“Chivalry is dead” is doing a lot of heavy lifting for what might just be… a full bar. One woman took to TikTok in outrage after she and her friend had to squeeze onto a single barstool while three men occupied their own chairs nearby for over an hour.
With dramatic audio demanding bans and justice, she panned to the allegedly seat-hogging men who, inconveniently, were just sitting there minding their business. The internet, however, wasn’t exactly rallying behind her crusade for courtesy. Viewers were left wondering why strangers owed her anything at all and how audacity takes a person very far in life.
Is Chivalry Dead?
Bri Tyler (@bb_tyler) definitely seems to think so. The topic holds a heated debate, and her comments section has the dial turned up to 10. So far, Bri’s clip has 264,000 views and over 600 comments. Her caption refers to the death of chivalry.
Her text overlay reads: “Three men sitting at the bar for an hour as we’re sharing a seat to eat dinner.”
She films herself and her friend on the same stool and then pans the camera over to the men she seems to be referencing. They seem to be unaware of being filmed. Bri chose the viral audio of Kendall Tolle saying, “Get them banned. We don’t do that here. Oh now I’m pissed. Find out who that is, get them banned.”
Other Instances of Chivalry Being Non-Existent
As Bri is enduring scrutiny for her opinion over chivalry’s (non)existence, the topic as a whole seems to be prevalent. The Mary Sue covered a story where a woman knew the man was a “red flag” because he didn’t open the door for her on their first date.
She claims he “half-props” it open, but comments said he should’ve opened it and made her walk in first, then he would follow. Another story that had a lot of discourse was when a man sat in his car while his girlfriend pumped the gas. The TikTok creator saw the situation and said, “Dude got his girl pumping gas is crazy lol.”
Recently, the Mary Sue covered a viral TikTok where a woman posted a picture of her and her boyfriend, whom she met on Hinge. In the post, she claims that he didn’t pay for their first date, but she was glad she still gave him a chance. The viewers, however, kept thanking her for “keeping him off the streets.”
The comments section is quite heated. Most viewers give it to Bri cut and dry. One viewer calls it “The princess pandemic.” Another simply says, “Girl I’m a feminist. Almost, misandrist, and I still don’t think they need to give up their bar seat.”
Another echoed, “Don’t make me agree w men.. they were only there for an hour.. not 4.. maybe they aren’t done?”
Another straightforward viewer says, “It was on this night she realized the world doesn’t revolve around her….”
“So you failed to make reservations and that somehow became their problem?” wonders another.
Another viewer shares, “Looks like they’re eating and enjoying their time. Why would they give up there seats for random women.”
Some try to get more context. “If they are just drinking they just grab the drink and move around but if they are eating I would stay seated,” says one viewer. Bri replies, “They weren’t eating! Their plates were the same when we got there.”
One man comments, “If you’re not my woman. I’m not giving up my seat. Wear better. As a stranger I owe you nothing.”
And only a few defended Bri. One viewer says, “ooooh these comments scaring me. im scared……………” While another says, “Girl ignore the comments I understand.” Bri responds, “They’re so mean ty.”
The Mary Sue reached out to Bri via Instagram direct message for comment.
Gisselle Hernandez-Gomez is a contributing reporter to the Mary Sue. Her work has appeared in the Daily Dot, Business Insider, Fodor’s Travel and more.
The Chicago River is a block away, but you’d never know it’s there. To be fair, you can’t see anything of the outside world inside Caché 310, an intimate, new cocktail lounge in the West Loop — and that’s the point.
Located behind the BMO Tower, the 50-story building just south of Union Station, Caché 310’s name means “hidden” in French and references its off-the-beaten-path location alongside the expansive park behind the building and its address on Canal Street. (Tip: To find the bar, head up the short flight of stairs off Van Buren Street on the south side of the building or walk along the path on the building’s north end.)
Caché 310 replaces Afterbar, which served drinks out of the space from 2022 up until this past December. Santiago Leon is the operating partner at Chicago-based group Spearhead Hospitality, the behind the Robey Hotel, the Up Room, Valedor, Canal Street Eatery & Market inside the BMO Tower, and now, Caché 310. The group also oversees. Leon says that with his newest bar opening, he’s hoping to bring something “special” to the neighborhood that appeals to both residents in the building and everyday customers looking for a good drink.
For inspiration, Leon looked to the annual trips he and his wife take to Paris as well as his love for French culture and history, especially the small bars in Montmartre where artists used to gather in the 1920s. Growing up with a painter father furthered Leon’s attachment to that ethos (one of his paintings can be found in Canal Street Eatery). While inspired by France, Caché 310 isn’t a French bar, Leon says. “It has a French spirit behind it starting with its name.”
The dozen cocktails, all priced at $16, embrace that Gallic spirit, in name or alcohol selection or sometimes both. “We want each cocktail to tell a story,” says Leon. “We want you to leave here knowing more than when you came in.” Rather than use syrups, sweetness comes via fresh ingredients like house shrubs.
The French Press cocktail includes vanilla vodka, Patron XO Café, and cafe amaro. Cold brew is served in a French press tableside along with whipped cream.Elise Phister
The Popcorn Au Beurre.Elise Phister
The Popcorn Au Beurre features vodka, a buttery chardonnay, butterscotch, and sage. Truffled popcorn is served on the side. Meanwhile, in Normandy (vodka, calvados, apple shrub, apple jam, and apple cinnamon) references a tale of a Spaniard lost in Normandy who had to make do with only apples. Then there’s Caché 310’s version of the popular espresso martini. Dubbed the French Press, the cocktail includes vanilla vodka, Patron XO Café, and cafe amaro. Cold brew is served in a French press tableside along with whipped cream. The New Orleans is a hybrid between an Old Fashioned and a Sazerac. A spritz of absinthe “perfume” finishes the drink.
Like at Valedor, cocktails at Caché 310 will more or less stay the same, the addition of a special here and there notwithstanding. “I’ve always thought things should be changed only if you have something better,” says Leon. “Sometimes things don’t need to be changed. There are some clients that want to explore new things, but in my experience, a majority of them go back to a place expecting to have what they had the last time they were there.”
A tight wine list features almost all French producers, while beers include one from France (Brasserie Meteor), Italy (Peroni), and Chicago (Revolution Brewing). There are a handful of nonalcoholic drinks as well.
Unlike its predecessor, Caché 310 has a separate food menu from neighboring Canal Street Eatery. “I really wanted it to have its own thing,” says Leon, acknowledging that the distance between the restaurant and the lounge, short as it is, sometimes caused delays. “It was also born out of necessity because the space we have here for the kitchen is quite small.”
Canal Street Eatery’s bread accompanies many items on Caché 310’s menu, such as sourdough bread and Brie paired with a cranberry mostarda. It also comes alongside house ricotta with toasted pistachios, crab salad, and the half dozen tinned seafood options — ranging from spicy octopus and sardines in lemon to mussels with fennel and dill — served with egg jam, cherry bomb pepper jam, and pickled onions. Caviar comes with creme fraiche and a choice of gourmet potato chips. For dessert, there’s a large seasonal cookie served warm.
Pair a half dozen tinned seafood options — ranging from spicy octopus and sardines in lemon to mussels with fennel and dill — served with egg jam, cherry bomb pepper jam, and pickled onions.Elise Phister
Bread comes alongside many of the bar snacks, such as this option paired with Brie.Elise Phister
The “hidden” part of Caché 310’s name also refers to the feeling once inside the 1,000-square-foot space. Lush floor-to-ceiling drapes cover the wall of glass doors that previously dominated the design of Afterbar. The cocoon-like setting makes it feel like time is standing still. The deep burgundy color of the drapes is echoed throughout the room, including in the walls, ceiling, and carpet.
Shelves on either side of the 15-seat half-circle bar hold a mixture of knickknacks that encourage you to get closer. Caché 310’s additional 42 seats include cozy barrel chairs paired with round tables, mini couches, and a long high-top table that can accommodate small groups. Vertical ribbed wood paneling on the outside of the bar mimics panels on some of the walls creating a soothing synergy with the long folds of the drapes. Wraparound recessed ceiling lighting, low light fixtures, and an abundance of candles add to the intimate ambiance.
The interior of Caché 310 is all moody reds.Elise Phister
Caché 310’s interior design, however, is as much about the acoustics as it is aesthetics. The thick drapes, carpets, ceiling panels, and even the leather topping the bar serve to soften sound. “I wanted a place where you could have a conversation without having to raise your voice,” says Leon. “A lot of places don’t pay enough attention to acoustics.”
Leon is still deciding how best to use the expansive patio of Caché 310 that offers views of the abundant greenery in the park. A European-style satellite spritz bar is a possibility, although unlike at Afterbar, the floor-to-ceiling glass doors will be kept closed keeping the vibe at Caché 310 the same year-round.
Caché 310 is located at 310 South Canal Street; open 4 p.m. to 10 p.m. Monday through Thursday, 4 p.m. to midnight Friday, 5 p.m. to midnight Saturday, closed Sundays.
There’s a second act atTrino, chef Stephen Sandoval’s award-winning Latin steakhouse tucked into the West Loop. When the gin and tonic glasses are drained, and the crab tostada and chimichurri-dressed steak plates are cleared from the table, customers can snake through the kitchen and descend candlelit stairs to an entirely different experience: Laberinto, an underground speakeasy.
The theme at Laberinto, which means labyrinth in Spanish, is escapism — a micro vacation after the meal has ended where guests chat, flip through vinyl records, and sip Mexican spirits and liqueurs layered with notes of oregano, sage, and palo santo. “Nobody’s on their phone, and everyone is actually talking to one another,” says beverage director Carolina Gonzalez.
More and more, restaurant owners are finding that having just one meal isn’t enough to satisfy; they’re looking to capture diners attention with a second experience: Enter the speakeasy chaser, a sort of backup cocktail bar that’s that has been popping up as an attachment to restaurants, and even some bars, with more frequency in the past few years across Chicago. You can observe the trends at spots like Moonflower in Portage Park and its sibling basement bar Nightshade, or Nightcap — the open-to-the-public extension of Bucktown’s Class Act — or even After, the intended second stop after a meal at Curtis Duffy’s Ever. These bars, tacked onto an anchor restaurant, serve as additional revenue for the business and aim to entice customers with more opportunities to commune without having to ever leave the building.
“We’re trying to give people the best night of their life.”
Trino co-owner Oscar Sotelo says that after dinner, the question of “what’s next” often surfaces — with guests wanting to extend the night with one more cocktail in a different setting. Laberinto provides that second space.“Business-wise it just makes sense, it’s another revenue stream,” he says.
Gonzalez adds that the speakeasy also allows for more creativity than the traditional flow of a steakhouse. “Down here we can do an experience cocktail, a hands-on cocktail, maybe showcase something tableside.”
Building community is also woven into the design of these hybrid models. At Class Act, customers start with a multi-course meal around a communal table. They complete the evening by clinking glasses of house amaro with chef Nicolai Mlodinow at Nightcap, the group’s 23-seat speakeasy.
“Fine dining experiences all start to feel the same in the pacing, the progression, and the service style,” Class Act partner Shreena Amin says. “Our dinner party format allows for organic interaction between guests that unlocks something new and interesting every night that can’t be scripted.”
The cocktails serve as conversation starters. Mlodinow says one drink, infused with a seed flown in from Africa, often sparks further discussions about travel or mixology. “So you had a drink, but you also had a story and you connected with someone across the world… and you maybe connected with that person at the bar too,” he says.
Matilda and its speakeasy, Clandestino, are also built around connection — with a strong emphasis on culture. “We’re trying to educate people to open their minds,” beverage director Gilberto Mendez says, noting guests can experience different Mexican and Peruvian flavors and techniques. “I just want to showcase my culture and give it to the local people.”
A cocktail from the team behind Class Act and Nightcap.Garrett Sweet
Mendez sees Clandestino more as a social club than a nightclub. Upstairs, Matilda’s aesthetic reads chic and minimalistic — Tulum at 8 p.m. Downstairs, Clandestino evokes an hour before midnight. Guests push a panel within Matilda’s front wall to reveal a moody atmosphere where they mingle amid Latin and Afro beats, with riffs on classic cocktails in hand. “It’s [like] the same person, but different parts of their personality,” Mendez says of the two spaces.
In addition to Mendez’s own cultural influences, Clandestino’s identity is influenced by well-traveled customers, many of whom are exposed to world-class bar scenes abroad and want to recreate those experiences back home. “They come back understanding ingredients, techniques … So it’s not about us setting trends. We’re just giving people what they’re already asking for.”
Ultimately, cocktails are the star of the speakeasy, with unique spirits and high production value helping operators stay competitive. “You’re paying for the creativity, the thought, the theater,” Mlodinow says. “Did you pay to go to The Nutcracker? Do you pay to go to the Art Institute? It’s the same with us — you just get to drink ours or eat ours.”
That creativity carries into Nightcap’s quarterly themes. “We aim for the theme to come through in every aspect of the experience,” Amin says. With its recent concept Evolution, guests selected rocks or hand-carved arrowheads that aligned with their drink pairing. Artwork in Class Act’s front room offered a modern take on cave paintings, and a playlist traced hip hop from its roots to today. At Nightcap, cocktails explored the evolution of classics and examined humanity’s history.
The bar at Clandestino.Eduardo Mateo
Sotelo believes diners choose to spend money in places that offer more of an experience, part of a broader trend across the industry. “There seems to be a hunger and a curiosity for culturally relevant things in the city, and I think we can provide that,” he says.
Laberinto’s cocktail menu replaces traditional flavor descriptions with short poems, so mood rather than ingredient drives orders. A customer drawn to balancing seduction with menace might opt for Minotara, which balances sweet, sour, and savory flavors; the cocktail is topped with drops of oil and a torched bay leaf.
“Based on their feeling or the kind of poem that captivates them at the moment, that’s how we guide our guests to choose their cocktail,” Gonzalez says.
The restaurant-speakeasy model meets Chicagoans’ shifting expectations for a night out both immersive and intentional. When the curtain closes, bonds forged over cocktails crafted as an experience leave a lasting memory worthy of an encore.
“We’re trying to give people the best night of their life,” Mlodinow says.
But owning a bar became more tangible — perhaps even irresistible — when a friend told him about a for-lease sign in the window of an historic Avondale building. Kokonas, who lives nearby, checked it out on a whim.
“As soon as I walked in, I was like, ‘Oh man, I’m opening a bar,’” he says. “I immediately fell in love with the aesthetic. The idea of taking something that’s old and reviving it is very much up my alley.”
The family of Belmont Tavern’s former owners shared photos of the old bar with Kokonas.Belmont Tavern
On Saturday, February 7, a year and a half after that initial walk-through, Kokonas will open Belmont Tavern and bring the one-time Polish dive bar, dormant for 25 years, back to life. This labor of love combines Kokonas’s 20 years’ experience in the hospitality industry with a passion — and the know-how — for restoration, a journey he documented on Belmont Tavern’s Instagram and helped along with a community development grant from the city.
When it came to crafting the beverage menu, affordability was front and center for Kokonas. All the cocktails will be $12. “I want this to be a casual environment, but just because you’re in a casual environment doesn’t mean that you can’t have extraordinary cocktails,” he says.
The improved gin martini.Neil Burger
The Coin Toss.Neil Burger
Titled “Everything Old Is New Again,” the menu is organized by base spirits ranging from tequila and rye to brandy and dark rum. The 26 cocktails are a cross-section of ones Kokonas has created during his two decades in the industry with updates here and there. There’s the vodka-based Freshly Mowed Lawn that includes Bison Grass vodka, apple, and sherry, while the unclarified milk punch features Averna amaro, coffee, sherry, tonic, and angostura milk.
Balance, above all else, is a defining factor of his cocktails. “I want the first sip to be just as tasty as the last sip,” he says. He also looks to create drinks that are straightforward. “I wanted to eliminate the anxiety of looking at a menu and being overwhelmed, so I keep the explanations very simple.” The staff will get a chance to create cocktails of their own with a weekly special.
Like the cocktails, wine by the glass will be $12, too. In fitting with its historic roots, the only beer on tap will be Old Style. A rotating selection of various beer styles will be available by the can and bottle. A happy hour special, dubbed the Bus Tracker — referencing Belmont Tavern’s proximity to the Blue Line Belmont El stop and multiple bus stops — will feature a six-ounce pour of Old Style and a rotating shot. An nonalcoholic version, the Ghost Bus, will sub in a basic nonalcoholic beer, like O’Doul’s, with a nonalcoholic shot. Both will be $4.
Retro photos from the tavern now adorn the revived bar.Belmont Tavern
Food is limited to shelf-stable snacks, but guests are welcome to bring in their own. “There’s plenty of good food around here,” says Kokonas, who cites Mic Duck’s burger and hot dog stand next door and Joong Boo Market a block away.
Belmont Tavern has come a long way from when Kokonas first saw it. Built in 1890, the building was originally a butcher shop, grocery store, and saloon. But a lot has remained the same too — albeit with some major touch-ups — including the beautiful glass-brick bar, tin ceiling, and pegged wood floor. The original back bar features a walnut display and shelving unit running the long length of it. Above it are tufted leather accents illuminated with tube light fixtures.
“It’s got charm, history, and a patina to it,” says Kokonas. “I want people to be able to come here and find little interesting things they can fall in love with.”
The initial work revolved around getting the leased 1,600-square-foot space with capacity for 60 up to code. Previously it was being used as storage space by the apartment dweller above it, who happened to be the daughter of the brothers that founded the bar in the 1930s. (That upstairs apartment has been turned into a four-bedroom, two-bathroom rental on Airbnb. “When we have guest bartenders and stuff like that, we have space for them to stay for free if they’re from out of town,” says Kokonas.)
Additional work included moving and enlarging the bathrooms, reworking the front entrance, and getting rid of the kitchen along with its pass-through window. Once completed, the fun work of sourcing vintage furniture, light fixtures, and accessories began. “I’ve always said I hate shopping but put me in an antique store and I can be there all day finding weird, unique things,” says Kokonas.
Visits to a couple dozen thrift stores followed, most of them outside Chicago. That’s where Kokonas found the mismatched vintage glassware lining the back bar. Insulators that used to top electrical lines have been repurposed as votives that sit on top of the 15-seat bar as well as on the tables nearby. The restored vintage bar stools feature colors of red, mustard yellow, and orange.
In the cozy back area, old church pews serve as seats and an antique dresser cut in half and mounted on the wall provides a place for standing guests to put their drinks. Then there are the vintage light fixtures hanging overhead, no two alike. Not everything is antique though: The half-circle tan leather booth comes from the now-closed Michael Jordan’s Steakhouse in Oak Brook.
“Everything here has a story to it and that’s what bars and drinking culture is supposed to be about,” says Kokonas.
Furthering Belmont Tavern’s storytelling came via a message on Instagram from the grandson of its founder and whose great-grandparents bought the building 1937. He gave Kokonas old photos of his family and the bar. “Getting the history of it and putting that together allows us to respect what it was in a lot more ways,” he says.
Kokonas has added his own personal touches, too. His uncle’s floor speakers circa 1980s got spruced up and hung on the wall. “I have been using them and dragging them around since I was a teenager and now I have a proper place for them,” says Kokonas.
The Unexplained Nerves cocktail.Neil Burger
Then there’s Belmont Tavern’s rabbit logo. Kokonas found himself drawn to it right away when his designer presented it as an option. It reminded him of Chicago’s many rabbits and suggested the symbolism around rabbits of rebirth, which made sense in that he’s reviving an old place. Kokonas also remembered growing up he had a beloved stuffed rabbit. “Spike” now sits proudly above the bar. Leaning into that theme, there are numerous rabbits throughout the space, including as coat hooks and decorative elements.
Since he began work on Belmont Tavern, Kokonas has had many positive interactions with his neighbors, many of whom have poked their heads in inquiring about its opening date. “I feel like we’re going to be the ‘welcoming committee’ to Avondale for people that want to stop here before going to other places in the hood, like Alice’s Lounge for karaoke or Sleeping Village for shows,” says Kokonas.
While Kokonas admits he’s not “reinventing the wheel in any way, shape, or form,” he’s excited to become a new third place in Avondale. “We’re here to get people to take their mind off their day and their life,” he says. “If we do that correctly, then we are going to be successful and make people happy.”
Belmont Tavern, 3405 W. Belmont Avenue; open 3 p.m. to 1 a.m. every day.
Founded by longtime bartender Nick Kokonas, this historic bar was revived 25 years after its closure with affordable cocktails, wine, and boilermaker deals.
Chin Up Bar is a new gin-focused cocktail spot on the Lower East Side. Photo Memory NYC
Specialization is hot in New York’s crowded bar scene. Want an Italian aperitivo? Or Japanese-style cocktails? You’ve got options in spades. Spirits themselves, too, prove rich enough to warrant entire bars dedicated to their varying expressions, especially whiskey and agave spirits like tequila and mezcal. There’s one spirit, however, that two bar industry veterans believe deserves another devoted destination, especially now: gin.
Brian Gummert and Blake Walker have joined forces to open the gin-focused Chin Up Bar at 171 Chrystie Street in New York City’s Lower East Side. The partnership makes sense: Gummert owns Lower East Side cocktail bar Subject; Walker bartended there, as well as at Nitecap and Amor y Amargo, the latter of which is one of New York’s prized specialty spots concentrating on amaro.
“Brian and I both love gin, and there’s been an explosion of exciting gins in the past 10 to 15 years,” Walker tells Observer. Classic London dry styles from well-established distilleries have long been popular in Europe and back bar staples in the United States. But more recently, American craft distilleries, like Tenmile Distillery in upstate New York, have been leaning more into the spirit. Gins are also popping up in regions not previously associated with the spirit, where endemic fruits and botanicals give it a fresh spin—South Africa’s Bayab Gin with local pineapple and palm sap, for example, or Vietnam’s Sông Cái Distillery with heirloom pomelo, jungle pepper, black cardamom and green turmeric.
The thrill of discovery fueled the proliferation of whiskey and agave bars over the last two decades, Walker adds. Craft whiskey options exploded in New York, followed by an increased availability of quality tequila and mezcal, and suddenly bar-goers had entire categories to explore at dedicated destinations. Now, he says, gin “is ripe for that.”
Gin’s own craft boom has resulted in myriad different flavor profiles for such exploration. Walker and Gummert curated a back bar just shy of 100 gin bottles ahead of the December 2025 opening, which Walker says could likely double in the next few months and continue to grow from there. In addition to heavy hitters in the London dry vein, Chin Up Bar’s shelves represent the aforementioned options from upstate New York, Vietnam and South Africa, as well as those from Japan, India, Kenya, Mexico, Australia and more.
Bolstered by this kind of selection, Chin Up Bar speaks to gin lovers above all else. But Walker and Gummert are willing to bet that even those who believe they don’t like gin just haven’t found the gin for them yet.
“A lot of people avoid gin due to unfortunate experiences early in their drinking careers,” Walker says. “They had bad gin, or they still have the perception it’s old-fashioned or stodgy. I think that’s diminishing and a lot of those attitudes have really sloughed off, but there’s still a little bit of persistence there.” For Walker and Gummert, the perception that gin is all pine tree and booze burn may be what has prevented the spirit from having its own dedicated menus in the past.
A Gibson. Photo Memory NYC
To showcase gin’s versatility and vast breadth of regional expressions, Walker and Gummert have shaped a menu balancing classic gin cocktails with more novel creations.
The classics help demonstrate the impact different gins can have on familiar, popular flavor profiles—Martin Miller’s Westbourne Strength gin is perfect in a martini with a refined balance of juniper, citrus, spice and clean smoothness. Roku Japanese gin has peppery spice and herbaceous green tea notes that sing in a dirty martini, and Neversink New York gin possesses a hint of sweetness that brings out the same in the Gibson’s leek vermouth and sherry vinegar while tempering the drink’s acidity and brine. Then, there are the more adventurous Chin Up Bar originals.
Rendezvous in Chennai. Photo Memory NYC
Floral, citrusy and spicy, Dorothy Parker New York gin pulls together the Rendezvous in Chennai. With Madras curry, coconut, apricot, ginger and lime, the slightly creamy, velvety cocktail explodes with bright, tropical flavors before the savory curry, with its subtle heat, blossoms and lingers in the drink’s finish. Elsewhere on the menu, the Australian Four Pillars yuzu gin plays with guava and sunflower seed orgeat, while the Mexican Condesa prickly pear gin anchors thyme, kiwi, honey and sparkling wine.
Walker and Gummert aren’t afraid to venture beyond traditional gin cocktails and inventions crafted specifically around gin. Aquavit, essentially a Scandinavian gin riff featuring caraway instead of juniper, punches up the traditionally more rounded, sweeter old-fashioned with spice, while apple brandy, Granny Smith apples, wasabi and red shiso broaden its flavor horizons with a bright crispness, earthiness and heat. Gin even found its way into a coquito Walker was pouring before Christmas. The rich, coconutty Puerto Rican holiday punch is made with rum, but Walker splits its base with gin. The result is a more complex coquito with punchier spices and subtle botanicals keeping the drink safely distant from cloying territory.
The aquavit old-fashioned. Photo Memory NYC
There’s plenty to learn about gin at Chin Up Bar, but it’s up to guests how much information they want served up with their drinks. Walker and Gummert prioritize staff education, so information on various gins comes across more naturally in dialogues with guests rather than requiring rehearsed spiels. They also plan to have classic gin botanicals on hand for people to smell on their own, and they allow guests to liberally sample with one-ounce pours of anything on the back bar.
“It’s important for us to leave the doors wide open to educational experiences and talk about things in a knowledgeable way without forcing it on anyone,” Walker explains. “They can just come in and have a delicious drink without that if they want.”
Chin Up Bar’s seafood-forward menu has been intentionally developed to pair well with gin. Even in the minuscule world of gin-focused bars, this level of detail is rare; gin isn’t framed in a pairing context the same way as wine, beer, or even whiskey.
The seafood-forward menu, with dishes like smoked mussels escabeche, was designed to pair well with gin. Photo Memory NYC
There’s the option to simply feast on shrimp cocktail with your martini, but you can also order dishes recommended based on your specific drink. For example, Walker suggested smoked mussels escabeche and a tuna dish with red shiso leaf and dehydrated beets to pair with the Rendezvous in Chennai and aquavit old-fashioned. The red shiso leaf in both the tuna and the old-fashioned matched well, and the mussels’ smoky character highlighted the Rendezvous’s savory curry note. (It’s worth mentioning that the satisfyingly toothsome, densely flavor-packed beets on that tuna dish deserve their own award.) A selection of oysters may not be as carefully curated to cocktails’ flavors, but similarly to the shrimp cocktail, they feel like a low-stakes, classic nosh for a cocktail bar.
It’s a unique space. Photo Memory NYC
All of this gin celebration takes place in a refreshingly singular space. You won’t find Art Deco “bathtub gin” nods here, nor the de rigueur martini bar plush red banquettes. The space itself feels sculptural, with cave-like white stucco walls inspired by the Gilder Center at the American Museum of Natural History. High vaulted ceilings with sky murals by Ori Carino wink at the ceilings of Grand Central Station, while touches of greenery pay homage to Sara D. Roosevelt Park near the bar. All together, the interior looks other-worldly—it’s giving a chicer, more restrained Mos Eisley Cantina—but every element weaves in some New York reference.
Envisioning Chin Up Bar’s space, Gummert recalls serving drinks elsewhere during the pandemic and thinking how excited people would be to be in a new space.
Every element of the interior weaves in a piece of New York. Photo Memory NYC
“People were stuck in nostalgia for a while, but now seem to be wanting something fresh,” he says. The bar is in a new building, so he and Walker got to design the layout from scratch. “Patterns emerged little by little, inspired by New York public spaces, cathedrals, subway stations…it was time to see something new and interesting in New York.”
Walker and Gummert would love Chin Up to become a destination cocktail bar, but Walker notes that “it’s locals, it’s regulars that keep you open and sustained for a long time. Our focus has been creating an experience to make people want to come back over and over.” Gin enthusiasts will already be locked in to a concept like this, but between the reliably well-made classics, interesting originals, and strong food menu, there’s more than enough for every other kind of imbiber to appreciate.
HIGHLANDS RANCH, Colo. — From an extremely young age, Charlotte Holmberg knew she belonged on the bars and beam.
“I started at 18 months as soon as I could and I’ve been doing [gymnastics] ever since,” Charlotte, a 17-year-old from Highlands Ranch, said.
Holmberg’s mom was a high school gymnastics teacher, so you could say the vault was her destiny.
But in 2024, during the best meet of her life, disaster struck.
“I made event finals in both bars and vault,” Charlotte said. “I had the bar routine of my life and was excited for the vault rotation.”
She was competing at the Pikes Peak Cup in February of 2024, and in the vault final, she decided to attempt what’s known as a Yurchenko full.
The Yurchenko full involves the gymnast executing a roundoff back handspring over the table, flipping off the table, and completing a full twist in the air before landing.
Colorado gymnast reaches new heights after nasty injury
“Going into the final vault, I felt a little off,” Charlotte said. “I tucked my knees and tried to twist, but my left knee went the wrong way on the landing.”
She had never suffered a major injury until that moment when she tore her ACL.
“I was told basically to get back to gymnastics especially the level I’m at I would need surgery,” Charlotte said. “It was almost like no question, I knew I wanted to get back and I knew I wanted to do the sport I love as soon as possible.”
Surgery and rehab suggested a long and difficult road, especially considering the injury occurred just four months before she was supposed to begin her college recruiting process.
“I was asking her a ton of questions,” Charlotte said. “She explained how they were going to take from the quad and use a quad graft because that was just the most successful at the time.”
Charlotte attacked a year-long rehabilitation protocol which included learning to walk again, always keeping her eye on the prize of returning to her happy place.
“Gymnastics is always a place where I can come and have that stress release,” she said. “I feel like I’m floating and can do the impossible.”
Now, she’s reaching heights she’d never dared visit prior to suffering her injury.
“Just over a year post-surgery I competed at Regionals,” Charlotte said. “I was super grateful to qualify for my first Nationals which has been a dream of mine since I was little. To be able to get back and compete at Nationals was just an amazing feeling and I was super proud of myself that I was able to do that.”
Holmberg’s college recruitment also ended up being a success — she’s joining the Iowa State gymnastics team in the fall of 2026.
Denver7
Denver7 | Your Voice: Get in touch with Nick Rothschild
Denver7’s Nick Rothschild reports on the entire sports landscape in Colorado, including Denver’s pro teams, but is always looking for stories off the field and in the non-professional ranks. If you’d like to get in touch with Nick, fill out the form below to send him an email.
If 2025 proved anything for L.A.’s hospitality scene, it’s that a hip bar can always attract a crowd. Los Angeles nightlife has been struggling to regain its footing since the Covid-19 pandemic, and though traditional clubs might be a thing of Hollywood’s storied past, craft cocktail bars are still all the craze.
Although old-school dive bars certainly serve an important purpose in the local drinking culture, swanky speakeasies, elegant lounges and neighborhood wine bars seem to be the most successful in getting Angelenos out of their house. In 2025, we saw exciting bar openings all across the city, from Melrose Hill to Venice.
The Benjamin on Melrose opened a separate bar concept upstairs, emphasizing the art and intricacies of mixology. Max Reis of Mírate opened a margarita-focused joint in Sherman Oaks, and Bar Jubilee took over the former Rock and Reilly’s space on the Sunset Strip. Downtown L.A. also welcomed another scenic rooftop restaurant, while CDMX-inspired Café Tondo took Chinatown by storm.
Whether you’re looking to sip a refreshing spritz in an upscale speakeasy by chef Evan Funke or dance the night away during a vinyl night in Virgil Village, these are the best L.A. bar openings of 2025.
These are so easy to make, and you need four simple ingredients! Great for any gathering!
❤️WHY WE LOVE THIS RECIPE
This recipe is so easy to make and is delicious! It’s only four simple ingredients and perfect for a small gathering. It’s made in an 8X8 and you can make them the night before too. I think they are actually better the next day. We love the combination of peanut butter and butterscotch, it really goes together well.
SWAPS
Some people like to use chocolate chips instead of the butterscotch. That is an easy switch. You can also use the colored marshmallows if you like! Crunchy or smooth peanut butter works.
⭐TIP
These are great stored in a cool place but we love them cold from the fridge. I don’t know why, but cold they are even better!
OTHER DELICIOUS TREATS
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This candy is easy and delicious and only four ingredients! Super versatile, you can switch out the butterstotch for chocolate.
Prep Time 10 minutesmins
Refrigerate 2 hourshrs
Total Time 2 hourshrs10 minutesmins
Course candy
Cuisine American
1cupcrunchy or smooth peanut butter
1/4cupbutter or 4 tablespoons
2cupsbutterscotch chipsI use an 11 ounce bag
5cupsminiature marshmallowswhite or rainbow colored
Melt the peanut butter, butter and butterscotch chips in a pan on top of the stove on low heat until smooth when stirred with a spoon. Line an 8 x 8 baking dish with aluminum foil and spray the foil with cooking spray.
Pour the peanut butter mixture into the baking dish and let cool for about 15 minutes so the marshmallows will not melt when placed on top. Spread marshmallows on top and gently mash into the peanut butter mixture with the back of a spoon or your hand.
Refrigerate for at least two hours and cut into squares.
NAROK, Kenya—Leaders of the Maasai ethnic group are seeking a court order to demolish a new Ritz-Carlton luxury safari camp they say blocks a key route of the famous Serengeti migration.
Meitamei Olol Dapash, a Maasai elder with an American Ph.D., says the camp sits astride a path that some migratory wildebeest and zebra use to cross the Sand River in search of green grass.
When The Pierre Hotel opened its doors in 1930, it instantly became a playground for Manhattan’s elite. Over the past 95 years, this iconic hotel has witnessed everything from the repeal of Prohibition to jewel heists and Hollywood scandals, all while maintaining its reputation as one of New York’s most glamorous destinations. From its $15 million debut to hosting Hollywood royalty and surviving the Great Depression, The Pierre has remained a beacon of glamour in the heart of New York City since 1930.
A Complete History of The Pierre Hotel
Image by Nextrecord Archives / G
The Early Days: A Playground for Manhattan’s Elite
When The Pierre Hotel opened on October 1, 1930, casting its 714-room shadow over Central Park, it instantly became the playground for Manhattan’s elite. Merely four months later, E.B. White’s Ballad of the Hotel Pierre was published in the New Yorker, describing it as home to “The little band that nothing daunts/this year’s most popular debutantes.” This was true. Prospective debutantes had started booking the ballroom for their November entrances in June, months before the luxury hotel opened.
Gabrielle ‘Coco’ Chanel posing in her suite at The Pierre during her first visit to New York City, on March 10, 1931.
Getty Images
Within a year, the film and stage star Ina Claire was sinking into a club chair at the hotel as she discussed with journalists whether she would be divorcing John Gilbert. (She claimed she would not. She would.) In 1932, Coco Chanel called The Pierre home during her first visit to New York. And that same year, the famed “Tobacco King” Arthur Mower refused to leave his Pierre bed for his stepdaughter’s early morning wedding .
Little wonder no one wanted to leave. Every inch of the 41-story hotel offered an almost otherworldly spectacle. The 60-by-100-foot ballroom where those debutantes waltzed was paneled in mirrors flanked by rose marble columns imported from French quarries. The chandeliers above sparkled with traces of ruby crystals from the room that would become known for the “swankest presentation balls” given for the city’s “spoiled darlings.” Attendees might make their way to the Grill Room, which was decorated to resemble an “undersea garden.” Wall panels and ceiling murals replicated ocean foliage, and the carpet was woven with images of seashells and sea urchins. In the upstairs dining room, paneled in hand-carved French walnut, interspersed with gold brocade hangings, Auguste Escoffier, the father of French cooking, prepared the hotel’s first meal.
Bettmann Archive Miss Elizabeth R. G. Duval, a prominent member of New York society, and Sidney Wood, a well-known tennis star, sit on the steps inside The Pierre in 1933.
From Waiter to Hotelier: The Story of Charles Pierre
But The Pierre didn’t begin in those gilded rooms. It began in a kitchen, with a Corsican waiter named Charles Pierre Casalasco, who learned the trade from his father. When Louis Sherry dined at the Savoy Hotel in London in 1903, the American restaurateur noted a young waiter watching him with eager attention. Casalasco was “awed by this former waiter who had become proprietor of a smart dining room in New York.” Sherry was so impressed with the waiter’s desire to learn more about the hospitality business that, when he returned to New York, he made Casalasco his assistant. There, the waiter quickly dropped his surname in favor of being known simply as Charles Pierre. At that time, it was almost a forgone conclusion that New York’s debutantes were introduced at Sherry’s ballroom. Charles Pierre, tasked with organizing these splendid events, became “the favorite of the younger set, married matrons and the dowagers.”
Smart set, Mrs. Robert Goddard and Mrs. Roland Hazzard, in front of The Pierre.
Bettmann Archive
When Charles Pierre opened his own Park Avenue restaurant in 1920, his devoted group followed him. In 1930, their social set husbands, like Walter Chrysler, Edward Hutton, and C.K.G. Billings, helped finance his dream, The Pierre Hotel, which reputedly cost a staggering $15 million to build. In retrospect, too much may have been spent on those underwater-themed murals. By 1932, during the Great Depression, a petition of bankruptcy was filed—but Charles Pierre was kept on as managing director to run the hotel.
Disciplined and knowledgeable with a European flair, Charles Pierre ran the hotel with aplomb.
Penske Media via Getty Images
The Return of the ‘High-Class Hotel’
When the repeal of Prohibition came in 1933, he rejoiced. No hotel man was more excited by the prospect of liquor coming back on the menu again. He declared that Prohibition had destroyed American appreciation for wine—and really any liquor that did not come from a bathtub. Now, a “new generation will have to learn all over again how to drink.” He intended to outfit The Pierre with a wonderful cellar to teach them. He planned gala celebrations. People could now gather for cocktails at his newly opened supper club, the Corinthian Room. He promised, “The next few years will see the rejuvenation of the high-class hotel.”
A young woman enjoys the luxuries of room service at The Pierre in 1943.
Getty Images
He was correct. But sadly, Charles Pierre would never see the heights to which his hotel would climb. He passed away in 1934 at the age of 55 from appendicitis. He was too weak from an abdominal infection to be saved by medicine flown in from Florida in what was described as a “13-hour airplane race against death.”
But his legacy lived on in The Pierre Hotel.
Bettmann Archive Joan Crawford at The Pierre on January 22, 1959.
Celebrities like Joan Crawford and Claudette Colbert would flock there, as well as younger disciples. By 1938, following her father’s death, the 13-year-old heiress Lucetta Cotton Thomas was spending $1,416 a month (approximately $32,000 today) to live at the hotel. Eloise at The Plaza had nothing on her. By that time, the hotel belonged to oilman John Paul Getty, who quipped that it was his “only above-ground asset.”
In 1944, the hotel—and the room prices—were the subject of scandal. It was found that munitions manufacturer Murray Garsson had housed and paid the hotel bills for key personnel in the army’s Chemical Warfare Service in what was known as “Operation Pierre.” In 1942, the decorator Samuel Marx had redone the hotel’s dining room in red, white and blue, and commissioned murals of early American life for the Grill Room, so it was certainly a patriotic wartime pick. However, officers knew that, when traveling to New York City, they had a $6 daily stipend. As even young Lucetta Cotton Thomas could have told them, rooms at the Pierre cost somewhat more. Garsson may have received $78 million in government contracts, but was imprisoned for bribery in 1949. Still, no one at the trials said that they did not like staying at The Pierre.
Bettmann Archive Ginger Rogers gets her Daiquiri-toned French lace dress fitted by its designer, Richard Meril, in preparation for the “Prestige Award from France” fashion show at The Pierre Pierre.
1950s Glamour and The Birdcage Bar
By the 1950s, the hotel had reached new heights of glamour. Chief among the novelties was The Birdcage, a plexiglass bar suspended above the rotunda. It was splashily advertised as “a rendezvous for cocktails.” Charles Pierre, who once prophesied that people would flock to his hotel for drinks, would have been pleased.
In the coming years, the hotel would not only be home to the city’s toniest citizens, but Hollywood royalty. Joan Blondell noted that, when her dog “gave birth to seven puppies, the manager of the Pierre hotel assisted the vet in delivery.” Audrey Hepburn stayed there throughout the filming of that quintessential New York movie, Breakfast at Tiffany’s. During those years, she was feted at the hotel with a gala hosted by Countess Alexandra Tolstoy. The meeting would inspire one of her future roles in War and Peace.
Audrey Hepburn, who won Hollywood’s Academy Award for her performance in the film “Roman Holiday,” is ecstatic after finally receiving her Oscar at a special ceremony in at The Pierre. Sharing her enthusiasm is fellow winner William Holden
Bettmann Archive via Getty Images
The fact that in 1958 the hotel became a co-op, where guests could buy apartments, only added to its appeal. Especially as those apartment owners included Aristotle Onassis and Elizabeth Taylor, the thought of visiting New York from Middle America may have been exciting on its own. The thought of running into Elizabeth Taylor in the lobby of the hotel you were staying at was almost overwhelming.
Penske Media via Getty Images Bill Buckley and Nan Kempner at an annual gala held at The Pierre.
Jewel Heists and Fashion Royalty
By 1967, the hotel underwent a transformation also fit for royalty. The new owner, Peter Dowling, commissioned Edward Melcarth to paint the rotunda’s iconic trompe l’oeil mural. Inspired by 17th-century palaces, Melcarth claimed that he wanted to “make people feel very special and important when they walk into this room. The figures are heroic in scale because I want to rehumanize man as an individual. We’re not digits on a computer card.” The people in the mural, accordingly, were not confined to the past. The painting features columns and Greek gods in recline, alongside “a hippie boy and mini-skirted girl” meant to depict a modern Adam and Eve. Rather to her surprise, Melcarth’s mural also boasted a depiction of former First Lady Jacqueline Kennedy Onassis. (Kennedy asked to be removed from the picture. Melcarth accommodated by partially disguising her, but a discerning visitor can still spot her image.)
Pat Nixon leaving The Pierre to go shopping.
Penske Media via Getty Images
Visitors would get a less agreeable thrill when burglars broke into the hotel on January 2, 1972. On that day, four reportedly well-dressed gunmen pulled up to the hotel in a limousine. They handcuffed a variety of employees and guests. After, they proceeded to clean out 47 safe deposit boxes containing approximately $3 million in jewels, before departing, again, in a limousine. The men were arrested within a week, and the jewels recovered, though police recalled it as being one of “the biggest and slickest hotel robberies ever.”
Penske Media via Getty Images Karl Lagerfeld at The Pierre in the 1970s.
The flurry of reportage around the jewel theft only increased the hotel’s allure to the fashionable set. In 1970, the designer Karl Lagerfeld, a habitué of the hotel, would say, “I discovered New York from The Pierre . . . Distances in the city were measured only by how far they were from The Pierre.” He did not have to go far to see his friends. Givency, Yves Saint Laurent and Valentino were all regulars—Valentino even bought St. Laurent’s Pierre apartment in 2007.
Getty Images Andy Warhol outside of The Pierre in 1985.
Pat Nixon, not to be outdone by Jackie, had designers bring their creations to her while staying in a suite at the hotel. In 1975, Betty Ford went to see the first Chanel Fashion show in the country, held, predictably, at the hotel Coco herself had loved. By 1976, Jackie Kennedy was on the premises once more, this time with Valentino for his show benefiting the Special Olympics. Television Dynasty star Joan Collins showcased her hats at the hotel in 1985, with Andy Warhol in attendance. The hats were lovely, but did prompt a reporter to wonder, “When, besides for lunch at the Pierre, would someone wear a large straw hat?” This seemed as much an inducement for many to lunch at The Pierre as it was for them to do away with hats.
Getty Images Richard Nixon at The Pierre in January 1969.
The Pierre on the Silver Screen
By the 1990s, the hotel again found itself connected to Hollywood, although this time in front of the scenes. Al Pacino twirled in The Pierre ballroom for the famed tango scene in 1995’s Scent of a Woman. The penthouse served as the Anthony Hopkins character’s home in 1998’s Meet Joe Black. And, following the $100 million renovation The Pierre underwent in 2013, it was featured in the heist movie Ocean’s 8. Considering its legacy, there could certainly be no more fitting hotel for a film about a group of well-dressed female jewel thieves.
Jacqueline Kennedy with American diplomat/businessman Sol Linowitz outside of The Pierre.
Penske Media via Getty Images
Ron Galella Collection via Getty Dionne Warwick and Burt Bacharach at The Pierre.
Today, the hotel is celebrating 95 years, an admirable accomplishment in a city where new establishments seem to pop up nightly. Perhaps part of its success has to do with the respect its owners have shown towards its storied legacy. Right now, the restaurant offers a tribute to Auguste Escoffier, and the mural, lovingly repainted in 2016, ensures that the rotunda is considered one of the most romantic rooms in New York. The details and owners may have changed, but The Pierre remains as glamorous and beloved as it was by those long-ago debutantes and Charles Pierre Casalasco himself.
Getty Images A view from Central Park of the Pierre (left) and Sherry Netherland hotels on Fifth Avenue, Manhattan, New York City. Both buildings were designed by Schultze and Weaver.
Co-owner Haley Pham, who runs Sublime alongside husband Khaled Simon, says that for many bars and venues it doesn’t make sense to do food, because “they feel like it bleeds money” or they simply don’t want to deal with cooking. Sublime fills in the gap. “We look at trends. We ask, ‘What do people like?’” she says. “Staples like tacos, chicken tenders, chicken fingers, burgers, and pizza are all proven concepts. We’re not trying to reinvent the wheel here. We’re just working to keep the wheel rolling.”
Pham and Simon’s philosophy has fueled the creation of some of the city’s most popular eats.
“There’s been a line every day for the last four months.”
Taco Sublime, the Mexican menu, began as a food truck in 2020 and transitioned to operating out of Marz Community Brewing Company in Bridgeport by 2021. The burger spot, Patty Please, arrived next at Logan Square’s Small Bar in May 2024. Then came Buttermilk, known for its chicken Caesar wrap, at Little Victories, a Wicker Park bar, in March of this year. The big-enough-for-two wrap comes out warm with a toasted exterior. Pita chips are added to the filling mix of romaine lettuce and fried chicken for a bonus sturdy crunch, and it is all coated (not soaked) in a creamy Caesar dressing. The dish’s devoted fandom drew enough attention to inspire a Reddit thread asking, “Why are the lines at Little Victories suddenly out the door?”
Chicken tenders are one of a handful of crowdpleasers Buttermilk’s team serves out of the Little Victories kitchen.Alex Zandro/Buttermilk
“We do a lot of homework before we enter a space to better understand how to increase margins for everyone involved, so we can pay better wages and have better quality food,” Pham says. “Little Victories has been one of the most successful takeovers. There’s been a line every day for the last four months.”
The Sublime team begins their process with an audit of a potential partner. They review product mixes and compare profit margins. At Small Bar, customers asked them not to remove certain menu items. However, sales for those items comprised just 5 percent of sales while costing 15 percent of the total budget. Tough decisions were made in order to provide a better customer experience. Listening to customers and the general market plays a big role in their work, says Pham.
The steak taco from Taco Sublime.Eileen T. Meslar/Taco Sublime
The classic burger from Taco Sublime.Eileen T. Meslar/Taco Sublime
“I love seeing what people have to say about food in general. There are so many critics online, and I understand there are different pedigrees of criticism here, but what social media can do for a place should never be undermined or discounted. I want to hear what it is that people have to say.”
Pham leads operations for Sublime Hospitality, which began as a food truck run by Simon and has grown to a team of more than 40 people. Simon attended Les Roches, a hospitality school in Switzerland. Pham was studying to become a lawyer before transitioning into hospitality to help Simon grow his business. The two have built a business around doing comfort food really well and well-priced. Their most expensive menu item — a chilaquiles shrimp burrito at Taco Sublime — is $18.
Haley Pham torches the top of a banana brulee icebox cake from Buttermilk at Little Victories.Alex Zandro/Burttermilk
“We really want to try to be as accessible as possible without diminishing quality,” says Pham. “I don’t think it’s fair that only the best of the best is fine dining, and it’s going to cost you $300 to eat. There’s a place for that, but people should be able to experience delicious, quality food that doesn’t break the bank.”
Simon was operating the Taco Sublime food truck during the pandemic up until it suffered fire damage and ceased operations in 2021, after which the couple took to cooking in their home kitchen and doing pop-ups. It was during one of these events that they met Ed Marszewski, co-owner of Maria’s Packaged Goods, Kimski, Marz Community Brewing, and the now-shuttered Pizza Fried Chicken Ice Cream, in February 2022. Marszewski offered them Marz’s kitchen two days a week, which allowed Taco Sublime to make a return. By the end of the year, Taco Sublime’s popularity among guests encouraged Marszewski to hand over the kitchen to them full-time.
Khaled Simon runs an order at Patty Please inside Small Bar.Alex Zandro/Patty Please
Sublime’s food is also popular among industry peers.
“When we opened Feld, my team was looking for an after-dinner, after-service place that the team could just go to and gather,” says chef and owner Jake Potashnick of Feld, which Bon Appétit recently named one of the 20 Best New Restaurants of 2025. “Someone found Small Bar, came back the next day, and said, ‘Guys, I have found the promised land.’ They do everything you want out of a smash burger. It’s a perfectly executed burger that you would not expect out of that location.”
The couple has found success by doing things well, keeping things simple, and pairing it with the joy of finding delicious food tucked away in unsuspecting places.
Hip brewery in a warehouse setting for drinking small-batch local beers with snacks, sandwiches, coffee & tea
A couple visits a popular bar in Jackson Hole, Wyoming, and hands the bouncer their IDs. However, they are shocked when the staff accuses them of using a fake ID and tells them to call the police to get it back.
In a video with over 130,000 views, TikToker Daniella Lopez (@daniellalopez9988) stands outside with her partner. She says they decided to go to the “infamous” Million Dollar Cowboy Bar.
The bar features live music every night, with pool tables and a vintage, old-town aesthetic, and is a popular destination for travelers in Jackson Hole. However, their excitement quickly dampens after they try to enter the bar.
Why did the Million Dollar Cowboy Bar reject their ID?
“They said that Chris’s ID was fake. And then he said, ‘I’m going to have to hold onto this, and we’re calling the cops,”” she explains. “So obviously, we had to call the cops cause we’re traveling.”
While some bars may have a device to scan IDs for validity, some bouncers may require a police officer to verify the card themselves.
She says that two cops came to look at her partner’s ID, drawing attention from other bar guests.
“They tell us that obviously the ID is real, and then we go inside. It’s so awkward. People are looking at us,” she recounts. Lopez also notes that the bouncer did not apologize for the mix-up.
The TikToker says that some bar guests even approached them after the fiasco to find out why the cops were called. They decide not to stay at the bar for very long, calling the experience “awkward.”
The caption reads, “So sad million dollar cowboy bar was a dud.”
Why do viewers think the bouncer stopped the couple?
In the comments, some viewers suggest that the validity of the couple’s IDs was questioned because they are Latino. Other former Latino customers share their experiences at the Million Dollar Cowboy.
“As a Latina who has been there and not by choice, I will say it was definitely racially motivated…. Especially if Chris’ ID is from California,” one writes.
“As a Latina, I walked in there 4 years ago and I swear there was a record scratch and all the wpp in there looked at me,” another shares.
Others chalk up the couple’s experience to simply poor customer service.
“That place is awful…. we used to get kicked out for being locals. you didn’t miss anything and wort is way cooler,” a commenter says.
“Every time I’ve been to that bar the staff (mostly the guys at the door) are SOOOO RUDE!!!!” a second viewer writes.
“Jackson hole doesn’t have the local home town hospitality anymore. Nobody that lives in wyo ever wants to visit anymore,” a third remarks.
These Cobweb Brownies are so easy, incredibly fudgy and delicious. Thick homemade black cocoa brownies are topped with threads of stretched melted marshmallow for fun and spooky treat. This recipe will yield 16 brownies.
Looking for a super simple yet fun Halloween dessert?
Look no further than these cobweb brownies! A super simple homemade black cocoa brownie is topped with melted and stretch marshmallow giving the illusion of cobwebs. The flavor of the brownies is rich and chocolaty and reminiscent to the flavor of Oreos. Paired with the marshmallow, sends these decadent brownies over the top.
WHAT IS BLACK COCOA POWDER?
Black cocoa has a distinct and mild chocolate flavor and is processed in a way that makes it darker in color. It is lower in acidity, which allows its distinct flavor to shine. Love Oreos? That’s probably because of the black cocoa powder (and the cream filled middle!).
To Make These Cobweb Brownies You Will Need:
nonstick baking spray with flour – For greasing the pan.
unsalted butter – Adds moisture, richness and flavor.
60% cacao bittersweet chocolate – Lends rich, deep and balanced chocolate flavor.
granulated white sugar – For sweetening and flavor.
dark brown sugar – Also lends sweetness, subtle caramel-like flavor and gives the brownies a fudgy texture.
pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
eggs – Acts as a binding agent, helps the brownies rise and adds rich flavor.
unbleached all-purpose flour – Adds structure and is the base of the brownie batter.
black cocoa powder – Gives these brownies that dark black color and Oreo-like flavor.
fine salt – Enhances the flavor of the brownies.
marshmallows – I like to use mini but any will work.
Preheat your oven to 350°F (or 180°C).
Line a 9×9 metal baking pan with parchment and spray side and bottom of the pan with a nonstick baking spray with flour.
Make The Brownies:
In a 3-quart sauce pan, add 1 cup unsalted butter and 8 ounces of chopped 60% bittersweet chocolate baking bar.
Heat over low, stirring until melted. Remove off of the heat and let cool for a few minutes.
Meanwhile, in a medium bowl, measure and add in 2/3 cup unbleached all purpose flour, 1/3 cup black cocoa powder and 1/2 teaspoon fine salt. Whisk to combine and set off to the side.
To the semi-cooled chocolate, add in 1 cup granulated white sugar and 3/4 cup dark brown sugar.
Stir until just mixed through a bit.
Add in 1 tablespoon pure vanilla extract.
Switch over to a whisk, and whisk until thoroughly combined.
Next add in the 5 whole eggs, one at a time.
Whisking well after each egg.
Lastly, add in the black cocoa/flour mixture.
Whisk until incorporated.
Switch back to a spatula and scrape the sides and bottom of the pan.
Pour the brownie batter into your prepared pan.
Spread the batter out evenly.
Bake on the middle rack for 35 to 40 minutes OR until desired doneness. I bake mine for 40 minutes. Remove and let cool for 15 minutes before using the parchment paper to lift the brownies out of the pan and transfer to a wire rack to cool completely.
Make the Marshmallow “Cobwebs”:
Once the brownies are completely cooled. Add 1 cup of mini marshmallows to a microwave-safe dish.
Microwave for 15 to 20 seconds or until melted. Be sure to test the marshmallows to make sure it isn’t too hot .
Using both hands, grab some of the warm melted marshmallow and stretch it out, draping the strings or “webs” over the top of the brownies.
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16servings
Cobweb Brownies
These Cobweb Brownies are so easy, incredibly fudgy and delicious. Thick homemade black cocoa brownies are topped with threads of stretched melted marshmallow for fun and spooky treat.
Prep Time: 30 minutesmins
Cook Time: 40 minutesmins
Total Time: 1 hourhr10 minutesmins
nonstick baking spray with flour
FOR THE BROWNIES:
1cupunsalted butter
8ounces60% cacao bittersweet chocolate baking bar, I use Ghirardelli
2/3cupunbleached all-purpose flour
1/3cupdutch black cocoa
1/2teaspoonfine salt
1cupgranulated white sugar
3/4cupdark brown sugar
1tablespoonvanilla extract
5largeeggs, at room temperature
1cupminiature marshmallows
Preheat your oven to 350°F (or 180°C).Line a 9×9 metal baking pan with parchment and spray side and bottom of the pan with a nonstick baking spray with flour.
In a 3-quart sauce pan, add unsalted butter and chopped bittersweet chocolate. Heat over low, stirring until melted. Remove off of the heat and let cool for a few minutes.
Meanwhile, in a medium bowl, measure and add in the flour, black cocoa powder and fine salt. Whisk to combine and set off to the side.
To the semi-cooled chocolate, add in both sugars, stir until just mixed through a bit. Add in vanilla extract, switch over to a whisk, and whisk until thoroughly combined.
Next add in the eggs, one at a time. Whisking well after each egg.
Lastly, add in the black cocoa/flour mixture and whisk until incorporated. Switch back to a spatula and scrape the sides and bottom of the pan.
Pour the brownie batter into your prepared pan and spread the batter out evenly. Bake on the middle rack for 35 to 40 minutes OR until desired doneness. I bake mine for 40 minutes. Remove and let cool completely.
Once the brownies are cooled. Add the mini marshmallows to a microwave-safe dish. Microwave for 15 to 20 seconds or until melted. Test the marshmallows to make sure it isn’t too warm and then using both hands, grab some of the warm melted marshmallow and stretch it out, draping the strings or “webs” over the top of the brownies.
Let sit for 15 mintues before slicing and serving.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This Veterans Day (Tuesday, November 11), Houston’s restaurants are stepping up to say thanks to the heroes who’ve served our country. From free bbq and burgers to half-off promos and discounts on the tab, check out the local spots honoring veterans and active-duty military this holiday:
Axelrad, 1517 Alabama Veterans and active-duty military enjoy 20 percent off their tab on Veterans Day and all year long.
Dog Haus, multiple locations Veterans can enjoy a free Haus Dog at participating locations by showing proof of service at checkout.
In honor of Veterans Day on November 11, Feges BBQ, co-owned by Purple Heart recipient Patrick Feges, is offering free plates with two meats, two sides, a dessert, and a drink for those who’ve served, served at the Greenway location from 11 a.m. to 2 p.m. and the Spring Branch location from 11 a.m. to 8 p.m. Guests can also pay it forward by purchasing Veteran Plates ahead of time to help provide free meals for others. The goal is to have 400 plates purchased by November 10.
Golden Corral is celebrating Veterans Day with a complimentary buffet dinner for all active-duty military, retirees, reservists, guardsmen and veterans, available dine-in only from 4 p.m. to close.
While military service members and veterans always get 15 percent off year-round, Grimaldi’s is upping the deal to 25 percent off for all active, veteran and retired military with ID on November 10–11
All military veterans and active service members receive one complimentary kolache of their choice on Veterans Day with valid military ID.
Molina’s Cantina, multiple locations Service members get half off their bill (excluding alcohol) on Veterans Day with valid military ID. Dine-in only.
The Original Ninfa’s, 1700 Post, 2704 Navigation The Original Ninfa’s honors veterans all year long, offering 50 percent off their bill on Veterans Day and every other day.
Perry’s Steakhouse, multiple locations Veterans can get a free Dinner-Cut Pork Chop with a guest purchase, half-off pork chops if dining with other veterans, or access the Military Menu from 4 p.m. to close with valid military ID.
PINCHO, multiple locations Military members enjoy 25 percent off in-store orders every day with valid ID, including burgers, bowls, kebabs, and milkshakes.
Pizaro’s Pizza, 11177 Katy, 1000 West Gray Veterans enjoy 10 percent off their bill on Veterans Day and throughout the year at Pizaro’s award-winning pizza locations.
Raising Cane’s is honoring those who serve with its Hero Discount Program: active or nonactive military, fire, police, EMTs and their families receive 10 percent off their entire purchase year-round when they mention the program at the register.
Teriyaki Madness, multiple locations Veterans and active-duty military get a free bowl of their choice with valid military ID at participating locations.
On Veterans Day, November 11, all veterans and active U.S. military members can enjoy a free taco and non-alcoholic beverage with valid military ID or proof of service.
Veterans and active-duty service members can enjoy a free lunch from a select menu between 11 a.m. and 3 p.m. at participating locations with valid military ID.
Via 313, multiple locations Veterans and active-duty service members can get a $5 Cheese Bread for dine-in only on November 11 with valid military ID.
Willie’s Grill & Icehouse, multiple locations Veterans and active military members get a free Bacon Willie with choice of regular side. Military ID required.
Apparently, being too ready to order is now a crime. A woman on TikTok is going viral after sharing how she got turned away from a bar—not for being rude, drunk, or causing a scene—but for having her card out while waiting to order. Yep, according to the bartender, tapping your Visa means you’re “too eager,” and therefore, unworthy of service.
The woman, Rae (@raeeraeebaee), says she was stunned and stepped away to cool off. Then came back later, hoping for a normal interaction—only for a new bartender to shut her down too immediately. Even a random guy who tried to order a drink for her got rejected when he admitted who it was for. So apparently, in this bar, the only thing less acceptable than bad behavior is enthusiasm.
What’s Typical Bar Culture?
A simple night out with friends took a bizarre turn for Rae after she apparently broke an unspoken bar rule: being too efficient when trying to order. In her viral TikTok, now at 215,000 views, Rae recounts her experience. She says she walked up to the counter, card in hand, and tapped it lightly on the bar, waiting for the bartender’s attention. Instead of a cocktail, she got a lecture. The bartender snapped that “no one is going to serve you in this bar when you’re waving your card around,” leaving her stunned and embarrassed.
Hoping to shake it off, she stepped outside, regrouped, and returned later. Still, a different bartender also refused to serve her. Even a good Samaritan who tried to order a drink on her behalf got rejected. She says, “So not only was I unable to get a drink, but the poor man rooting for me also wasn’t able to get a drink.”
Rae, equal parts confused and exasperated, joked that maybe the bar was running some kind of Zen patience test and she had clearly failed.
“I genuinely was just trying to have fun with my friends,” she said. Rae was baffled that enthusiasm and a little too much readiness were apparently grounds for banishment.
Rae’s TikTok currently has over 800 comments, but the verdict is still undecided. On one hand, there are many viewers siding with Rae and saying the situation was purely unjust.
One viewer says, “Holding a card or cash to show you’re ready is aggressively normal.” While another backs them up and says, “I thought you’re supposed to have your card out ready to order.”
Some viewers choose the side of the bartenders. “Something tells me the tapping was more rude than you may think it comes across,” one wrote. “Impatience def comes off as rude so maybe consider how you treat others. bartenders were matching YOUR vibe.”
There’s also a discourse on bartenders as a whole. One viewer shares, “Idc what anyone says. Bar tenders are quite literally the worst human beings alive. They’re always rude and u can NEVER get their attention. and once you do they always give u attitude and then get upset when they don’t get tipped.”
Another says, “Yet some bartenders will give you attitude if you DONT have your card out and ready ……”
Lastly, a bartender chimes in and gives their opinion on the entire thing. “Bartender 17 years here, yes the tapping of the card is annoying because most times a good bartender has a flow and knows who came to the bar first,” they said. “Tapping your card won’t make them come to you faster, if anything the lack of patience will annoy them. BUT it’s not ‘you can’t have a drink’ worthy.”
Gisselle Hernandez-Gomez is a contributing reporter to the Mary Sue. Her work has appeared in the Daily Dot, Business Insider, Fodor’s Travel and more. You can follow her on X at @GisselleHern. You can email her at [email protected].
These Eggless Cranberry Crumble Pie Bars are everything I love about holiday baking — buttery, bright, and bursting with cozy flavor! After more than a decade of egg-free baking, I’ve learned that simple ingredients can create the most special desserts. Each bite is sweet-tart perfection with a hint of orange and a golden, crumbly topping that melts in your mouth. They’re the kind of dessert that feels festive and homemade — easy to make, share, and love.
Oriana’s Thoughts On The Recipe
This Eggless Cranberry Crumble Pie Bars recipe started in my kitchen when I wanted something easy and festive that everyone at the table could enjoy — no eggs, no stress, just pure cranberry magic. I know the feeling of wanting a dessert that looks like it came from a bakery but feels like home. That’s exactly what these bars deliver.
If you’ve ever had to skip a slice of pie because of allergies, this one’s for you. These bars have the same pie vibes, buttery crust, bright cranberry filling, and crumbly top — but they’re completely egg-free and foolproof. My kids love sneaking a piece with their milk, and I love that it comes together with everyday pantry ingredients.
Festive & bright: The cranberry-orange combo brings cozy holiday flavor in every bite.
Tested & foolproof: I tested and re-tested until the texture was just right — soft, crumbly, and golden.
Allergy-friendly: 100% egg-free and easy to adapt for other dietary needs.
Simple to make: No fancy steps — just mix, layer, and bake.
Perfect for sharing: Easy to slice, pack, and bring to any gathering.
Make-ahead friendly: They keep well, so you can bake them ahead for stress-free entertaining.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Eggless Cranberry Bars:
All-purpose flour: The base of the crust and crumble topping, giving structure and a tender bite.
Old-fashioned rolled oats: Add a lovely chewy texture and nutty flavor to the crumble.
Baking powder: Helps lighten the crust just enough, preventing it from being too dense.
Granulated sugar: Sweetens both the crust and the filling, balancing the tartness of the cranberries.
Ground cinnamon: Adds a cozy warmth and a hint of spice that complements the fruit beautifully.
Salt: Enhances all the flavors and balances the sweetness.
Pure vanilla extract: Rounds out the flavors and adds a subtle depth to both the crust and the filling.
Unsalted butter: Binds the crust and crumble together, giving them that rich, buttery flavor and tender texture.
Cranberry Filling:
Cranberries: The star ingredient! Their natural tartness creates a lovely contrast to the sweet crust and topping.
Granulated sugar: Sweetens the cranberries just enough while still keeping their bright, tangy flavor.
Pure vanilla extract: Adds a smooth, comforting note to the fruity filling.
Cornstarch: Thickens the cranberry mixture so it holds together perfectly when sliced.
Orange juice: Adds sweetness, brightness, and a touch of acidity that complements the cranberries beautifully.
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Wheat/Gluten: Substitute with a gluten-free 1:1 flour blend and certified gluten-free oats.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the Pan and Oven
Start by preheating your oven to 350°F (180°C). Line an 8×8-inch square baking pan with parchment paper, letting the paper hang over the sides — this will make it super easy to lift the bars out later. Lightly spray the paper with baking spray so nothing sticks.
Step 2 –Make the Crust and Crumble Mixture
In a large bowl, combine the flour, oats, baking powder, sugar, cinnamon, salt, and vanilla. Mix everything together using an electric mixer on low speed. Then, add the cold diced butter and keep mixing until the mixture looks crumbly and feels like coarse sand — this usually takes about 2 minutes.
Step 3 –Press and Bake the Base
Scoop about two-thirds of the crumb mixture into your prepared pan. Use your hands or the bottom of a glass to press it down firmly to make an even crust. It’s okay if it feels a bit crumbly — it’ll bake up beautifully! Pop it into the oven and bake for 10 minutes. Then take it out and let it cool slightly while you make the filling.
Step 4 –Make the Cranberry Filling
In a medium bowl, stir together the cranberries, sugar, vanilla, cornstarch, and orange juice. Give it a good mix until everything’s coated and glossy.
In a medium bowl, stir together the cranberries, sugar, vanilla, cornstarch, and orange juice. Give it a good mix until everything’s coated and glossy.
Step 5 – Assemble the Bars
Spread the cranberry filling evenly over the baked crust. Then, sprinkle the remaining crumb mixture all over the top. Gently press the topping down with the back of a spoon or spatula so it sticks a bit to the filling.
Step 6 – Bake Until Golden
Bake the bars for 45–50 minutes, or until the top looks golden brown and the filling is bubbling around the edges. Once done, take them out and let them cool completely in the pan on a wire rack. If you’re impatient (like me!), pop the pan in the fridge after about an hour to help them set faster.
Step 7 –Slice and Enjoy
When the bars are completely cool, lift them out of the pan using the parchment paper. Cut into squares, serve, and get ready for everyone to ask for seconds!
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
Runny filling: If your cranberry filling doesn’t thicken, it may not have simmered long enough. Pro Tip:Since the cranberry filling isn’t pre-cooked, make sure the bars bake long enough for the filling to bubble up around the edges. That bubbling means the cornstarch has fully activated and thickened the mixture — it needs to reach that point to set properly as it cools. If it doesn’t get hot enough, the filling will stay loose. So don’t rush this step — once you see those juicy bubbles, you’re good to go!
Crumbly base falling apart: This can happen if there’s not enough butter or if the mixture isn’t pressed firmly. Pro Tip:Use the back of a spoon or the bottom of a measuring cup to firmly press the crust mixture into the pan.
Overbrowning the top: The crumble can brown too quickly, especially near the end of baking. Pro Tip:If the top is getting too dark, loosely cover the pan with foil during the last few minutes of baking.
Hard crust after cooling: Overbaking can make the crust too crisp. Pro Tip:Bake just until golden brown and the filling is bubbling at the edges. Let the bars cool completely before cutting.
Lining the Pan: Line the baking pan with parchment paper with overhangs. This makes it easier to lift out the bar for cutting.
Preheat the oven: Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
Measure the ingredients correctly. A kitchen scale is always the best option, in my opinion.
Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Cooling Time: Let the bars cool before cutting. This helps them firm up and makes cutting cleaner.
Variations & Additions
Add chopped pecans or walnuts to the crumble for extra crunch.
Mix a little orange zest into the crust for a fragrant twist.
Drizzle the cooled bars with a simple vanilla or orange glaze for a pretty finish.
Store: Keep the bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze: Once cooled, wrap the bars tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
These Eggless Cranberry Crumble Pie Bars are everything I love about holiday baking — buttery, bright, and bursting with cozy flavor! After more than a decade of egg-free baking, I know simple ingredients can make the most special desserts. Each bite is sweet-tart with a hint of orange and a golden, crumbly topping that melts in your mouth — festive, homemade, and easy to love.
Prep Time 10 minutesmins
Total Time 10 minutesmins
Servings 9– 12 bars
For the Eggless Cranberry Bars:
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Adjust the oven rack to the middle position and heat the oven to 350º F (180º C). Line an 8-x-8-inch (20-x-20-cm) square pan with parchment paper. The parchment paper should extend above the walls of the baking pan to allow for easy removal at the end. Lightly grease with baking spray.
Using an electric hand mixer or a stand mixer, mix the flour, oats, baking powder, sugar, cinnamon, salt, and vanilla together over medium-low speed. Beat in the cool diced butter, mix until the butter is evenly distributed and the mixture resembles coarse meal, about 2 minutes.
Using your hands or the bottom of a measuring cup or glass, firmly press 2/3 (520 g) of the crust mixture into the bottom of the prepared pan. It will be a little crumbly—that’s ok. Bake for 10 minutes, and then remove from the oven to slightly cool.
Make The Cranberry Filling:
Mix all of the cranberry filling ingredients together in a bowl.
Spread the cranberry filling evenly over the top of the crust. Sprinkle the remaining crust mixture over the top of the cranberry filling. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the cranberry layer.
Store: Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freeze: Cool, chill, and slice bars as instructed. Freeze bars between layers of parchment paper for up to 3 months. Wrap bars in plastic wrap, then in foil, and then place them in an airtight freezer bag. Thaw overnight in the refrigerator before serving. 9×13-inch pan: Double the recipe and bake in a 9×13-inch pan, and add a few extra minutes to the baking time. Food Allergy Swaps: This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Wheat/Gluten: Substitute with a gluten-free 1:1 flour blend and certified gluten-free oats.
Recipe Tips For Success ➤ Potential Recipe Challenges & Pro Tips:
Runny filling: If your cranberry filling doesn’t thicken, it may not have simmered long enough. Pro Tip: Since the cranberry filling isn’t pre-cooked, make sure the bars bake long enough for the filling to bubble up around the edges. That bubbling means the cornstarch has fully activated and thickened the mixture — it needs to reach that point to set properly as it cools. If it doesn’t get hot enough, the filling will stay loose. So don’t rush this step — once you see those juicy bubbles, you’re good to go!
Crumbly base falling apart: This can happen if there’s not enough butter or if the mixture isn’t pressed firmly. Pro Tip: Use the back of a spoon or the bottom of a measuring cup to firmly press the crust mixture into the pan.
Overbrowning the top: The crumble can brown too quickly, especially near the end of baking. Pro Tip: If the top is getting too dark, loosely cover the pan with foil during the last few minutes of baking.
Hard crust after cooling: Overbaking can make the crust too crisp. Pro Tip: Bake just until golden brown and the filling is bubbling at the edges. Let the bars cool completely before cutting.
➤ Extra Tips:
Lining the Pan: Line the baking pan with parchment paper with overhangs. This makes it easier to lift out the bar for cutting.
Preheat the oven: Preheat it for at least 15 -20 minutes before you start, to give it plenty of time to reach the ideal recipe temperature.
Measure the ingredients correctly. A kitchen scale is always the best option, in my opinion.
Bake Long Enough: Since the cranberry filling isn’t pre-cooked, make sure the bars bake long enough for the filling to bubble up around the edges. That bubbling means the cornstarch has fully activated and thickened the mixture — it needs to reach that point to set properly as it cools. If it doesn’t get hot enough, the filling will stay loose. So don’t rush this step — once you see those juicy bubbles, you’re good to go!
Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Cooling Time: Let the bars cool before cutting. This helps them firm up and makes cutting cleaner.
➤ Variations & Additions:
Add chopped pecans or walnuts to the crumble for extra crunch.
Mix a little orange zest into the crust for a fragrant twist.
Drizzle the cooled bars with a simple vanilla or orange glaze for a pretty finish.
Denver prosecutors on Tuesday opened their long-awaited criminal case against former business owner Jay Bianchi, who is accused of drugging and sexually assaulting three women at his Grateful Dead-themed bars between 2020 and 2024, as well as drugging another man and a woman during that time period.
“This is not about character or lifestyles or choices the victims may have made,” said chief deputy DA Chris Curtis in his opening statements. “It’s not a memory test … (and) it’s absolutely not some kind of gigantic conspiracy against Jay Bianchi. So don’t get distracted. Focus on the evidence.”
Bianchi, 56, was arrested in April 2024 and charged with three counts of sexual assault dating to Oct. 31, 2020, in the 700 block of East Colfax Avenue; one count of unlawful sexual contact, a misdemeanor, on Nov. 1, 2020, in the 900 block of West First Avenue; and three counts of felony sexual assault on April 7, 2024, in the same block of West First Avenue.
He has pleaded not guilty on all counts.
The first sexual assault, alleged by Bonnie Utter, took place following a Halloween party at Sancho’s Broken Arrow, formerly at 741 E. Colfax Ave., in 2020. Utter’s friend Kylie Heringer, who worked as a sound engineer for Bianchi, also alleged that Bianchi groped her the next day in his office at So Many Roads Brewery, formerly at 918 W. First Ave., and that Bianchi attempted to discredit the women with character assassination and coercion. Both of his businesseshave since closed.
The Denver Post is identifying Utter and Heringer because they previously agreed to speak to the newspaper about their experiences.
Another woman identified during the proceedings alleged she was sexually assaulted by Bianchi in March 2024, and a man and a woman separately said that Bianchi drugged them — in the man’s case, for attempting to intervene in a conflict at Sancho’s. All will testify as part of the case, Curtis said.
Bianchi, dressed in a black jacket with a maroon tie, sat expressionless most of Tuesday as he watched each witness and speaker, occasionally taking notes. His case has been delayed multiple times as more people have come forward to make claims against him. Bianchi, who has several past arrests and convictions for drug charges and assault, has denied those allegations in multiple interviews with The Denver Post. His past convictions and arrests were not mentioned on Tuesday.
The trial, which could potentially last through mid-November, began Friday with a jury and evidence review that ran through Monday. On Tuesday, the first witnesses were called: a pair of police detectives and a former nurse from Denver Health who conducted a sexual-assault examination of Utter after she reported it on Nov. 1, 2020.
Bianchi’s defense team on Tuesday vigorously maintained his innocence. In her opening statements, deputy state public defender Megan Jungsun Lee previewed a strategy that will cast the prosecutor’s witnesses and experts as tainted by misinformation and rumors on social media, as well as news reports in The Denver Post and Westword.
“You will hear that during this time … that gossip, speculation assumptions were repeated again and again,” Lee said during opening statements. She also cast doubt on the years-long, on-and-off Denver Police Department investigation into the assaults, which she said had been compromised by the gossip-driven narrative and by news reports.
“Ms. Utter was alert,” Lee said of the events before the alleged assault on Nov. 1, 2020, noting that defense witnesses saw Bianchi and Utter “cuddled up.” The pair was laughing and holding hands as they went downstairs to the basement at Sancho’s that night, Lee said.
That’s where Utter said the assault took place. However, there was no evidence she was unable to make her own choices despite consuming alcohol, cocaine and cannabis that night, Lee said.
“(Bianchi) did not hand her a drink, touch her drink, offer her food or offer her drugs,” Lee added. “There is no evidence he caused her any kind of fear or made any threat. She was fully capable of exercising her own free will.”
The District Attorney’s Office spent much of Tuesday afternoon establishing the physical layout of So Many Roads with dozens of on-site photos, which included an unidentified substance in a baggie in Bianchi’s office, where Heringer’s assault allegedly took place.
In March 2024, a woman alleged she was raped by Bianchi, also at So Many Roads Brewery, which was co-owned by Tyler Bishop. That bar closed the next month, having been the subject of Denver Police Department stings for underage drinking and drug sales. Bianchi had also been the subject of protests outside the brewery in June 2021, after Utter and Heringer came forward to discuss their experiences, first on social media and later with The Denver Post. Local musicians who felt they had been mistreated by Bianchi rallied during the protest.
“We will sit here as long as it takes,” Curtis said, noting that the DA’s office will call a mix of eyewitnesses, detectives and experts who can comment on toxicology and crime lab results, sexual assault, consent, how memory works, and various firsthand details of the investigation.
Bianchi has been a fixture of Colorado’s jam-band scene for more than two decades, previously owning and booking bands at “Don Quixote”-inspired venues including Quixote’s True Blue, Dulcinea’s 100th Monkey, Be on Key Psychedelic Ripple, and Cervantes’ Masterpiece Ballroom.
These Eggless Brown Butter Pecan Pie Bars pack all the cozy, caramelized flavor of classic pecan pie—without the pie fuss or the eggs. After years of testing allergy-friendly desserts, I can promise this one delivers everything you love about the original: a buttery, melt-in-your-mouth shortbread crust and a gooey, nutty filling that’s rich and irresistible. They’re easy to make, travel beautifully, and bring that special, homemade touch to any fall gathering or holiday dessert table.
Oriana’s Thoughts On The Recipe
If you’ve ever wished you could bring that nostalgic pecan pie flavor to the table without the stress of making an actual pie, these bars are for you. When my daughter was diagnosed with an egg allergy, I made it my mission to re-create all those beloved holiday desserts in a way that felt just as indulgent—only safer and simpler.
This Eggless Brown Butter Pecan Pie Bars recipe is one of those “tested until perfect” ones I’m truly proud of. The brown butter crust gives every bite a toasty, nutty depth that makes people stop and say, “Wait… these are egg-free?” Whether you’re baking for your family, your kid’s school party, or just a cozy night in, these bars bring all the magic of pecan pie—no rolling pin required.
Why You’ll Want to Try My Recipe
Rich brown butter flavor: That toasty, nutty note takes these bars from simple to unforgettable.
Egg-free & allergy-friendly: Safe for families with egg allergies—no one will even notice the difference.
Simple ingredients: Everyday pantry staples come together to make something that feels fancy.
Perfect for sharing: They slice cleanly, travel well, and look gorgeous on dessert tables.
Holiday-ready: A crowd-pleasing treat that brings cozy, caramelized flavor to any celebration.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For The Brown Butter Shortbread Crust
Unsalted Butter: The base of the crust—browning it adds a rich, nutty flavor that sets this dessert apart from traditional pecan bars.
Granulated Sugar: Sweetens the crust just enough and helps create a tender texture.
Pure Vanilla Extract: Enhances the buttery notes and adds warmth and depth to the shortbread.
All-Purpose Flour: Provides structure and stability to the crust while keeping it crumbly and delicate.
For the Eggless Pecan Filling:
Golden Flaxseed Meal & Water: Mixed together, they form a flax “egg,” which helps bind the filling while adding a subtle nutty taste.
Corn Syrup: Gives the filling that classic gooey texture found in pecan pie and helps hold everything together.
Brown Sugar: Deepens the flavor with caramel notes and enhances the pecans’ natural sweetness.
Salt: Balances the sweetness and enhances the buttery, nutty flavors.
Ground Cinnamon & Ground Nutmeg: Add cozy warmth and spice, making each bite taste like fall.
Cornstarch: Helps thicken the filling so it sets properly once baked and cooled.
Unsalted Butter: Adds richness and a velvety texture to the filling.
Heavy Cream: Makes the filling silky smooth and adds a luscious, creamy touch.
Pure Vanilla Extract (or Vanilla Paste): Adds depth and complements the brown sugar and pecans beautifully.
Pecans: The star of the show! They bring crunch, warmth, and that unmistakable pecan pie flavor.
This recipe is naturally egg, dairy, wheat/gluten, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
Wheat/Gluten:Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nuts: Replace pecans with sunflower seeds to make it nut-free.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Brown the Butter
Melt your butter in a light-colored skillet over medium heat. Keep stirring as it melts and starts to foam. After about 5–8 minutes, you’ll notice little brown bits forming at the bottom and a delicious nutty smell—that’s your cue! Take it off the heat right away and let it cool for about 5 minutes.
Step 2 – Make the Crust
In a large bowl, mix the brown butter with sugar, vanilla, and salt. Then stir in the flour until everything comes together.
Press this dough evenly into your prepared pan—it’ll be soft and buttery. Bake it for 15 minutes, then let it cool a bit while you get the filling ready.
Step 3 – Mix the Pecan Filling
In a small bowl, combine the golden flaxseed meal and water. Let it sit for about 10 minutes until it thickens up—it should look a little gel-like. This will help the filling set beautifully without using real eggs. Grab a medium bowl and mix together the flax “egg,” corn syrup, brown sugar, salt, cinnamon, nutmeg, cornstarch, melted butter, heavy cream, and vanilla. Once everything’s smooth and glossy, fold in the chopped pecans so they’re coated in all that sweet, gooey goodness.
In a small bowl, combine the golden flaxseed meal and water. Let it sit for about 10 minutes until it thickens up—it should look a little gel-like. This will help the filling set beautifully without using real eggs. Grab a medium bowl and mix together the flax “egg,” corn syrup, brown sugar, salt, cinnamon, nutmeg, cornstarch, melted butter, heavy cream, and vanilla. Once everything’s smooth and glossy, fold in the chopped pecans so they’re coated in all that sweet, gooey goodness. Pour the pecan mixture evenly over the warm crust. If you love a sweet-salty contrast, sprinkle a little sea salt on top.
Step 4 – Bake
Bake for 30–35 minutes, or until the center looks set but still has a tiny jiggle. If it starts to brown too much, loosely cover it with foil.
Step 5 – Cool and Slice
Once baked, place the pan on a wire rack and let it cool completely—this part is key for neat slices. When it’s cool, lift the bars out using the parchment overhang and cut them into squares. Enjoy every rich, nutty, buttery bite!
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
Overbrowning the butter: Brown butter adds flavor, but it can quickly go from golden to burnt. Pro Tip:Keep a close eye on the butter as it cooks—stir often and remove from heat as soon as it smells nutty and turns amber brown.
Soggy crust: The crust can soften if the filling is added while it’s still too hot. Pro Tip:Allow the crust to cool slightly before pouring in the filling so it sets nicely and stays crisp.
Runny filling: If the filling doesn’t set properly, it may be due to underbaking or too little cornstarch. Pro Tip:Bake until the filling looks slightly puffed and the edges are set. It will firm up more as it cools.
Cutting messy bars: Warm bars can fall apart when sliced. Pro Tip:Chill the bars completely before cutting for clean, beautiful slices.
Toasting the pecans before mixing them in enhances their flavor and adds extra crunch.
Line your baking pan with parchment paper for easy removal and clean edges.
Don’t skip cooling time—these bars need time to set properly for the best texture.
A sprinkle of flaky sea salt on top adds a delicious sweet-salty finish.
Variations & Additions
Chocolate Drizzle: Add a drizzle of melted dark chocolate on top once the bars have cooled for an extra decadent touch.
Maple Twist: Replace the corn syrup with pure maple syrup for a deeper, woodsy sweetness.
Spiced-Up Version: Add a pinch of ground ginger or cloves for a cozy holiday vibe.
Salted Caramel Pecan Bars: Swirl a few spoonfuls of caramel sauce into the filling before baking.
Storage and Freezing Instructions
Store: Keep the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze: Wrap individual bars tightly in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight or at room temperature before serving.
These Eggless Brown Butter Pecan Pie Bars have all the cozy, caramelized flavor of pecan pie—without the fuss or the eggs. With a buttery shortbread crust and a gooey, nutty filling, they’re rich, easy to make, and perfect for any fall or holiday dessert table.
Prep Time 25 minutesmins
Cook Time 50 minutesmins
Total Time 1 hourhr15 minutesmins
Servings 9– 12 bars
For The Brown Butter Shortbread Crust:
For Eggless Pecan Filling:
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Make the Brown Butter Shortbread Crust:
Make the Pecan Filling:
Mix the golden flaxseed meal and water in a small bowl. Let it sit for 10 minutes until thick and gelatinous.
Combine flaxseed mixture, corn syrup, brown sugar, salt, cinnamon, nutmeg, cornstarch, butter, heavy cream, and vanilla in a medium bowl. Fold in the chopped pecans.
Pour the pecan mixture evenly over the crust. Sprinkle the top with sea salt, if desired.
Bake:
Bake for 30-35 minutes or until the center is just set. If the center still jiggles, bake for a few more minutes; if you notice the bars starting to puff in the middle, remove them immediately. If the top is getting too brown as it bakes, loosely cover it with aluminum foil. Remove from the oven, set on a wire rack, and allow to cool completely before cutting into squares.
Storing: Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Freezing: These bars freeze beautifully! Wrap individual bars in plastic wrap, then place them in a freezer-safe container. They’ll keep for up to 2 months. Corn syrup: Corn syrup and starch are the ingredients that hold this eggless pecan filling together. I have no substitution suggestions yielding the same texture, moisture, and flavor. Corn syrup is a must in traditional pecan pie. However, if you have some negative thoughts about corn syrup, you can try using golden cane syrup instead or glucose. Food Allergy Swaps: This recipe is naturally egg, dairy, wheat/gluten, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
Wheat/Gluten:Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nuts: Replace pecans with sunflower seeds to make it nut-free.
Recipe Tips For Success: ➤ Potential Recipe Challenges & Pro Tips:
Overbrowning the butter: Brown butter adds flavor, but it can quickly go from golden to burnt. Pro Tip: Keep a close eye on the butter as it cooks—stir often and remove from heat as soon as it smells nutty and turns amber brown.
Soggy crust: The crust can soften if the filling is added while it’s still too hot. Pro Tip: Allow the crust to cool slightly before pouring in the filling so it sets nicely and stays crisp.
Runny filling: If the filling doesn’t set properly, it may be due to underbaking or too little cornstarch. Pro Tip: Bake until the filling looks slightly puffed and the edges are set. It will firm up more as it cools.
Cutting messy bars: Warm bars can fall apart when sliced. Pro Tip: Chill the bars completely before cutting for clean, beautiful slices.
➤ Extra Tips:
Preheat the oven. Preheat it for at least 15 -20 minutes before you start, to give it plenty of time to reach the ideal recipe temperature.
Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
Line the baking pan with parchment paper so it’s easier to lift out the bars for slicing.
Toasting the pecans lightly before adding them to the filling can enhance their flavor and crunch.
If you want a touch of salted caramel flavor, add a pinch of sea salt on top of the filling before baking.
Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
➤ Variations & Additions:
Chocolate Drizzle: Add a drizzle of melted dark chocolate on top once the bars have cooled for an extra decadent touch.
Maple Twist: Replace the corn syrup with pure maple syrup for a deeper, woodsy sweetness.
Spiced-Up Version: Add a pinch of ground ginger or cloves for a cozy holiday vibe.
Salted Caramel Pecan Bars: Swirl a few spoonfuls of caramel sauce into the filling before baking.
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I watched Game 3 of the 2025 MLB Wild Card Series between the Chicago Cubs and San Diego Padres from Mordecai, named after pitcher Mordecai “Three Finger” Brown, with open-air views of Wrigley Field. The cocktail bar, with a library of vintage spirits, is a great place to catch the game. Every Cubs hit excites thunderous cheers live from the stadium, as the large TVs at the bar show the slow-motion recap. Bacon jam from a fat burger drips down my fingers as I wait for an umpire review. The hollering from across the road gives it away each time.
We’d never recommend missing an inning, but Mordecai fills up fast after the game lets out, so head in quickly. There is only one unisex bathroom, so you may have to wait in line as crowds trickle in. Posting up at the bar during the game makes it a cozy affair with front row seats to cocktails and a live Cubs audience.
Flag down the charming general manager, Leland Fischer, and ask about old Midori. He will geek out about which classic spirits excite him, share secrets from the cellar, and maybe even pour you a splash in vintage glassware.
A woman has gone viral on TikTok after sharing how a man sent her a drink at the bar. But this wasn’t any ordinary drink: it was a “sip” of another patron’s order.
The TikTok, which has amassed 547,300 views, consists of a photo of a reddish liquid in a shot glass with on-screen text reading: “This is a first: a man had the bartender send me a sip of his drink instead of buying me one.”
TikToker Ansa Edim (@ansa_____) then added in the description: “Times are tough. It made me low key smile/chuckle though so good for him I guess?”
In the comments, viewers couldn’t get over the bartender actually agreeing to do this. “And the bartender did it?!” one asked. “As a bartender that is WILD,” another added. While a third wrote, “What in the food safety violation was the bartender thinking?”
On a more general note, commenters couldn’t get over the audacity. “How does this idea even come to someone’s head?” a fourth commenter queried.
“This man will definitely be asking you what you bring to the table,” a fifth noted. Elsewhere, a sixth admitted, “With Covid, the flu, etc going on. I would of cursed the man and the bartender out politely.”
However, there was one comment that was so egregious, it caused Edim to make a follow-up video. The comment read: “I swear y’all never happy. Y’all ladies stay in our plates and drink. By giving you a sip of his drink he just told you that he sees a future with you, he’s caring, and he’s willing to share. Y’all just ungrateful.”
In response to this, Edim provided a more detailed account of what happened, noting that her main issue with this gesture is that he never asked her before doing it and didn’t take her preferences into account.
“This is the problem with men who think this way,” she told the commenter. “You gave me a sip of your drink and im supposed to be like ‘Omg thank you’.” Edim didn’t immediately respond to The Mary Sue’s request for comment via TikTok comment and contact form.
Should you share a drink with strangers?
In an article for Huffpost, Mayo Clinic pathologist and clinical microbiologist Dr Bobbi Pritt explained that sharing your drink with someone, even a “sip,” can be bad for you.
“There’s a whole bunch of different types of microorganisms, bacteria, viruses, fungi and parasites. Some of them can survive in saliva,” she explained.
Some of these microbes, she said, could also be found on the surface of the cup or on a straw.
Based on her account, it seems like her drink wasn’t touched before the TikToker got her “sip,” but even so, it’s a health and safety risk that could’ve been avoided.
Charlotte is an internet culture writer with bylines in Insider, VICE, Glamour, The Independent, and more. She holds a Master’s degree in Magazine Journalism from City St George’s, University of London.
