THE RESTAURANTS DOWNTOWN BROOKLYN DIARIES

But at Cote, Just about every training course is just a bite or two. It's possible you’ll begin which has a handful of morsels of Daring hanger and skirt steak, before transferring onto funky dry-aged ribeye along with a luscious rib cap, then finally finishing off with wagyu so wobbly it is possible to almost spread it on toast. That is a steak