Homemade pretzels and pretzel bread have made their menu debut over the past year, though these are the best I've had in Florida so far. The little footballs are served hot and salty with a hearty, grainy mustard on the side. As terrific as they are alone, the bartender recommends them for dipping in mussel or clam broth from another first course on the menu. Good advice.
Where are we eating? Tell us in the comments.
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