By Tim Norris
The secret to the Meating Place, the heart of it, waits somewhere unexpected, past the vintage refrigerated display cases and their parade of steaks and chops and ribs and roasts.
Most customers don’t get that far. The meat, in red and pink and pale white array, captures them.
The meat also captures the staff, who put their backs and backbones to it, every day.
Mike Baitz, for instance, came in just around… Continue