This was the text for a promo postcard from Pass It On
summarizing the initial press response to Daisy May's BBQ


Gourmet Chef Adam Perry Lang Trades in the Kitchen for the Pits

Formerly of Daniel, Le Cirque and Michelin-rated restaurants throughout France, Adam Perry Lang has taken a turn away from haute cuisine to focus instead on authentic pit-smoked barbecue made fresh daily at his Hell’s Kitchen takeaway, Daisy May’s. Part of barbeque’s appeal,” says Perry Lang, “is all of its secrets and mystique,” but it’s no secret that critics are raving about Daisy May’s menu, which encompasses the wide variety of meats, sauces and cooking styles that make up America’s diverse selection of barbeque.