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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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This Mezcal Made With Jamón Ibérico Could Make You Squeal

Leave it to the hams at José Andrés‘ Think Food Group to find a way to add some fancy Spanish pork to just about anything. Consider “Iberico,” the newest label from Del Maguey Single Village Mezcal. The potent 98-proof varietal gets its name and distinctive flavor, of course, from the highly prized black-hooved hogs of… Read more »

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Here’s How Mezcal Finds You

Mezcal mogul Ron Cooper sources his small-batch, high-end hooch from remote villages in Mexico. The job takes him over some pretty interesting terrain. On one adventure, the founder of Del Maguey Single Village Mezcal is steering his jeep along some back roads in Oaxaca when he and his crew rumbles into a lush canyon –… Read more »

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Provincialism Dooms Cosmopolitan Inventor

On the eve of shutting down his self-described “intellectual dive bar,” Passerby, bartender and author Toby Cecchini reflected on the location’s unique character:  “I got a call from a bartender on a Tuesday night, which is a relatively quiet night, and he’s like, ‘Dude, you’ve got to come down here.’ There was water just pouring out… Read more »