Josh Ozersky thinks that restaurants like M. Wells Steakhouse and Resto/The Cannibal are examples of "the Steakhouse 2.0." Ozersky writes: "The modern meatery uses every part of the animal, from snout to tail, frequently including parts from the inside, too. And then there's this: The steakhouse has a guy who throws steaks under a broiler; the meatery has a chef." [WSJ]
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