Chronicle Critic Lauds the Classic Sandwiches at Otherside Deli | Eater Austin

"A critic called the pork ribs here a “masterpiece,” reflecting a long, iterative development by the chef. The multi-stage process includes curing and a two-week rest, an hour of smoking, 10 hours sous-vide, and a finishing grill; before the final sear the ribs are glazed with a sticky “liquid toffee” made from beer vinegar, squash scraps, and caramelized palm sugar, then finished with the chef’s garden dry rub. The result is meat that combines the qualities of smoked ribs, bacon, and ham, with flesh that barely clings to the bone. The dish is served with a colorful mix of seasonal pickles that complement the richness of the ribs." - Erin Russell