A few years ago I would have said that it was not possible but these days there is a paradigm shift occurring in high-end beef in New York City—an extraordinary cut of beef is being offered in three avant-garde but very different restaurants in the city: Tom Collichio’s Craft, David Chang's Momofuku Ssam Bar and Resto (with new chef Bobby Helen) collectively pose a serious challenge to the hegemony of the chophouse. More