![]() Thank you to all those who have worked with us over the years: MOS: Michael Meredith, Hilary Sample, Paul Ruppert, Charles Dorrance-King, Lafina Eptaminitaki, Matthew Acer. This website indexes that work: housing schools houses cultural institutions retail exhibition design installations furniture objects books writing software experiments and videos. We are now located in New York, we have grown a little, but remain around a large table, working together on each project through playful experimentation and serious research. We began around an oversized table, a surface for collecting, gathering, and working through a range of design experiments-a make-believe of architectural fantasies, problems, and thoughts. At some point, we drifted towards MOS-an acronym of our names and reflection of a shared desire to be horizontal and fuzzy, as opposed to tall and shiny. In 2008, we were licensed and became a legal entity, but we had already had an office and made some buildings. We like to say it was 2003, sometimes we say 2005, but we were drifting from place to place, we didn’t have an office space then and our name was which we quickly found was too difficult to use because 1. ![]() ![]() We can’t tell you exactly when MOS started. After a few clicks, it’s hard not to think that all this quote-unquote professionalism is very cold at its core. They all say the same thing: we’re sustainable, responsible with budgets, experienced, award-winning, etc. The game seems to be how to say nothing in particular and comfort any worries of someone contemplating hiring you. The sharpness of the smoked cheddar stood out in the miniature pasta shells and cheese, and the barbecue beans hit the tangy bullseye as well.If given the choice between staring blankly into space or reading architects’ office statements on their website, we choose the first. The black pepper sausage was a better choice, with a peppery bite and decent snap, while the pulled pork was nothing to write home about.Įach table is equipped with three varieties of barbecue sauce, and with the brisket and pork both in need of sauce enhancements, diners should have plenty of opportunities to pick a favorite. The sides, served in their Lilliputian cast-iron dishes, are solid choices, however. Our brisket sported an impressive smoke ring and thin layer of bark, but it had been completely trimmed of fat before smoking, pushing it to the dry end of the spectrum. Perhaps our resentment would fade if we found some face-meltingly good barbecue, but much like last time, we felt we should've gotten something more. ![]() In fairness to 3 Stacks, this seems to be the going rate for barbecue in DFW these days, but that doesn't mean we have to like it. It's a great way to sample a bit of everything, but it's also a great way to make a $20 bill disappear. Chris Wolfgang With no provision for any kind of plate deal or combo, we ordered a quarter-pound each of brisket, pulled pork and black-pepper sausage, then added the smoked cheddar mac and cheese and barbecue beans to round out the order. ![]()
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