“We’re not married to one exclusive product,” Lang tells us. “There are so many beautiful qualities and different types of beef. I’m going to Idaho, California, Italy, Texas, looking to find different products — how are they treated, what do they eat, how is it slaughtered, and how does it impact on your palate?” All the meat will be from small ranches and boutique operations, Lang assures us. “I’m not into gambling on commodity meat. I want to know what we’ll be serving.” Us too!