Agnolotti came in a bit of bone broth or just of sorts in a shallow bowl. Just delicious pillows of stuffed pasta

Dry-aged beef too? Wowee. Don't know how you didn't eat 5-10. Popping a poached egg over breakfast hash is euphoric. When I'm lazy (which is most of the time) a good over-easy egg hits the same as a poached egg.

Just hickories, was a fan of my set. No real desire to play with moderns as the launch angles really change the way the course plays.

I lived up there for 5 years in the mid 2010s and loved going out to Langston. Funky fun and never really fought crowds.

I see your scramble with chili oil and raise you chili crisp. It's the same as this (https://www.instagram.com/reel/CkG5gO1pD3Z/?igsh=NWM1bmphd3VlY21k) except you scramble the eggs in the pan. Adds a nice little crunch.

If you're a recent convert to the house of Jerk, might I interest you in Jerk Oxtail (https://www.saveur.com/recipes/barbecue-oxtail). Well worth the effort to make.

My best piece of advice would be to stay East of the course, traffic is terrible coming the other way. At the last USO at Shinny, I stayed in a bed and breakfast on the ocean for $150, east of the course. It's before prime season so you can get a good deal.

I think we have decided the biggest miss was Will Zalatoris not being picked.

and sign of a great restaurant is how many of the cooks from it have created their own good places in town

Scotch egg is a total curveball...but I respect it so much. I feel like if I see it on a menu, that means it has to be the best damn scotch egg I've ever had in my life. That yolk better be goo or I'm walking out. I was recently introduced to agnolotti, and I feel like it's just ravioli, which means bone marrow must be great in it. What kind of sauce did it come with?