It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
Archive for April 2nd, 2009
For years I have heard people wax poetic about the food at Google. The rumors seemed unbelievable: fresh organic, sustainable and locally grown foods prepared under the tutelage of a five-star chef. Oh, and did I mention it’s all free? Well, free if you work there. As if those stock options weren’t sufficient. It’s enough to make a freelance editor and writer cry. So when a friend of mine who works for Google asked me join him for lunch one day, I jumped at the chance. I wanted to see for myself how the food operation at Google worked, and, more than that, if the hype lived up to the reality.