Iceland review - 2016, Qupperneq 134

132 ICELAND REVIEW
With its colorful diner-style interior, specialty cocktails
and crowd-pleaser soundtrack, downtown Reykjavík’s
Lebowski Bar has long been a favorite of locals and visitors alike,
who come for the great food and drinks and stay for the laid-back
atmosphere, the classic rock ’n’ roll vibe, and—of course—the
White Russians. “We get all kinds of people here,” the bartender
proudly explains. “Icelanders, tourists, everybody. And our cus-
tomers range from age 20 to 85, because our food and music suit
everyone.”
There’s always something on at Lebowski Bar, be it the daily
2-for-1 happy hour, the nightly DJs, the weekly movie quizzes,
or even one of the football matches shown on the bar’s five
big-screen televisions. Drop in around midnight on a weekend
and you’ll find the dance floor packed. And on those rare but
beautiful ‘warm’ days in Iceland, Lebowski is the place to be:
the huge outdoor terrace is opened any time the temperature
rises above “a steamy 5°C [41°F].” But even with all this going
for it, what Lebowski Bar prides itself most on is its delicious,
THE DUDE ABIDES
Get into the Spirit(s) at Lebowski Bar
diner-style menu: filling, one-of-a-kind burgers, thick and creamy
milkshakes, and oh, yeah—White Russians.
WHERE’S THE BURGER, LEBOWSKI?
Made with 150 grams of beef—that’s more than a quarter pound,
for the metrically-challenged—Lebowski Bar’s classic burgers
always hit the spot and boast a tempting array of toppings and
sauces, from chili-marinated bacon to Japanese mayo. With its
perfect balance of sweet and savory, the Honey Boo, a hon-
ey-glazed bacon and BBQ-sauce burger, has been called “the best
bacon burger in town” (and there are a lot of them to choose
from). The Other Lebowski, a steak burger made from extra juicy
beef tenderloin, is a staff favorite.
If you’re looking to really go big, check out the Burger of the
Month specialty offerings. Past specialty burgers have included
the Once Upon a Time in the West, made with steak tenderloin
marinated in La Trappe Quadrupel ale and served with Jack
S P E C I A L P R O M O T I O N