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3 Bells for Serpico

PhillyBestBYOB | Sep 28, 201308:56 AM

Has anyone had the lamb rib dish yet? Sounds fascinating:

"That maneuver is just an appetizer, though, compared to Serpico's Frankenlamb for two, which reinvents usually scrawny lamb ribs into hefty slabs by gluing thick hunks of shoulder meat in between the bone and the rib's ample layer of fat. Cooked for 24 hours at low temp and piled high on the plate in a fiery marinade of burnt onions, Sichuan chiles, and star anise, these ribs were among the most intense things I've sunk my teeth into all year."

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