The City Paper catches up with The Standard's Tad Curtz about his barbecue beer garden's impending reopening. Curtz shares some intel about changes he's making to The Standard's menu, plans to open a new section for the tiny space and his thoughts on the DC barbecue boom. There are also some fighting words: "I would have never called myself Hill Country, for instance. I sort of hate restaurants that appropriate someone else’s tradition. Calling yourself “New Haven-style pizza” kind of sucks. It’s a shitty thing to do." [WCP]
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