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So what’s going on at Slims?

I’ve been asked this question several times– what’s up at Slims? Have you read their blog?

It looks like they’re still doing their thing– 5:30-when the food is gone, Friday and Saturday, prix fixe.

They’ve added a new service, which they call VOUT. They’ll serve Puerto Rican and Cuban food, at a la carte prices, Tuesdays through Thursdays. Their definition:

Vout (vout) v. [Old Gaillardia, circa 1940] age, cure, patina, season, marinate, stew, pickle, ferment, braise, pass the time in revery, vegetate, recycle, compost, distill, mutate, survive, evolve, endure, mature, prevail, steep…

After a little research, this is a reference to Slim Gaillard (their namesake), who had his own dialect (a “Hipster’s Argot”) called.. well, Vout. There’s a whole article on the “Vout-A-Reenee” dictionary on Boing Boing. On the blog, they say, “You have to stay playful to stay alive,” and reading the blog– the past few weeks sound like a jazz riff.  I won’t be surprised if their VOUT dishes are riffs on popular Puerto Rican and Cuban cuisine– sort of like their prix fixe menu.

So there you go– this sounds really fun and inventive.  Comment here once you’ve tried it, and I’ll try to go soon.




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