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Hit up a new spot in the Rust Belt last week. The guy runs it out of a repurposed funeral home, which, honestly, felt more on-the-nose than atmospheric. I ordered the “24-Hour Braised Short Rib Special.”

The Braised Short Rib Special – Too Tender? Posted by: ChewToy42 | Date: October 12, 2008 | Time: 02:14 AM

“Where every dish has a story, and every patron has a secret.”

Am I being paranoid, or did I just eat a long-distance runner?

Here’s the thing: the meat had that specific grain you only get from long, lean muscle groups. And the marrow… it was sweeter than usual. Almost fruity. When I asked the chef what the rub was, he just winked and said, “It’s a family recipe that requires a lot of willpower to source.”

The Cannibal Cafe Forum Archive [iOS]

Hit up a new spot in the Rust Belt last week. The guy runs it out of a repurposed funeral home, which, honestly, felt more on-the-nose than atmospheric. I ordered the “24-Hour Braised Short Rib Special.”

The Braised Short Rib Special – Too Tender? Posted by: ChewToy42 | Date: October 12, 2008 | Time: 02:14 AM The Cannibal Cafe Forum Archive

“Where every dish has a story, and every patron has a secret.” Hit up a new spot in the Rust Belt last week

Am I being paranoid, or did I just eat a long-distance runner? Posted by: ChewToy42 | Date: October 12, 2008

Here’s the thing: the meat had that specific grain you only get from long, lean muscle groups. And the marrow… it was sweeter than usual. Almost fruity. When I asked the chef what the rub was, he just winked and said, “It’s a family recipe that requires a lot of willpower to source.”