinkers rather than achieving corporate goals such as profit. Funny that the best way to appear to be an anti-corporate rebel may be to name your product based on market research or just copying what so many others are doing.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #12 - November 14th, 2023, 10:15 am
    Post #12 - November 14th, 2023, 10:15 am Post #12 - November 14th, 2023, 10:15 am
    Just a great experience here last pm. Love the look... dark and firey. Love the business model and believe they're on to something (chefs cooking what they want over wood fire). Concern over life balance in the food industry is something I've rarely experienced coming from owners who often talk the talk and when they see what it really entails don't walk the walk. Here it's a way of life, one much needed and these days expected.

    Food was good to excellent. Above mentioned burger was just what we needed to fill us after some octopus w/a brilliant charred caponata and black garlic. I knew the flavors but couldn't place them until reading the description. A terrific take. A triple creme brie served w/thick buttered bread and caramelized apple was a perfect gilding of the lily as I am want to do myself. Grilled oysters were nice as was foie gras but the vein running thru it which should have been removed was a minor slip up.

    The well trained staff was on point throughout. Arriving around 6 30 we were told it would be about 90 mins as they just sat the entire place @ 6. We opted to wait on the patio, have a negroni and order a couple apps and were re-seated around 8. The energy in the room was palpable but not overly so and we were promptly given a tour behind the line and shown all the refinements on the hearth they designed and the prep area basement w/a room filled w/ferments etc... (apparently my eating partner had told them I was a chef) and they couldn't have been nicer, answering all sorts of questions I asked from design to operations.

    I've been disappointed w/so many restaurants in so many ways over the last few yrs very few have spoken to me in this way. Solid, innovative, unpretentious food in a great looking room- I really believe their biz model is a contender for restaurants moving fwd and applaud and will support their efforts.

    My compliments to the chefs.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #13 - November 14th, 2023, 12:28 pm
    Post #13 - November 14th, 2023, 12:28 pm Post #13 - November 14th, 2023, 12:28 pm
    if Alan has only nice things to say about a place, it immediately shoots up to #1 spot to try.

    Thanks for the review.
  • Post #14 - November 15th, 2023, 5:02 pm
    Post #14 - November 15th, 2023, 5:02 pm Post #14 - November 15th, 2023, 5:02 pm
    incite wrote:if Alan has only nice things to say about a place, it immediately shoots up to #1 spot to try.

    Thanks for the review.


    I was looking for your photos of it.

    May give it a go sooner.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #15 - November 15th, 2023, 8:19 pm
    Post #15 - November 15th, 2023, 8:19 pm Post #15 - November 15th, 2023, 8:19 pm
    Not a fan of black plates but here's the above mentioned octopus. This was on the patio so it was lighter but later sitting in the great looking but dark room when they served our chocolate dessert in a bowl it took us 5 mins to realize it wasn't empty. Also why I didn't take pix.
    Image
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #16 - December 12th, 2023, 10:04 pm
    Post #16 - December 12th, 2023, 10:04 pm Post #16 - December 12th, 2023, 10:04 pm
    The hype is deserved.

    Image
    Image
    As Jazzfood has mentioned, it's really dark in there. I did the best I could with my phone and the night sight setting.

    ImageDonge triple creme cheese with preserved apple, foie gras ganache and honey hearth bread. My goodness was this exceptional.

    ImageKing kampachi with fried maitake mushrooms and a miso broth. The picture sucks but this magnificent bowl of umami was too good to not share here. It's also too good to share with anyone else so don't be like me - tell your dining companions to get their own if it's on the menu when you go. This was one of the best things I ate this year.

    Image
    ImageWarlord is not a place for people looking for light bites. The dry aged burger with charred onions and mayo is a gorgeous and heavy specimen. I didn't pick up any funk from the meat and I would have preferred medium rare (our server did not ask us our desired temp) so it was lacking in char. But that's being nitpicky. This was a great burger. Apparently it's the only item that's consistently on the menu. I'll have it again.

    Not pictured are the Puffer Petite Oysters. I had one grilled and one raw. The raw one was fine. I don't know much about oysters but I know that I prefer the West Coast ones so I shouldn't have gotten it. But the grilled one was really great thanks in part to the unidentified sauce that came on it. That said, I'd probably pass on it on a return visit.

    A note on the lines, which haven't gotten better. We (a group of 2) got there a few minutes before the 6:00 opening on Sunday night and joined the long line in 30 degree weather. We were quoted a likely wait of an hour and fifteen minutes but it ended up being just about 2 hours. Plan accordingly. They text you when your table is ready so you are free to go do something else.
  • Post #17 - January 11th, 2024, 4:09 pm
    Post #17 - January 11th, 2024, 4:09 pm Post #17 - January 11th, 2024, 4:09 pm
    Hoo boy, Warlord is the real deal.

    Reading Jazzfood and MarlaCollins'Husband's posts, although the burger may the only constant on the menu, a lot of courses remain extremely similar with a tweak here and there.

    Dinner this past Sunday -- dining partner arrived at 5:25 and was 12th-ish in line so we were able to get seated right at opening.
    Image
    Image

    Food Menu
    Image

    Drink Menu
    Image

    BETTER LUCK NEXT TIME
    Tequila . Pineau des Charentes . Gochujang . Tart Orange . Black Sesame Salt
    Image

    white alba truffle toast
    delice de bourgogne triple cream cheese, honey
    Image
    both loved the dish but dining companion felt the cheese overwhelmed the truffles.

    figwood smoked octopus
    pickled radish, black garlic
    Image
    slightly sweet, slightly acidic -- delicious

    dry aged burger
    charred onion, mayonnaise
    Image
    a contender for best burger in town

    fries
    Image

    GREEN MEANS GO
    Cachaca . White Rum . Suze Bitter . Green Bell Pepper . Lime
    Image

    american grouper
    fried maitake mushroom, miso cream
    Image
    terrible photo. One of the best mushroom dishes I've had.

    fois gras ganache
    preserved apple, honey hearth bread
    Image
    The silkiest foie gras I believe I've had and the bread is fantastic. We thought it may had come from PQM but were told all the bread was made in house. Outstanding.

    whipped chocolate
    preserved tart cherries
    Image

    Fantastic meal all-around; the food, the drinks, and the service...our server, Rachel, was fantastic.

    After the meal, we chatted a bit with Chef Fleming near the dry-aging fridge
    Image
    He was super enthusiastic about the changes they've made to the restaurant and the dishes coming up. I can't wait -- this is a restaurant I wouldn't mind waiting a couple hours to get back to.
  • Post #18 - January 11th, 2024, 4:46 pm
    Post #18 - January 11th, 2024, 4:46 pm Post #18 - January 11th, 2024, 4:46 pm
    incite wrote:Hoo boy, Warlord is the real deal.

    Reading Jazzfood and MarlaCollins'Husband's posts, although the burger may the only constant on the menu, a lot of courses remain extremely similar with a tweak here and there.

    Dinner this past Sunday -- dining partner arrived at 5:25 and was 12th-ish in line so we were able to get seated right at opening.
    Image
    Image

    Food Menu
    Image

    Drink Menu
    Image

    BETTER LUCK NEXT TIME
    Tequila . Pineau des Charentes . Gochujang . Tart Orange . Black Sesame Salt
    Image

    white alba truffle toast
    delice de bourgogne triple cream cheese, honey
    Image
    both loved the dish but dining companion felt the cheese overwhelmed the truffles.

    figwood smoked octopus
    pickled radish, black garlic
    Image
    slightly sweet, slightly acidic -- delicious

    dry aged burger
    charred onion, mayonnaise
    Image
    a contender for best burger in town

    fries
    Image

    GREEN MEANS GO
    Cachaca . White Rum . Suze Bitter . Green Bell Pepper . Lime
    Image

    american grouper
    fried maitake mushroom, miso cream
    Image
    terrible photo. One of the best mushroom dishes I've had.

    fois gras ganache
    preserved apple, honey hearth bread
    Image
    The silkiest foie gras I believe I've had and the bread is fantastic. We thought it may had come from PQM but were told all the bread was made in house. Outstanding.

    whipped chocolate
    preserved tart cherries
    Image

    Fantastic meal all-around; the food, the drinks, and the service...our server, Rachel, was fantastic.

    After the meal, we chatted a bit with Chef Fleming near the dry-aging fridge
    Image
    He was super enthusiastic about the changes they've made to the restaurant and the dishes coming up. I can't wait -- this is a restaurant I wouldn't mind waiting a couple hours to get back to.


    Posts from incite AND jimswside on the same day —I feel like I should go buy a lottery ticket!!! Can’t wait to try Warlord—your post and photos, as always, make it that much more enticing!!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #19 - January 11th, 2024, 5:06 pm
    Post #19 - January 11th, 2024, 5:06 pm Post #19 - January 11th, 2024, 5:06 pm
    Has anyone had a dish featuring a vegetable here? From my visit and other reports, it seems like something they don't focus on all that much.
  • Post #20 - January 11th, 2024, 11:14 pm
    Post #20 - January 11th, 2024, 11:14 pm Post #20 - January 11th, 2024, 11:14 pm
    gastro gnome wrote:Has anyone had a dish featuring a vegetable here? From my visit and other reports, it seems like something they don't focus on all that much.

    Do fries count? Olives? :lol: Per our menu from 12/18, there were no vegetable-forward dishes
  • Post #21 - January 12th, 2024, 8:43 am
    Post #21 - January 12th, 2024, 8:43 am Post #21 - January 12th, 2024, 8:43 am
    Smassey wrote:
    gastro gnome wrote:Has anyone had a dish featuring a vegetable here? From my visit and other reports, it seems like something they don't focus on all that much.

    Do fries count? Olives? :lol: Per our menu from 12/18, there were no vegetable-forward dishes


    Same experience
  • Post #22 - January 12th, 2024, 9:29 am
    Post #22 - January 12th, 2024, 9:29 am Post #22 - January 12th, 2024, 9:29 am
    boudreaulicious wrote:
    Posts from incite AND jimswside on the same day —I feel like I should go buy a lottery ticket!!! Can’t wait to try Warlord—your post and photos, as always, make it that much more enticing!!

    Ha - I thought the same thing!
    -Mary
  • Post #23 - March 3rd, 2024, 2:02 am
    Post #23 - March 3rd, 2024, 2:02 am Post #23 - March 3rd, 2024, 2:02 am
    Greetings, everybody.
    I did not intend to post here tonight. But, since my attempt to visit here three hours ago was aborted as the venues I hit to spend the ninety minutes the booker told me it would be before I could enter Warlord ejected me for seeming intoxicated, :?: I should post the images I took.
    (And lucidly, I was, and still now, not intoxicated. But there was nothing to be gained arguing against this.)
    If I have something negative to scribe about Warlord, it is that I perceive a pasta dish costing $31.00 to be beyond my pale. It puts this venue into expense account territory. But - how many occupations are going to allow a dinner occuring somewhere, much less here, at 10:00 pm on a Saturday night? :?
    I did manage to scarf the menu from the booker's table. I gently apologize for its bends. My coat pocket is big enough to handle this, but it does take its toll.
    Image Image
    I will give it another shot, but with these prices, I truthfully perceive I will be let down by the service staff.
    Valuable links for survival, without the monetization attempt: https://pqrs-ltd.xyz/bookmark4.html
  • Post #24 - March 3rd, 2024, 8:58 am
    Post #24 - March 3rd, 2024, 8:58 am Post #24 - March 3rd, 2024, 8:58 am
    While the last post was a non-review, I feel the need to balance it with another experience. Made my 2nd trip to warlord a few weeks back and it was excellent.

    Wait was about 90 minutes on Saturday at 9, but there are plenty of establishments nearby that you can wait at. (FYI:Edelweiss has karaoke on Saturday night)

    The meal itself was great. Burger is as advertised. It was very cool to pick up some of the aging on the meat, which you rarely get w a burger. Also, the fries are fantastic and are some of the best I've had in the city. The aforementioned pasta dish was also excellent. Not sure if it was exactly the same, but ours was an angel hair that was similar to a cacio pepe.

    It's definitely not a cheap and can't argue that. But I've left very happy with both my visits and can't wait to get back. And seeing a restaurant that still has waits at 1am brings me joy too.
  • Post #25 - March 6th, 2024, 9:08 pm
    Post #25 - March 6th, 2024, 9:08 pm Post #25 - March 6th, 2024, 9:08 pm
    WhyBeeSea wrote: [edit]
    Wait was about 90 minutes on Saturday at 9, but there are plenty of establishments nearby that you can wait at. (FYI: Edelweiss has karaoke on Saturday night)
    Edelweiss was one of the venues from which I was ejected! Yet I had already managed to order a beer {A 16-oz. can of Miller High Life [$5.00]}, and sign up for a karaoke song. Nope, that was it. It wanted me out of there.
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  • Post #26 - March 7th, 2024, 8:54 am
    Post #26 - March 7th, 2024, 8:54 am Post #26 - March 7th, 2024, 8:54 am
    pudgym29 wrote: Yet I had already managed to order a beer {A 16-oz. can of Miller High Life [$5.00]}, and sign up for a karaoke song. Nope, that was it. It wanted me out of there.

    Not sure why your possible intoxication or being thrown out of multiple bars is relevant to this thread.

    I have yet to get to Warlord and was hoping the waits died down a little. Any updates as to best time to dine with smaller or no waits?
    "And if you don't know, now you know." -BIG
  • Post #27 - March 7th, 2024, 9:01 am
    Post #27 - March 7th, 2024, 9:01 am Post #27 - March 7th, 2024, 9:01 am
    [/quote]Not sure why your possible intoxication or being thrown out of multiple bars is relevant to this thread.[/quote]

    My thoughts exactly. File under "If it looks like a duck, and quacks like a duck..."
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #28 - March 7th, 2024, 9:07 am
    Post #28 - March 7th, 2024, 9:07 am Post #28 - March 7th, 2024, 9:07 am
    mkess wrote:
    pudgym29 wrote: Yet I had already managed to order a beer {A 16-oz. can of Miller High Life [$5.00]}, and sign up for a karaoke song. Nope, that was it. It wanted me out of there.

    Not sure why your possible intoxication or being thrown out of multiple bars is relevant to this thread.

    I have yet to get to Warlord and was hoping the waits died down a little. Any updates as to best time to dine with smaller or no waits?


    My understanding is if you get there before opening (~30 min prior), that would allow you to be a part of first seating and be the least amount of waiting. But that requires to physically wait in line. Otherwise, you'll be added to the list with an estimated time. FYI, you can virtually see the # of groups ahead of you.

    Don't think there's any no wait times. Tried walking in at midnight once w no success. And when we left our prior visit at 1am, folks were still waiting to be seated.
  • Post #29 - March 16th, 2024, 7:35 pm
    Post #29 - March 16th, 2024, 7:35 pm Post #29 - March 16th, 2024, 7:35 pm
    I agree I went out of bounds on this thread; but if you do not have a reservation for Warlord {or even if you do}, where are you going to wait waiting for your seat to become available?
    Out on the pavement on Milwaukee Avenue, possibly wrapping around the block onto Belmont?
    It will be a venue like Edelweiss.
    If an adjacent venue decides it will not let you wait there for any reason including your prior alcoholic consumption, what is the contingency?
    I want to have a service at Warlord. Its prices make me queasy. I perceive it is striking while the iron is hot until it is not the most trendy venue anymore.
    Valuable links for survival, without the monetization attempt: https://pqrs-ltd.xyz/bookmark4.html
  • Post #30 - March 20th, 2024, 8:54 am
    Post #30 - March 20th, 2024, 8:54 am Post #30 - March 20th, 2024, 8:54 am
    pudgym29 wrote:
    WhyBeeSea wrote: [edit]
    Wait was about 90 minutes on Saturday at 9, but there are plenty of establishments nearby that you can wait at. (FYI: Edelweiss has karaoke on Saturday night)
    Edelweiss was one of the venues from which I was ejected! Yet I had already managed to order a beer {A 16-oz. can of Miller High Life [$5.00]}, and sign up for a karaoke song. Nope, that was it. It wanted me out of there.


    Wow, expelled from 2 different establishments on the same evening for being over served, and yet you claim you were not. You being overserved is in some way, shape, or form is their fault??? What world do you live in that either place is at fault and why would you disparage either? Totally unfair

    pudgym29 wrote: I agree I went out of bounds on this thread; but if you do not have a reservation for Warlord {or even if you do}, where are you going to wait waiting for your seat to become available?
    Out on the pavement on Milwaukee Avenue, possibly wrapping around the block onto Belmont?
    It will be a venue like Edelweiss.
    If an adjacent venue decides it will not let you wait there for any reason including your prior alcoholic consumption, what is the contingency?
    I want to have a service at Warlord. Its prices make me queasy. I perceive it is striking while the iron is hot until it is not the most trendy venue anymore.


    Here is a novel idea, don't get blotto while waiting.
    Last edited by mrbrowncanmoo on March 20th, 2024, 10:39 am, edited 1 time in total.

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