Well that’s a bummer–I enjoyed a meal there but never made it out multiple times since the location was a bit of a pain. Hopefully they can open somewhere else in the city (especially for their takeaway operation).
His heart just wasn’t in it since his good friend Jeff passed away.
I wonder if there is any dry aged meat for clearance.
I think they stopped stocking the aging chamber and sold it all off. A few months ago when I was thinking of going there they had only one dry-aged steak left on the menu, and more recently they’ve had only “wet-aged,” which is to say not aged.
During their shut down the restaurant was closed but the meat inside kept aging - they had some really crazy aged stuff but with all that inventory loss (who is gonna buy a 600 day dry aged steak?) they probably just didn’t want to add more into it especially since the theater crowd is basically non existent nowadays
Four juicy tomahawks, well-aged… #BoneIn
pecan wood beef ribs
cherry wood pork ribs
hickory wood pork shoulder
apple wood chicken
no onions
Went on Saturday @ 12:30 and left after about 5 minutes because the line stretched to the dollar store half a block away and the people ahead of me said the line hadn’t moved in the 30 minutes they had been there. Line was much more manageable on Wednesday @ 12. All in, took about 30 minutes to order and get the food. Pork ribs were fantastic and great qpr at $45 for a full rack. Also ordered beef rib but kids tore into it before I had a chance to take a pic. Cornbread tasted like dessert - similar to Parks bbq - which I love but may not be your cup of tea.
my friend waited 2.5 hrs with his two young kids. What a trooper. The kids.
Why would anyone subject their kids to that lol?
Were those diamond turbot hanging over the grill?
4 posts were split to a new topic: Blaming private chefs for their millionaire employers’ crimes: threat or menace
Oof. Our friends had a 3-hour wait and said it was good but not 3-hour-wait good.
nothing is 3-hour-wait-good
It wouldn’t have been so bad if he opened on time but he was like an hour and a half behind schedule and then to see Roy and Jon Favreau walk in through the back was 
how long did you wait?
It was around 2.5. Chef did give people who got close to the front random samples of whatever he was chopping up which was nice.
I salute 
your dedication hope it was tasty! they could be giving out food with a side of free money and I wouldn’t wait 2.5 hours for it