GETTING MY BROOKLYN STEAKHOUSE TO WORK

But at Cote, Every single training course is just a Chunk or two. Probably you’ll start off with a several morsels of bold hanger and skirt steak, prior to going on to funky dry-aged ribeye as well as a luscious rib cap, then finally ending off with wagyu so wobbly you'll be able to virtually distribute it on toast. This is a steak supper assumin