(Joe) Beef: It's what's for dinner...
"As a longtime fan of David Macmillan, Fred Morin, and the staff at Joe Beef
, I can tell you that what they produce at any of their restaurants is more than just food. It embodies a way of looking at food and life, a zeitgeist I can’t adequately describe in words. Think of it as the gastro-lumberjack movement. Gutsy, honest, meat-centric with a modernist aesthetic. Head to the original Joe Beef, their oyster and meat-forward gastropub Liverpool House, or the newly-opened wine bar Le Vin Papillon
, and you’ll get what I’m talking about. Remember, Bourdain, Chang, and I all rate Joe Beef as one of our top restaurants on the planet. Think about that."