
10

"At an opulent Times Square steakhouse, the French dip ($29) goes maximalist: a 24‑hour koji‑cured prime rib is rubbed with a five‑pepper spice blend, slow‑roasted for 10 hours, warmed in bourbon‑beef au jus, topped with caramelized onions cooked in beef tallow and soy, and finished with a horseradish cream featuring yuzu and chiles." - Andrea Strong