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In addition to their signature hummus and falafel, the new Aviv features a vertical pit of roasted dark turkey meat layered with lamb fat; meat is served with their own housemade pitas.

“It is an auspicious occasion, but he doesn’t believe fat meat is greasy,” Leverett Convington said.

Then there’s the pastrami, cured to the specifications laid out by Albert Langer back in 1947: long-steamed, hand-cut against the grain — the perfect union of fat, meat, smoke, spice and attention.

Eventually, the pork belly is removed, which – at a cross-section view – looks just like a huge slab of bacon; a pink and white gradation of fat, meat, more fat, and skin.

In her basket she had some fat meat, potatoes, and a small bottle of vanilla flavoring, which she had bought with the money she got for her walnut kernels.