05/01/2026
Alright, I’ve been keeping something warm for you. Two new plates just wandered onto the menu like they’ve been here all along.
Sausage, peppers, and onions. And not just any sausage. Gianelli, of course.
And then there’s the beef brisket. Dry rubbed with a little secret I’m not at liberty to discuss… slow roasted for 12 hours until it falls apart on its own.
I’ve seen folks try to rush things like this, and it doesn’t end well.
These are the kind you sit down for. Maybe loosen the belt a notch. Maybe stay a while longer than you planned.
Anyway, they’re here. I’d order one before someone else does.