Basically, everything we know about Baltimore, we learned from this guy. That could all change on March 8 as chef David Lentz holds a culinary tribute to his hometown at The Hungry Cat in Hollywood. That Friday, Lentz is preparing Baltimore pit beef, the local breed of barbecue described in a 2008 New York Times article as "beef grilled crusty on the outside, rare and juicy inside and heaped high on a sandwich," typically using top round. The chef is skipping the lake trout, chicken boxes, and Berger cookies for thinly carved steak on fresh rye, served with grilled oysters, a raw bar, and beer station, alongside eight-dollar cocktails by Matt Jeronimo and Josh Curtis. The Baltimore pit barbecue is planned from 5:30 to 11:00 P.M., with dishes priced a la carte and reservations at 323-462-2155.
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