Shameless meat. We couldn't resist it, and so a restaurant was born. Meat so tasty it becomes brazen, indiscreet, and leaves us like this – without further ado – exposing our weakness of not resisting one of the seven deadly sins. It would almost be a breach of etiquette – if it weren't so worthwhile. Fortunately, we believe we are good people and that we can afford some luxuries. Our meat has waited days for this moment, from the very first cut, the butcher does it with such ease and rhythm that it almost seems to be coordinated with the heartbeat. Thump, thump, thump. Without hesitation, he already makes us anticipate the timing of the next cut. Determined, no less, he knows exactly where to hit, with precision that impresses, but with the nonchalance of someone who knows it all by heart and isn't enchanted by the art he performs every day. There's a pragmatism in his attitude that makes us think that sometimes we overthink and do too little. There it is: What needs to be done, gets done. Fewer questions and more attempts, let's go because there's a lot of meat to cut, and the knives already move through his hands as if they were tamed. As if there was such a great mutual respect that it doesn't allow any cut, any pain. But meanwhile, we invite laughter and conversation – even without wanting to, we're already warming up the muscles of the face, to start digestion without any obstacles. Let's not spoil the first bite with a bitten tongue, facial tension, or any other motor negligence – it's best to be prepared for what's coming. And now, all that's left is to wish you a good appetite, and please, feel at home... 🍽️😊🥩🔪👨🍳🏠