The video spends a day with Chef Michael Vignola at his West Village restaurant, The Eighty Six. This historic NYC steakhouse, a former haunt of F. Scott Fitzgerald and Ernest Hemingway, operates with just ten tables in a small, hyper-designed space. Chef Michael Vignola showcases their unique approach to dry-aging meats, including a 107-day aged coffee and tobacco-crusted Wagyu, as well as a variety of Japanese Wagyu fillets and house-aged Jurgielewicz ducks. The kitchen staff demonstrates their meticulous butchery and prep work for items like Japanese sardines and live sea scallops. The team at The Eighty Six, celebrated for being the number 12 best steakhouse in the world and number one in the US, emphasizes consistency and passion in their culinary craft.
via Bon Appétit
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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