Tuesday, April 16, 2013

Red Apron Butchery

This was lunch today and it was good. reeeally good. The chef/owner, Nathan Anda and I worked in the kitchen at Equinox together. I don’t think that’s where he learned his charcuterie, but he learned it somewhere because my sandwich was perfect. If possible, visit Red Apron Butchery and get a beer with your sammich for goodness sake.

porkstrami at red apron butchery

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