Michael Smith snags a mention in NY Times piece on pork ribs without smoke

If you’re going to serve smokeless pork ribs in Kansas City, you better nail the dish. Well, chef Michael Smith had a huge bone thrown his way yesterday, when The New York Times opted to include a dish from Extra Virgin in a piece about the growing popularity of braising pork ribs.

And while we’re still referred to as “barbecue country” in the article (as we should be), it’s great to see some recognition that chefs here are just as likely as those on either coast to be pushing the envelope.

Categories: Dining, Food & Drink