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12 September, 2017

Can An In-House Dry-Aging Room Earn Korean Barbecue Its First Michelin Star In the USA?

Posted in : Barbecue, Review, Video on by : EyeOnFood Tags: , , , , , ,

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Can An In-House Dry-Aging Room Earn Korean Barbecue Its First Michelin Star In the USA?

 It’s almost as if Cote was put on this planet for Matthew Kang and Nick Solares to eat at. Cote is a new KBBQ restaurant in Manhattan that dry ages beef in house and offers a more upscale approach to the traditional.

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