Here’s the full story, and an excerpt below:
But while the excitement of the experience has tongues wagging (mmmm…could we get some tongue on the menu, please?) what has not been fully explored is the uncompromising heritage and quality of the food. “We’re not a factory,” explains Beckerman. “We’re all about education — keeping this food and this culture alive and sharing it. The level of attention and detail we put into our work,” — brining and smoking the meat, baking the rye, preserving the pickles and jams, and making every single thing in-house from scratch or buying from top-quality local purveyors who do so — “this is truly slow food. That’s what people deserve.”
