City Market was such a unique experience, I briefly debated making this a purely pictorial post. It's a large two-room restaurant where all sides are sold in the main dining room while all the ribs, briskets, and sausages are smoked and sold in the back room. With our priorities in order, Matt and I headed directly to the back of the market to check out City Market's meat.
The back room was almost completely void of color as years of smoking with oak wood in a such a small confined space left a heavy film on everything. The workers were extremely gritty and too intimidating to make small talk. At one point, one of the workers laughed at me for taking pictures of the pits from across the room - "you can get closer ya know." I probably muttered something completely subserviently back like "yes sir" with my head hung low.