When a restaurant has a 3-month-long waiting list, *sob sob*, you make the most of whatever from there you can get your grubby paws on.
Fortunately, the iconic Sanger of Burnt Ends (thank you Chef @dpynto 🙏) always does a great job of consoling me.
Somehow, I am able to find solace in the warm embrace of its pillowy soft brioche buns kept far apart by a thick and insanely delicious layer of the most moist pulled pork, crisp purple slaw and chipotle mayo.
Of course it's not the same as sitting at one of the highly-coveted seats in the restaurant and feasting till I am a fat, mean, moaning machine but it will have to do. For now.