Marcus Samuelsson was not on board with the oxtail. Executive Chef (and Miami StarChefs Rising Star) Tristen Epps was trying to nail down a menu for Samuelsson’s newest restaurant, Red Rooster Overtown, and Epps was confident in his wagyu oxtail, a shareable experience that runs for $105. Samuelsson argued that the dish might be too unfamiliar or expensive to the diner. But he’d never tasted it, so Epps put the whole-roasted oxtail on the menu anyway and hoped for the best.
