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Musings on the Pretzel Trend

Pretzel-QL.jpgBiz journal columnist Glenn Drosendahl says that despite the reverence paid to making pretzels at Tom Douglas's new Brave Horse Tavern, the end product is "pretty much like your average street vendor pretzel." On a recent Friday night the South Lake Union pub went through 450 soft pretzels, but Drosendahl says more people are ordering burgers and fries. "I’m betting the pretzel novelty fades fairly quickly. Not so the tavern." [PSBJ]

Brave Horse Tavern

310 Terry Avenue North, Seattle, WA 98109

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