What You'll Get
Many standup comedians offer hilarious observations about everyday things, such as how men and women are different or why we should live in constant fear of the all-powerful sun’s unchecked control over our feeble planet. Laugh away your worries with this Groupon.
Choose Between Two Options
$17 for a comedy night for two (up to a $38 total value), which includes:
- Two tickets to the Friday night comedy show (a $10 value each)
- Two domestic draft beers (up to a $5.50 value each)
- One appetizer (up to a $7 value)<p>
$33 for a comedy night for four (up to a $76 total value), which includes:
- Four tickets to the Friday night comedy show (a $10 value each)
- Four domestic draft beers (up to a $5.50 value each)
- Two appetizers (up to a $7 value each)<p>
Every Friday night at 9 p.m., the bar hosts a live comedy show featuring local and national comedians. See upcoming performances here.<p>
As guests enjoy the show, they can nibble on appetizer selections from the late night menu, such as deep-fried jalapeño poppers, crispy beef taquitos, and buffalo chicken strips.<p>
The Fine Print
Promotional value expires Aug 22, 2013. Amount paid never expires. Limit 2 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Limit 1 per visit. Reservation required. Dine-in only. Not valid for happy hour specials. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Balls & Whistles
Tortilla Chips: Perfecting the Crunch
Take a closer look at the humble chips on the table with Groupon's look into the origins of a favorite triangular snack.
Whether dipped in salsa, buried in nacho toppings, or smelted into piquant chilaquilles, tortilla chips serve as a cornerstone of Mexican-American cuisine. The versatile, lightly salted crisps can take many forms: light and airy or thick and crunchy, blue or yellow, round or triangular, baked or fried. However, the chips do have a canonical preparation. Chefs must first cook corn in water with ash or quicklime, then grind the mixture to produce a substance called masa. Coarser-grained masa is fried to form crispy tortilla chips, and finer masa is used for table tortillas (or wrapped around tacos, burritos, and other popular items). The texture of a chip can be more distinctive than the rush of salt and starch on your tongue; tortillerias and industrial manufacturers carefully engineer the density of chips, the number of air pockets they contain, and their overall texture profile.
Tortilla chips may be related to the Oaxacan snack totopos, a baked (not fried) tortilla made from masa that is mixed with salt. Modern tortilla chips first became popular in the 1940s, when, according to legend, a tortilla-factory owner named Rebecca Carranza decided to try frying a batch of malformed tortillas. However, researchers have found advertisements for tortilla-chip sales dating back to the 1930s, so the exact origins of the chip remain a delicious mystery.