Do You Know Where That [Beef/Chicken/Fish/Dairy/Water] Came From?
Once upon a time, it was journalists who were referred to as being “well-sourced” (i.e., had good connections, up to and including the most famous one of all, Watergate’s “Deep Throat”).
Now, food critics use that term to describe restaurants.
As in:
“The perfectly medium-rare burger at Red Cow [new Southwest Minneapolis restaurant] was made of well-sourced beef.”
–Emily Weiss, “Chow Now, Red Cow”; City Pages (April 24 – 30)
The writer explains that the term is “increasingly important when phrases like “pink slime” and “secret horse meat” are in the headlines.”
Hard to argue with any of that.
(Another) Contrarian Kaplan
So, how is Red Cow? (“How Now Red Cow??”).
Having just finished lunch there today with my 8 year-old daughter, I can report that it got the ultimate seal of approval: she h-a-t-e-d it.
Her exact words: “McDonald’s is MUCH better!”
Fine by me: McDonald’s is also MUCH cheaper.
For the record, my Patty Melt was terrific, and the entrée my contrarian daughter gave a little too-enthusiastic “thumbs down” to was the cheeseburger slider(s) off the kids’ menu.
P.S.: Besides good food, what Red Cow has going for it is a (very) prime Southwest Minneapolis location.
