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Bucket List Extended

This post is something I have just read from Yahoo so am going to write about things I don't know, it won't be the first time or last. This article is about food and I love food. I am not a great cook but I think I do well with what I have. I cook with love, yes that is my secret ingredient. I have always wanted to be a chef, one of the guys who works in a serious restaurant making extraordinary food. Later in life when I get the opportunity I will go to culinary school.


Back to the article, it talks about a number of restaurants that are in the US that have long waiting lines and people cue for up to 4 hours to eat. As I will be studying in the US for my masters best be sure I will be going to look for all these restaurants to eat. To add to my bucket list here are the places that I must eat in:


  1. Shake Shack

Behold the mother ship! Shake Shack was born from a hot dog cart in Madison Square Park created by Union Square Hospitality Group to support the Madison Square Park Conservancy's first art installation "I Taxi." The cart was a success and lines formed daily, so we re-opened for an additional two summers in 2002 and 2003. On June 12, 2004, Shake Shack officially opened; after being awarded the contract from New York City's Department of Parks & Recreation and the Madison Square Park Conservancy to create a permanent food kiosk in the park. The original Shack (along with many of its siblings) was designed by the architecture firm SITE Environmental Design to be harmonious with the park and its surroundings. People from all over the world join us to enjoy great food in an incredible outdoor setting.

State Bird Provisions

Official State Bird CA; 1931: California valley quail [native], known for their hardiness and adaptability. Provisions: the providing or supplying of something, esp. food & drink. State Bird Provisions; 2011: An adventurous, inventive, delicious, thoughtful contemporary American restaurant [CA native]. ….state bird provisions started as a recipe for serving quail, it has slowly evolved into a restaurant without any programmed elements….. -stuart brioza & nicole krasinski, chef proprietors

   3. Oddfellows

Pink's Hot Dogs

The original pink's perambulator cart in 1939. Pink's is unlike any other hot dog stand in America. For example, it has its own parking lot attendant (parking is free). It has been in the same location for 73 years. It is not unusual to see a Rolls Royce pull up to pink's (the chili dog ordered will be for the occupant, not the chauffeur!). Movie stars, well-known dignitaries, struggling musicians, businessmen, housewives, school children... All have savoured pink's famous chili dogs.

Jestine's Kitchen

Jestine's Kitchen is named in honor of Jestine Matthews, who was born in the Low country in 1885. Her mother was a Native American, and her father was the son of a freed slave who was farming land on Rosebank Plantation on Wadmalaw Island. "I don't know if I was born there" she says, "but when I first know myself, that's where I was living." Soon after the turn of the century, Jestine moved to Charleston, where she found work as a laundress and later as a house- keeper. In 1928, she went to work for Aleck Ellison and his wife, who were then expecting a baby. It was the start of a lifelong friendship between Jestine and the Ellison family. Dana Berlin, the owner of Jestine's Kitchen, is the daughter of the Ellisons' only child, Shera Lee Berlin, and this restaurant is her way of shar- ing the wonderful style of home cooking and the warm atmosphere that Jestine provided for generations of friends and family. Jestine died at the age of 112 on December 18, 1997, but her legend lives on. We invite you to share a meal that could have come from her kitchen-traditional veggies, seafood and fried chicken – and raise a glass of Jestine's table wine in a toast to her memory.

Franklin Barbecue

Aaron Franklin's parents owned a barbecue stand in his native Bryan, Texas, so it could be said that making good brisket was in his blood. But barbecue runs thick in the veins of every Texan, and when Aaron began experimenting with brisket and a backyard smoker a decade ago, it just so happened that with him it ran thicker than most. With the encouragement of friends, Aaron and his wife Stacy debuted Franklin BBQ in late 2009 on an East Austin parking lot. From the walk-up window of a travel trailer turned brisket stand, patrons quickly noticed the Franklins were selling the best barbecue around. By spring, the line of admirers snaked around the block, and the press followed. In less than two years, the duo could count contributors from The Washington Post, Texas Monthly, and Cooking Channel among a growing chorus hailing Franklin among America's BBQ elite—mentioned in the breath as Smitty's, Kreuz's, and other stalwart temples to the holy craft of smoked meat that line the Central Texas brisket belt. In the summer of 2010, Bon Appetit hailed Franklin BBQ as the best in America.


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