When people think of midcentury dinner parties, many imagine elaborate, kind of gross culinary exploits: gelatin molds, mayo sculptures, beef fizzes, meats accompanied by canned fruits in increasingly upsetting ways. But there was a post-war revelry in the dining of the era. Picture Don Draper-esque figures knocking back martinis while dessert carts roll past in some ornate dining room, or raucous evenings involving bubbling glasses of Champagne and trays of oysters Rockefeller, cocktail weenies, or caviar-topped blinis.
This is the sort of energy G-Love owner Garrett Benedict is trying to capture with his forthcoming cocktail bar, the Love Shack, opening next door this winter: unapologetically fun and over-the-top,
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