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Meet Justin Severino, Pittsburgh’s Sultan of Spiked Salami

Sherry-spiked saucisson, Fernet Branca–spiked salami, Cynar-spiked swordfish: with so much booze in the food, it’s hard to imagine that Cure, chef Justin Severino’s quasi-quaint charcuterie spot in Pittsburgh, started out just two years ago as a bone-dry BYOB. “We had almost no money,” Severino says of his fashionably rustic-looking restaurant’s humble roots. No, Cure’s chef-owner… Read more »

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Hot Doug’s Mastermind Doug Sohn On The Only Sausage He Couldn’t Sell

Doug Sohn, owner of Hot Doug’s, Chicago’s most glorified hot dog stand, has sold all sorts of sausages over the years, from the classic Windy City–style Vienna beef dog to the “Tuben,” his tubular take on a traditional Rueben sandwich. Sohn’s often obscurely titled franks (“The Shirley Hardman,” anyone?) span virtually every type of meat… Read more »