A REVIEW OF STEAKHOUSES DOWNTOWN NYC

But at Cote, Every single system is just a Chunk or two. It's possible you’ll begin using a number of morsels of bold hanger and skirt steak, before going onto funky dry-aged ribeye and a luscious rib cap, then at last ending off with wagyu so wobbly you may nearly spread it on toast. This is a steak supper assuming the guise of a sushi tasting,