Miso-Marinated Boston-Cut Steak, Dada. Named after an anti-establishment movement, Dada’s success comes from transforming unconventionality into something that tastes good. Chef and owner Bruce Feingold uses a Boston-Cut (a New York Strip cut in half across the width) to give this steak a higher profile off the plate. The miso-mustard marinade also ups the steak’s intense flavor and depth before it’s grilled to ideal doneness.
