January 4, 2016
Fork in the Road Prime Cuts
The fireman dabbed his lips with a cloth napkin. Shirtsleeves rolled, hat removed and resting on the stool alongside, he leaned into the counter for another bite. As juices traced his wrists, and a stray rope of tobacco-colored onion slid from the griddle-toasted bun, he turned my way. I was hovering, waiting for a seat to open at the six-top bar, installed alongside the butcher case at Main Street Meats in downtown Chattanooga.
The fireman dabbed his lips with a cloth napkin. Shirtsleeves rolled, hat removed and resting on the stool alongside, he leaned into the counter for another bite. As juices traced his wrists, and a stray rope of tobacco-colored onion slid from the griddle-toasted bun, he turned my way. I was hovering, waiting for a seat to open at the six-top bar, installed alongside the butcher case at Main Street Meats in downtown Chattanooga.
