Is bacon that’s made in-house at a restaurant better than what’s available from a butcher—or a supermarket? We brought together a chef, a butcher shop owner, and a food publicist* to do a blind tasting and let their taste buds make the call.
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Rather than commit to a barbecue region, the city’s slew of new barbecue joints—Cedar Hill, CatHead’s, Southpaw, Wexler’s Back—are diplomatically serving up a choose-your-own-region sauce adventure. Read More »