:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/38866166/delaney-interview-eater-ny-thumb.0.jpg)
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]
