The Chop Shop's multidisciplinary butcher/bar/restaurant/performance space does a lot—and does a lot with a little.
by Mike Sula
It was recently decided for me that, in order to address the increasingly turgid swamp of flesh that surrounds my bones, I would spend a two-week period abstaining from whiskey, ice cream, pasta, and most anything else that makes eating and drinking enjoyable. I've done this before.…[ Read more ]