In a fascinating interview with Zagat, Brendan Sodikoff dishes on barbecue, ramen, his restaurant style, Dillman's drama, and more. Highlights: Green Street Smoked Meats will serve Texas-style cue (bacon, beef short rib, brisket, chicken) via counter service, he says he "did a really poor job" communicating the Dillman's concept, and he thinks it's "f**king crazy" that people wait so long outside Doughnut Vault. [Zagat]
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