| http://www.w3.org/ns/prov#value | - With the new venture, he???s funneling just about all of his energy into two-ounce globules of meat. ???People are starting to understand that doing one thing well is a huge key to success,??? he says, referring to the proliferation of item-specific restaurants like Porchetta and Co. and WVRST. ???it is a lot easier to maintain consistency.??? Anchoring the menu is, of course, a selection of meatba
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