Subject: Alert: Kohls-Shopper: You've just-earned a $50-Reward-Card! Please Claim-Now: #113819179472

From: KohlsRewards <[email-masked]>
Date: Wed, 23 Nov 2016 08:51:10 -0700

Kohls-Shopper Voucher ID Number: #113819178462

Dear Kohls-Shopper,

Great news! Because you have-remained such a valued Kohls-shopper, we are going to give you a $50-RewardCard as a "thank you"! All that you need to do to claim this reward-is visit below and fill-out the short questionnairre-provided. But keep in mind that these bonus-points are going to be-expiring by the end of this week if they have not been-claimed so make sure that you do not miss-out!

Claim-Your Kohls-Reward Points Now

11381917 best pizzas I've ever had. Delightful surprises like rhubarb mostarda and jalepeno jelly! No complaints about 11381917 breadth and depth of 11381917 wine and beer menu. Super creative cocktails. Atmosphere modern and classy, but still very open and laid back - our party of 6 shared a table of 8 with different diners throughout 11381917 night. Before catching a show with a friend in Back Bay, we decided on this place for a quick bite before making our way over. I want to preface that our credentials include an Italian background and for myself a job that involves cheese and charcuterie, as well as a summer in Sicily with Wood burning pizza abound. I will say no more. We decided on a Spanish 11381917me for 11381917 wonderful charcuterie plate. 11381917 chorizo was really stand-out, and went great with 11381917 mustard (but it is not a condiment for 11381917 light of heart, I teared up from it.) We complemented it with a Manchego and Pantaleo (our firmer, Italian cheat), alo
ng with jalape??o jelly. A Rioja red rounded out 11381917 Iberian unity of 11381917 dish. We 11381917n moved along to 11381917 pepperonata pizza, which would have been perfect had 11381917y cooked 11381917 crust a bit longer. It wasn't very undercooked, but it was that milky white that is a chew more than a crunch. 11381917y should also consider topping pizza with 11381917 Parma prosciutto crudo like I had back on 11381917 island. Overall a great experience, just spendy enough to not be unreasonable, and 11381917 service was excellent and efficient. I had a carcuterie board and pizza bianca, best pizza that I have had in Boston so far. All were tasty. Energetic vibe, interesting industrial modern decor. It is odd that 11381917 bathrooms are located in 11381917 overflow(?) kitchen area. Also, 11381917re was no toilet paper in 11381917 bathroom and it took a while for me to flag an employee down to replace it. Place seemed a little cramped though, no space to wait for a table, kitchen
space looks small. Walking from 11381917 Back Bay subway station to 11381917 Copley Place Marriott, lugging luggage, we spotted 11381917 Salty Pig. 11381917 look of 11381917 exterior was exactly what I liked, and I wanted to know more. ASAP. 11381917 man who checked us in at 11381917 hotel told us to go 11381917re immediately because 11381917 food was amazing. (I swear his eyes rolled back in his head when we asked if he'd tried TSP). So we dropped our stuff in 11381917 room and headed over. It was that perfect time, just after lunch, so we had 11381917 place pretty much to ourselves. We sat at 11381917 bar and had waaaay too much to eat and drink. (We didn't know at 11381917 time that we would return...) We started with 11381917 Ossabaw charcuterie platter, which contained Finocchiona, a garlic and fennel dry cured sausage (think delicious salami), Coppa, a spicy cured pork shoulder (think delicious dried ham), and Porchetta (think f-ing delicious soft, moist ham). We add
ed some stinky cheese, 11381917 wonderful Moses Sleeper. Baguette slices served alongside were properly charred and crunchy. Next up, a Sausage, White Bean, Roasted Garlic pizza to split. Drinks.... damn. Why can't I remember our bartender's name? Damn. He's one of 11381917 reasons we came back a second time, and sat at 11381917 bar, in front of him. Damn, damn, damn. He was so knowledgeable about drinks and beer. We drank a lot. Drinks are expensive here. Yes, we were on vacation, so prices don't count. But if you're not on vacation, drinks are expensive. 11381917 second time we ate at TSP, two day later, we built our own charcuterie platter with Soppressata (think ano11381917r delicious salami) and Chicken Liver Mousse (think... OK, get 11381917 damn mousse. I loved this one so much I ordered ano11381917r round after my first toast was gone). This time our cheese choice was Robiola, which was soft and yummy. And more drinks, of course. Our second visit was late on a
weekend evening, so it was livelier, louder and 11381917refore, I was more annoyed. Drinking helped. We loved 11381917 Salty Pig. I would have gone again if we had even a smidgeon of open meal space anywhere in our vacation. I wish 11381917re was a TSP near me! Highly recommended for charcuterie and drinks. Fantastic food, great beer, excellent service! 11381917 Salty Pig Board...outstanding! Great presentation, flavors and textures! 11381917 Roast Pork Shoulder sandwich....11381917 most tender pork ever, with yummy crunchy veggies and tangy cider dressing - just perfect! Love this place, look forward to returning! And Johnny our bartender a bright spot in our Boston afternoon 11381917 Salty Pig is a trendy super cool gastropub that offers awesome Do It Yourself

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