He stays true to his principles.
The famed meat purveyor does some brand-building at the ballfields.
The new series kicks off with a Pat LaFrieda three-bone rib roast.
LaFrieda's new cameras can zoom in on the tiniest details.
Sure Shake Shack is coming, but is it too late?
Philly's about to get its first taste of LaFrieda-generated ground meat madness.
Some suggestions for future products from the meat purveyor, now that his White Label burger has hit the scene.
"Because Santa hates waste."
A "collaboration" with Dallas BBQ.
If L.A. can have a high-end LaFrieda burger, so should Philly.
The owners of Patsy's take their cues from Bill's Bar and Burger and Five Napkin.
If you claim to have a Black Label burger, you will be hearing from the meat man's lawyers.
Also in the magazine this week: A tofu installation opens in Pat LaFrieda's old warehouse, and the Manhattan Cocktail Classic launches.
A new restaurant says it'll be serving a La Frieda Black Label burger. La Frieda begs to differ.
An art gallery will move into the Pat LaFrieda space in the West Village.
Also in this week's magazine: three new openings, Alice Waters's vinaigrette, and ramps are finally here.