Bloomberg's review of David Chang's latest restaurant Má Pêche says that it "ranks among New York’s best steakhouses," and praises one of the steaks: "It’s like no other. The $29 cut comes from the shoulder. It’s cooked sous-vide for 15 hours to melt the fat, then seared. The concentrated, supremely flavorful cut taste likes what would happen if a steer was raised on nothing but dry-aged steer." [Bloomberg]
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