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Why For the Muppets didn’t make it into Tokyo DisneySea

Jim Hill’s back with even more answers to your Disney-related questions. This time around, he shares info about a trio of rides that were supposed to have been built in TDS’s American Waterfront area. With at least one of these attractions drawing its inspiration from a Muppet-based show that had originally been proposed for Disney’s America



Hirota K. of Yokohoma writes in to say

Dear Mr. Hill —

I have been greatly enjoying your recent articles about Disney theme park attractions that were never built. Could you please share some stories about rides that were proposed but never built for my favorite theme park, Tokyo DisneySea?

Thank you kindly,

Hirota K.
Yokohoma, Japan

 Copyright 2001 Disney / OLC. All Rights Reserved

Dear Hirota —

As it turns out, I have a copy of the August – October 2000 issue of “The Hub.” Which was the official newsletter of the Imagineers who were living in Japan at that time while they worked on the Tokyo Disney Resort Project. And in this particular issue, there is an article that talks all about how ” … plans for even more adventures for Guests’ enjoyment are (now) underway with recent Oriental Land Company approval of the design for the Tokyo DisneySea Expansion Plan.”

This story goes into great detail about a trio of new attractions that were planned for the American Waterfront part of that park. These rides were …

Manhattan Motor Mania — Guests were to have boarded a brand-new “RoadKing 6” roadster just as it was rolling off the assembly line. These vehicles were then to have veered onto one of two tracks, each providing a different show.

These turn-of-the-century roadsters were to have meandered through scenes depicting immigrant neighborhoods of the period. On occasion, your vehicle would make a sudden turn and roll straight on through the front door of one of these neighborhood businesses. Which is how your car would then lay waste to a French restaurant, an Irish pub, a Danish bakery, an Italian marketplace as well as a Chinese firecracker factory. One running gag throughout the attraction involves a little newsboy whose headlines are amazingly up to date, commenting on the havoc that the your vehicle had just caused in the preceding scene.

Copyright 2000 Disney Enterprises, Inc. All Rights Reserved

With a chassis design based on that of the Mr. Toad’s Wild Ride vehicles at Walt Disney World Resort, each ride vehicle was to have accommodated up to four guests. Because the track traverses a route that is both indoors and outdoors, the ride system is not considered to be your typical “dark ride.”

The timeless conflict of good guys versus bad guys was the underlying theme of our next proposed Tokyo DisneySea’s addition, the Cops & Robbers Chase, a roller coaster-type attraction that was also set in turn-of-the-century Manhattan. Guests enter a “police station” and at a “booking desk” separate into groups of either “cops” or “robbers.” The cops pass through a series of typical police station scenes, then hop into “squad cars.” The robbers find themselves in “jail” where a jailbreak has obviously taken place, allowing them to escape in waiting “getaway cars.” With both cops and robbers now equipped with wheels, the vehicles begin a dizzying chase through a crazy construction zone. As either cops or robbers, Guests on this roller coaster-type attraction travel along one of two mirror-image tracks. The ride system for Cops & Robbers Chase is called a wild mouse coaster, which describes flat, fast curves (i.e. the track is not banked), with the resulted momentum that simulates much faster speeds.

The enticement of luxurious transaltantic ocean travel forms the story of the S.S. Columbia Showcase of Nautical Marvels, an all-new attraction located in the nautical icon of American Waterfront. Beginning in an enclosed foyer and continuing through a queue area “gallery,” Guests view a series of witty paintings that tantalize prospective passengers to book passage on the “maiden” voyage of the S.S. Columbia. The Guests are promised that to do so would ensure that they experience the safest, fastest, and, above all, the most comfortable Atlantic crossing heretofore available. Of all the latest in nautical comfort technology featured in the sales gallery, the grandest of all are the dual “Gyroscopically-Stabilized Self-Leveling Anti-Turbulence Lounges.” It is this very technology that the Guest is going to experience firsthand by participating in an actual “demonstration.” Each of the two lounges carries 40 Guests and, guided by a gyroscope that “controls” the self-leveling action, promises to deliver a safe, relaxing experience free of the usual personal discomforts of an ocean voyage.

 Copyright 2000 Disney Enterprises, Inc. All Rights Reserved

Guests receive a surprise when the gyroscope seemingly runs amuck and their cabin begins spinning, at times to 360 degrees in either direction. When the cabin subfloor appears to move overhead and the ceiling and skylights disappear, Guests hold on to their wits and hope that the promised comfort kicks in — and quickly.

“So why haven’t any of these additional attractions ever added to TDS’s American Waterfront area?,” you ask. Well … All three of these proposed rides were a bit on the low tech, somewhat generic side. Basically they were rethemed versions of classic early American amusement park attractions. You see, WDI’s ultimate goal here was up the hourly ride capacity of the Tokyo Disneyland Resort’s newest theme park without the Oriental Land Company having to lay out big bucks.

And while OLC did initially okay construction of these three attractions (In fact, if all had gone according to plan, Manhattan Motor Mania, Cops & Robbers Chase and the S.S. Columbia Showcase of Nautical Marvels would have been opened for business by early 2004) … But — in the end — these Oriental Land execs just thought that these proposed additions just weren’t special enough to be added to Tokyo DisneySea’s already stellar assortment of rides, shows and attractions.

And Imagineering did (for a time, anyway) try to respond to OLC’s concerns by tinkering with the theming & the storyline of at least two of these attractions. At one point WDI purposed retooling Manhattan Motor Mania so that this Mr. Toad’s Wild Ride-like attraction would then have featured well-known characters from the Muppets impersonating all of those immigrants that you were supposed to encounter as you rolled through the streets of turn-of-the-century New York City.

Mind you, this Muppets-as-immigrants idea actually got its start as part of the Ellis Island attraction that was originally proposed for Disney’s America. You know, that history-based theme park was to have been built in Prince William County back in the mid-1990s. Which was eventually derailed when Virginia’s horsey set rose up en masse and cried out “NIMBY !” (i.e. “Not in my backyard !”)

Copyright 1994 Disney Enterprises, Inc. All Rights Reserved

Anyway … The Muppet attraction that was proposed for Disney’s America was to have been called “We the People.” This widescreen 3D movie would have featured Kermit and pals talking about the immigrant experience. How people the world over had made that long & difficult journey to the U.S. so that they could then jump into the melting pot. But once that theme park was aborted, this whole Muppets-as-immigrants idea was shelved as well. Until the Imagineers, sensing that OLC execs were losing their enthusiasm for Manhattan Motor Mania, resurrected this concept. And then proposed that the streets of this faux little old New York be filled with Audio Animatronic versions of Fozzie Bear and friends. But this time around, they’d be dressed in bowler hats, spats and the like.

WDI also proposed a similar retheming of the Cops & Robbers Chase attraction. Taking their cue from that McDuck’s Department Store located just down the street from the proposed construction site, the Imagineers wanted to rework this ride so that Guests were then pursuing Scrooge McDuck’s arch nemeses, the Beagle Boys.

It was hoped that this tie to the still-popular “DuckTales” franchise would be enough to convince Oriental Land Company executives to go forward with construction of this trio of relatively low cost attractions. But given how grandiose the rest of Tokyo DisneySea was, OLC execs still felt that only the best would do. Which is why then-Muppet Motor Mania, the renamed Beagle Boys Jail Break ride and S.S. Columbia Showcase of Nautical Marvels was tabled in favor of a super-deluxe version of that old Disney-MGM favorite, the Twilight Zone Tower of Terror.

Copyright 2006 Disney / OLC. All Rights Reserved

Mind you, these ideas could still be revived and built at Tokyo DisneySea at some point in the future. Or — for that matter — any of the attractions mentioned in today’s article could eventually be dropped into one of the 10 other theme parks that the Mouse has scattered around the globe. That’s the real beauty of WDI. It’s a place where strong ideas for rides & shows never actually die. They just get tucked away for future use.

So who knows, Hirota. You may get the chance yet to spin around the inside of the S.S. Columbia aboard one of those Gyroscopically-Stabilized Self-Leveling Anti-Turbulence Lounges someday. You just have to have a little patience and wait & see which of these ideas actually does make it off of Imagineering’s infamous drawing board.

Your thoughts?

Jim Hill is an entertainment writer who has specialized in covering The Walt Disney Company for nearly 40 years now. Over that time, he has interviewed hundreds of animators, actors, and Imagineers -- many of whom have shared behind-the-scenes stories with Mr. Hill about how the Mouse House really works. In addition to the 4000+ articles Jim has written for the Web, he also co-hosts a trio of popular podcasts: “Disney Dish with Len Testa,” “Fine Tooning with Drew Taylor” and “Marvel US Disney with Aaron Adams.” Mr. Hill makes his home in Southern New Hampshire with his lovely wife Nancy and two obnoxious cats, Ginger & Betty.

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Jens Dahlmann of LongHorn Steakhouse has lots of great tips when it comes to grilling



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Sure, for some folks, the Fourth of July is all about fireworks. But for the 75% of all Americans who own a grill or a smoker, the Fourth is our Nation’s No. 1 holiday when it comes to grilling. Which is why 3 out of 4 of those folks will spend some time outside today working over a fire.

But here’s the thing: Though 14 million Americans can cook a steak with confidence because they actually grill something every week, the rest of us – because we use our grill or smoker so infrequently … Well, let’s just say that we have no chops when it comes to dealing with chops (pork, veal or otherwise).

So what’s a backyard chef supposed to in a situation like this when there’s so much at steak … er … stake? Turn to someone who really knows their way around a grill for advice. People like Jens Dahlmann, the Vice President and Corporate Executive Chef for Darden Restaurant’s LongHorn Steakhouse brand.

Given that Jens’ father & grandfather were chefs, this is a guy who literally grew up in a kitchen. In his teens & twenties, Dahlmann worked in hotels & restaurants all over Switzerland & Germany. Once he was classically trained in the culinary arts, Jens then  jumped ship. Well, started working on cruise ships, I mean.

Anyway … While working on Cunard’s Sea Goddess, Dahlmann met Sirio Maccioni, the founder of Le Cirque 2000. Sirio was so impressed with Jens’ skills in the kitchen that he offered him the opportunity to become sous-chef at this New York landmark. After four years of working in Manhattan, Dahlmann then headed south to become executive chef at Palm Beach’s prestigious Café L’Europe.

Jens Dahlmann back during his Disney World days

And once Jens began wowing foodies in Florida, it wasn’t all that long ’til the Mouse came a-calling. Mickey wanted Dahlmann to shake things up in the kitchen over at WDW’s Flying Fish Café. And he did such a good job with that Disney’s Boardwalk eatery the next thing Jens knew, he was then being asked to work his magic with the menu at the Contemporary Resort’s California Grill.

From there, Dahlmann had a relatively meteoric rise at the Mouse House. Once he became Epcot’s Food & Beverage general manager, it was only a matter of time before he wound up as the executive chef in charge of this theme park’s annual International Food & Wine Festival. Which – under Jens’ guidance – experienced some truly explosive growth.

“When I took on Food & Wine, that festival was only 35 days long and had gross revenues of just $5.5 million. When I left Disney in 2016, Food & Wine was now over 50 days long and that festival had gross revenues of $22 million,” Dahlmann admitted during a recent sit-down. “I honestly loved those 13 years I spent at Disney. When I was working there, I learned so much because I was really cooking for America.”

And it was exactly that sort of experience & expertise that Darden wanted to tap into when they lured Jens away from Mickey last year to become LongHorn Steakhouse’s new Vice President and Corporate Executive Chef. But today … Well, Dahlmann is offering tips to those of us who are thinking about cooking steak tips for the Fourth.

Photo by Jim Hill

“When you’re planning on grilling this holiday, if you’re looking for a successful result, the obvious place to start is with the quality of the meat you plan on cooking for your friends & family. If you want the best results here, don’t be cheap when you go shopping. Spend the money necessary for a fresh filet or a New York strip. Better yet a Ribeye, a nice thick one with good marbling. Because when you look at the marbling on a steak, that’s where all the flavor happens,” Jens explained. “That said, you always have to remember that — the higher you go with the quality of your meat — the less time you’re going to want that piece of meat to spend on the grill.”

And speaking of cooking … Before you even get started here, Jens suggests that you first take the time to check over all of your grilling equipment. Making sure that the grill itself is first scraped clean & then properly oiled before you then turn up the heat.

“If you’re working with a dirty grill, when you go to turn your meat, it may wind up sticking to the grill. Or maybe those spices that you’ve just so carefully coated your steak with will wind up sticking to the grill, rather than your meat,” Dahlmann continued. “Which is why it’s always worth it to spend a few minutes prior to firing up your grill properly cleaning & oiling it.”

Photo by Jim Hill

And speaking of heat … Again, before you officially get started grilling here, Jens says that it’s crucial to check your temperature gauges. Make sure that your char grill is set at 550 (so that it can then properly handle the thicker cuts of meat) and your flattop is set at 425 (so it can properly sear thinner pieces of meat).

Okay. Once you’ve bought the right cuts of quality meat, properly cleaned & oiled your grill, and then made sure that everything’s set at the right temperature (“If you can only stand to hold your hand directly over the grill for two or three seconds, that’s the right amount of heat,” Dahlmann said), it’s now time to season your steaks.

“Don’t be afraid to be bold here. You can’t be shy when it comes to seasoning your meat. You want to give it a nice coating. Largely because — if you’re using a char grill — a lot of that seasoning is just going to fall off anyway,” Jens stated. “It’s up to you to decide what sort of seasoning you want to use here. Even just some salt & pepper will enhance a steak’s flavor.”

Then – according to Dahlmann – comes the really tough part. Which is placing your meat on the grill and then fighting the urge to flip it too early or too often.

“The biggest mistake that a lot of amateur cooks make is that they flip the steak too many times. The real key to a well-cooked piece of meat is just let it be, “Jens insisted. “Of course, if you’re serving different cuts of meat at your Fourth of July feast, you always want to put your biggest thickest steak on the grill first. If you’re also cooking a New York Strip, you want to put that one on a few minutes later. But after that, just let the grill do its job and flip your meat a total of three or four times, once every three minutes or so.”

Of course, the last thing you want to do is overcook a quality piece of meat. Which is why Dahlmann suggests that – when it comes to grilling steaks – if you’re going to err, err on the side of undercooking.

“You can always put a piece of meat back on the grill if it’s slightly undercooked. When you over-cook something, all you can do then is start over with a brand-new piece of meat,” Jens said. “Just be sure that you’re using the correct cut of meat for the cooking result you’re aiming for. If someone wants a rare or medium rare steak, you should go with a thicker cut of steak. If one of your guests wants their steak cooked medium or well, it’s best to start with a thinner cut of meat.”

Photo by Jim Hill

As you can see, the folks at Longhorn take grilling steaks seriously. How seriously? Just last week at Darden Corporate Headquarters in Orlando, seven of these brand’s top grill masters (who – after weeks of regional competitions – had been culled from the 491 restaurants that make up this chain) competed for a $10,000 prize in the Company’s second annual Steak Master Series. And Dahlmann was one of the people who stood in Darden’s test kitchens, watching like a hawk as each of the contestants struggled to prepare six different dishes in just 20 minutes according to Longhorn Steakhouse’s exacting standards.

“I love that Darden does this. Recognizing the best of the best who work this restaurant,” Jens concluded. “We have a lot of people here who are incredibly knowledgeable & passionate when it comes to grilling.”

Speaking of which … If today’s story doesn’t include the exact piece of info that you need to properly grill that T-bone, just whip out your iPhone & text GRILL to 55702. Or – better yet – visit prior to firing up your grill or smoker later today. 

This article was originally published by the Huffington Post on Tuesday, July 4, 2017

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Brattleboro’s Strolling of the Heifers is a sincere if somewhat surreal way to spend a summer’s day in Vermont



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Some people travel halfway ‘around the planet so that they can then experience the excitement of the Running of the Bulls in Pamplona. If you’re more of a Slow Living enthusiast (as I am), then perhaps you should amble to Brattleboro, VT. Where – over the first weekend in June – you can then join a herd of cow enthusiasts at the annual Strolling of the Heifers.

Now in its 16th year, this three-day long event typically gets underway on Friday night in June with a combination block party / gallery walk. But then – come Saturday morning – Main Street in Brattleboro is lined with thousands of bovine fans.

Photo by Jim Hill

They’ve staked out primo viewing spots and set up camp chairs hours ahead of time. Just so these folks can then have a front row seat as this year’s crop of calves (which all come from local farms & 4-H clubs) are paraded through the streets.

Photo by Jim Hill

Viewed from curbside, Strolling of the Heifers is kind of this weird melding of a sincere small town celebration and Pasadena’s Doo Dah Parade. Meaning that – for every entry that actually acknowledged this year’s theme (i.e. “Dance to the Moosic”) — …

Photo by Jim Hill

… there was something completely random, like this parade’s synchronized shopping cart unit.

Photo by Jim Hill

And for every piece of authentic Americana (EX: That collection of antique John Deere tractors that came chugging through the city) …

Photo by Jim Hill

… there was something silly. Like – say – a woman dressed as a Holstein pushing a baby stroller through the streets. And riding in that stroller was a pig dressed in a tutu.

Photo by Jim Hill

And given that this event was being staged in the Green Mountain State & all … Well, does it really surprise you to learn that — among the groups that marched in this year’s Strolling of the Heifers – was a group of eco-friendly folks who, with their  chants of “We’re Number One !,” tried to persuade people along the parade route not to flush the toilet after they pee. Because – as it turns out – urine can be turned into fertilizer.

Photo by Jim Hill

And speaking of fertilizer … At the tail end of the parade, there was a group of dedicated volunteers who were dealing with what came out of the tail end of all those cows.

Photo by Jim Hill

This year’s Strolling of the Heifers concluded at the Brattleboro town common. Where event attendees could then get a closer look at some of the featured units in this year’s parade…

Photo by Jim Hill

… or perhaps even pet a few of the participants.

Photo by Jim Hill

But as for the 90+ calves who took part in the 2017 edition of Strolling of the Heifers, once they reached the town common, it was now time for a nosh or a nap.

Photo by Jim Hill

Elsewhere on the common, keeping with this year’s “Dance to the Moosic” theme, various musical groups performed in & around the gazebo throughout the afternoon.

Photo by Jim Hill

While just across the way – keeping with Brattleboro’s tradition of showcasing the various artisans who live & work in the local community – some pretty funky pieces were on display at the Slow Living Exposition.

Photo by Jim Hill

All in all, attending Strolling of the Heifers is a somewhat surreal but still very pleasant way to spend a summer’s day in Vermont. And that’s no bull.

Photo by Jim Hill

Well, that could be a bull. To be honest, what with the wig & all, it’s kind of hard to tell. 

This article was originally published by the Huffington Post on Sunday, June 4, 2017

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Looking to make an authentic Irish meal for Saint Patrick’s Day? If so, then chef Kevin Dundon says not to cook corned beef & cabbage



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Let’s at least start on a positive note: Celebrated chef, author & TV personality Kevin Dundon – the man that Tourism Ireland has repeatedly chosen as the Face of Irish Food – loves a lot of what happens in the United States on March 17th.

“I mean, look at what they do in Chicago on Saint Patrick’s Day. They toss all of this vegetable-based dye into the Chicago River and then paint it green for a day. That’s terrific,” Kevin said.

But then when it comes to what many Americans eat & drink on St. Paddy’s Day (i.e., a big plate of corned beef and cabbage. Which is then washed down with a mug of green beer) … Well, that’s where Dundon has to draw the line.

Irish celebrity chef Kevin Dundon displays a traditional Irish loin of bacon with Colcannon potatoes and a Dunbrody Kiss chocolate dessert. Photo by Tom Burton. Copyright Disney Enterprises, Inc. All rights reserved

“Green beer? No real Irishman would be caught dead drinking that stuff,” Kevin insists. “And as for eating corned beef & cabbage … That’s not actually authentic Irish fare either. Bacon and cabbage? Sure. But corned beef & cabbage was something that the Irish only began eating after they’d come to the States to escape the Famine. And even then these Irish-Americans only began serving corned beef & cabbage to their friends & family because they had to make do with the ingredients that were available to them at that time.”

And thus begins the strange tale of how corned beef & cabbage came to be associated with the North American celebration of Saint Patrick’s Day celebration. Because – according to Dundon – beef just wasn’t all that big a part of the Irish diet back in the 19th century.

To explain: Back in the Old Country, cattle – while they were obviously highly prized for the milk & cheese that they produced – were also beasts of burden. Meaning that they were often used for ploughing the fields or for hauling heavy loads. Which is why – back then — these animals were rarely slaughtered when they were still young & healthy. If anything, land owners liked to put a herd of cattle on display out in one of their pastures because that was then a sign to their neighbors that this farm was prosperous.

“Whereas pork … Well, everybody raised pigs back then. Which is why pork was a staple of the Irish diet rather than beef,” Dundon continued.

So if that’s what people actually ate back in the Old Country, how then did corned beef & cabbage come to be so strongly associated with Saint Patrick’s Day in the States.? That largely had to do with where the Irish wound up living after they arrived in the New World.

“When the Irish first arrived in America following the Great Famine, a lot of them wound up living in the inner city right alongside the Germans & the Jews, who were also recent immigrants to the States. And while that farm-fresh pork that the Irish loved wasn’t readily available, there was brisket. Which the Irish could then cure by first covering this piece of meat with corn kernel-sized pieces of rock salt – that’s how it came to be called corned beef. Because of the sizes of the pieces of rock salt that were used in the curing process – and then placing all that in a pot of water with other spices to soak for a few days.”

And as for the cabbage portion of corned beef & cabbage … Well, according to Kevin, in addition to buying their meat from the kosher delis in their neighborhood, the Irish would also frequent the stores that the German community shopped in. Where – thanks to their love of sauerkraut (i.e., pickled cabbage) – there was always a ready supply of cabbage to be had.

“So when you get right down to it, it was the American melting pot that led to corned beef & cabbage being found in the Irish-American cooking pot,” Dundon continued. “Since they couldn’t find or didn’t have easy access to the exact same ingredients that they had back in Ireland, Irish-Americans made do with what they could find in the immediate vicinity. And what they made was admittedly tasty. But it’s not actually authentic Irish fare.”

Mind you, what Kevin serves at Raglan Road Irish Pub and Restaurant at Disney Springs (which – FYI – Orlando Magazine voted as the area’s best restaurant back in 2014) is nothing if not authentic. Dundon and his team at this acclaimed gastropub pride themselves on making traditional Irish fare and then contemporized it.

Copyright Disney Enterprises, Inc. All rights reserved

“Take – for example – what we serve here instead of corned beef & cabbage. Again, because it was pork – rather than beef – that was the true staple of the Irish diet back then, what we offer instead is a loin of bacon that has been glazed with Irish Mist. That then comes with colcannon potatoes. Which is this traditional Irish dish that’s made up of mashed potato that have had some cabbage & bacon mixed through it,” Kevin enthused. “This heavenly ham – that’s what we actually call this traditional Irish dish at Raglan Road, Kevin’s Heavenly Ham – also includes some savory cabbage with a parsley cream sauce as well as a raisin cider jus. It’s simple food. But because of the basic ingredients – and that’s the real secret of Irish cuisine. That our ingredients are so strong – the flavors just pop off the plate.”

Which brings us to the real challenge that Dundon and the Raglan Road team face every day. Making sure that they actually have all of the ingredients necessary to make this traditional-yet-contemporized Irish fare to those folks who frequent this Walt Disney World favorite.

“Take – for example – the fish we serve here. We only used cold water fish. Salmon, mussels and haddock that have been hauled out of the Atlantic, the ocean that America and Ireland share,” Kevin stated. “Not that there’s anything wrong with warm water fish. It’s just that … Well, it doesn’t have the same structure. It’s a softer fish, which doesn’t really fit the parameters of Irish cuisine. And if you’re going to serve authentic food, you have to be this dedicated when it comes to sourcing your ingredients.

Copyright Mitchell Beazley. All rights reserved

And if you’re thinking of perhaps trying to serve an authentic Irish meal this year, rather than once again serving corned beef & cabbage at your Saint Patrick’s Day Feast … Well, back in September of last year, Mitchell Beazley published “The Raglan Road Cookbook: Inside America’s Favorite Irish Pub.” This 296-page hardcover not only includes the recipe for Kevin’s Heavenly Ham but also it tells the tale of how this now-world-renown restaurant wound up being built in Orlando.

On the other hand, if you happen to have to the luck of the Irish and are actually down at The Walt Disney World Resort right now, it’s worth noting that Raglan Road is right in the middle of its Mighty St. Patrick’s Day Festival. This four day-long event – which includes Irish bands and professional dancers – stretches through Sunday night. And in addition to all that authentic Irish fare that Dundon and his team are cooking up, you also sample the fine selection of beers & cocktails that this establishment’s four distinct antique bars (each of which are more than 130 years old and were imported directly from Ireland) will be serving. Just – As ucht Dé (That’s “For God’s Sake” in Gaelic) – don’t make the mistake of asking the bartender there for a mug of green beer.

“Why would anyone willingly drink something like that?,” Dundon laughed. “I mean, just imagine what their washroom will look like the morning after.”

This article was originally published by the Huffington Post on Friday, March 17, 2017

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