Patience.
Some say it’s a virtue.
Some say it’s a quality exotic-dancer alias.
Some say it’s essential to making great beef cheek tacos...
Synchronize your watch with Barley & Swine, a new neighborhood gastropub that devotes the better part of a day toward braising their meat, opening May 21 (pending permits) in Downtown Dadeland.
Pigs and cows. They’re everywhere here. Sketched on chalkboards. Starring in posters. Inside tacos. Covering the majority of the surface area on your plate...
What you’ll do is come by in the evening, straight from work. After the pork belly, short ribs and beef cheek have spent all day over a low flame. Grab a chair by the open kitchen. Spot things like sriracha pig ears and duck confit and waffles in that open kitchen. Make sure at least one of those ends up in front of you.
And beer. You’re eating fall-off-the-bone meat here, so you’re going to need beer. Good thing there’re 29 on tap, including a few limited-edition kegs (like Stone Brewing’s 10.10.10) that they’ve been aging for three years.
2010. Great vintage year for draft beer.
Some say it’s a virtue.
Some say it’s a quality exotic-dancer alias.
Some say it’s essential to making great beef cheek tacos...
Synchronize your watch with Barley & Swine, a new neighborhood gastropub that devotes the better part of a day toward braising their meat, opening May 21 (pending permits) in Downtown Dadeland.
Pigs and cows. They’re everywhere here. Sketched on chalkboards. Starring in posters. Inside tacos. Covering the majority of the surface area on your plate...
What you’ll do is come by in the evening, straight from work. After the pork belly, short ribs and beef cheek have spent all day over a low flame. Grab a chair by the open kitchen. Spot things like sriracha pig ears and duck confit and waffles in that open kitchen. Make sure at least one of those ends up in front of you.
And beer. You’re eating fall-off-the-bone meat here, so you’re going to need beer. Good thing there’re 29 on tap, including a few limited-edition kegs (like Stone Brewing’s 10.10.10) that they’ve been aging for three years.
2010. Great vintage year for draft beer.
