THE SMART TRICK OF STEAKHOUSE DOWNTOWN BROOKLYN THAT NO ONE IS DISCUSSING

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