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@NotThamesWater
Went to Stagolee's last weekend.
Amazing wings & fried chick, spinach dip that you couldn't stop eating, and greens for the vegetarians (except that they had pulled ham hock in them).
But the ribs.
I still salivate thinking about them.
The chef is a Texan, who trained under Tom Aikens, and who should probably be given a knighthood for services to ribs.