"Frenched rib “wings” (a luxurious twist on bone-in ribs) slow-roasted until they’re fall-off-the-bone tender, then torched tableside for a blistered finish—because you lit the match yourself.They’re drenched in a thick crimson bourbon-chili glaze that’s sweet, fiery, and sticks to your fingers like guilt.Each bite is coated with an ash char crumble made from black garlic, activated charcoal, and sea salt—smoky, dangerous, and irresistible.Served on a black slate with flame-licked rosemary sprigs and a side of burnt honey dipping sauce you probably shouldn’t touch… but will."