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"A meat‑purveyor’s warehouse where chefs can learn about cuts and butchery firsthand; owner Pat LaFrieda welcomes cooks who want to understand why different cuts are used for different dishes. The space served as the place where the chef began studying stock variation six years ago and now hosts regular, hands‑on sessions—about every ten days—to select and break down oxtails, brisket, shank and dry‑aged rib bones that become the foundation for her stocks and finished dishes." - Annie Harrigan