
3
"I'm not a big cook, but my wife often sends me here—one of two venerable New York institutions—to pick up supplies for dinner. The butchers are pros who will happily prepare any cut of meat, but our go-tos are the fresh sausages and chicken thighs. It harkens back to when Hell's Kitchen was a gritty neighborhood of immigrants who made—and continue to make—New York an exciting place to be." - The MICHELIN Guide US Editorial Team