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Everything about the restaurant looks like what you'd expect from a place formerly called Manhattan Supper Club. There's a bar that gleams of mirror and polished wood, but the best place to enjoy Stephane Beauchamp's steak culotte and other organically farmed meats is in the wine cellar, a basement-level room surrounded by walls of stone and as dark as a cave.
The Apple In Orange Steaks like they do in Manhattan, minus the annoying accents I've never met a braised short rib I haven't liked. But the one I had recently at the new Manhattan Supper Club in Orange I loved. It's served as a primeval bone-in... More »
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