- Bon Appétit - Amiel Stanek
Gone are the days when a seared slab of beef was the “safe” option on a restaurant menu—these days it’s where the real fireworks are. Juicy rib eyes gilded with an umami-packed bark that would make a blush.
- UPROXX - Christopher Osburn
What makes a bourbon smooth? Is it the exact right amount of corn sweetness in the mash bill? The aging process in charred white oak barrels (with maybe a second-run barrel for finishing)? Perhaps it’s