THE 2-MINUTE RULE FOR CHOP HOUSE RESTAURANT

But at Cote, each class is just a bite or two. Probably you’ll start out with a few morsels of bold hanger and skirt steak, before relocating onto funky dry-aged ribeye and also a luscious rib cap, then last but not least ending off with wagyu so wobbly you may basically distribute it on toast. This is a steak supper assuming the guise of a sushi