Allison Scheff

@allisonscheff

Seattle Magazine restaurant critic and food editor. Can cook my way out of a paper bag, too.

I will forever refer to this part of the ribeye as the "flavor curve" @bookbindery, because it truly is #hardwood #weberlove

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809 days ago

I will forever refer to this part of the ribeye as the "flavor curve" , because it truly is #hardwood #weberlove

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