About Flavor Boner

FlavorBoner: Restaurants and Bars for Your Impure Palate

FlavorBoner is a food and beverage blog for the visceral eater and drinker.

For people who are passionate about their dining experience and fervent about flavor, taste and pleasure. Whether it be a lone hamburger shack or a Michelin starred restaurant, you care, and you care a lot.

You look forward to your meals like you look forward to getting f*cked proper by your dream lover, because of the titanic waves of titillating sensations that follow. Flavor surges through your body and your soul. It jump-starts your heart and it stimulates your genitals.

If eating is a sensual, and at times a sexual, experience for you I recommend that you read on.


FlavorBoner is a subsidiary of Whiskey Neat Press.                  

Whiskey Neat Press is an independent publication for readers who want to feel, emote and connect to the brightest and darkest parts of their nature. Its purpose is to examine our needs, our choices and their consequences through story.  


Novelist, Eric Monsky, Writes Food & Bar Reviews

Author of AVERSION, published by Whiskey Neat Press, Eric Monsky turns his writing talents towards the culinary world. An avid food and cocktail lover, he found that writing about his eating and drinking experiences was a cathartic outlet to keep his fingers tapping away on his computer while outlining new projects.

Dining out and researching the diverse flavors and cultures in Los Angeles has been a way for Mr. Monsky to investigate and learn more about his beloved city. It keeps him curious and wanting to peel back the layers of each unique neighborhood.

It isn’t so much culinary trends he is interested in nor the popular chef or restaurant of the month; though staying on top of such things fuels his inner food geek. However, what he is really interested in is trying new cuisines, new dishes (classic and contemporary) then sharing his feelings and newfound knowledge with his readers.

Sharing being the operative word, because Mr. Monsky does not purport that he is a food expert. He isn’t a chef or mixologist, but his love for food and booze and his desire to experience, learn and share his culinary tales is at the core of what Flavor Boner is all about.

It’s educating and being educated. It’s about personalizing and prophesying. It’s anthropomorphizing food in a sensual way.

Restaurant and Bar Reviews for the impure palate