THE 2-MINUTE RULE FOR CHOP HOUSE RESTAURANT

But at Cote, each course is simply a bite or two. Possibly you’ll start off which has a few morsels of Daring hanger and skirt steak, just before moving on to funky dry-aged ribeye along with a luscious rib cap, then eventually ending off with wagyu so wobbly it is possible to nearly unfold it on toast. This is the steak dinner assuming the guise