It used to be that if you wanted to stand out from the guy across the street, you had to find a different supplier,” Pat explained to me, while taking a break during a recent shift. “What we do, basically, is become a different supplier for every restaurant.
— Pat LaFrieda on how his custom, proprietary blends have made his family’s meat supplier company the darling of New York City restaurateurs and diners alike. Read the rest of his interview with David Amsden of New York here. Amsden describes the experience of eating a Black Label burger at Minetta Tavern in delightfully juicy detail - check it out.
