SHORT RIB DELUXE

Two days of low heat turn Angus short ribs into something that gives way under a fork — no knife required.

• Angus short ribs, roasted low and slow for 48 hours.
• Homemade BBQ sauce, sticky, tangy, made in-house.
• Flatbread, warmed till it folds.
• Crispy shallots, scattered on top for crunch.

The ribs are cooked for two full days until the meat slumps off the bone, then glossed with our own BBQ sauce — sweet, a little smoky, balanced by the sharpness underneath. Piled onto flatbread, finished with fried shallots so every bite has a soft side and a crisp one. Order it as the sandwich, split it if you're feeling generous, and stay a little longer. Contains: gluten. May contain: traces of gluten from shared kitchen surfaces.