BURLY MEN AT SEA PLATINUM TRIAL
Discovering each story is part of the fun and most of the branches entry points are relatively easy to figure out, but the later ones might require you to do some trial and error.
Once you’ve come back to the beginning island, you’ll notice that you can take your boat again, and this is when you’ll notice that Burly Men at Sea has a pretty interesting branching storyline that contains as many as 12 different stories to tell, from three different main branches. As soon as they are out at sea, an event occurs, and it’s already clear that the adventure will be different than what they had in mind.īefore going any further, your first run in the game will last you less than half an hour and will feel a little confusing. After this they go on an adventure to decipher the mysterious treasure map that was in the bottle. Amy’s Drive-Thru, 58 Golf Course Drive West, Rohnert Park, Open from 10:30am to 10pm daily, amysdrivethru.You begin your adventure with the three bearded brothers (named Brave Beard, Steady Beard, and Hasty Beard) as they find a bottle. But fresh squeezed lemonade provides a sweet jolt, and milkshakes, either non-dairy or made with Sonoma milk, certainly hit the spot. The only thing missing is dessert-not even a organic apple pie. The Super, meanwhile, promises your daily dose of quinoa, hummus, tofu, carrots, cabbage and pumpkin seeds for the same price. One leafy number, dubbed Sweet, brings a mix of seasonal lettuces, roasted yellow beets, dried cranberries, candied pecans and goat cheese with ranch, balsamic or raspberry vinaigrette at $7.99. The most expensive indulgences are the salads.
BURLY MEN AT SEA PLATINUM MAC
A big mound of tofu-rich chili cheese fries rings up at $3.49 the amply sized burrito is $4.69 tomato-green onion studded mac ‘n’ cheese is $4.89 and a spinach mozzarella personal pizza runs $6.50.
A single burger can be had for $2.99, or $2.69 without cheese. Core recipes draw from the Amy’s Kitchen's international line of packaged and frozen vegetarian foods, but with fresh tweaks and local ingredients like Petaluma’s Clover Stornetta Farms sour cream and tomatoes in the burritos.įor all the pedigree of mostly local, organic ingredients, prices remain fast food–friendly. The goal: a careful balance of health, flavor, and that good ole drive-thru satisfaction/guilt we all secretly crave. The Berliners spent nearly two years perfecting their recipes. The bestseller? Amy’s Burger-two patties made of veggies, mushrooms and grains, topped with cheese, tomato, onion, Sonoma Brinery pickle, and Fred Sr.’s regular or spicy secret sauce, all on a toasted bun. The crowd on opening day seemed to agree: Burly men, dainty ladies, kids, and plenty of hipsters lined up to give the veggie fast fare a go. “You feel good after, not like a fast food coma.” “I think people really do want to eat this way,” says Andy Berliner, nibbling a crisp french fry (quick fried in sunflower seed oil) made from potatoes grown on Amy’s own fields outside of Bakersfield. And it gets better: Everything here is made from scratch-from the tofu for the meatless chili to the pasta for the baked mac ‘n’ cheese. The fresh concept, from Amy’s Kitchenfounders Andy and Rachel Berliner, serves purely vegetarian burgers, burritos, and pizzas with vegan and gluten-free options almost entirely organic ingredients and no GMOs. California's cows are happy today, indeed.
Menu items at the brand-new Amy’s Drive-Thruin Rohnert Park sound familiar enough: double cheeseburger, chili cheese fries, and a milkshake, all served lickety-split. But at this earth-friendly fast food eatery topped with a living roof, there’s not an ounce of meat on the grill.
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