“I’ve long believed that good food, good eating, is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly
Dix Coney Island
Denton, Texas
(click to enlarge)
Bill Chance 