A former Atlas Obscura staff editor, she regularly contributes to the New York Times, National Geographic, Smithsonian, Wired, Gizmodo, Culture Trip, Mental Floss, and the AV Club, among others.
Believing that travel to Earth’s remote reaches presented “an incredible opportunity to expose people to the wonder of the world so that they might think differently about the planet and our role in protecting it,” Lindblad made history in 1966 by taking the first citizen tourists to Antarctica aboard a chartered Argentinian Navy ship.
The menu today spans all the cha chaan teng staples—egg sandwiches served on white bread, egg tarts, dishes revolving around instant noodles—but everyone in Hong Kong knows that this is the place to get a pineapple bun, or bo lo bao.
Some simply painted their logos onto delivery trucks, while others created spectacles on wheels to get people talking, like the time that Moxie, the old-school soda company, put fake horses on top of cars that could be steered by a rider perched on the animal’s back.
Pat Davis Sr., the current owner, likes to say that Robert Johnson may have been sitting on a crate under a Sycamore tree eating some of their barbecue when he made his pact with the Devil.
Old iron tables and wooden stools adorn the outside, flanked by hibiscus flowers and other local flora, while paintings of fruits, vegetables, and tomato sandwiches cover the outside walls.
Originally constructed in the 14th century by a noble Czech family, Sloup Castle was strategically located near a bustling salt trade route.
He had fortified the mission grounds of La Bahia, but recent defeats at Refugio and San Antonio made the fort vulnerable to the advancing Mexican armies under General Jose de Urrea and Santa Anna.
Joey Gray started making HARDY in response to the socio-political climate in 2016, when Donald Trump was first elected to the presidency, queer communities were grieving the Pulse Nightclub shooting, and America was reckoning with the growing Black Lives Matter movement.
After a bar snack—a masa tetela, say, filled with a pesto of wild foraged greens called quelites—move to the dining room proper, charming with its straw baskets hanging above wooden tables and colorful displays of work by Oaxacan artists.
When the bull charges, they jump out of the arena to avoid sharp horns that can pierce their skin “like a knife slicing through butter,” says Benjamin Villard, a champion raseteur who now dedicates his time to training.
In addition, to make your experience not only exciting + safe but also comfortable, we take care of cleanliness in ALL our escape rooms, using regular cleaning and disinfection.
