For one of the biggest smoked ribs you’ve ever seen, order the 18-ounce beef rib which is rubbed with spices and coffee and then slowly smoked to perfection over eight hours. Chef Christian Gomez tops this behemoth with a tangy parsley gremolata and serves it with chili-glazed carrots and bourbon-bacon Collard greens.
Special Dish: Smoked Beef Rib
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.