GETTING MY STEAKHOUSES DOWNTOWN NYC TO WORK

But at Cote, each study course is just a Chunk or two. Possibly you’ll start off by using a several morsels of bold hanger and skirt steak, in advance of relocating onto funky dry-aged ribeye and a luscious rib cap, then finally finishing off with wagyu so wobbly you could pretty much spread it on toast. That is a steak dinner assuming the guise