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.”
It fell off the bone like a confession.
“Where every dish has a story, and every patron has a secret.”