Tan Vinh

It has steak, burgers, all this stuff.

I find this interesting because a friend of the show and Seattle Times food reporter Tan Vinh once told me that these rooftop bars Don't often go hard on their food menu because of a lack of space.

Like, where are you going to put the kitchen? Where are you going to store the food? All these things.

And I think it's interesting that all these are opening in hotels because you could probably, you know, cook in the hotel kitchen, maybe get a dumb waiter in there or like at least just bring it up the elevator.