The place suddenly and unexpectedly closed a couple of months ago, with some rumor of it being merely temporary. Has anyone heard/read anything new? Best French food I've had in these parts since Walter Manzke was at Church & State.
A super hot pan, preheated under the broiler, will help to brown the underside of the steak while the broiler chars the top and cooks the meat through. The broccoli stems will become crisp-tender while the florets get deliciously frizzled.