Diamonds may be a girl's best friend, but a man's best friend is his grill, mostly because its filled with, like, hundreds of diamonds. From a guy who loves food grills as much as Paul Wall hates regular teeth: Mas (la grillade).
Waiting nearly a decade to follow up his acclaimed Village outpost, James Beard winner Galen Zamarra's second effort focuses on the manliest of cooking methods,
headbutting everything into a soupy mess grilling, which takes place in a modestly sized, agrarian-inspired chamber sporting hand-crafted mill work and wood panel artwork to evince a "farmhouse chic", so...it's a great place to bring Babes? The dishes'll be worked up in a mitchen (man kitchen!) where "a bank of 4000-pound wood-fired grills, spits, and pits" will help the chef "elevate wood grilling to a culinary art" using loads of differently sourced planks, from apple, to oak, to old wine barrels w/ grapevines, inevitably leading to the first-ever claim that grilling is Gaye. Composed dishes will include a grass-fed burger w/ smoked tomato ketchup and red eye marinade; bay leaf-stuffed bay squid with baby arugula; and mussels en papillote w/ beer & thyme, also what you sat around marinating in during college.
Of course they also plan on simply prepared options from split lobsters, to steaks, to whole animals butchered in-house to offer "a diversity of cuts", something even Paul Wall can't do, as all of his just kind of sound the same.