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After a night on the line, most chefs have a go-to drink, from cheap beer to a house bartender’s expert cocktail. Here, star chefs reveal their favorite drinks.
Chef Wolfgang Puck, whose steak house mini empire Cut has spread to five cities, bucks the traditional pairing of big, bold red wines with buttery, meaty steaks. Instead, he recommends Champagne. “I like to drink Krug Champagne with Kobe steak—K and K,” Puck says. “The bubbles remove the fat from your tongue and lighten your palate.” You don’t need to buy Kobe beef to experience the pairing. This rib eye kale salad is equally good with a toasty, full-bodied Champagne.