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NYC's Hottest Steakhouse Only Has 10 Tables | On The Line | Bon Appétit
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Food channel
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May 16, 2026
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Chapters
Transcript
0:00
Introduction and Kitchen Tour
1:37
Dry-Aged Steak and Duck Preparation
5:06
Butchery of Filet Mignon, Spinalis, and Sardine Crudo
7:49
Scallop and Dover Sole Preparation
9:37
Delivery Coordination and Team Collaboration
11:48
Final Preparations and Foie Gras Cleaning
14:03
Pre-Shift Meeting and Service Start
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