Here’s What Eating A Wagyu Rib Eye That’s Been Dry Aging For Over A Year Is Like
It appears to be like face fucking heaven.
Eater’s Nick Solares got to go to Mu Ramen in Long Island City, where the chef there, Joshua Smookler, has been dry-aging a rib eye since last March.
He gets to try it four different ways, and be prepared to have all of the envy. I would literally kill another human to get to do this.