Chef Scott Romano on Pork, His Favorite Tacos and the City’s Best Dive Bars

Photography by Robert Bostick

“Yesterday, we brought you a profile of Scott Romano, executive chef at our favorite downtown restaurant Charlie Palmer at The Joule. Today we toss a few questions his way, and tomorrow demonstrates how to make one of his dishes. We don’t know which dish yet, but it sounds like odds are good that it might go well with pork.” Click the text for Steve Doyle’s article in the Dallas Observer


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