Mark (mhaithaca) wrote,
Mark
mhaithaca

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*drool*

That barbecued half pig ($200) is part of a new menu of massive cuts of meat meant for large groups that Adam Perry Lang, the pitmaster and an owner of Daisy May's BBQ U.S.A., now presents in his restaurant's modest dining room, along with the roster of barbecue dishes the place has served since 2003.

http://events.nytimes.com/2006/06/28/dining/reviews/28unde.html

How was it, Dan?
Tags: food
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