In this episode of “Most-Ordered,” Eater showcases the popular steak frites from Lori Jayne at Danger Danger in Bushwick, Brooklyn. Chef and owner Sam Braverman details the components of this sought-after dish, including hand-cut Idaho Russet Burbank potatoes for the fries, USDA Prime chuck flap for the steak, a rich steak butter made from beef trim and herbs, and a complex au poivre sauce featuring shallots, cognac, white wine, and various seasonings. Braverman explains each step, from portioning and preparing the steak and potatoes to cooking the steak on a flat top and simmering the sauce to perfection. The video highlights the meticulous process behind making this dish, emphasizing techniques like soaking the fries to regulate starch and layering flavors in the sauce, resulting in a unique take on a classic that has become an obsession for diners.

Beneath City Hall Park in New York City lies one of its most fascinating architectural contradictions: the City Hall subway station. Designed as a ceremonial gateway to the city's first modern subway system, this masterpiece, which opened in 1904, featured elegant Guastavino tile vaulted ceilings, sparkling chandeliers, and illuminated skylights. However, despite its grand design, the station proved impractical for the growing demands of the subway. Its tight curved platform could not safely accommodate longer trains, and its location directly beneath New York City Hall raised modern security concerns. As the nearby Brooklyn Bridge station became the primary downtown transit hub, ridership at City Hall dwindled, leading to its official closure in 1945. Though occasionally opened for special tours by the New York Transit Museum, the station mostly remains sealed, offering a preserved glimpse into early 20th-century civic pride and engineering challenges as the 6 train bypasses it, curving through the silent loop.