Ken Wilson wrote:I was glad to see this piece, especially asking chefs themselves. I have long wondered why we don't have a real cheese shop or charcuterie... and I don't understand why we don't have any serious noodle bowl ramen shops.
Ken Wilson wrote:Nuts to CJ... can't really link in, right?
Richard S. wrote:The free article cap is browser-specific. Just sayin'
Adriel Gray wrote:Man, if only people realized how difficult it is to get a sausage/charcuterie shop off the ground...
Someday I'd like to scratch that itch... it's in the works.
Robin Garr wrote:Adriel Gray wrote:Man, if only people realized how difficult it is to get a sausage/charcuterie shop off the ground...
Someday I'd like to scratch that itch... it's in the works.
Would you say that Bob Hancock's occasional Red Hog at Blue Dog is a step in that direction, Adriel? I know that was wildly popular but also not an easy gig on the restaurant side.
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