Gold Fold-Form Leaf Threaded Chain Drop Earrings / Genuine 24k Gold Plated Over Sterling Silver / Earrings with Movement / Unique Earrings
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Mike Driver
he wasn't even looking at me and he found me

tannertan36
almost home
Not today Justin

bliss lane
No title available
The Bowery Presents
Cosmic Funnies

Product Placement
noise dept.

ellievsbear
h
NASA
let's talk about Bridgerton tea, my ask is open
No title available
Xuebing Du
★

roma★
seen from Argentina

seen from Türkiye
seen from United States
seen from Guernsey
seen from Malaysia
seen from Brazil

seen from United States
seen from Philippines

seen from Malaysia

seen from Mexico

seen from Russia

seen from Lithuania
seen from United States
seen from Chile
seen from Zimbabwe
seen from United Kingdom

seen from Malaysia
seen from Malaysia

seen from Türkiye
seen from Russia
@diaryofasratgirl
Gold Fold-Form Leaf Threaded Chain Drop Earrings / Genuine 24k Gold Plated Over Sterling Silver / Earrings with Movement / Unique Earrings
In New York you can find beauty in the most unusual places. #nyc #concretejungle
Is It Worth It?
The Russian Tea Room is one of NYC’s oldest and iconic restaurants. Opened in 1927 as a place for Russian expatriates it’s since then become a part of NYC culture, being featured in various movies and a hot spot for celeb sightings. Myself being a lover of all Russian culture (my keychain is a matryoshka doll) has been dying to try it. Walking inside the décor is breathtaking and I can see why it’s used a lot as a filming location, unfortunately that was the best part of dinner. While I know Russians don’t have the best reputation for being friendly our server was almost nonexistent and rude when he was around. As far as the food goes my Blinchik was quite delicious, in fact my favorite part of the meal. However My Boeuf a la Stroganoff left much to be desired. It wasn’t bad, but my Irish grandmother makes a better dish. With the price of the Russian Tea Room I expect my meal to be exquisite. All in all it’s just not worth it.
Vive.
Via The New Yorker