GETTING MY CHOP HOUSE RESTAURANT TO WORK

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