DETAILS, FICTION AND CHOP HOUSE RESTAURANT

But at Cote, each training course is just a bite or two. Maybe you’ll start out using a couple morsels of bold hanger and skirt steak, ahead of relocating onto funky dry-aged ribeye as well as a luscious rib cap, then eventually ending off with wagyu so wobbly it is possible to basically unfold it on toast. This can be a steak evening meal assumi