"Emile Haynie, a great friend, prolific music producer, bread tosser and fellow steak house admirer, turned me on to the chopped steak at the Musso & Frank Grill. It is by far my favorite Musso signature. Jon Shook and Vinny Dotolo used to do a chopped steak at their dearly departed restaurant, Animal, that ramped up all things Yum Town. I miss that place so much."
"It means the world that they went into the vault and prepared the exact recipe for old times' sake. Try making homemade veal stock for the demi-glace."
Emile Haynie recommended the chopped steak at the Musso & Frank Grill as a favorite signature dish. Jon Shook and Vinny Dotolo previously served a chopped steak at Animal that intensified flavors and captivated diners. The Animal recipe was preserved and retrieved from the vault so the dish could be reproduced exactly. Strong nostalgia for Animal is evident. Preparation advice emphasizes making homemade veal stock to build a rich demi-glace that complements the chopped steak. The connection between friends, culinary memory, and precise recipe revival highlights the dish's importance.
Read at Los Angeles Times
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