What would you call a 20-hour brined Duroc pork loin rubbed with Kona coffee grounds, seared, then finished in an oven and served over a potato-leek puree and drizzled with Patron XO Cafe sauce? Wayne Halleran, 38, and Joon Yang, 41, call it epic. Maybe not that dish specifically, but it’s what they call their restaurant: Epic Smokehouse opened last night in Arlington. Read full article >>