Carb King: “There’s a ton of flour in my pantry to make pasta. I toss it with olive oil and arugula for post-run fuel.”
Background Beats: “I want dining at Tu to be like listening to D’Angelo. He’s hard to understand, but the music puts you in a good mood.”
Go-To Booze: “I always have Ilegal Mezcal or Rittenhouse Rye whiskey on hand at home.”
Red-Eye Runner: “Late on Saturday nights, I’ll start running from Upper King to Sullivan’s Island, then come back. It’s about 20 miles.”
Must-Stop: “The Ordinary is amazing. I usually take my out-of-town visitors there.”
From crafting cocktails with tongue-numbing spices to pairing wines with “cheese ice,” the co-owner of Xiao Bao Biscuit and new restaurant Tu fills us in on the latest