NOT KNOWN DETAILS ABOUT CHOP HOUSE RESTAURANT

Chef de Delicacies Vincent D’Ambrosio grills a fatty wagyu skirt steak over coals, then doubles down to the richness variable by melting down a calf’s foot into his pepper sauce — creating an ultra-sticky mouthfeel. Most cooks who serve just only one steak make that dish an easygoing group pleaser. Listed here, the au poivre is this sort of a