When I stepped back outside, the wind had picked up. The fuzz from the cottonwood trees was blowing so thick down the street it looked like a freak summer snow storm, but the rain wasn’t far behind. I walked back down the boardwalk and crossed towards the water, looking for Laura, finding her sitting, waiting. She asked what I’d found to eat.
“Apple fritters and a pork sandwich,” I said.
“Both from the same place?”
“Jesus, you must be the happiest boy in the world.”
Quick: what are the two greatest foods in the world? That’s right. Donuts and barbecue. And right now, there is only one place in the entire country where a fella can get both served across the same counter.
Want to know where that place is? Well, then you’re just going to have to check out this week’s review which will not only tell you where to go for your donut-and-pork-shoulder fix, but will also let you know where to go for the best chuletas de puerco in town.
And if that’s not enough for ya, then check out this week’s Bite Me for more than you ever wanted to know about the he-said/she-said/he-said going on behind the scenes at the Sullivan Restaurant Group. It’s a nasty little story and I’m sure you’ll love it. If you don’t, I’ve also got directions for making your own molecular gastronomy lab, courtesy of Ian Kleinman from O’s Steak and Seafood at the Westin Westminster and a quick revisit to the Original Pancake House for my annual Dutch Baby.
Check it out Thursday, kids: same bat time, same bat channel.
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