Sometimes I write about a new restaurant, go through the motions and point out a couple things here and there I like. I’ve been to Blue Collar run by Chef Danny Serfer five times and have not left disappointed. I’ve had something different each time but honestly, truthfully and really you should have The Big Ragout (Pork, Veal Shoulder & Brisket mix in hollowed out bread with fresh Mozzarella). It’s unbelievable. Oh and also get the mashed potatoes they’re heavenly.
Check out what doing it right looks like below: