Twenty Something Magazine - March 2012

to be rocking a 5000 plus on the Scoville scale!

Taylor: I would call you a harke* for not wanting to eat it, but I only had a smidgen of one ‘peno.

Denver: If I remember right, you thought your smidgen was pretty hot.

Taylor: If you say so. You can remember the day you discovered your first armpit hair. I have a hard time remembering where I parked my car.

Denver: The food was amazing! The atmosphere matched! Over all, I give it two fat thumbs up!

Taylor: Ha ha! I get it, because we are primates and have opposable thumbs.

Tuesday- Ludivine Taylor: I did a lot of research for Ludivine. Mostly watching videos of the crazy drinks they make at the bar.

Denver: I had been there once before, so I was really excited to go back. The food is vergoozenbiz*!!!

Taylor: Youtube also had videos of them visiting all the local farms they buy from. Everything comes from within 150 miles of OKC. So fresh, and so clean, clean.

Denver: I had the croque-monsieur which brought my fried egg tally to two days in a row.

Taylor: Yours was valob*. I couldn’t quit eating your left-overs. I had the steak with a blue cheese concoction on it. It was also splendid.

Denver: For chefs who are aware of culture and community, they are doing it right. Big kudos.

Taylor: I ordered a “French Bulldog” drink that had a raw egg in it. I thought it tasted great, like a cappuccino, until Denver told me it smelt like black licorice. I’m not a fan of of those jelly beans.

Denver: Overall if I had stars to give, I would give it FIVE! Taylor: I agree. Going back for the scallops. They made my duodenum smile.