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pork steak at beast butcher & block
NE W A ND N OTA B L E
beast butcher & block BY MICHAEL RENNER // PHOTOS BY IZ AIAH JOHNSON
One afternoon at Beast Butcher & Block, my colleague quickly twisted a wingette, sliding out its two thin bones – she’s an expert – before popping the tender, dark meat into her mouth. “Nobody’s making wings like these,” she said with the focus of a connoisseur. Gloriously burnished and flecked with dry rub, the wings were my new favorite. But it’s hard to screw up chicken wings – why were these so good?
n ew
a n d
December 2019
n o t a b l e
B E A S T
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B LO C K
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2 3
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n i g h t l i f e
KO R E A N A
K A R AO K E
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2 8
saucemagazine.com I SAUCE MAGAZINE I 23