clock menu more-arrow no yes mobile

Filed under:

Cannibal Cattle

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]

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day