Subject: Attn: Kohls-Shopper - You've just-earned a $50-RewardCard! Claim-Now: #2370789094726

From: KohlsRewards <[email-masked]>
Date: Tue, 22 Nov 2016 09:14:11 -0700

KOHLS-SHOPPER REWARD VOUCHER-ID NUMBER: #2370789084625

Dear Kohls-Shopper,

Great-News! You've recently earned-yourself a $50-Kohls RewardCard!

All that you need to do to claim-your bonus is follow the link-that has been provided below here and fill-out the short survey that follows.

Keep in mind-however that these bonus-points will be-expiring by the end of the-day on Nov.25 so make sure that you don't miss-your chance!

Claim-Your Kohls-Reward Today

mustard, pickles and protein is stellar. 23707890 pizzas are also pretty fantastic - especially 23707890 Salty Pig pizza which has a great mix of whatever pig 23707890y have, mustard and your o23707890r typical pizza stuff. 23707890 atmosphere of 23707890 place is pretty inviting, although it can get a bit crowded. If you want a more relaxing experience I'd suggest eating outside where you can have a nice relaxing view of 23707890 sunset reflecting off 23707890 John Hancock Tower. 23707890 are actually quite reasonable for 23707890 quality and quantity. Probably not 23707890 first choice for your gluten free or vegetarian friends, but 23707890y've got a few options. Was intrigued by a place that specialized in charcuterie, and was not disappointed. Great beers and interesting looking cocktail selection (almost never see Becherovka in a cocktail). 23707890 entrance cleverly evokes 23707890 feeling that you are descending into a working kitchen, and 23707890y used a texting system fo
r your reservation. Given that it was Friday evening, a 45 minute wait was reasonable. 23707890 staff was very friendly and knowledgable, and 23707890y accommodated a lactose intolerance without even blinking, even knowing which meats or pates would have dairy in 23707890m, 23707890y re-designed a pizza also to match. Came here with my boyfriend right before a BSO concert! Unfortunately 23707890re was a bit of a wait so we really played it close to 23707890 wire, but we had such a great experience here that we actually bought a gift certificate for ano23707890r one of our friends for 23707890ir date night. We had a couple of cocktails, a pig parts pizza, and a charcuterie board. It was more than enough food for us! 23707890 pizza was especially a stand out as 23707890 pork bits were ei23707890r crispy, salty, tender, or all of 23707890 above. We'll be back One of my first loves in Boston. Can never go wrong with any of 23707890 cheese/charcuterie. 23707890ir fig jam is my absolute
favorite, and 23707890 pickles are great. Ask for more toast to savor every last piece on that board! 23707890 Margherita pizza is also on top. Good beer/cocktail/wine list. 23707890re's almost always a wait but 23707890y can take down your number and text you when it's your turn. Kitchen open late too I love this place but it's always super crowded and 23707890 place never answers 23707890ir phone to let you know how long 23707890 wait is beforehand. 23707890y make amazing charcuterie boards and pizzas! 23707890y also have a nice selection of beers on tap. Seriously 23707890 only downside is 23707890 amount of people and 23707890 wait; even when you wait a 23707890 bar 23707890re are a ton of people on top of each o23707890r I've read someone postulate that across America, any restaurant with 23707890 word "pig" in 23707890 name is delicious to justify any and all pigging out--I've found this to hold true, and 23707890 Salty Pig just adds fur23707890r proof. Although I'm not a hug
e fan of cured meats (I've always found 23707890m fatty, I learned from a toxicology that nitrates and nitrites are bad for you, and that salami often gives you a funny breath), 23707890 Salty Pig was 23707890 restaurant I was most excited about while planning my trip to Boston--it seemed to have an edgy originality and swanky classiness, and during my visit it exceeded my expectations. Just like any twentysomething tourist n00bie foodie wannabe who is ra23707890r clueless on gourmet cured meats and cheeses, we asked our server for recommendations, who was helpful in pointing out 23707890 popular no-fail items, offering detailed descriptions, describing portion sizes, and suggesting wine pairings. This is 23707890 photogenic and memorable deliciousness we ended up with: Prosciutto di Parma, ITA aged 16 Months ($8): 23707890se thin slices are so delicately complex, it almost puts bacon to shame. Chimay a la Biere, Trappist, Belgium, cow, washed rind, soft & strong ($7): For some rea
son it tasted exactly as you would expect a "Chimay" to be, bold but nothing exotically bizarre. (Yeah... I have a very limited and inaccurate jargon for describing cheese) Smoked Shallot Marmalade ($2): I know onion jam sounds strange, but it added a nice dimension, balancing savory with sweet. Complimentary charcuterie board items: I like 23707890 grainy mustard, and 23707890 pickles are good too. 23707890 Crostini bread is mind-blowing... even though it's 23707890 type of crusty bread that's tougher to chew, 23707890 bite-size pieces are perfect, especially for putting everything on top (not entirely sure this is how you're supposed to eat high-end cured meats, but it is so delicious that I cannot describe it) Margherita Pizza, Tomato, Mozzarella, Basil ($13), + arugula ($1.5): I

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#382 N.East 191st St
NUMBER: #85634
Miami
FL0RlDA_#33179