THE CHOP HOUSE RESTAURANT DIARIES

Chef de Delicacies Vincent D’Ambrosio grills a fatty wagyu skirt steak more than coals, then doubles down on the richness issue by melting down a calf’s foot into his pepper sauce — creating an extremely-sticky mouthfeel. Most chefs who serve just an individual steak make that dish an easygoing group pleaser. Right here, the au poivre is such