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ZOMG BBQ

Photo: Daniel Krieger

Daniel Delaney's NYC barbecue restaurant BrisketTown is going to transition from a by-the-pound model into full-service. He explains the shift: "This is supposed to be hospitality. Making people walk around and bus their own tables is inhospitable. This is not about making a mimeograph of what's in Texas." [Eater NY]

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