Betty's brews  It's a fact: Few combinations are more enjoyable than good beer, cheap food and pinball — especially when the menu comes with a side of dry humor. Ferndale's new One-Eyed Betty's Beer Bar looks ready to fit the bill, offering wry specialties like "Bacon with a Side of Bacon," "Obligatory Fish & Chips" and a nightly "Some Sorta Special." Beer is clearly the highlight here: You'll find more than 40 craft varieties on tap, from the Jolly Pumpkin Calabaza Blanca to Motor City Brewing Works' Ghettoblaster. Many of the food items are made with or inspired by beer — though wine, mead and whiskey are also available. Besides the collection of pinball machines, check out the original artwork on the walls and occasional live music shows. Visit One-Eyed Betty's at 175 W. Troy Ave., Ferndale, 4 p.m.-2 a.m. weekdays and 9 a.m.-2 a.m. weekends.

It's 5 o'clock somewhere  After a long day at work, how great would it be to relax with drink in hand in Tahiti, or maybe the south of France, or even New Zealand? For those who can't decide, Atlas Global Bistro's eclectic international menu caters to worldwide whims, no travel required. Atlas is now serving a happy hour menu four days a week. From 4 to 6 p.m. Tuesday through Friday, feast on delicacies from the rotating three-item menu, as well as discounted drinks. Recent pickings have included an off-the-beaten-track smoked mushroom ragout and Canadian rabbit leg. It's at 3111 Woodward Ave., Detroit; 313-831-2241

Café des artistes  Coffee mastermind Josh Longsdorf honed his brewing skills in San Francisco, Portland and at Ypsilanti's Ugly Mug. Longsdorf's Anthology Coffee is now bringing the roast to MOCAD's café in Detroit, where it will stimulate patrons with a traditional espresso menu, home-brewed drip coffees and drinks made with a featured espresso. The MOCAD café's local food menu is culled from Detroit staples including Avalon Bakery and Calder Dairy & Farms, among others. The café is open 9 a.m. to 5 p.m. Tuesday and Wednesday, 9 a.m. to 8 p.m. Thursday and Friday, and 11 a.m. to 5 p.m. Saturday and Sunday, at 4454 Woodward Ave., Detroit; 313-832-6622.

Dressed up  Salad dressing might not be the first thing you'd associate with a pizzeria, but Buddy's Pizza is now offering its famous vinaigrette as a take-home treat. Though best known for its square pizzas, Buddy's has been making its traditional Sicilian dressing for just as long, ever since the restaurant opened in 1946. And Buddy's vinaigrette is now available at all Westborn Market locations, the Detroit Shoppe at the Somerset Collection and, of course, at the original Buddy's Pizza at 17125 Conant St., Detroit; 313-892-9001.

Know of any upcoming food, drink or gardening events? Let us know! Call 313-202-8043 or e-mail mjackman@metrotimes.com.

food/thought

The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men

Judy Gelman and Peter Zheutlin

Smart Pop, $16.95

The stylish AMC television series Mad Men, which harks back to the 1960s Manhattan advertising business, has spawned The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men. Authors Judy Gelman and Peter Zheutlin have gathered recipes that reflect the tastes of this memorable era, one of excessive alcohol and culinary indulgence. Signature cocktails from the 21 Club, the Algonquin and the Stork Club include Trader Vic's Mai Tai. Other dishes to take you back in time include the Grand Central Oyster Bar's Oysters Rockefeller, Sardi's hearts of palm salad, the Gambas au Beurre d'escargot served at Lètuce, and Lindy's legendary cherry cheesecake.

the works  Balsamic vinegar has long been a favorite of chefs and gourmands throughout the world. A product of Modena, Italy, it is a reduction of Trebbiano grape juice, not wine, not vinegar in the usual sense. It has been used for centuries as a condiment. Barrel-aged, the longer the better, it thickens with time. We found this one at Wine Country Kitchens in Napa Valley — winecountrykitchens.com. We've used it in salads and marinades and drizzled it over vegetables and fruits. Try it with prosciutto and melon or as a topping for strawberries. Pair it with a bottle of their olive oil. When it's gone, find a use for the gorgeous bottles.

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