"This May Be the Best Beef at Any Korean BBQ in New York" Topic
3 Posts
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| Tango01 | 07 Dec 2017 9:20 p.m. PST |
"When a Korean barbecue place wants to set itself apart from all the other Korean barbecue places, it has essentially three variables to play with: meat, heat and sides. (In this way it is similar to American barbecue, which it otherwise doesn't resemble at all.) Cote, which has been wielding scissors and tongs on West 22nd Street since June, is resoundingly in the meat camp. Specifically, the meat that Cote grills is prime beef aged anywhere from a week to four and a half months in a cooler downstairs, next to a small lounge. Like Gallagher's, Cote hangs the sirloins, rib-eyes, hangers, skirts and so on behind glass so customers can inspect the inventory. Unlike Gallagher's, Cote floods the room with light the color of freshly spilled blood, making it look like a set from "American Horror Story: Steakhouse…"
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Amicalement
Armand
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| Cacique Caribe | 08 Dec 2017 3:07 a.m. PST |
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| Tango01 | 08 Dec 2017 10:31 a.m. PST |
Yes … it is… I became fan of Korean food when I lived in Europe…
Amicalement
Armand
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