Ep 2. Meats

In season 1 episode 2 of Unique Eats, titled "Meats," the show takes a deep dive into the world of carnivorous cuisine. Hosted by Tamara Reynolds, the episode explores some of the most unique and delicious meat-centric dishes from around the country.

The first stop is at The Meatball Shop in New York City, where the focus is obviously on meatballs. But these aren't just any ordinary meatballs - they come in a variety of flavors like classic beef and spicy pork, and can be served in a variety of preparations, from sliders to subs. The real draw, however, is the DIY menu where customers can customize their own meatballs with different meats, sauces, and sides.

Next up is Salt & Time in Austin, Texas, where the butcher shop and restaurant serve up some of the best house-cured charcuterie in the country. From duck prosciutto to beef pancetta, the meat is treated with respect and a sense of craftmanship. Reynolds even visits a farm with the restaurant's founder, Ben Runkle, to see how the animals are raised and treated before they become the delicious meat on Salt & Time's menu.

The episode then takes us to Nashville, Tennessee, where restaurant Rolf and Daughters is serving up a lamb belly dish that might just be the highlight of the episode. The chef slow-roasts the lamb belly until it's melt-in-your-mouth tender and then pairs it with a mustard sauce and pickled blackberries. Reynolds can barely contain her enthusiasm as she devours the dish - it's clear that it's one that you'd never forget.

The fourth stop on the episode is at New Orleans' Cowbell, where the restaurant takes a unique spin on the classic New Orleans dish of red beans and rice by adding duck confit to the mix. It's a rich and hearty dish that shows just how innovative and unexpected meat dishes can be.

The episode ends on a sweet note with a visit to Bakesale Betty in Oakland, California. While the restaurant is known for its fried chicken sandwiches, the star of the show is actually the apple pie. Made with a buttery, flaky crust and caramelized apples, it's the perfect end to a meat-filled episode.

Throughout the episode, Reynolds meets with chefs and owners to hear about the inspirations behind their dishes and to learn about the techniques that set them apart. It's clear that these dishes are created with an immense amount of care and attention to detail - and that the meat is the star of the show.

Overall, "Meats" is a mouth-watering episode that showcases just how much creativity and innovation can be achieved through meat-centric cuisine. From house-cured charcuterie to slow-roasted lamb belly, the dishes are unexpected and unforgettable.