I swiped this photo off chef Tim Love’s own Twitter feed; I doubt he’ll mind. He’s laid back like that.
Word on the street is that, in his new Woodshed smokehouse on Riverfront Drive in Fort Worth, he’ll be serving six to eight meats per day and have more than 30 beers on tap. We hear that wild boar and banh mi will feature prominently on the menu.
Back in August, June Naylor over at dfw.com talked about it here. At the risk of beating Tim’s horse to death (note: we can guarantee that horse, dead or otherwise, will NOT be on the menu), let us just say that we are excited to see how it all smokes out.