Snout-to-tail cooking is the mantra of the Whole Beast, which offers an eclectic global menu of meats cooked over open flame, in an oven or on a Hawaiian imu pit. The Vietnamese caramel ribs are a sticky-sweet-spicy revelation—slathered in an Asian black pepper sauce and complemented by fresh pineapple-papaya slaw.
The Whole Beast
Time Out says
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