BEST NYC STEAKHOUSE - AN OVERVIEW

But at Cote, Every single class is simply a Chunk or two. Maybe you’ll start off with a couple of morsels of bold hanger and skirt steak, just before relocating onto funky dry-aged ribeye plus a luscious rib cap, then eventually ending off with wagyu so wobbly you could practically spread it on toast. This is a steak dinner assuming the guise of