The Lounging Lizard
Welcome to The Lounge!Where Lizards gather to some fine food and drink.
Everyone's welcomed!
Location: Mateus - Mist; Ward 20 - Plot 46
Today's Special:
Dzo Steak Pho / Vegetarian Pho
Made with in-house noodles, this tradicional dish brings heavy aromatics, a crystal clear soup and an assortment of vegetables. Available also with an vegetarian option, where the soup base is made only with charred vegetables and aromatics, and filled with soy-marinated Tofu and mushrooms, nicely grilled and charred before serving.
You're asking.. Were are the prices..? Well.. Haggle away!
Don't know what to eat or drink? Ask the Owner!
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Meet the owner:
Dolgoon Khatayn
Dolgoon is a Xaela, born on the eastern mountains that covers the far north-east of the Steppe. Owner of the Lizard Lounge, he decided to open his small bar to share a bit of his love for food and drinks.
The Skink:
Gurvel is a green-skinned, top-hatted Skink that split-splats around the bar, dragging drinks and entertaining customers. No one really knows aside from Dolgoon how the Skink and him crossed paths. Truth to be told, neither Dolgoon knows why Gurvel is so smart, but here it is, serving drinks and wiggling happily for a treat!
Special brews
The selection below are Dolgoon's homemade beverages:
•Kumis
The traditional Milk Vodka, brewed with Yak Milk from the Coerthian Hinterlands.
•Snake Wine
A family secret recipe, this beverage is made in two variations: The traditional rice wine aged with a suspended cobra on it's bottle, and the special Dreaming Viper, made with a three-headed vyper, it is highly hallucinogenic due to the aging process that breaks down the mortal poison from this uncommon brew.
•Clay-Aged wine
This rice-based wine is aged on old clay pots, left covered near the lid under the soil and with it's lid sealed with a cloth and clay.
•Matcha
Traditional Matcha, made with bright-green powder from the first batch of the season
•Blooming Tea
This special tea comes from the eastern mountains of the Steppe, a secluded region that is isolated from the rest of Hingashi and Doma. A magical blend of leaves bundled up on a delicate ball that when blooming on boiled water, it springs to life like a lotus flower; Dolgoon's favorite is the Green Tea with Jasmine, pink peppercorns and dried honeycomb.
•Special cuts
A selection of special cuts are offered, to be ate as it is or on food items:
•Basturma - Sirloin pressed with several special spices, carefully aged.•Sweet and Spicy Saussages - Sweet and Spice saussages, aged.•Borts - Traditional stripes, aged the traditional Steppe Way. Highly proteic and crumbly, a specialty from the Steppe.•Cured Bird - Dry aged meat from Raptors and Dodos, left to age with a coat of rice wine to prevent mold.•Dry-Aged special cuts - Dry aged high quality cuts, including highly prized hunts from all around the Eorzean continent. From the sweet marbled meat of the Gridanian boars, the fatty Wooly Yaks, the tender Ovims, ask Dolgoon for what's special!
•Meals
The following meals can be served with a meat cut from the above menu:
•Warrior's Stew - A stew made with boiling hot sauce, dropped in thin-sliced cured or fresh meat to cook it, with a variety of stewed vegetables.•Donburi Bowl - Rice topped with thin slices of sizzling meat with either a savory or sweet and savory sauce.•Meat Skewers - Meat. On skewers. Sizzled until golden.
The following meals are served as it is:•Zoni - A clear soup with vegetables and dumplings.•Buzz - Made with Fish filling, Red Meat filling, Poultry filling or Sweet filling. No Namazu was harmed on it's making.•Nomad Meat Pie - Ground Dzo and traditional steppe vegetables wrapped in a buttery and crumbly dough.•Ema-Datashi - Oozing cheese with a blend of spices from the east and the west, a fusion of both tastes. Offered in mild, hot, and Inferno hot varieties.