The lamb pastrami at the two month-old Smith Street restaurant Char No. 4 is made only in the spirit of regular pastrami, which is usually made with brisket (brisket's usually beef; a chest cut). Chef Matt Greco—who worked for Gray Kunz and Andrew Carmellini—first brines a hunk of lamb shoulder for a week. After that he makes a roulade, coats it with magic Greco spice and smokes it in-house, where it's plated with a......

Scott Gold loves meat and isn't afraid to admit it. This New Orleans native is so passionate about meat that he took on the daunting yet often delicious task of attempting to eat 31 different types of meat in 31 days and to eat his way through various parts of a cow (which he lovingly calls the tour de boeuf), all for the sake of his heartfelt and often hilarious tribute to meat, The Shameless......