You’re reading the Food Scene newsletter, Helen Rosner’s guide to what, where, and how to eat. Sign up to receive it in your inbox. La Tête d’Or, as a steak house, is inherently and ...

"Can you even call yourself a New York mega-restaurateur without a steak house?" asked Matthew Schneier in NYMag.com. Pioneering chef Daniel Boulud had grown his portfolio to a dozen New York City ...