"At first glance, the loose union between Roasted’s menu — meat cooked low and slow, which means French-style beef cheeks and American barbecue appear on the same menu — raises uneasy thoughts of jack-of-all-trades. But it turns out to be a master of all, and a kind of monument to the fact that meat, fire, and time, whether applied to a lacquered, candied barbecue glaze on some ribs or a deep, glossy demi-glace over those beef cheeks, is common ground worth standing on." - James Hansen
