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"The large refrigerated cabinets of meat at Salt & Time resemble carnivorous pornography, a sumptuous display of familiar and rare cuts, like the barbaric standing beef shank that a friend of mine braised into a velvety pile of tender meat." Come for the throbbing prose, stay for the thoughtful story of the new east side brick-and-mortar location of Salt & Time, as told by Matthew Odam. [Statesman]
