I had it as a chopped steak at Barton G., lying on a pillowy mattress of hash browns and smothered with mushrooms. I sampled it as short ribs during the most recent Chaine des Rotisseurs dinner at the Loews Hotel, braised and falling off the bone. And again at the Feeding the Mind fundraiser hosted by founder-chef Carmen Gonzalez at her restaurant. I ate it in the form of an extremely phallic-looking hot dog at Prime 112, Myles Chefetz's hip... More >>>