At Joe Jost's divey little Long Beach enclave, drinkers come for the frosty beers but stay for the pickled eggs. That's right; Jost's is locally legendary for its spicy-brined eggs, dashed with black pepper and tossed back with a handful of pretzel sticks at the bar. The eggy, slightly funky, protein-rich orbs are a throwback to the 1920s, when the bar's namesake Hungarian owner sold them by the Mason jar full to stay open during Prohibition. Thankfully, those days are long gone now, and only the pickles remain. The classic draught beer is served up near freezing in thick glass goblets, perfect for ducking the Long Beach heat while riding one of the old metal barstools. For the brave, there is a small stage in the corner where an occasional strummer plucks away at his acoustic guitar, but most everyone in the room is either taking a bite of the hot dog on rye sandwiches, swallowing another bite of pickled egg or sipping happily away at their beer in one of the oldest continually operational bars west of the Mississippi.