beef & seafood: only meats which energize upscale restaurants?
any restaurants in North America which claim their fame on the quality
of their non-mass-channels-procured pork, or chicken, or lamb, or
whatever??
I am excluding places which brag on their cooking of an an ordinary
piece of pork/chicken/lamb which you could have easily found in any
upscale supermarket. Eg, the rib joints
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