Coast Magazine; Changing of the Guards

Coast Magazine; Changing of the Guards

coast-magazineChef John Cuevas steps  into a new role at The Crow Bar and Kitchen – and pulls it off regally, as evidence by this Crow Black Label Burger, made with a proprietary blend of 21-day dry-aged prime ribeye, bone marrow butter and carmelized onions, all between a  buttermilk bun.

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